Stewed Sturgeon

Preparation:

Preparation: Remove the skin from the sturgeon, wash it, dry it, arrange the slices in a single layer in a bowl. Brown, salt and pepper, add chopped bay leaf, celery, onion and cover with wine, marinating in the fridge for 2 hours. In a crock, brown the chopped garlic and parsley with the anchovies; brown the sturgeon; then add part of the filtered marinade, the sauce and cook.