Fish served along the coast and islands is as stunning as the views. Grilling is the most popular technique in the area, but this recipe is more unique and just as delicious. Using a selection of freshwater fish will give the broth a rounder, deeper flavor; if egg noodles aren’t your thing, serve it with blitva (recipe below) instead.
Yield: 4 servings
Fish served along the coast and islands is as stunning as the views. Grilling is the most popular technique in the area, but this recipe is more unique and just as delicious. Using a selection of freshwater fish will give the broth a rounder, deeper flavor; if egg noodles aren’t your thing, serve it with blitva (recipe below) instead.
Yield: 4 servings
In a stockpot on medium, add oil, onions, and season with salt. Sauté for 3 minutes. Add peppers and sauté 5 minutes. Add paprika, tomato paste, white, wine, vinegar, and fish. Add 5 to 6 cups of water. Simmer for 45 to 50 minutes, adding water if necessary. (Do not stir or fish will break apart.) Adjust seasoning and serve.
