Ingredients
1 kg of fish
1/2 cup (100 ml) vegetable oil
25 g butter
2-3 heads (150 g) old onion or 2 bunches of spring onions
1 tbsp (20 g) tomato paste
1 and 1/2 tbsp (15 g) flour
3-4 chili peppers
1/2 bunch parsley
savory
pepper
mint
pepper
salt
Method
Finely chopped onion stew in fat until golden color, then stir a few times with the flour and tomato purée and pour a little water or fish broth. To the resulting sauce, add chopped fish portions purposes chili peppers, spices and salt to taste. Serve stew to readiness in an earthen vessel, the lid of which glosses over dough.
Containers:
Difficulty
Average
Tested
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