Fish Greek Style

IMG_3624All ingredients are needed, but their amounts must be tested and adjusted to the family taste. I am giving you the approximate to start with, then you refine them as you want:

  • Some fish – could be fillets, could be a whole fish – I use the leftovers after the bbq or the campfire roast..  Last time I had about 1 kg of already cooked fish. It can be almost any type of fish, but not the fat kinds (i would not use salmon, nor eel; the fish need not have very strong taste of its own – the sauce will do the work)
  • Lots of onion – I would us 5 onions for 1 kg of fish
  • 3-4 mid size carrots
  • 2-3 parsnips (pietruszka)
  • a piece of seler (root celery..?)
  • one leek (por)
  • some tomato concentrate (I used a small tin, about 150 ml)
  • lemon juice (about ½ of a lemon)
  • 1 teaspoon of the mustard (any..)
  • sugar (a table spoon -? to taste..)
  • salt, pepper
  1. cut (or grate) all the veggies into small pieces; it is ok to keep them all together in one dish)IMG_3620
  2. if need be, fry the fish on HOT oil (can sprinkle some flour on the fish before putting it on to fry)
  3. set the fish aside (single layer in a shallow but not quite flat serving dish you will not miss for a few days)
  4. on the same frying pan fry the veggies and then add a bit of water, cover,  and cook slowly, until soft – do not overcook!
  5.  stir occasionally
  6. add tomato concentrate, mustard, lemon juice and sugar, and stir so all is well mixed
  7. salt, pepper
  8. the result should be sweet/sour, somewhat spicy – and like a very thick soup
  9. when you like the taste and the texture of the sauce, pour it over the fish – there should be enough of the sauce to completely cover the fish!IMG_3622
  10. cover (foil?) and let is sit on the cool place for at least a day – better for a few days in the fridge.
  11. before serving you can dress it up with some green stuff – parsley?
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