Mediterranean matjes from the clay pot

Ingredients for 1 servings:

• 500 g matjes fillet(s)
• 300 ml white wine
• 300 ml herbal vinegar
• 100 g sugar
• 1 tbsp oil
• 1 small onion(s)
• 1 small garlic clove(s)
• 50 g red peppers
• 50 g tomatoes, dried, preserved in oil
• 50 g zucchini
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 tbsp peppercorns
• 3 bay leaves

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 10 minutes; Total time approx. 2 days 25 minutes

Peel the onion and garlic clove. Chop very finely, along with the peppers, tomatoes, and zucchini; the finer the better. Brown the vegetables in a pan with oil (I like to use the oil from the pickled tomatoes) until dark brown, then deglaze with wine and vinegar. Add the sugar, coarsely chopped thyme and rosemary, as well as the pepper and bay leaves. Cover and bring the stock to a boil, then let it cool. Layer the herring in a clay pot, pour a little stock over each layer, and let it mature in the refrigerator for two days. Serve on fresh ciabatta. Note: The fish will keep for 2-3 days.