Dalmatian Fish Casserole Food

DALMATIAN CLEAR FISH SOUP

Steps:

• In cold water, place the cleaned fish cut into chunks, add oil, tomato sliced in half, lemon juice, bay leaves and peppercorns. When the soup boils, add the vegetable stock cubes and cook for about 20 minutes.
• At the same time cook 1/2 cup of your prefered white rice. Once done strain and set aside.
• Remove cooked fish out of the soup then strain the soup. Clean the fish of bones and place pieces of fish back into the soup add olive oil and stir before serving.
• You can add the rice directly to the soup or place the rice in the bowl and add the soup over the top. I suggest the later because the soup alone you can freeze or refrigerate but the rice does not keep consistency and does sour.
• You can use frozen fish fillets too but fresh fish is best.

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.

DALMATIAN FISH CASSEROLE

Steps:

• Clean the fish, don't remove head, keep it whole. Put some rosemary leaves inside the fish.
• Peel potato and cut like chips, but about 0,5 to 1 cm thick.
• Peel onion and garlic. Cut the onion into halves and garlic into 4 pieces. Cut tomato into halves.
• First lay potato into the casserole pot and than lay fish. Place onion, tomato and olives around fish. Season with salt and pepper. Pour wine over everything, and than olive oil. Place rosemary branch between fish and sprinkle with oregano.
• Preheat oven to 200°C and put fish to bake about 30 - 40 minutes. You can reduce heat to 180°C in the middle of baking, than heat again 5 minutes before end to 200°C If you are not sure potato will bake you can cover the casserole pot with aluminum foil, but remove it at least 15 minutes before end to prevent "cooking" the fish.