Fish in olive oil

Ingredients:

• 1 gray mullet of about 1kg.
• 2 bigger onions
• 2 paprikas
• 2 cloves of garlic
• 500g. tomatoes
• 1 bunch of parsley
• 1dl. olive oil
• 3 tbsp. tomato puree's
• 10-12 black olives
• 2-3dl. warm water
• salt

Clean fish, wash well and wipe. Peel onion and cut into thin slices of rounds. Core paprika and cut into strips, chop finely or crush garlic, wash tomatoes, peel and cut into rounds and then chop parsley finely.

Heat oil, add fish, fry a little on all sides, then take out. Cook onion slowly in the same oil until soft and slightly brown, add paprika, cook on until tender. Then add garlic. Arrange tomato over cooked onion and paprika. Mix tomato puree's with 2dl. water pour in it, add salt and pepper. Simmer together for more 10 minutes.

Put fried fish into the sauce. Barely cover with warm water. Simmer for another 10-15 minutes. Halve olives, remove stones. Put fish on a deeper, long plate, pour the sauce over, sprinkle with olives. Serve cold.

Fish in olive oil

Panagurishte poached eggs

Ingredients:

• 8 eggs
• 4 soup spoons of butter
• 600g. of natural yoghurt
• 5-6 cloves of garlic
• 5 soup spoons of vinegar
• 2 teaspoons of paprika
• 1/3 of a teaspoon of chilli powder
• freshly chopped dill
• salt

Crush the garlic and mix this together with the yoghurt and half a coffee cup of salt. Bring a full pan of water to the boil (with salt and the vinegar). Break the eggs one by one into a bowl, then poach them in the simmering water.

After three minutes of cooking, remove the eggs. In a serving bowl, place the yoghurt and then the eggs on top. Heat the butter, add paprika and the chilli powder. Mix together for a few seconds and remove from the heat. Drizzle over the poached eggs.

Sprinkle with freshly chopped dill and serve with a dry white wine and fresh crusty bread for a delicious and quick meal.

Panagurishte poached eggs