4 slices salmon
1 lg. onion, chopped fine
2 cloves garlic
1/2 c. chopped celery
1/4 c. chopped parsley
3 c. tomatoes
3 tbsp. vinegar
1/4 c. oil
1 bay leaf
Salt
Pepper

Salt and pepper fish, roll in flour, then brown in 1/4 cup oil. Take out. Saute onion, garlic, celery and parsley. When done add fish and 3 cups tomatoes, bay leaf and cook until fish is tender. Serve over palenta.