Sprats or Capelin in Tomato Sauce with Vegetables

Pour the tomatoes, processed in a meat grinder or blender, into a pot and simmer over low heat.

Sauté the coarsely grated carrots and sliced onion rings separately in vegetable oil until golden brown. Don't forget to stir the tomatoes, carrots, and onions.

Combine the tomato purée and vegetables, mix well, and layer them in a stainless steel or cast-iron pot: start with a layer of the tomato-vegetable mixture, then a layer of fish, repeating until all ingredients are used. The top layer must be vegetables.

Add the spices, cover with a lid, and simmer over low heat for 3 hours without stirring.

10 minutes before cooking is finished, pour the vinegar evenly over the surface and poke through the fish and vegetable mixture with a wooden skewer to distribute the vinegar evenly throughout.