Various fish stew
Nothing for lunch??
Two weeks ago, family and I visited island Cres and spent an amazing summer day with my parents. My father’s roots are from there, actually from a small fishermen village Martinšćica so I used to spend every summer there, a mix of leisure and work at my uncle’s restaurant. My dad loves his little fishing boat and knows every bay, and nearest islands like a palm of his hand. So that beautiful day he took us near Lubenice (another small village on the top of the hill). There is a famous tourist attraction Plava grota (Blue cave) and amazing beach. The sea is crystal clear and full of various kinds of fish. While me and my family have swimmed and enjoying the day, he went fishing. The catch was pretty good.
Orada (lat. Sparus aurata), kantar (lat. spondyliosoma cantharus), pirka (lat. serranus scriba), arbun (lat. pagellus erythrinus) and ugor (lat. conger conger).
We have grilled some of them and with the rest I decided to make a fish stew. The fish was so fresh and their meat was soft as butter. I enjoyed every bite of it.
- Around 1 kg mixed fish (arbun, ugor and pirka)
- Olive oil
- 1 large onion
- 2 garlic cloves
- 1 tbsp vinegar
- 1 tsp sugar
- 1 dcl tomato puree
- 2 dcl water
- 1 dcl white wine
Heat olive oil and add chopped onion. Saute for two minutes, stirring occasionally and adding a bit of water if necessary. Add minced garlic and chopped parsley. Stir and add tomato puree, salt, sugar, pepper, vinegar and wine. After two minutes arrange fish in the pot, cover with lid and allow to boil at the high temperature.
Set the temperature on low and simmer for an hour and a half. Shake the pot every once in a while. Let it rest for about a half an hour before serving.