Malasolca

Delicious Malasolca recipe with salted fish, potatoes, and garlic sauce

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 4

Malasolca is a fish-specific recipe that originates from the traditional villages in the Danube Delta. This simple yet flavorful recipe brings the authentic tastes of the region to your plate, prepared with salted fish, boiled potatoes, and a delicious garlic sauce. It is the perfect choice for a family dinner or a gathering with friends, and the combination of ingredients reminds us of the moments spent with loved ones.

Ingredients

- 1 kg dried and salted fish (recommended: singer, but you can also use pike or carp)
- 8 small potatoes
- 3 small onions (optional)
- A splash of sunflower oil

For the garlic sauce:
- 2 heads of garlic
- About 150 ml sunflower oil
- 2 tablespoons vinegar
- 1-2 tablespoons mineral water
- 1/2 teaspoon coarse salt

History of Malasolca

Malasolca is more than just a recipe; it is a tradition passed down through generations, a symbol of the simple yet rich life of fishing communities. Each family has its own variation, and the ingredients can vary, but the essence remains the same. By cooking this recipe, you not only enjoy a delicious dish but also a part of the culinary heritage of an ancient community.

Preparing the fish

1. Eviscerating and salting the fish: Start by eviscerating the fish, being careful not to remove the scales. They will help keep the fish juicy. Wash it well under running water and let it sit in cold water for 2-3 hours to eliminate the blood. Then, generously rub the fish with salt and let it cure for about a week. Make sure it is kept in a cool place.

2. Desalting the fish: After the 7 days of salting, place the fish in cold water for 24 hours to desalinate. Then, let it air dry, covering it with a sterilized cloth to protect it from insects.

Preparing Malasolca

3. Boiling the ingredients: Peel the potatoes (you can choose to leave them with the skin, depending on your preferences) and the onions. Place them in a large pot of water with a splash of sunflower oil. Boil for about 15-20 minutes or until the potatoes are almost done.

4. Adding the fish: Once the potatoes are nearly cooked, add the fish and let it simmer together with the potatoes over low heat. This step will allow the fish to release its flavors into the water, enriching the taste of the dish.

Preparing the garlic sauce

5. Garlic sauce: Start by peeling the garlic cloves. Use a mortar to crush them, or if you don’t have one, you can grate them. Add the salt and continue to crush until the garlic becomes a smooth paste. Gradually add the oil while stirring constantly to emulsify. Finally, pour in the vinegar and, if necessary, add a few tablespoons of mineral water to achieve a fluffier texture.

Serving

6. Serving the dish: Once the potatoes and fish are cooked, carefully transfer them to a platter. Sprinkle fresh parsley, dill, or lovage on top for an extra touch of freshness. Serve Malasolca warm, alongside the garlic sauce, which will add an intense note to this classic dish.

Serving suggestions and variations

Malasolca pairs perfectly with a glass of white wine, which will complement the flavors of the fish and the garlic sauce. If you want to add a twist, you can experiment with different herbs or add a few slices of lemon to enhance the taste.

Useful tips

- For a salted fish: Make sure to choose fresh, quality fish, as the final taste of Malasolca will depend on it.
- Creamier sauce: If you desire a creamier sauce, you can add a tablespoon of sour cream.
- Alternative to garlic: If you are not a fan of garlic, you can try using green onions for a milder sauce.

Frequently asked questions

1. Can I use another type of fish? Yes, you can use any firm fish you prefer, such as carp or pike.

2. What can I do with leftovers? If you have leftover fish, you can use it in sandwiches or salads.

3. Is it a healthy recipe? Yes, Malasolca is rich in protein and omega-3 from the fish, while the potatoes provide healthy carbohydrates.

4. Can it be prepared in advance? It is recommended to prepare Malasolca fresh, but you can make the garlic sauce ahead of time and keep it in the fridge.

This Malasolca recipe will not only delight you with its taste but will also transport you into the midst of a rich culinary tradition. So, put on a smile and get ready to enjoy an authentic dish filled with love and history! Enjoy your meal!

 Ingredients: 1 kg dried and salted fish (in this case - singer); 8 small potatoes; 3 small onions - optional; a splash of sunflower oil. Garlic sauce: 2 heads of garlic; about 150 mL sunflower oil; 2 tbsp vinegar; 1-2 tbsp sparkling water; 1/2 tsp coarse salt.

 Tags:  malasolca