Yugoslavian Fish Stew
1/2 lb. medium shrimp
1/2 lb. skate
1 mackerel (sgombri) or bluefish, cut in half
1 large flounder or other flat fish, cut in half
1 lb. plum tomatoes (canned or fresh), skinned
2 tb. (or slightly more) olive oil for frying
1/2 large onion, diced
1 clove garlic, chopped
2 tb. Italian parsley, chopped
2 cups (or slightly more) water
1-l/2 tb. vinegar
1/2 lb. squid
Pat each fish with flour and fry separately in deep pan of olive
oil, and drain on paper toweling. In separate pan, saute onion in
2 tablespoons of oil. Add tomatoes, garlic, parsley, and water.
Simmer for 20 minutes until water is reduced. Add vinegar and the
fried fish. Cover pot with water and simmer about 10 minutes more.
Serve over polenta.