Surmullet fillets stew

Ingredients (3 people):

6 surmellt fillets (about 60-70 gr each)

1 finely diced carrot

1 finely diced white onion

1 finely diced stick of celery

6 olives

2 tablespoons extra virgin olive oil

1 teaspoon tomato concentrate

Fresh parsely

In a large pan heat the oil, add the diced vegetables and the olives. Simmer for 10 minutes (add a bit of water if needed to avoid burning the vegetables). Add the tomato concentrate.

Place the fillets, and cook with a lid on for about 8 minutes.

Remove the lid, add some fresh parsley and allow the excess of water to evaporate.

Complete the meal:

300 gr taccole (dressing: pinch salt, 1 table spoon extra virgin olive oil, 1/2 tablespoon red wine vinegar)

30 gr wholemeal bread

1 big apple (about 180 gr)