Ingredients
1 kg of fish
3-5 heads (300 g) onion
10-12 (1 kg) tomatoes
5-6 (350 g) carrots
Chapter 1 (150 g) celery
3/4 cup (150 ml) vegetable oil
1/2 bunch parsley
bay leaf
pepper
salt
Method
Fish is cleaned, washed and cut into portions. Carrots, onion and celery, chopped, sauté in oil until soft, from time to time, pour a little hot water. Add some tomatoes, chopped, and also stew then savor. Fish ranks in the pan and cover with steamed vegetables and slices of other tomatoes, pour a little hot water and cook until the fat remains. Sprinkle with chopped parsley and serve.
Containers:
Difficulty
Average
Tested
0 users