Gaplama

• 500 g (1 lb) grey mullet or mackerel
• 5-6 potatoes

Gut the fresh fish, salt it on the inside and dry for 1-2 days. Next, fillet and cut into 2×5 cm (¾×2 in) pieces. Peel the potatoes and cut into 1×1½ cm (½×⅔ in) cubes and fry evenly on all sides until dark brown. Fry the onions, finely chopped, and the tomatoes, cut up, in hot butter for 10-12 minutes. Add salt, half of the parsley and some of the peppercorns, crushed.

Combine the fish