Omena Fish Stew

Rinse the dried omena fish under cold running water to remove excess salt and debris, then drain well.

Heat the cooking oil in a large pot over medium-high heat until shimmering.

Add the chopped onions to the hot oil and sauté until softened and translucent, about 3-4 minutes, stirring occasionally.

Add the rinsed omena fish to the pot and stir well to coat with the oil and onion mixture, cooking for 2-3 minutes.

Add the diced tomatoes and stir to combine with the fish and onions, cooking for another 2 minutes to release the tomato juices.

Pour in the water and bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes until the fish is tender and flavors meld.

Slowly pour in the milk while stirring gently to incorporate it into the stew without curdling.

Simmer the stew for an additional 5 minutes on low heat, stirring occasionally to ensure the milk is fully integrated.

Taste the stew and season with salt as needed, adjusting to preference.

Serve the hot omena stew in bowls, ladling the broth and fish evenly into each serving.