Serves 4 :
1 kg eels
18 frog pieces
0.5 kg onion
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”.