Kavarma with Fish
A flavorful Bulgarian stew featuring tender pieces of fish baked with vegetables and spices in a clay pot. This dish is a variation of the traditional meat-based Kavarma, showcasing the versatility of Bulgarian cuisine.
🧂 Ingredients
- 600 g White fish fillets(such as cod, hake, or perch, cut into large chunks)
- 2 medium Onions(sliced)
- 2 medium Bell peppers(mixed colors, seeded and sliced)
- 400 g Tomatoes(chopped)
- 2 medium Carrots(peeled and sliced)
- 4 cloves Garlic(minced)
- 100 ml White wine
- 2 tbsp Tomato paste
- 50 ml Vegetable oil
- 1 tsp Paprika
- 0.5 tsp Black pepper(freshly ground)
- to taste Salt
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F).
💡 Tip: Ensure oven is fully preheated before placing the pot inside. - 2
In a large oven-safe pot or clay pot (gyuveche), sauté onions and carrots in vegetable oil until softened, about 5-7 minutes.
- 3
Add bell peppers and garlic to the pot and cook for another 3-4 minutes until fragrant.
- 4
Stir in chopped tomatoes, tomato paste, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- 5
Add the white wine and bring to a simmer. Let it cook for 2-3 minutes to allow the alcohol to evaporate.
- 6
Gently place the fish chunks into the vegetable mixture. Ensure the fish is mostly submerged in the liquid.
💡 Tip: Do not stir too vigorously after adding the fish to prevent it from breaking apart. - 7
Cover the pot tightly with a lid or foil and bake in the preheated oven for 30-40 minutes, or until the fish is cooked through and flakes easily.
💡 Tip: Cooking time may vary depending on the thickness of the fish fillets. - 8
Garnish with fresh chopped parsley before serving.
💡 Tip: Serve hot, directly from the pot.
💡 Pro Tips
- ✓Use a good quality white fish that holds its shape well during cooking.
- ✓Adjust the amount of paprika to your spice preference.
- ✓For a richer flavor, a splash of fish stock can be added along with the white wine.
🔄 Variations
- Add a few olives or capers for a briny flavor.
- Include other vegetables like zucchini or leeks.
- A pinch of dried dill can complement the fish nicely.