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Scordalia de Pește
A hearty and flavorful fish stew, often made with freshwater fish, vegetables, and a touch of garlic and herbs, reflecting the country's agricultural bounty and river resources.
🧂 Ingrédients
- 1 kg Carp or Pike(cleaned and cut into steaks)
- 2 large Onions(chopped)
- 3 medium Carrots(diced)
- 2 medium Bell peppers(diced (any color))
- 400 g Tomatoes(canned crushed or fresh, chopped)
- 4 cloves Garlic(minced)
- 500 ml Vegetable broth
- 2 tbsp Tomato paste
- 1 Bay leaf
- 1/4 cup Fresh dill(chopped)
- 1/4 cup Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
- 3 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
- 2
Add diced carrots and bell peppers to the pot. Cook for another 5-7 minutes until slightly tender.
- 3
Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
- 4
Add crushed tomatoes, vegetable broth, and bay leaf. Bring the mixture to a simmer.
💡 Conseils de pro: Ensure the broth covers most of the vegetables. - 5
Season with salt and black pepper to taste. Reduce heat to low, cover, and let it simmer for 20 minutes to allow flavors to meld.
- 6
Gently place the fish steaks into the simmering stew. Ensure they are mostly submerged. Cover and cook for another 15-20 minutes, or until the fish is cooked through and flakes easily.
💡 Conseils de pro: Avoid stirring too vigorously to keep the fish intact. - 7
Stir in fresh dill and parsley just before serving. Adjust seasoning if necessary.
💡 Conseils de pro: Adding herbs at the end preserves their fresh flavor.
💡 Conseils de pro
- ✓Use a firm white fish like carp, pike, or even cod if freshwater fish is unavailable.
- ✓Adjust the amount of garlic to your preference.
- ✓Serve hot, often with a side of mămăligă (polenta) or crusty bread.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of red pepper flakes for a touch of heat.
- Include other root vegetables like parsnips or celery root.
- A splash of white wine can be added with the broth for extra depth of flavor.