Stewed Angelshark

Ingredients

• 600 g angelshark (pesce squadro / pesce angelo)
• 1 pinch parsley
• 1/2 count carrot
• celery
• 1/2 clove garlic
• onion
• oil
• tomato sauce or paste
• butter
• flour
• salt
• pepper

Instructions

1. Make a fine battuto of parsley, half a carrot, celery, half a garlic clove, and walnut-sized onion.
2. Cook in oil until browned, then add tomato sauce or paste in half a glass of water, salt, and pepper.
3. Set the ~600 g fish (tail preferred) on top and cook slowly.
4. At two-thirds done, bind with a piece of butter coated in flour and finish cooking.