Fish and Seafood
Mix lemon juice, finely chopped onion and garlic, rosemary, thyme, oregano,
sage, lemon peel and crushed bay leaf. - this is the marinade.
Codfish Istrian way
Soak cod in cold water overnight. In the morning, bring it to boil,
reduce heat and cook until tender. Carefully take the cod out and place
on a cloth. Remove skin and bones. Place the fish in a bowl, add salt,
pepper, minced garlic, finely chopped parsley leaves, oil and some liquid
from the cooking. Cover the bowl and shake thoroughly until you obtain
a white mixture, similar to mashed potatoes.
Clean fish, cut off heads, wash and wipe. Grease a casserole and put
in the fish. In a bowl mix oil, lemon juice, chopped parsley, minced garlic
and a pinch of sea salt. Mix until foamy, then pour over the fish. Bake
for 45-50 minutes at 175*C. If there is too much liquid during baking,
add bread crumbs.
Carp Vranjan way
Chop onion and sauté in oil. Add rice and a pinch of salt. Cook
for a few minutes, then cover with water. Add thyme. Clean carp and wash.
Cut gashes (not too deep) on each sides, 3-5 cm apart. Place the carp on
rice and onion mixture, and brush it with oil and rub with salt. Bake at
150-170*C until everything is tender and the fish has a crisp brown crust
(about 1 hour or more).
Carp in white wine
Clean fish, wash, wipe and rub with salt and ginger. Heat oil, add thinly
sliced onions and crushed bay leaves. Cook until onion is tender and slightly
brown. Roll carp in flour and fry on both sides. Place in a casserole,
cover with onion, pour in the vine and bake 30-40 minutes at 175*C. Carefully
take out the fish and place on a plate. Pass the baking juice through a
sieve, add water if needed, cook for a while and pour over the fish. Garnish
with lemon slices and parsley leaves.
Sheat-fish in sauerkraut
Cut fish in 5 pieces and rub with salt. Wash sauerkraut and put it on the stove to cook. Cut green pepper, fry a little and add to the sauerkraut. After 1 hour of cooking, add the fish. Heat some oil and brown the flour, add finely chopped onion, a pinch of red paprika pepper and some chopped dill. When the fish is done, take it out of the sauerkraut. Mix the sauerkraut with the browned flour. Place in a bowl and put the fish on top.
Sheat-fish Hungarian way
Clean fish, rub with salt and place in a greased baking dish. Cook head and spine in some water, drain and preserve the fish broth. Cut vegetables in thin slices and cook in water for a few moments. Cover the fish with vegetables, add white vine and 1/2 cup of fish broth. Cover and bake until done. Place the fish on a plate. Thicken the baking juice with some flour, add a little oil and lemon juice. Season with a pinch each salt and red paprika pepper. Pour over the fish. Garnish with chopped parsley leaves.
Clean fish, wash and wipe. Mix 1/2 l water with vine and salt. Bring to boil and add 2 onions cut into halves, bay leaves and the fish. Reduce heat and cook for 15 minutes. Mix some water and tamari and add the horseradish. Take the fish out of the broth (reserve the broth for other recipe), leave it to cool and cut into chunks. Cut 2 onions into ribs, slice cucumber and chop parsley. Mix everything with the fish and pour over with the horseradish sauce.
Rupice ("little holes")
Clean sardelle, remove heads, wash and drain. Place 5-6
sardelle on your open palm, sprinkle with this mixture: minced garlic,
chopped parsley, pinch of salt, some maize and wheat flour. Cover with
another 5-6 sardelle. Bond together the sardelle by closing your palm and
using extra flour. This is one "rupica". Do this until you use up all sardelles.
Fry "rupice" in deep oil.
Put a pinch of salt, olive oil, bay leaves, and chopped carrots, onions
and garlic in some water. Cook it for 50 minutes. Add vinegar to taste
and cleaned fish (whole fishes). Cook for another 15-20 minutes. Take the
fish out of the broth, sprinkle with chopped parsley leaves and pour over
with a few tablespoons of the broth. Reserve the rest of the broth for