Small sea fish are cooked in tomato sauce with a minimum of spices.

Summary

Ingredients

• Small whole fish (red mullet, blue whiting, monkfish) – 900 g
• Canned tomatoes without skin (chopped) – 300 g
• Extra virgin olive oil – 60 g
• Onions (finely chopped) – 1 pc.
• Garlic (minced) – 1 clove
• White or red wine vinegar – 90 g (6 tablespoon. L.)
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. Pour olive oil into a large thick-walled saucepan, add onions and garlic, cook over medium heat for about 5 minutes, until soft.
2. Add vinegar to a saucepan, cook, stirring, until the vinegar evaporates.
3. Add chopped tomatoes to a saucepan, cook, stirring occasionally, for about 10 minutes. Gradually introduce fish into the boiling tomato mass.
4. Simmer the sauce for about 30 minutes, until the fish is done. Serve the fish stew immediately.

Enjoy your meal!