Romanian Fish Stew - Plachie
Of course, the most common type of fish used for this dish is the carp, but you can make it with any other fish you like and have. There are many methods. I prefer this one, as it's faster and tested for many years now. We used to cook this dish at home often, but we never knew its official name was 'plachie'. This term is used for a delicious rice dessert.
This is also my favorite method of cooking the fish. The vegetables and garlic sauce give the fish a special flavor, and, served with polenta, it's the perfect meal.
Clean, wash and cut the fish. You can cut into pieces or fillets - depending on your preference and skill.
Sprinkle over with a little salt and rub well.
In a deep frying pan, heat the oil and fry the fish in it.
No need to dust with flour.
Cook the fish until brown on both sides.
Then transfer the cooked fish onto a plate.
Slice the onions and bell peppers. Fry in the saucepan in which you cooked the fish.
When the vegetables have softened and browned a little, add the diced tomatoes.
Cook over medium heat until they release the juice and become soft. Stir periodically.
Now add the pepper or tomato paste, mix and leave over heat for two minutes. Then pour a small cup of water, we want to get a dense and beautiful sauce.
Let simmer for 2-3 minutes, season with salt and mix well.
Put the fish pieces into the sauce and let simmer together for 2-3 minutes more.
Add the chopped garlic and parsley, cover with a lid and turn off the heat. Allow the stew to infuse for 10-15 minutes before serving. Meanwhile, you can prepare the polenta :)
Serve hot or cold, it's delicious either way.
Enjoy!
