Moljanski brodet

Ingredients:

• 1 kg of fish (monk or anchovies)
• 2 – 3 larger caps
• 3-4 cloves of garlic
• 2 grated carrots
• 2 bay leaves
• Salt, pepper
• a spoonful of canned food or 2-3 tomatoes
• a cup of white wine
• A little vinegar
• A spoonful of flour
• Olive oil
• parsley

Preparation:

Clean and wash the fish. Cut the onion into slices, and finely chop the garlic and parsley. Sauté the onion for a long time in hot oil and when it softens and becomes glassy, add garlic, parsley and bay leaves. Sauté for another minute, then add the fish to the pan, add salt and pepper. Add a spoon – two vinegars, a can, white wine and a spoonful of flour mixed with a little water. Shake the liquid and pour lukewarm water, and even better fish soup – just enough to soak the fish. Cook on low heat for at least one hour. The longer it is cooked, the better the brodet is, and towards the end of cooking sprinkle it with chopped parsley. Serve warm with polenta, and brodet is good cold. In the past, this brodet was served with boiled barley. It can also be prepared with sardines instead of anchovies and anchovies.

Serving:

Muljanski brodet is equally good warm or cold. Side dishes (polenta, barley, rice, pasta, etc.) should be served warm.

Interesting facts about the dish:

The original dish of Muljanki, which has become a household name in all the towns of Bokele, and was created many centuries ago.