Neretva Eel and Frog Stew

Serves 4 :

1 kg eels
18 frog pieces
0.5 kg onion
tomato paste
bay leaf, salt, pepper, oil, vinegar, 2 hot peppers

Add 3 tablespoons of blended or olive oil to a pot with a thick bottom. When heated, add 0.5 kg of finely chopped onion, 3 bay leaves and several hot Neretva peppers. Sautee well. Add 2 tablespoons of tomato paste, 1-2 tablespoons of sea salt, 6 dl water and 1 kg eels cut into cubes. Cook for 25-30 minutes. When the eels are cooked, add the 18 frog’s pieces and 3 tablespoons of vinegar. Cook well. The stew must not be stirred with a wooden stick, instead, the pot must be gently tipped from left to right. It is served with cooked cornmeal. The old people of the Neretva Valley say « Add as many hot peppers as there are fish heads in the pot ».