Our ancestors filled up fish with the boiling water, salted it and put it on the fire for a little time just not to boil it soft. Then they cooled it and cleaned it out up to the bones. The vegetables were fried on the sunflower oil. Prepared fish was salted, peppered and fried on the oil that remained from the vegetables. The pot was filled with layers of vegetables and fish. They added the fish broth, covered the pot, put it in the stove and baked the fish until it was ready.