Bokeški brodet

Ingredients:

1.5 kg of various fish (gruj, skrpina, grouper, cuttlefish, calamari, shrimp)

1 tin of canned food or 2 ripe tomatoes

3 chives

4 cloves of garlic

2 strands remain

2 bay leaves

4 grains of flour

Chikara of white wine

1-2 ladles of fish soup

Olive oil

Petrusin

Salt

Pepper

Preparation:

Cut the cleaned fish into pieces, roll in flour and fry briefly in oil. Take out of the prosciutto and leave it warm. Fry the chopped chipotle in the heated oil until the oil separates on the surface, then when wilted, add garlic, parsley, bay leaf and peeled and chopped tomato. Stir and let the ingredients combine, then add the fish, wine, leftovers and canned food mixed in a glass of fish broth or warm water. Let it boil, add salt, pepper, reduce the heat and cook, uncovered, for at least one hour on low heat. If you have crabs, put them in the oven 15 minutes before the end of cooking. Brodet do not mix. Shake the liquid from time to time and add a little fish broth if necessary. Brodet is ready when the oil separates on the surface. Bokeški brodet must have a denser structure.