Braised Dogfish Slices

Preparation:

Preparation: Peel and wash the vegetables, then cut the carrots into thin slices, cut the celery into 2 cm long pieces and finely chop the onion, helping you with the crescent. Place all the vegetables on the bottom of a large pan and place the dogfish slices on top, previously washed under running water and dried with a cloth. Pour two glasses of dry white wine into the pan and as much water as needed to cover all the ingredients, salt and pepper. Put the pan on the fire and bring to the boil over moderate heat, then transfer the pan into the preheated oven (180 degrees) and cook for about 40 minutes. Remember to turn the slices from time to time, trying not to break them, and add a few tablespoons of hot water if necessary. At the end of cooking, when the vegetables and fish are soft, remove the pan from the oven and bring it directly to the table.