Fish in Sauce with Raisins and Wine

3 lb gr fish - preferably red mullet, white bait, bogue or fish steaks
1/2 cup vinegar
1-2 cups water
1 cup white wine
Crushed, fresh tomato
1 tsp sugar
2-3 cloves minced garlic
Rosemary
1 pound raisins
Salt and pepper to taste

Use small fish, preferably red mullet, white bait, bogue or fish steaks. Fry the fish, but be careful not to burn the oil. When the fish are done remove and keep warm. Add a little more oil to the frying oil and 2 tablespoons of sifted flour. Stir to combine with a wooden spoon, over heat, until mixture starts to turn light golden brown. Add all of the ingredients, salt and pepper to taste and continue stirring. When sauce comes to a boil, add 400 grams of raisins.
Cook for ten minutes. If the sauce thickens before the raisins cook, add a little water with vinegar to thin. When the raisins have filled out remove with a slotted spoon and arrange on a serving platter around the fish. Reduce the sauce further until quite thick then pour over the fish. Serve hot.