Summary

Ingredients

• 1 kg fish your choice
• 400 g onion (s)
• 300 large carrot (s)
• 500 g pickled cucumber (s)
• 2 tablespoon tomato paste
• 100 g olives, pitted
• 120 ml oil
• 75 ml white wine
• 1 bunch parsley, smooth, chopped
• 2 bay leaves
• Savory
• salt and pepper

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Instructions

1. Skin the fish, gut and cut into small portions. Chop the onions into small pieces. Grate pickles and carrots, chop olives.
2. Sweat the onions and carrots in 5 tablespoons of oil, add the pieces of fish and deglaze with a little water. Let simmer for 20 minutes. Add 1 liter of water and all the remaining ingredients (except parsley) and cook for another 15 minutes.
3. Add parsley and cook for another 5 minutes, season to taste and serve.