Romanian Fish Stew with Polenta
Plachie de Pește cu Mămăligă
A rustic and flavorful fish stew featuring firm white fish baked with a rich tomato and vegetable sauce, served alongside creamy mămăligă (polenta). This dish is a staple in Romanian cuisine, especially in regions near rivers and the Danube Delta.
🧂 Ingredients
- 600 g Firm white fish fillets (e.g., carp, pike-perch, cod), cut into chunks
- 4 tbsp Olive oil
- 2 Large onions, thinly sliced
- 2 Bell peppers (any color), thinly sliced
- 3 Garlic cloves, minced
- 400 g can Canned crushed tomatoes
- 100 ml White wine (optional)
- 1 tsp Smoked paprika
- 1 tsp Dried dill
- to taste Salt
- to taste Freshly ground black pepper
- For the Mămăligă:
- 200 g Cornmeal (medium or fine grind)
- 800 ml Water
- 2 tbsp Butter
- 1/2 tsp Salt
👨🍳 Instructions
- 1
Preheat oven to 190°C (375°F). Season the fish chunks with salt and pepper.
💡 Tip: Using a baking dish that can go from stovetop to oven is ideal. - 2
Heat 2 tbsp of olive oil in an oven-safe skillet or pot over medium heat. Add the sliced onions and bell peppers and sauté until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Tip: Don't rush the sautéing of the vegetables; this builds a sweet base for the sauce. - 3
Stir in the crushed tomatoes, smoked paprika, dried dill, and white wine (if using). Bring to a simmer and cook for 5 minutes, stirring occasionally. Season the sauce with salt and pepper.
💡 Tip: Smoked paprika adds a lovely depth of flavor that complements the fish. - 4
Arrange the fish chunks on top of the vegetable and tomato sauce in the skillet. Drizzle the remaining 2 tbsp of olive oil over the fish.
💡 Tip: Ensure the fish is not completely submerged in the sauce, allowing it to steam and bake. - 5
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. The sauce should be bubbling.
💡 Tip: Cooking time will vary depending on the thickness of the fish fillets. - 6
While the fish is baking, prepare the mămăligă. Bring the water and salt to a boil in a saucepan. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
💡 Tip: Use a whisk for the initial addition of cornmeal to ensure a smooth texture. - 7
Reduce the heat to low and continue to cook, stirring frequently with a wooden spoon, for about 20-25 minutes, or until the mămăligă is thick and creamy. Stir in the butter until melted.
💡 Tip: Stirring is crucial to prevent the mămăligă from sticking to the bottom of the pot. - 8
Serve the baked fish and vegetable stew hot, spooned over a generous portion of creamy mămăligă. Garnish with fresh dill or parsley if desired.
💡 Tip: Mămăligă can be served soft and creamy, or firmed up and cut into slices.
💡 Pro Tips
- ✓If you don't have an oven-safe skillet, transfer the sauce and fish to a baking dish before putting it in the oven.
- ✓For a spicier stew, add a pinch of red pepper flakes along with the paprika.
- ✓Any firm white fish that holds its shape well when cooked can be used.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like zucchini or mushrooms to the stew.
- Serve with a side of pickled vegetables (murături) for a tangy contrast.
- For a richer mămăligă, you can stir in some grated cheese (like telemea or feta) at the end.