Agoni Al Pomodoro

Preparation:

Preparation: Clean the shads, wash them, dry them and cut each one into three pieces. Finely chop a carrot, an onion, a clove of garlic, a stalk of celery and a sprig of parsley. Put everything in a pan with four tablespoons of oil, put on the fire, let it brown over low heat. Add the peeled, seeded and chopped tomatoes, cover and cook over low heat. When the sauce has thickened a bit, add the fish, a spoonful of desalted capers, adjust the salt and cook, which generally takes around 20 minutes. This is a valid recipe for any type of fish. Accompanying wines: Erbaluce Di Caluso DOC, Orvieto "Classico" DOC, Gioia Del Colle Bianco DOC.