2 lb (950 g) eviscerated fish 1 1/3 cups stock ½ lb (270 g) carrot 2 oz (50 g) parsley root 1 oz (24 g) chicory root ¼ lb (120 g) onion ¼ lb (120 g) tomato paste 3 tbsp vegetable oil 1 tbsp 3% vinegar 1 tbsp sugar cinnamon, cloves, salt, pepper, bay leaf lemon greens 2 lb (900 g) boiled or mashed potatoes | Directions: – Put the fish slices or small fished in two layers, alternating with the vegetables cut into stripes. Coat with the bouillon, add the vegetable oil, tomato paste, vinegar, salt and sugar, bring to boil, cover and stew for 50-60 minutes over low heat until ready. Put the spices 10 minutes before the end of cooking
– Serve the fish with the sauce and vegetables it stewed with, put a lemon slice, greens thereon and the garnish at the side |
