Sangro River Trout in Tomato Sauce (Abruzzo)

Fish

Ingredients

Trout - 6

Ripe tomatoes - 2 pounds

Olive oil - 2/3 cup

Garlic - 1 clove

Parsley - 3-4 sprigs

Salt and pepper

Peel and chop the tomatoes, discarding seeds. Saute gently in the oil in a large wide heatproof casserole, together with the garlic, 2 to 3 sprigs parsley, finely chopped and salt and pepper to taste. Then cook over a brisk heat for 20 minutes.

In the meantime, clean and wash the trout, and rub the cavities lightly with salt and pepper. Place them carefully in the tomato sauce, cover the cassrole and cook very gently for about 10 minutes longer, or until the fish flake easily with a fork. Serve in the casserole, garnished with the remaining parsley, finely chopped.

Serves 6