Burrida alla Sarda

• 1½ kg (3¼ lb) dogfish or ray or skate
• 300 ml</

Clean the fish and cut it into serving pieces. Rinse these, place them wet in a pot, add the vinegar, lemon slices and salt, and cook until done. Drain them and transfer them to a serving platter.

Meanwhile heat the olive oil in a pan, lightly fry the garlic in it, add the tomatoes, season with salt and cook gently for about 25 minutes.

When the sauce is ready, pour it over the