Ingredients:
800 g of fish (perch, carp),
4 onions,
4 tomatoes,
2 tablespoons corn flour,
2 tablespoons of vegetable oil,
½ cup fish broth,
3 cloves of garlic,
salt,
ground black pepper,
allspice peas,
parsley and thyme greens.
Preparation:
Cut the fish into fillets with skin, cut into portions, sprinkle with salt and pepper, bread in flour and fry.
Cut the onion into half rings and sauté.
Place the fish and onions in layers in a saucepan, add peppercorns, pour in the fish broth and simmer over medium heat for 35-40 minutes.
Before the end of stewing, add the tomatoes, peeled and cut in half, and a little later add chopped garlic and thyme.
For garnish: mamalyga with butter, 2 tomatoes.
