Fish brine

Fish Brine with Colorful Vegetables

Fish brine is a traditional dish, full of flavors and colors, that can transform an ordinary meal into a memorable feast. This recipe is simple but offers an explosion of tastes and textures. Additionally, it is an excellent way to enjoy fresh fish, whether it’s carp, sea bream, or other species. Let’s see how we can prepare this delicacy!

Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes
Servings: 4

Ingredients:
- 1 kg of fish (2 fish) - carp or sea bream
- 1 medium onion
- ½ leek (green part)
- 1 large carrot
- 2 ripe tomatoes
- 6 green beans
- 2 garlic cloves
- 3 champignon mushrooms
- 300 g tomato paste
- 2 hot peppers (or more, to taste)
- 1 bunch of fresh parsley
- Oil for frying
- Salt and pepper, to taste
- 3 liters of water

Instructions:

1. Preparing the fish: Start by cleaning the fish. If you bought whole fish, cut them into fillets and then divide them in half. I recommend leaving the skin on the fillets, as it helps retain the fish's juiciness during cooking. Season the fillets with salt, pepper, and other preferred spices. Place them in a container and refrigerate for about 15 minutes.

2. Preparing the vegetables: In a large pot, add a little oil and sauté the chopped onion until it becomes translucent. Add the leek cut into quarters, the carrot sliced into rounds, the tomatoes quartered, and the crushed garlic. Continue by adding the green beans cut into thirds, the halved mushrooms, and the sliced hot peppers. Season the vegetables with salt and pepper and fry them for about 5 minutes, stirring occasionally.

3. Boiling the soup: After the vegetables have softened, add 3 liters of water and let everything boil for 30 minutes. You can also add other vegetables, such as carrots or potatoes, depending on your preference. These vegetables will contribute to the flavor of the soup.

4. Preparing the fish: While the soup is boiling, brush the fish fillets on both sides with oil and fry them in a hot pan until they become golden and crispy. This step is essential for achieving a delicious crust. Make sure not to leave them too long, or they may dry out.

5. Finishing the brine: After 30 minutes, strain the soup to obtain a clear liquid. In the clean broth, add the tomato paste and bring everything to a boil. Then, carefully add the fish fillets and let them simmer with the sauce for another 5 minutes.

6. Resting the dish: Turn off the heat, cover the pot, and let the dish sit for 15 minutes. This step will allow the flavors to meld.

7. Serving: Finally, sprinkle chopped fresh parsley over the brine before serving. You can accompany this dish with warm polenta or a fresh green salad for a pleasant contrast.

Suggestions and variations: If you prefer a spicier taste, you can add more hot peppers or even a little cayenne pepper. You can also explore using other types of fish, such as trout or salmon, which will give a different note to the dish.

Now it’s time to enjoy this fish brine recipe, a dish that combines tradition with modern flavors! Enjoy your meal!

 Ingredients: 1 kg of fish (2 fish) - carp (I used sea bream) 1 onion half a leek (the green part) 1 carrot 2 tomatoes 6 green beans 2 cloves of garlic 3 mushrooms (champignon) 300 g of tomato paste 2 hot peppers (or more if you like it very spicy) parsley oil pepper salt 3 l of water

 Tags:  brine brine fish crap leek mushrooms