Corn porridge with sardines

clean the scales and casings with a small knife. wash in cold water and dry.
bring a pan to the heat with about 4 liters of salted water.
when the water comes to a boil, put the sardines to cook.
after they are cooked, which should take about 10 minutes, remove them to a plate or platter.
Apart, in another pan, sauté the finely chopped onion in oil, the tomato cut into small dice, clean of skins and seeds, and part of the parsley. stir and let it cook without browning.
add about 3 liters of the broth in which the sardines were cooked, passed through a fine strainer. let it boil. season with salt and pepper.
remove the pan from the heat and dissolve the flour in the broth with the aid of two kitchen sticks or wooden spoon.
put the pot on the stove again and let it cook for about half an hour, stirring occasionally, so as not to let it stick.
add drops of vinegar.
serve the hot porridge with sardines, seasoned with olive oil and chopped parsley.

advice: the sardines to be used should be of medium size. the tomato should preferably be very ripe. take your foot off and blanch it in boiling water to make skin easier. then cut the tomato in half and remove the seeds.