Stewed European chub
European chub fish
oil for frying
a bit of milk
Cover the fish with flour and fry it in boiling oil until almost fully cooked. Salt the fish and try them on a paper towel.
Melt the butter with a little oil in a frying pan, then add the tomato puree and cook for a few minutes. Add a bit of milk and let that boil another few seconds to combine all ingredients. Season with chopped parsley, salt, and pepper.
Carefully add the chub fish to the sauce and let it soak in for a few minutes.