Dalmatian Brodetto

Ingredients

 * 1 kg various fish (rock-fsh, sea-bass, conger-ell, tuna-fish, etc.)
 * 1/8l olive oil
 * 1 onion, parsley
 * salt
 * pepper
 * several fresh tomatoes
 * 1 tea spoonful tomato juice
 * vinegar

Directions
The best brodetto is made using assorted fish of various kinds, e.g. rock-fish, dent-fish, sea-bass, dory, congercel and tuna. Cut the bigger fish into slices, leaving the smaller ones whole. Use 1/8l of olive oil per kilo. Fry a dhopped onion in oil, add fish and fry it a while, adding chopped garlic and persley. Put in some salt and pepper and 1 tea spoonful of concentrate tomato juice and, depending on the season, some sliced fresh tomatoes. Cover the fish with water and let it boil before adding the vinger. Cook for 1-1,5 hours, letting it simmer over a low fire. Do not stir - shake the casserole gently instead so that the ingredients should remain in layers in the same order they have been added. Brodetto is best served with boiled maize-flour (corn meal), rice or spaghetti (pasta).