Sculpin with sauce

[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
  • salt
  • 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.