Fish stew


1 kg fresh white fish

5-6 potatoes, peeled and diced

2 carrots, diced

˝ cup peas,


salt, pepper





Sautee onions, add paprika, stir and immediately decrease cooking temperature and add fish. Do not stir. As the fish will fall apart, but shake the utensil rom side to side. Add potatoes, carrots and peas and cover with water. Season and simmer for about ˝ hour, until potatoes are soft. Garnish with fresh parsley.



Dalmatian fish


1 kg white fish

10 cloves garlic

1,5 dl oil

1 cup parsley, chopped

1 dl white wine

1 dl olive oil

salt, pepper


Clean fish. In a large cooking pan (large enough for the whole fish to cook) put oil and chopped garlic. Sautee briefly (do not brown), place fish lengthwise and add a little water. Season. Cook on low, turn fish occasionally. When fish is cooked, add olive oil, wine and parsley, and cook for a few more minutes.

Serve with rice or “fasting” mashed potatoes.


Stuffed squid


1 kg squid

1cup boiled rice

1 onion, diced


˝ cup oil

3 ripe tomatoes

1/3 glass red wine



Clean squid, leaving the body and tentacles. Slice tentacles and sauté with onions. Puree the tomatoes, add chopped parsley, rice, a little water and season. Simmer until liquid evaporates. Stuff squids with sauce. Place in a baking dish and bake for about 1 hour



Quick fish soup


1 can mackerel

1 onion, sliced thinly

1 carrot, diced

1 stalk celery, diced

˝ cup peas

2-3 bay leaves

˝ cup white wine


salt, pepper


1 spoon flour


Sautee onions, add flour and sauté briefly. Add paprika, stir and immediately add about 1,5 l water. Drain fish and add to soup together with the rest of the ingredients, except for the wine, which should be added 5 minutes before end of cooking time. When vegetables are cooked, the soup is ready to serve.