Homemade Sprats in Tomato Sauce

Thaw the chilled sprats. Remove the heads and viscera from the fish.

Pour a couple of tablespoons of vegetable oil into a heavy-bottomed skillet.

Peel the onion, rinse it under running water, and finely dice with a sharp knife. Add the onion to the skillet to sauté in the oil.

Peel the carrots with a vegetable peeler and rinse thoroughly. Grate the carrots coarsely and add them to the onion.

Rinse the fish thoroughly and drain off any excess liquid.

Add the sprats to the braised vegetables, season with salt, sugar, a bay leaf, and a couple of allspice berries.

Whisk a tablespoon of wheat flour into the tomato juice beforehand to thicken the sauce.

Pour the prepared tomato juice over the fish, onions, and carrots, making sure it completely covers the sprats.