Riding the wave
cucinatitle

Stewed tench

Ingredients:

1 tench and other fish (800 g approximately)

80 g butter or margarine

½ cup dry white wine

tomato sauce

garlic and parsley

flour
salt.

Preparation:

Clean the tench, salt and dredge in flour, then slowly let it brown on both sides in butter, sprinkle of white wine and when it has evaporated, add the tomato sauce diluted in a little hot water or broth cube.

Finish cooking and a few minutes before serving add the chopped garlic and parsley.

Nonna Lia
it