Capone Apparecchiato from Mediterranean Seafood by Alan Davidson
Signor A. La Porta of Palermo contributes this recipe.
Ingredients
- 1head celery
- 3 tbs wine vinegar
- 100 g (3½ oz) green olives, stoned
- 50 g (2 oz) capers, washed
- 1 tbs sugar
- salt and pepper
- 1 onion
- 250 ml (9 fl oz) olive oil
- 1 small (100 g / 3½ oz) can of tomato purée
- 1 kg (2½ lb) dolphin fish
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