[The head as a culinary delight]
Sculpin is a first class white fish from the deep sea. Although it can often be purchased frozen, if you did not try a fresh one – you do not know what a real sculpin tastes like. The best part of the fish, and that only the experts know - is the head!
- 1 kg of Sculpin
- ½ dl of olive oil
- 20 dag of onion
- 4 cloves of garlic
- a bunch of parsley
- 40 dag of peeled tomatoes or a can of peeled tomatoes
- 10 dag of black olives
- 4 dl of Maraština from Lastovo (white wine)
Clean the sculpin, wash and slice the fish. Fry the chopped onion on olive oil, add chopped garlic, parsley and sliced and peeled tomatoes.
After five minutes, stir in the olives, salt, wine and 2 dl of water. When the sauce becomes thick, place the fish slices and cook them on low heat for 25-30 minutes. Do not stir -- only shake the pan. Serve with boiled porridge (coarnmeal pudding) or with rice.