Перекладаємо цей рецепт вашою мовою... Сторінка автоматично оновиться.
Brodet od Sitne Ribe
Small Fish Stew
A rustic and flavorful fish stew made with small, fresh fish like sardines or smelts, simmered with onions, tomatoes, white wine, and herbs. This dish is a testament to the coastal culinary traditions of Montenegro.
🧂 Інгредієнти
- 1 kg Smelts or small sardines(cleaned and washed)
- 2 large Onions(cut into thin circles)
- 3 cloves Garlic(chopped)
- 4 tbsp Olive oil
- 200 ml White wine
- 200 g Chopped tomatoes(or 2-3 chopped fresh tomatoes)
- 1 tbsp Flour(mixed with a little water)
- 2 tbsp Vinegar(white wine vinegar)
- 2 Bay leaves
- 0.5 bunch Fresh parsley(chopped, plus extra for garnish)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 300 ml Water or Fish stock(as needed)
👨🍳 Інструкції
- 1
Clean and wash the fish thoroughly. If using larger small fish, you may want to cut them into smaller pieces.
💡 Професійні поради: This step can be tedious with very small fish, but it's crucial for a clean-tasting stew. - 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and cook until softened and translucent, about 5-7 minutes.
- 3
Add the chopped garlic and chopped parsley to the pot and stir for another minute until fragrant.
- 4
Gently place the cleaned fish over the onion mixture. Add the bay leaves.
- 5
Pour in the white wine and vinegar. Add the chopped tomatoes.
💡 Професійні поради: The vinegar adds a pleasant tanginess. - 6
In a small bowl, whisk together the tablespoon of flour with a little cold water to form a smooth slurry. Pour this into the pot.
- 7
Add enough water or fish stock to almost cover the fish. Season with salt and pepper.
💡 Професійні поради: Use fish stock for a richer flavor if available. - 8
Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 1 hour, or up to 1 hour 15 minutes. The longer it cooks, the better the flavors will meld.
💡 Професійні поради: Check occasionally and add more liquid if it seems too dry. - 9
Stir in the remaining chopped parsley just before serving. Taste and adjust seasoning if necessary.
💡 Професійні поради: Serve hot, traditionally with boiled barley or crusty bread.
💡 Професійні поради
- ✓Use the freshest fish possible for the best flavor.
- ✓Don't overcook the fish; it should be tender but not mushy.
- ✓If you can't find smelts or small sardines, other small, bony fish can be used.
✨ Ідеї для варіацій
Натхнення для вашої власної версії цього рецепту
- Add a pinch of red pepper flakes for a touch of heat.
- Include other Mediterranean vegetables like bell peppers or zucchini.
- Serve with a side of polenta or mashed potatoes.