Whitefish With Salsa

Preparation:

Preparation: Once cleaned, the fish is boiled in a pan adding salt and a few parsley leaves. When it is well cooked it is removed from the water, the head and the thorns are removed and it is placed on a serving plate. Separately, it is chopped with rosemary (or sage), garlic, lots of parsley and, according to taste, some pine nuts, desalted anchovies, green olives in brine and capers. Everything is fried in a pan with some olive oil and, after a few minutes, a glass of vinegar, a little red wine and a few spoonfuls of sugar are added. The whole thing is left to flavor for a few minutes, then the previously boiled fish is seasoned with the sauce obtained.