Ciuppin

Preparation:

Preparation: Fry the chopped garlic, carrot, celery, parsley, onion in a crock. Sprinkle with white wine and let it evaporate. Add chopped tomatoes and simmer for 10 minutes; dilute with enough water to have a semi-liquid consistency, add salt and add the cleaned and scaled fish; cook until flaky. Remove the pieces of pulp and pass through a sieve, then put back on the heat; add the pulp, pepper and sprinkle with oregano. After 5 minutes, serve with croutons.