Fishletscho

Heat the oil in a pot, sauté the diced onion until translucent, add the coarsely diced onion and sauté briefly.

Then add the sugar, let it caramelize and pour the strained tomatoes. Simmer on low heat.

Heat the oil in a pan and fry the fish fillets. Once they are done, divide them into bite-sized pieces.

Then mix the letcho with the fish fillets and season to taste with salt, pepper and spices.

Arrange the fish lecho and serve.

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