Prep 5 mins
Cook 20 mins
This is very old recipe from Dalmatia. The difference between regions in Dalmatia is that some put vegetables in a soup same not. I’m going to give you the simplest recipe, ingredients “sine qua non” as old Romans would have said. Using water you’ve cooked fish you can make nice soup. Just add cooked rice, olive oil and fresh parsley, filter the soup and you have it – nice and tasty.
- 1 kg fish (salt water, cod-fish, or any high quality white meat fish)
- 2000.0 ml water
- 200 g onions (or two medium onions)
- 8 g garlic (or 3-5 garlic cloves)
- 14.79 ml vinegar (from red wine but not aceto balsamico)
- 2 bay leaves
- 29.58 ml olive oil
- Use large pot with low rim and add water. Put onion, garlic, bay leaves, pepper (use whole black pepper berries) and cook 20 minutes until onion is soft (you can crush garlic).
- In the meantime clean the fish (do not chop the fish; it must stay in one piece). Add salt, vinegar, olive oil and fish in boiling water and cook for about 5 to 20 minutes (it depends how large fish is).
- To serve, take out the fish and put it on a plate with cooked potato. Cover with additional olive oil and eat it.
- For the soup: cook rice, filter the water, and add parsley and olive oil and you have a soup.
Suprisingly light and not a bit fishy tasting! We always throw in a couple of carrots and a stalk of celery. And don't forget the Vegeta... the all-purpose staple seasoning of Croatian cooking. Lipa ti je corba... bravo zelmljace!