Champagne with tomato sauce

07466 CHAMPAGNE with TOMATO SAUCE INGREDIENTS 4 PERSONS 8 Champagne about 150 g each, 2 cloves of garlic, 5 tablespoons extra virgin olive oil, 1/2 glass of white wine, 400 g of chopped tomato, chopped parsley, 50 g of pitted black olives, salt and pepper.

In a large skillet or Pan fry the garlic with oil, place fish in pan and brown them on both sides, then spray them with white wine.

Soon this will be steamed, salted fish, pepateli and levateli from the bowl.

In cooking, place the chopped tomato pulp, a good handful of chopped parsley, salt and pepper and cook for 10 minutes, adding at the end the olives pitted and cut in half lengthwise.