- pieces of fish fillet (from 250 g each)
- 1 can whole tomatoes
- 3 onions
- 2 carrots
- 3 garlic cloves
- 100 ml oil
- 2 soup. capers
- 6 pickles
- green onions
- s alt and pepper
Drain the tomatoes well, halve them, remove the seeds and cut them into small pieces.
Onions and garlic – finely chopped, carrots – diced.
The oil is heated in a clay pot and the chopped vegetables are stewed. Add the tomatoes.
The vegetables are s alted and left to stew over a slow fire for about 20 minutes, stirring occasionally.
Remove the skin and the central bone of the fish pieces and add them to the vegetables.
The pot is covered and the stewing continues for another 6-8 min.
Cut the pickles into thin circles.
Wash the green onions, drain, dry well and chop finely.
Add the pickles, capers and onions to the pot.
The fish fillets are served hot, drizzled with the spicy sauce.