5 spoonfuls flour
2.5 glasses water
3 ripe tomatoes, grated
- Keep any leftover oil from the frying of fish (being careful not to include any burnt sediment); pour in the flour and brown it for a few minutes.
- Add the water, the vinegar, the grated tomatoes, the rosemary, salt and pepper and cook for a further 10 minutes, until the sauce thickens up.
- It accompanies fried fish.