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Fish and Seafood

Grilled carp

(2-3 servings)

600-700 g carp filets, sea salt, grounded ginger, 1/2 dl olive oil, juice of 1 lemon, 1/2 onion, 1 clove garlic, a couple of rosemary leaves, 1/4 teaspoon finely chopped thyme, a pinch each oregano and sage, some grated lemon peel, 1 smaller bay leaf 

Mix lemon juice, finely chopped onion and garlic, rosemary, thyme, oregano, sage, lemon peel and crushed bay leaf. - this is the marinade. 
Sprinkle the fillets with salt and ginger, than place in the marinade. Leave it for 1 hour. 
Drain the fillets, dip into olive oil and grill. 
Serve with fresh or steamed salad and homemade bread. 

Codfish Istrian way

300-400 g dried cod, 3 dl olive or other oil, sea salt, pepper, 4 cloves garlic, 1/2 bunch of parsley 

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. 
Serve with polenta, kachamak or pasta and cooked sorrel. 

Baked sardelle

1 kg sardelle, 2 dl natural oil, juice of 1 lemon, 1/2 bunch parsley leaves, 4 cloves of garlic, 1-2 tablespoons bread crumbs 

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. 
Serve hot or cold. This dish can be kept in the refrigerator for several days. 

Carp Vranjan way

1 carp-fish about 11/2 kg, 1 kg onion, 1/2dl natural oil, 200 g brown rice, 5-6 dl warm water, sea salt, 1 teaspoon crushed thyme 

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). 
This dish is traditionally served on Christmas Eve and St. Nicholas Day in the town of Vranje (southern part of Serbia) and it's vicinity. Vranje is an old commercial and handcraft center. First time mentioned in written documents in 1093. Also famous for it's folklore - songs and dances. 

Carp in white wine

1-11/2 kg carp, 500-600 g onion, natural oil, sea salt, grounded ginger, 2 bay leaves, 2 tablespoons of maize flour, 3-4 dl white wine, 1 lemon, parsley leaves 

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. 
Serve with cooked rice. 

Sheat-fish in sauerkraut

1 kg each sauerkraut and sheat fillets, natural oil, sea salt, 1 green pepper, 50 g whole meal wheat flour, red paprika pepper, dill, 1 small onion 

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

11/2 kg sheat-fish, 1 each carrot and turnip, 1/2 celery root, 1 small onion, 50 g whole meal wheat flour, 1 dl white vine, natural oil, sea salt, 1/2 lemon, red paprika pepper, parsley leaves 

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. 

Fish salad

600 g fish, 4 onions, 2 bay leaves, 1 cup white vine, sea salt, 1/2 cucumber, 1 bunch parsley leaves, 2 tablespoons grated horseradish, tamari 

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")

1 kg smaller sardelles, 4 cloves garlic, 1 bunch parsley leaves, sea salt, maize flour, whole meal wheat flour, natural oil 

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. 
Serve with salad, grated radish, lemon etc. 

Fish "lesho"

1 kg white fish, 100 g onion, sea salt, 3 bay leaves, 50 g carrots, 3 cloves garlic, parsley leaves, 8 tablespoons olive oil, apple vinegar 

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 another recipe. 
 

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