Tave Krapi

Tave Krapi: This is one of the basic recipes for krap and has an enormous number of variations. Shiroka omits the wine, Kopliku add a half a minced onion to the garlic, and still others fry the fish separately and drain it thoroughly, adding it to the sauce at the last minute. No matter how you make it, it's good.

INGREDIENTS:
2 pounds (1 k) soaked Krap (link to instructions below) cut into two-inch slices across the grain and floured
1/2 cup of olive oil
2-3 crushed pealed cloves of garlic
Freshly ground pepper
White wine
1 pound pealed, seeded fresh tomatoes or 3/4 pound canned tomatoes.
A bunch of parsley, minced


Preparation:

Heat the oil in a pan and add the garlic. When it's lightly browned, add the fish, shifting it about gently lest it stick. When one side's browned, turn it gently and brown the other. Add a pinch of freshly ground pepper (salt shouldn't be necessary) and sprinkle with a little bit of wine.
When the wine has evaporated, add the tomatoes and continue cooking for a few minutes, till the sauce is cooked; sprinkle with the minced parsley and serve hot