Preserved Fish with Vegetables

Ingredients

• 12 fish (like herring or similar)
• Salt to taste
• Lemons
• 2-3 blocks of butter
• 3 tbs flour
• Peppercorns
• Bay leaves
• 6 garlic cloves
• 2 red peppers
• 3 large potatoes
• 2-3 medium carrots
• Chopped parsley
• 2 tomatoes
• 1 small pomegranate
• 6 small onions
• Turmeric
• Sumac
• Vegetable Oil

1. 1Begin by preparing a sauce with cream and flour. Cook until flour is cooked. Set aside
2. 2Prepare the fish by slicing it into 1 inch pieces.
3. 3Season fish with salt, sumac, pepper.
4. 4Add peppercorns and bay leaves to jars.
5. 5Pack fish into the glass jars and add salt to each jar.
6. 6Top each jar with cream sauce.
7. 7Clean tops of each jar and cover tightly with a lid.
8. 8Prepare a large pot with water and butter. Wrap the jars with a towel to protect them and to prevent them from cracking.
9. 9Place jars into the water bath and bring to a boil. Cook for one hour. This is for canning the fish for later consumption.
10. 10In a large pan, melt butter and cook fish until browned. Remove fish from pan.
11. 11Add shallots and celery to pan and cook until onions soften. Add garlic and turmeric.
12. 12Add cooked fish, potatoes, and carrots to the pan and cook for 15 minutes.
13. 13Top with fresh parsley and tomatoes, cook for 15 more minutes.
14. 14Garnish with fresh pomegranate and serve.