Canned fish

Ingredients

1000 g fish

4 onions

3 carrots

500 g tomatoes

1 tsp salt

1 pinch ground black pepper

5 bay leaves

6 allspice peas

1 cup vegetable oil

Gut the fish, cut off the heads, and rinse thoroughly in cold water. Boil the heads. Strain the broth, add all the spices, and bring to a boil again.

Fry the fish. In a separate pan, fry the finely chopped onion and shredded carrots until golden brown.

Mince the tomatoes. Simmer until reduced by half.

Place everything in one container: fish, onion, tomatoes, and carrots. Pour in the broth from the cooked heads with the added spices. Simmer everything together for 20 minutes. If you used tomato paste, add it to the main pot before simmering.

Pour the mixture into sterilized jars and seal with lids. Sterilize for 1 hour and seal.

Store the canned goods in a cool, dark place for up to 24 months.

Enjoy!