How to make
Clean the fish, cut off their heads and tails, so you can use them for fish soup. Sprinkle the bonito inside and out with salt, freshly ground pepper and allspice.
Heat some oil and fry a coarsely chopped onion with some grated carrot. Once softened, add the pressed garlic, crushed broth cube and tomato paste.
Stir well, and if necessary, add a little salt and pepper. Smear each bonito with oil and put it in a piece of aluminum foil. Distribute the filling into both fish and wrap tight in the foil.
Bake for 30-40 minutes on a moderate oven heat.
