Fish Spread
Ingredients: -1 kg onion -1 kg carrots -5 kg peppers -2.5 kg fish -750 ml oil -1 l tomato juice (or a jar of tomato paste that will be diluted) -non-iodized salt -pepper -bay leaves
To prepare a delicacy that will delight everyone's taste buds, start by roasting the bell peppers. Place them on a tray in an oven preheated to 200 degrees Celsius and leave them until the skin becomes slightly charred and puffs up. This process will not only intensify their aroma but also make them easier to peel. As they roast, gather the bell peppers in a bowl, sprinkle a little salt over them, and cover with a lid. The salt will help release moisture and make the peppers easier to clean.
Meanwhile, you can prepare the fish. Choose fresh fillets, preferably white fish like cod or pangasius. Boil it in a pot of water with a little salt, letting it cook for about 15-20 minutes until it becomes opaque and flakes easily. Once cooked, remove the fish from the water and let it cool. Once cooled, carefully debone it and pass it through a meat grinder to obtain a fine and homogeneous mixture.
Now, let’s take care of the vegetables. Peel a medium onion and a carrot. Use the same meat grinder or a food processor to finely chop them, achieving a uniform texture. Next, take the roasted and peeled bell peppers and grind them as well. This combination of vegetables will bring incredible flavor to the final dish.
In a pot of about 10 liters, pour a little oil and let it heat up. Add the chopped onion and sauté until it becomes translucent. Then, add the carrot and let them sauté together for a few minutes. It’s time to add the chopped bell peppers and fish, mixing well to homogenize the ingredients. Add a splash of lemon juice to enhance the flavors. Season with salt (not too much, considering the bell peppers have been salted), pepper, and bay leaves. Cover the pot and place it in the preheated oven at 180 degrees Celsius. Cook until the juice reduces and the oil rises to the surface, a process that may take between 30 and 45 minutes.
After the dish is ready, fill the sterilized jars with the vegetable and fish mixture. Make sure no air bubbles remain in the jars to avoid fermentation. Screw on the lids or tie them with double cellophane, then place the jars in a large pot for sterilization. Add water and sterilize for about 1 hour and 30 minutes. Once the sterilization process is complete, let the jars cool completely. This dish can be stored for winter and is perfect to be served alongside a slice of fresh bread or as a side dish to various meals.
