Ingredients:
3-4 lb cleaned small fish
¼ cup vegetable oil
2-3 whole cloves
1 tbsp salt
3 bay leaves
Ground black pepper on taste
Method:
Place the fish and all of the other ingredients into a pressure-cooker, or in a slow-cooker.
Add ¼ cup water.
Cover with a lid.
Cook in a pressure cooker for about 1 hour with low heating, or in a slow cooker for about 6-7 hours with high heating.
Afterwards, cool to below boiling and try. The fish bones have to be very soft.
Serve with rye bread. You can place the leftovers in a jar and keep in a refrigerator for up to 1 week.
Note: You can eat this as a main dish with any potato garnish, or as an appetizer.
Note: Removing the fish heads is optional.
Note: This dish does not combine well with seafood!