Fish Soup and Boiled fish (Riba na lešo)

Dalmatian style -- Recipe handed down from my mother and grandmother

Suitable for vegetarian and gluten free diets.*

Takes 45 mins.

Makes 1 kg.

Previous-night preparation

1. In the morning, clean and salt the fish (inside & outside), place several slices of garlic in the gut cavity, and put it in the fridge (NOT in a plastic wrap - it gets stinky -- you need to let it breathe; salt makes the meat a bit more firm) 2. Throw into a pot ("Fish pot"): potatoes (coarsley chopped), an onion (quartered), garlic slices, pepper corns, thyme, a carrot, and parsley stalks. 3. Add enough water to cover the (future) fish. You want a wide pot (so that the fish fits). 4. In a separate pot ("Soup pot"): mix the rice (1 tbsp per person), tomato paste, and olive oil. 4. Go have a coffee or do something for a couple of hours while your food rests in this state (no fires/ stoves were ignites thus far)

"Fish pot"

Where the fish will go

350 g Hake or larger; another fish (lat. Phycis) can be used instead
1 onions
1 potatoes medium to large
1 carrots medium
100 g parsley fresh; stalks AND leaves
1 pinch thyme
15 pepper corn
4 cloves garlic sliced
1 Tbsp olive oil
"Soup pot"

For the soup itself

2 Tbsp rice (1 tbsp per person)
1 Tbsp tomato paste
1 Tbsp olive oil

"Fish pot" : after 20 mins of cooking the veggies and spices, add the fish. Ten minutes later check if the fish is done --> when the flippers come out easily, the fish be done. "Soup pot": Transfer some of the water from the "fish pot" (after the fish is done) into the "soup pot" (which already has rice in it). Cook for 15 mins. While "soup pot" is doing its business, add finely chopped parsley (leaves) and some olive oil into the "fish pot". Shake the pot a bit and let it rest for 10 mins. *** Serving *** First serve the soup. You can add some loose fish pieces (e.g. from the head etc). If you want a thicker soup, you can mesh a potato in it (from the "fish pot"). After that serve the boiled fish with potatoes and carrots and bread (can be used to soak up the sauce from the "fish pot"). Goes well with some wine, e.g. white wine and still water (bevanda). Enjoy!


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.