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

Takes 45 mins.

Suitable for gluten free and vegetarian diets.*

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)

Ingredients

"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

Instructions

"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!