Four to Six
By Alan Davidson
Signor A. La Porta of Palermo contributes this recipe.
Clean the fish, wash it under running water and cut it into slices. Clean the celery and cook it in gently boiling water.
Chop the onion finely and let it take colour in 4 tablespoonfuls of olive oil, heated in a suitable pan. Add the tomato purée, previously diluted with some of the water i