Fish brine

Fish brine is a recipe that evokes memories of summer, outdoor excursions, and moments spent with family and friends. This simple and tasty dish is not only a delicious alternative to grilling, but it also adds a touch of refinement to our picnics. Whether you choose to cook outdoors or in the comfort of your home, fish brine promises to be a hit on your table.

Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 4

Ingredients:
- 2 pieces of fresh mackerel
- 2 pieces of fresh sea bass
- Salt and freshly ground pepper, to taste
- 2 tablespoons of extra virgin olive oil

For the brine sauce:
- 2 bell peppers
- 1 hot pepper
- 400 g tomatoes (preferably ripe garden tomatoes; I used cherry tomatoes, as that was all I could find)
- 3-4 cloves of garlic
- 3 green onions
- Salt and freshly ground pepper, to taste
- 1 cup of water
- 1 cup of semi-sweet white wine

Recipe history:
Fish brine has deep roots in traditional cuisine, having been prepared for generations. This recipe was originally created to preserve fish, but over time it has become a popular dish due to its savory taste and enticing aromas. Today, it is a symbol of outdoor gatherings and the simple joys brought by nature.

Step by step for a perfect result:

1. Preparing the fish:
Start by cleaning the fish of scales and intestines. It is essential to wash them well with plenty of water. If the fish are smaller, you can leave the heads and tails on, but if you prefer, you can cut them off to fit better on the grill. A useful suggestion is to prepare the fish at home and keep them cool in a cooler bag until it’s time to cook.

2. Marinating the fish:
Drizzle the fish with a little olive oil and sprinkle with salt and freshly ground pepper. Rub them gently on all sides to incorporate the flavors. Let them marinate in the fridge for an hour to develop their taste.

3. Preparing the brine sauce:
In an old frying pan (preferably a grill pan), add the bell peppers, peeled and seeded, cut into small cubes. Also add the halved tomatoes, finely chopped hot pepper, minced garlic, and sliced green onions. Add one cup of water and one cup of white wine, then let it simmer over medium heat for about 15 minutes, stirring occasionally.

4. Cooking the fish:
If you are outdoors, use a grill or a grill pan to fry the fish. Place them on the grill and let them cook for about 10 minutes on each side, until they are well cooked through and have those delicious grill marks. Ideally, a wood fire gives an unmistakable flavor that you cannot achieve with charcoal.

5. Finalizing the sauce:
After the sauce has simmered, gently crush some of the tomatoes with a fork to give it a creamier consistency. Add salt and pepper to taste, and let it simmer for another 5-8 minutes to thicken.

6. Assembling the dish:
Once the fish are ready, add them to the brine sauce and let them simmer together for 3-4 minutes, so the flavors meld.

7. Serving:
Fish brine is served warm, alongside toasted bread or polenta. A glass of semi-sweet white wine perfectly complements this meal.

Useful tips:
- For an extra flavor boost, you can add a few sprigs of fresh dill to the sauce.
- If you prefer a spicier sauce, feel free to add more hot peppers.
- You can experiment with other types of fish, such as dorado or carp, to diversify the recipe.

Frequently asked questions:
- Can I use frozen fish? While fresh fish is preferred, you can also use frozen fish, ensuring it is well thawed and drained before marinating.
- What vegetables can I add to the sauce? You can add zucchini or eggplant for a touch of variety.
- How can I store leftovers? Leftovers can be stored in the fridge in an airtight container, but it is recommended to consume them within 1-2 days to enjoy the fresh taste.

Fish brine is not just a recipe, but a culinary experience that transforms a simple picnic into a celebration of flavor. So, get ready to savor every bite and don’t forget to share this recipe with your loved ones! Bon appétit!

 Ingredients: 2 pieces of mackerel 2 pieces of sea bass Freshly ground salt and pepper 2 tablespoons of extra virgin olive oil For the brine sauce: 2 bell peppers 1 hot pepper 400 gr of tomatoes (preferably ripe garden tomatoes; I used cherry tomatoes as that was all I could find) 3-4 cloves of garlic 3 green onions Salt and freshly ground pepper to taste 1 cup of water 1 cup of semi-sweet white wine

 Tags:  fish brine