Pollack or other white fish in tomato sauce
Fish in tomato sauce may sound unusual, but the strongly flavoured pollack goes well with a penetrating tomato sauce, so all ingredients enhance each other.
This recipe, originally known as ‘Tinche all’emiliana’, should be made with tench. A freshwater fish of the carp family that you catch in the reservoirs between Ferrara and the Adriatic Sea along the Po floodplains. Not knowing any sport fishers, however, and not being particularly fond of carp, I have used pollack instead, and the taste it terrific. The strongly flavoured fish meat goes well with the characteristic and penetrating tomato sauce, so that all ingredients enhance each other. Together they make a truly nice catch.