Kerch canned food made from anchovy

Peel the potatoes and cut them into rings about 2 mm thick. Put in a saucepan, cover with water and put on fire. When the water boils, remove the foam. Add peeled and sliced ​​carrots to a wide flat pan or deep pan. Carrots are added at will. Turn the heat under the pan and leave to cook on low heat until half done.

While our potatoes and carrots are cooking, peel and cut the medium onion into rings or half rings. Add|add| onions in a pan with vegetables as a separate layer without stirring.

Cut a medium tomato into rings in such a way that it covers the vegetables in a separate layer.

Wash the khamsa. Remove head and fillings. Stew does not have a lot of hamsa. Peel just enough khamsa to completely cover the tomato layer. Capsules can be laid in a layer two fingers thick. At the same time, khamsa should be in vegetable broth, but the broth should not rise above the khamsa. If there is more hamsa, you can cover the pan with a lid and then the fish will be partially steamed.

add salt to taste, black and allspice, bay leaf, literally half a pinch of rosemary and tarragon to the water. Cut dill, parsley and put khamsa on top. Let the stew rest for a few more minutes and remove from the heat.

Take a slotted spoon and carefully spread the stew on plates. Then add the broth to the plates. Stew can be served both hot and cold. Of course, the tastiest is freshly prepared hot stew.

Serve the stew with a tablespoon and a fork just in case. The broth is eaten first. The stewed fish itself is eaten with the hands, separating the fish meat from the bones.