Red mullets with veggie's

Ingredients:

• 6 smaller red mullets
• 40g. flour
• 2,5-3dl. oil
• juice of 1 lemon
• salt and pepper
• 1 bunch of parsley
• 2 cloves of garlic
• 1 onion
• 500g. tomatoes
• 500g. courgettes
• 500g. aubergines
• 3dl. white wine

Clean fish, wash, wipe well, roll in flour and fry in heated oil (about 2 dl.). When fried, drip them with lemon juice, add salt, pepper and chopped parsley (1/2 bunch). Peel courgettes, cut into cubes, peel aubergines, cut into cubes, salt and leave to stand about 30 minutes. Then rinse with cold water and drain.

Cook slowly courgettes and aubergines, in heated oil add salt, pepper and chopped parsley (1/2 bunch). Rub a fireproof dish with cut garlic, grease with oil (left over from cooking) place in fried fish, sprinkle with chopped onion. Cover with peeled tomatoes, cut into rounds, then with cooked courgettes and aubergines.

Bake in the oven preheated to 175°C about 30-35 minutes. Pour wine over at times while baking

Red mullets with veggie's

Romanian thick fish soup

Ingredients:

• 2 onions
• 1-1,5dl. water
• 2 carrots
• 1 parsley root
• 1 parsnip
• 1 celery root
• 1-2 bayleaves
• peppercorns
• salt
• 1-1,5kg. freshwater fish
• 30g. oil
• 30g. flour
• 1 teaspoon red paprika pepper
• 1dl. sour cream
• 1 egg yolk
• juice of 1 lemon

Pour water into a deeper pot. Peel onion, cut into slices. Scrape carrot, parsley, parsnip and celery, cut lengthways and put into cold water together with bayleaf, some salt and a few peppercorns. Heat and simmer until vegetables and tender. Then strain soup and heat it again.

Cut cleaned fish into bigger pieces and simmer in strained soup until tender. Heat oil, add flour, fry until slightly brown, add red paprika pepper, pour some cold water and then somesoup. Mix all and pour into the soup with cooked fish. If necessary add more salt and pepper and simmer for a short while. Add cooked and chopped roots to the soup.

Before serving, beat egg yolk with sour cream in the soup dish, add lemon juice and stirring all the time pour into the soup. With this thick fish soup can be served croutons.

Related recipes:

• Romanian cabbage soup with bacon
• Thick soup with squash
• Thick soup with young nettles

Romanian thick fish soup

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

Romanian carp with white wine

Ingredients:

• 1-1.5kg. carp
• 500-600g. onion
• 2dl. oil
• 2 bayleaves
• 2 tbsp. flour
• 3-4dl. white wine
• 1 lemon
• parsley
• salt and pepper

To prepare this recipe, Romanian carp with white wine, follow our directions:
Remove scales form fish, draw, wash well, wipe, salt and cut gashes on both sides. Heat oil add peeled onion cut into tin slices, add pepper, bayleaf, cook slowly until soft and light brown. Roll carp in flour, fry on both sides in heated oil. Put it into an enamelled djuvetch, cover with cooked onion, pour wine over and bake in the oven preset at 175°C about 30-40 minutes.

When done, take it out carefully, place on a long plate and put in a a warm place. Pass sauce through a sieve, add some water as needed, cook shortly and pour over the fish. Garnish with lemon rounds and parsley leaves. Serve with cooked rice sprinkled with chopped parsley. Bon appetit.

Related recipes:

• Carp with red wine
• Carp with olives
• Carp-Bulgarian way
• Carp on onion from Vranje

Romanian carp with white wine

Serbian trout in kaymak

Ingredients:

• 1 trout of 1,5kg.
• 1 lemon
• 200g. kaymak
• 50g. white flour
• 1 small garlic
• 1dl. of wine vinegar
• salt

Clean fish, wash well, wipe, cut into bigger pieces, sprinkle with lemon juice and salt. Leave to stand like that about 30-40 minutes. Roll fish in flour, put into the frying pan in which kaymak has been melted (about 150g.). Fry at low heat. In the meantime peel the garlic, crush well with salt and chop, add wine vinegar and mix. When fish is fried nicely on both sides, take it out and place in a warmed dish. Each layer should be poured over with mixture of vinegar and garlic, and then pour the rest of kaymak over the whole dish.

Related recipes:

• Trout in Ohrid manner

Serbian trout in kaymak

Carp with olives

Ingredients:

• 1 carp of about 1.5kg.
• juice of 1 lemon
• salt and pepper
• 3-4 cloves of garlic
• 1/2 bunch of parsley
• 1/2 teaspoon thyme
• a few rosemary leaves
• 2 carrots
• 2 tomatoes
• 2dl. olive oil
• 100g. olives

Fish is infallibre part of Romanian food and therefore we are present you many fish recipes here. Today on the menu is the following recipe:

Clean carp, wash, wipe, drip with lemon juice, then salt and cut gashes in several pieces. Chop finely garlic and parsley, crush thyme and rosemary, add pepper and salt, mix, add 2-3 tablespoon of oil. Put part of this mixture into gashes and the rest inside the fish. Put the prepared carp into a fireproof dish or caserole greased with oil.

Clean carrots, grate finely, wash tomatoes, peel and cut, remove stones frome olives and halve them. Heat about 1/2 dl. oil, add carrot, cook a little, add tomatoes and olive, add some salt, cook slowly intil all slightly tender. Place cooked vegetables and olives over the fish and bake in the ovenpreset at 175°C until quitetender. While baking baste with juice and add water if needed. With carp serve boiled potatoes poured over with some oil and sprinkled with chopped parsley.

Carp with olives

Fish Pilaki

Ingredients:

• 1kg. fish of desired variety
• 2 potatoes
• 1 carrot
• 2 onion
• 1 leek
• 1/2 c olive oil
• 1 bunch parsley
• 1 s tomato paste
• bay leave
• 2 lemon
• salt and pepper

Clean fish and slice. Rub with salt and pepper and arrange in an oiled pan. Cut the onions in half lengthwise and then into half moon shaped slices. Cube potatoes, carrots and celeriac and sauté in oil with bayleaf for several minutes, add minced garlic and chopped parsley. Add tomato paste, salt and pepper. Pour this mixture over the fish, add the juice of 1-2 lemons and bake at low heat until fish is tender. Alternatively, the lemons may be sliced and arranged over the top; in another variation, sour green grapes may be added to the sauce.

Source: Turkish-cuisine.org

Fish Pilaki

Carp - Bulgarian way

Ingredients:

• 1 carp of about 2kg.
• 150-200g. olives without stones
• 1dl. olive oil
• juice of 1 lemon
• 1 lemon
• 2 cloves of garlic
• 1 bunch of parsley
• 2 onions
• 2 tomatoes
• 2 carrots
• 1-2dl. warm water

Clean carp, wash well and drain. Chop olives rather finely, add a tablespoons of oil, 2 tablespoons of lemon juice, chopped parsley and garlic. Salt fish in and out, drip with lemon juice and sprinkle with pepper. Fill the inside with the prepared olives. Grease a fireproof dish or casserole with oil. Peel onion and carrots and cut into thin slices. Wash tomatoes, peel and cut in thin rounds. Also cut washed lemon into rounds. Add salt and pepper to vegetables and lemon, mix and turn into the bottom of the fireproof dish. Place carp over, pour heated oil over and put into the oven preheated to 200°C, so that the fish get nicely brown in the first 10-15 minutes. Then turn heat down to 175°C and bake slowly until all is tender. Baste while baking and add more warm water if needed. Serve in the same dish.

Related recipes:

• Carp on onion from Vranje
• Romanian carp with red wine

Carp - Bulgarian way

Sardines in vine leaves - Asma yapraginda sardalya

Ingredients:

• 50 sardines
• 50 fresh vine leaves

Marinade:

• salt
• juice of 2 lemons
• 1 tsp white pepper crushed
• 1 cup Jingilli Frantoio Extra Virgin Olive Oil

This recipe is for 10 portions. Here is the method how to prepare it:
First remove the backbones of the fish leaving the heads and tails then scrape off scales and wash fish gently. Mix marinade ingredients in a bowl.
Pat dry the fish then place in a large bowl and pour over marinade and mix through.
Cut the stems off the fresh vine leaves and soak in hot water for 20 minutes then plunge into cold water. Next put shiny sides of vine leaves on a clean surface.
Place one sardine on the stem of each leaf and roll up, ending with stem side up (the heads and tails of the sardines should not be rolled in the leaves).
Brush the leaves with olive oil, then grill stuffed leaves on both sides over medium heat…the barbecue is perfect for this. Open vine leaves and sprinkle fish with lemon juice when eating.

Serve with crisp lettuce salad leaves tossed with diced tomato, cucumber, red onion, parsley and a light olive oil, salt and lemon juice dressing.

Source: Fish.wa.gov.au

Sardines in vine leaves - Asma yapraginda sardalya

Trout in Ohrid manner

Ingredients:

• 1kg. trouts
• 2 tbsp. flour
• 3 onions, finely chopped
• 3 fresh peppers
• 150g. rice
• 2 lemons
• 1 bunch of parsley, chopped
• salt and pepper
• oil

Remove the main bones from the trouts and leave them for a while. Heat the oil in a pan and fry the onion and the peppers. When the peppers are tender, add the cooked rice, parsley, black pepper, lemon juice and stir well. Take the pan from the heat, fill the trouts with this stuffing and tie with a string. Toss the filled trouts in the flour, arrange in an oiled roasting tin and roast in the oven for 20 minutes. Serve with a suitable salad.

Trout in Ohrid manner

Carp on onion from Vranje

Ingredients:

• 1 carp of 1,5kg.
• 1kg. onion
• 1-1.5dl. oil
• 200g. rice
• 5-6dl. warm water
• salt and pepper
• 1 (leveled) teaspoon dried thyme

Cut onion into slices, cook slowly in heated oil. Add to it picked over, washed and drained rice, cook until it becomes glassy barely cover with warm water, add thyme, salt and pepper, mix. Clean carp, wash, cut gashes (but not very deep) on both sides 3-5 cm. apart. Place carp thus prepared on rice, brush it with oil sprinkle with salt and pepper. Put into the oven preheated to 150-170°C and bake until all is tender and the fish has a crisp brown crust (about 1 hour more).
This dish is traditionally served on Christmas Eve and St. Nicholas Day in the town of Vranje and it's vicinity (southern part of Serbia).

Carp on onion from Vranje

Carp with red wine

Ingredients:

• 1 carp of 1/1,5kg.
• 40g. butter
• 1 onion
• 3 paprikas
• 1 lemon
• 2 tablespoons chopped parsley
• salt
• 2-3dl. red wine

Heat butter or oil, add finely chopped onion cook it a little to soften, add cored paprikas cut into strips, cook, on until tender. Clean fish, wash well, wipe, sprinkle with lemon juice, rub with salt and parsley inside and outside. Grease a fireproof dish, put in fish, cover with stewed onion and paprikas. Bake in the oven preheated to 175°C. While baking, baste with juice to which wine is gradualy added. Bake until nicely brown. Serve in the same dish. As an accomplishment serve mashed or boiled potatoes.

Carp with red wine

Catfish baked with tomatoes

Ingredients:

• 1 lemon
• 1kg. catfish
• 1-2dl. oil
• 700g. tomatoes
• 30g. butter
• 300g. kachkaval
• 2 tablespoons chopped parsley
• 1dl. warm water
• salt

Clean fish, wash, cut into bigger pieces, drip with lemon juice, salt. Leave to stand for a while, then roll in flour and fry in heated oil, take out. Wash tomatoes, peel, cut into halves, remove seed, cook a little in the same oil and salt. Put pieces of fish in a greased fireproof dish or casserole, then put tomatoe over, add some warm water, sprinkle with chopped parsley and grated cheese. Heat oven to 200°C, bake until brown. With fish serve boiled potatoes or cooked sprinkled with plenty of parsley. Other kinds of fish can be prepared in the same way.

Catfish baked with tomatoes

Kotor Bay stewed fish

Ingredients:

• 1-1.5kg. of cleaned sprat or anchovies
• 500.g-1kg. of onions
• fish stock
• live oil
• white wine
• celery
• parsley
• garlic
• salt and pepper
• some herbs and spices

Chop the onions and put them in a lightly heated pan with some olive oil. Add the celery and parsley, the herbs and spices, red chilli and garlic. Add the fish as well as the white wine or fish stock, along with some more oil, so that the pan is almost full. Bring to the boil and then allow to cook on a low heat for at least two hours. The longer you cook it, the better the taste!
Source

Kotor Bay stewed fish

Fish on potatoes

Ingredients:

• 500g. potatoes
• 1-1,5 dl. oil
• 1kg. freshwater fish
• salt
• pepper
• 250g. tomatoes
• 3-4 dl. white wine
• 4 cloves of garlic
• 1-2dl. warm water

Peel potatoes, wash and cut into rounds. Grease a fireproof dish with oil. Put in a layer of potatoes, add salt and pepper, arrange cleaned, washed fish cut into pieces, add salt and pepper again. Cover with peeled tomatoes cut into rounds, salt, sprinkle with chopped garlic. Pour over with white wine and oil. Bake in the oven preheated to 175°C about 40 minutes. Add some warm water while baking, as needed.

Fish on potatoes