I had someone who wanted to read this recipe, so I made it and took a picture:
I wish it was a bit clearer.
I stumbled across a recipe very close to this one, played with it and it has been a big hit for me. Depending on the fish you use, it tastes barely fish-like to almost no discernible fish taste…just good.
I made this for my late grandmother–in-law about 25 years ago. Her people were from the Adriatic, from Croatia. She had been living in California near her daughter’s family. The son-in-law’s people had been a long line of Portuguese fishermen, and she asked me to give her the recipe. I was so pleased, as she was a fantastic cook. I don’t know if she ever made the fish dish, but my father-in-law recently send a box of the recipes she kept, and there was my recipe for this fish, right on top. I was quite touched.
Spicy Adriatic Fish
1 lb of whitefish filets, (whiting, perch or cod, preferably)
2 Tbsp oil, (basic olive, preferably)
½ cup of onion, minced
1 ½ Tbsp paprika
1 bay leaf
2 tsp. salt
2 cloves of garlic, minced, (or 2 tsp prepared garlic)
3 Tbsp. Tomato paste ( tomato sauce or fresh tomatoes do not add the ‘zing’ you are looking for here
1/4 cup water
1 Tbsp. vinegar ;Balsamic,( preferably), apple cider, white or rice vinegar,(do not use flavored or fruited ones)
OR lemon juice
1 ½ cups prepared rice, small pasta or couscous
Thaw and dry the fish, (see previous post). Place oil in a non-stick skillet; heat. Add the onions, paprika and salt; when the onions are translucent, add the garlic and the fish, upside down. Fry until the fish tops are browned, then turn gently and barely cook on the other side.(Time will depend on the thickness of your fish). Remove from the pan gently onto a plate. [*see note] Add the bay leaf, lemon juice or vinegar ,the tomato paste and water. Simmer for a few minutes until the liquid is slightly reduced in amount. Return the fish to the pan right-side-up and baste it with the sauce. Cook gently for 10-15 minutes. Remove the fish again, as well as the bay leaf. Add the prepared rice, pasta or couscous to the sauce and warm them together thoroughly. Serve alongside of fish or with fish on top.
[* NOTE: If at any time your fish breaks up, don’t worry! It will still taste fine; after all, you are going to cut it up anyway! My family has eaten it all mixed together on more than one occasion, trust me!]
I hope you try and enjoy!
Tonette Joyce:Food,Friends,Family 