Croatian Fish Gregada Food

CROATIAN FISH "GREGADA"

Steps:

• For this meal you have to have large round pot with low rim.
• Prepare the potato: slice it in round thin pieces. Put it in a separate pot, cook until water starts to boil, cut the heat and leave it there.
• Put olive oil and garlic on heat and when starts to fry add fish sliced in pieces 3-6 cm large. DO NOT STIRR with any kind of ladle, just shake the whole pot.
• When fish starts to stick to pot add wine, salt, pepper, bay leaf and potato. Shake it well and add water to cover. Cook until potato is soft (15-20 min). At the end add parsley. Eat it with spoon.

CROATIAN FISH "GREGADA"

Steps:

• For this meal you have to have large round pot with low rim. Prepare the potato: slice it in round thin pieces. Put it in a separate pot, cook until water starts to boil, cut the heat and leave it there. Put olive oil and garlic on heat and when starts to fry add fish sliced in pieces 3-6 cm large. DO NOT STIRR with any kind of ladle, just shake the whole pot. When fish starts to stick to pot add wine, salt, pepper, bay leaf and potato. Shake it well and add water to cover. Cook until potato is soft (15-20 min). At the end add parsley. Eat it with spoon.

BLITVA (CROATIAN SWISS CHARD DISH)

Steps:

• Bring a large pot of salted water to a boil.
• Add peeled and cubed (1/2-1 in cubes) potatoes.
• Rinse the Swiss chard, remove tough stems, and cut into 1/2 in strips (or just tear into large pieces).
• When potatoes are almost done, add the Swiss chard, and cook all together for an additional 10 minutes (15 minutes if the chard is older).
• Sauté garlic on olive oil, and add the cooked drained chard and potatoes to it (you may keep some water so that it looks like a thick soup).
• Salt and pepper to taste.
• Stir and cook for 1 more minute in order to bring all flavors together.

CROATIAN DALMATIAN BLACK RISOTTO (CRNI RIZOT)

Steps:

• Wash octopuses carefully and thoroughly, take out the bone, and ink-bags put aside. Cut octopus into stripes.
• Finely mince garlic and parsley leaves.
• Mince onion and sauté it on olive oil. When onion becomes soft, add octopus, garlic, parsley, bay leaf, tomato, salt pepper and sauté it 30 minutes.
• After 30 minutes add 1 cup of wine and continue to sauté it. When octopus become soft, add what has left of wine.
• Wash rice in two (cold) waters and add to octopus. Cook rice according to manual time necessary (add water but count in the liquid you have already in a pot).
• Five minutes before ready add ink-bags. Put ink-bags one by one to decide how black you want your risotto. Cut hard sheep cheese into small cubes and add with ink-bags. This cheese will give the risotto rich and creamy taste.
• Cook for 2-3 minutes more and serve with grated parmesan cheese.

DALMATIAN COOKED STOCKFISH (BAKALAR NA LESHO)

Steps:

• Soak stockfish three days in cold water in cold place (I would suggest somewhere outside because it stinks, but be careful not to freeze it).
• When softens, remove skin and bones and cut it into 5 to 10 cm pieces.
• Peal potato and cut it into round pieces like for chips but thicker (0,5 cm).
• Put potato into cold water, salt it a bit and cook just until boils, cut the heat and leave potato in the water (you will use that water later).
• During this, cut garlic into small pieces and put it into pot with olive oil. Fry garlic just for 10 seconds and add stockfish. Stir everything with wooden ladle to cover stockfish with olive oil. Add wine and cook until alcohol evaporates (3-5-minutes).
• Add potato, parsley, bay leaf, peppercorn and maybe salt (fish is very salty). Add some water from potato pot just to cover everything.
• Cook not more than 15 minutes, otherwise stockfish will become like rubber.
• Serve hot, eat with the spoon.