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Ribu na Ribu
Fish on Fish
A unique and flavorful Dalmatian dish where white fish is cooked in a sauce made from its own roe and other seafood, creating a rich and savory broth. Often served with polenta or bread.
ð§ ææ
- 600 g White fish fillets(e.g., sea bream, sea bass, cod; skin on)
- 150 g Fish roe(from the white fish, cleaned)
- 200 g Shrimp(peeled and deveined)
- 200 g Mussels(cleaned)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 150 ml White wine
- 200 g Tomatoes(chopped or crushed)
- 1/4 cup Parsley(chopped)
- 3 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 1 tsp Lemon zest
ðšâð³ äœãæ¹
- 1
In a large, deep pan or pot, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Add the fish roe to the pan and mash it with a fork, cooking for about 2-3 minutes until it starts to break down and release its oils.
- 4
Pour in the white wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
- 5
Add the chopped tomatoes, parsley, salt, pepper, and lemon zest. Stir well and bring to a simmer.
- 6
Gently place the white fish fillets into the sauce. Cover the pan and let it simmer for about 10-15 minutes, or until the fish is almost cooked through.
- 7
Add the shrimp and mussels to the pan. Cover again and cook for another 5-7 minutes, or until the shrimp are pink and the mussels have opened.
- 8
Discard any mussels that have not opened. Taste and adjust seasoning if necessary.
- 9
Serve the fish and seafood with the rich sauce spooned over. It's traditionally served with polenta or crusty bread to soak up the sauce.
ð¡ ããã®ã³ã
- âEnsure the fish roe is fresh for the best flavor.
- âDon't overcook the fish; it should be flaky and moist.
- âUsing a combination of different white fish can add complexity to the dish.
- âThe sauce should be rich and slightly thick from the roe.
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- Add other small seafood like clams or squid.
- A pinch of chili flakes can add a subtle heat.
- For a lighter version, use fish stock instead of wine, or a mix of both.