Comments:
A yours truly made fish broth - as a variation on the theme started by Salman ππ²
Salman recently posted a truly delicious looking fish broth, so I figured I will join in the theme. Last year I took my parents to a charda (local type of restaurant) in Novi Sad, Serbia, which was famous for their fish broth - my father was waxing lyrical about fish broths he enjoyed along the Highway of Brotherhood and Unity (here a link: www.watchprosite.com
for more on the highway) for many years (decades ago) so I thought of offering something of the sort (the original restaurant was long since shuttered, hence the alternative).
Once this is done, I tend to add carrots and sweet potatoes π π₯ At this point also in goes the fish stockβ¦
Once these are reasonably cooked itβs time to add the fish. I generally like to have three fish varieties and on occasion throw in some shrimps but this time there were many of us, requiring more fish and some didnβt like shrimps, so it was four types of fish instead. Often mix salt water fish with fresh water fish - here itβs a catfish just going inβ¦
For the filets coming on skin I tend to use it for the taste to start off with but peal it off before serving for a cleaner look.
They truly enjoyed the experience and as they are of an age, where regular car travel over such distances is not feasible, I decided to a routine of dropping by about twice a month to make them a fish broth at home.
I alternate between a spicier version more akin to the one from the Danube area and a spice free one when weβre hoping the kids might join in π
So, here goesβ¦
Frying onions in olive oil to start with - hardly anything happening without in Balkan cuisine ππ§
I use gochujang for spicing it up as itβs a faster way than doing the same with the local pepper varieties. As kids were involved this time went a tad light on gochujangβ¦
Once this is done, I tend to add carrots and sweet potatoes π π₯ At this point also in goes the fish stockβ¦
Once these are reasonably cooked itβs time to add the fish. I generally like to have three fish varieties and on occasion throw in some shrimps but this time there were many of us, requiring more fish and some didnβt like shrimps, so it was four types of fish instead. Often mix salt water fish with fresh water fish - here itβs a catfish just going inβ¦
For the filets coming on skin I tend to use it for the taste to start off with but peal it off before serving for a cleaner look.
Depending on the occasion I also add rice cakes for a very non-Balkan twist but they tend to give an additional fullness and are much enjoyed by the family. This way I even got some of the kids to venture out and eat it, who would otherwise have plain refused πππ»
So here a final quick shot of the result. Mine tend to be relatively thick, with about 1,3-1,5kg of fish for a party of 8 (as a starter).
Hope you enjoyed this ππ»ππ»π₯£
What a Beautiful Looking Dish ππ€€....
The Recipe is so interesting, I've haven't tried a dish where both fresh and seawater fish are included. Just to confirm no garlic and no need for any more seasoning because of the gochujang?
It's wonderful that you get the family together for such a beautiful meal, it's the memories of such moments which are the most valuable.
Pray that God Blesses Your Parents and Family with Good Health and Happiness πβ€οΈπ
It's wonderful that you get the family together for such a beautiful meal, it's the memories of such moments which are the most valuable.
Pray that God Blesses Your Parents and Family with Good Health and Happiness πβ€οΈπ
Thanks so much for the kind wishes ππ»ππ»ππ»
They are getting older indeed so itβs good to be close to them nowadays ππ»
As for the recipe, it changes a tad each time. I often add some ginger for extra freshness, generally a tad of fish sauce and some soy sauce to season. Kurkuma often features, too, garlic could be an option but has not been used on this occasion ππ€·π»ββοΈ
As for the recipe, it changes a tad each time. I often add some ginger for extra freshness, generally a tad of fish sauce and some soy sauce to season. Kurkuma often features, too, garlic could be an option but has not been used on this occasion ππ€·π»ββοΈ
Ginger, nice, when I lived in Italy in the late 90s in Florence, finding ginger was a challenge in those days, maybe things have changed now, Turmeric...
An essential ingredient in South Asian cooking, strong antioxidant and anti-inflammatory properties
How times have changed π
None of this would have been possible or at least not practicable 20 or so years ago. In that sense there really has been a great positive leap, allowing even me in the βvillageβ I live in to source all the necessary ingredients ππ»
Absolutely, Tech and Real Time Supply Chain, I remember conversations where one would say I sent you something 3 weeks ago and the other would say I never got it π€£, in those days if we got a letter/package through the post we were lucky....
The Americans with us were flabbergasted by this π
πππ
And imagine - we managed to meet up without the use of mobile devices (neither for communication, nor for navigation) π±π€ͺ
There was a bit more reliability in the behavior, too π
Maybe because of the watches π
High Motivation for not being late for the rendezvous, or No β€οΈ time for you π€£
Word of the day "Δarde" π
"Δarda" taverns, unique fish restaurants that live on the Danube and make a living thanks to the river
I love these types of family restaurants set in nature β€οΈ
I love these types of family restaurants set in nature β€οΈ
Itβs not an area primarily geared to losing weight πππ
Next to Δardas you also have salaΕ‘es away from the river for the rest of the culinary pleasures.
Here an old post with some of the options: www.watchprosite.com
Here an old post with some of the options: www.watchprosite.com
Does not work that way on this part of the world ππππ€·π»ββοΈ
Also beware of the trick question, βWhich dish was your favorite?β - because they will order one or two more portions of it after your answer π
Great, mouth-watering post β reminds me of βhal levesβ or fish soup β with carp from the Tisza River!
Now youβre making me hungry ππ
Something I would certainly like to try now ππ€π»
Ah - this soup was the starter π
We then had a main of chicken and suckling pig with fried potatoes and different kinds of salad π₯
Sometimes they turn out too proper πππ
But at parger family gatherings itβs difficult to say no ππ€·π»ββοΈ