1 kg of various fresh fish,
about half a kilo of red onions,
1 tablespoon tomato concentrate,
1 tablespoon of vinegar,
4 cloves of garlic,
2 dl of black or white wine,
2 dl of olive oil,
salt and pepper.
Clean the fish, wash it and cut it into larger pieces. Cut half of the red onion and put into a hot oil until it gets the goldish color, then add the tablespoon of vinegar, remaining oil, salt and pepper and let it come to boil. Put the pieces of fish and let them cook 1 to 2 minutes. Then add the wine, a spoonful of tomato concentrate, a thicker slices of garlic, and the other half of the red onions sliced into thicker rolls. All ingredients lightly stir or shake. If necessary, add water and cook without mixing for about 30 to 45 minutes. As long as the fish is lightly boiling, occasionally just shake a little the pot. At the end of the cooking, add chopped parsley leafs.