Muljan brodet

Ingredients:

1 kg of fish (monk or anchovies)
2 – 3 large onions
3-4 cloves of garlic

2 grated carrots
2 bay leaves
Salt, pepper
spoon of canned tomatoes or 2-3 tomatoes
A glass of white wine
a bit of vingar
A grain of flour
Olive oil
parsley

Meal 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 the heated oil and when it softens and becomes glassy, add the garlic, parsley and bay leaves. Stew for another minute, then put the fish in the pan, add salt and pepper. Add a pinch – two spoons of vinegar, tomatoes (or peeled and crushed tomato) white wine and a pinch 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.