Fish brine with vegetables

Every time I light the charcoal grill for fish, I know an authentic brine is coming, just like the one by the lakeside. I've tested it many times with mackerel or carp, but the recipe also works with catfish or bream if you have that on hand. The vegetables add freshness to the brine, and a bit of hot pepper makes all the difference. Polenta is never missing when serving, but here I focus on the essential steps for the fish brine with vegetables, made simply with seasonal ingredients.

Quick Info

Total time: approximately 1 hour
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Servings: 6
Difficulty: medium
Recipe type: main, warm season or whenever you feel like grilling

Ingredients

1.5 kg fish (carp, catfish, mackerel, bream)
1.5 liters still water
1 bunch green onions
1 green bell pepper
1 red bell pepper
5-6 medium-sized tomatoes
a few cloves of garlic (3-5, to taste)
a few sprigs of fresh parsley
salt to taste
pepper to taste
hot pepper (as much as you can handle)
thyme

Preparation steps

1. Wash the fish and clean it well. Cut it into suitable pieces if it’s large, or leave it whole if it’s small. Sprinkle a little salt on each piece.

2. Prepare the charcoal grill. Place the fish directly on the grill and cook it on both sides until it develops a golden crust, but don't let it burn. The special taste of the brine comes from the smoke of the charcoal grill.

3. In a large pot, bring 1.5 liters of water to a boil. Slice the green onions, dice the bell peppers, slice the tomatoes, and either slice or crush the garlic, as you prefer. Add them to the pot.

4. Sprinkle salt, pepper, hot pepper, and a little thyme into the water, then let it boil until the vegetables are tender (about 10-15 minutes from the moment it starts to boil).

5. After the vegetables have boiled for a while, add the grilled fish pieces directly into the brine. Continue to boil the brine for another 10-15 minutes until it starts to boil again.

6. Remove the brine from the heat, sprinkle chopped parsley over it, and let it sit covered for a few minutes to allow the flavors to meld well.

7. In the meantime, you can quickly prepare a simple polenta. The brine is served warm, with steaming polenta.

Why I make this recipe often

I prepare it whenever I find fresh fish and feel like grilling. It’s a dish that doesn’t require complicated techniques but gathers the whole family at the table. The brine is hearty, flavorful, and uses vegetables that I already have in the kitchen. I like that I can control how spicy it is.

Tips and variations

Tips

- Do not use frozen fish, the result will not be as good.
- The charcoal grill completely changes the flavor. It’s essential not to skip this step.
- Do not overcook the fish after adding it to the brine, so it doesn’t fall apart too much.
- Fresh garlic is much more suitable than dried.
- The brine tastes better if the tomatoes are well-ripened.

Substitutions

- If you can’t find red bell pepper, you can use red bell pepper, but it won’t have the same sweetness.
- If you don’t have fresh thyme, you can use dried, but in a smaller amount.
- Fresh parsley can be omitted, but it adds freshness at the end.

Variations

- For a more intense flavor, you can add a few sprigs of lovage along with the parsley.
- For those who can’t handle hot pepper, you can replace it with a dash of sweet paprika for color.
- Some prefer to add a splash of vinegar at the end, but the basic recipe does not include it.

Serving ideas

- The brine is poured hot over slices of freshly made polenta.
- It goes well with thinly sliced raw red onion on the side.
- You can also serve a few tomatoes or roasted peppers as a side dish if there’s room on the grill.

Frequently asked questions

1. Can I use any type of fish?
Yes, the recipe works best with freshwater fish like carp, catfish, or bream. Mackerel is an accessible option if you can’t find local fish.

2. Is the charcoal grill a must?
Yes, for the authentic taste. Cooking on electric or in a pan won’t have the specific smoky aroma.

3. Can I make the brine spicier?
You can add more hot pepper or, if you have it, add a whole hot pepper to boil and remove it before serving.

4. Can the brine be kept for the next day?
The fish brine is better fresh, but if there are leftovers, it can be kept in the fridge and reheated gently, although the fish will break apart a little.

5. What can I do if I don’t have a grill at all?
The classic recipe cannot be adapted without a charcoal grill, but you can try another fish in the oven and follow the rest of the steps, noting that the taste will be different.

Nutritional values

The values below are estimates, per serving, for the fish brine with vegetables, without polenta:
Calories: 220-270 kcal
Protein: 27-32 g
Fat: 8-12 g (depends on the type of fish)
Carbohydrates: 7-10 g (from vegetables)
Fiber: 2-3 g

The numbers may vary depending on the type of fish and the amount of vegetables added. The brine is relatively low in calories, focusing on protein and vegetables, while the fat comes mainly from the fish.

Storage and reheating

The fish brine is best eaten immediately after it’s ready. If there are leftovers, put it in the fridge in a covered container and consume within 24 hours. When reheating, the fish becomes softer and may fall apart, but the taste remains okay. I do not recommend freezing the brine, as the fish loses its texture.

The recipe is suitable for weekend meals or for any outing in the great outdoors when you feel like something tasty and simple.

 Ingredients: 1.5 kg fish (carp, catfish, mackerel, bream) 1.5 l still water a bunch of green onions a green bell pepper a red capia pepper 5-6 medium tomatoes a few cloves of garlic a few sprigs of fresh parsley spices to taste: salt, pepper, chili, thyme

 Tags:  fish brine