The preparation en raïto means the fish is first fried in a little olive oil, then slowly cooked in a sauce consisting of red wine (or red vermouth), tomatoes, and herbs. You can use a variety of fish for this, but make sure all skin is removed and the fillets are trimmed and completely boneless when you add them to the sauce. Since raïto is thick and will camouflage whatever bones that are in it, you don’t want any unpleasant surprises as you bite into the fish.
Sprinkle the fish fillets or slices with
Purée the mixture through a Mouli mill into a bowl. Put half of the purée in a wide pan or baking dish. Place the fish on it, sprinkle with salt and pepper, and cover with the rest of the purée. Cook, uncovered, on top of the stove for 20 minutes.
Add the olives and capers, check the seasoning, and cook for 5 minutes. Transfer to a warm serving dish and sprinkle with parsley.
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