- a bunch of Parsley - 1 piece
- Heck - 3 pieces
- Pepper and salt - - To taste
- Onions - 3 Pieces
- Pasta-tomato - 3 st. spoons
- Carrot - 2 pieces
- Vegetable oil - 30 milliliters
- Garlic - 4 Teeth
1. First of all, we clean garlic and onions. Cut the onion into four pieces and then cut it into thin slices. Through the garlic squeeze we squeeze garlic. 2. We clean carrots and rub it on a large grater or cut into thin straws. 3. From the scales, we clean the fish, remove the insides, remove the neatly thin film from the fish's abdomen. Cut the fish carcass into even pieces, a thickness of about three to four centimeters, rinse and salt. 4. Before the transparency, in vegetable oil, we save the onions, add the onions, and for seven minutes stew, the fire should be small, so the vegetables will become soft. 5. Add fish, water and tomatoes, and the same pressed garlic and pepper. Fish stew in sauce, seven minutes and with the lid closed, the fire is small. 6. For about thirty minutes we let the fish brew, after laying out the pieces of fish on the plate, sprinkle the tomato sauce, sprinkle with herbs.
Servings: 6