kg fresh white fish
potatoes, peeled and diced
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.
kg white fish
cup parsley, chopped
dl white wine
dl olive oil
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.
with rice or “fasting” mashed potatoes.
glass red wine
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
1 can mackerel
1 onion, sliced thinly
1 carrot, diced
1 stalk celery, diced
˝ cup peas
2-3 bay leaves
˝ cup white wine
1 spoon flour
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.