Bigos with perch

400 g walleye

300 g cabbage

50 g canned tomatoes

10 g flour
some flour to choose? we'll show

1 apple

1 head onions

1 tablespoons tomato paste

Prepare the fish, remove bones, cut into pieces a la carte, breaded them in flour and fry a little.

Cut the cabbage into strips, peel and chop the onion rings.

Put the vegetables in a saucepan, add the mushrooms, put out all 10 minutes, then put on a coarse grater grated apple, tomato paste, pepper and salt, stir and top with fried fish, stew all under the cover of another 15 minutes, bigos served with perch cold or hot.