Stewed Angelshark
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g angelshark (pesce squadro / pesce angelo)
- pinch parsley
- count carrot
- celery
- clove garlic
- onion
- oil
- tomato sauce or paste
- butter
- flour
- salt
- pepper
Instructions
- Make a fine battuto of parsley, half a carrot, celery, half a garlic clove, and walnut-sized onion.
- Cook in oil until browned, then add tomato sauce or paste in half a glass of water, salt, and pepper.
- Set the ~600 g fish (tail preferred) on top and cook slowly.
- At two-thirds done, bind with a piece of butter coated in flour and finish cooking.