Kuhanje pravog fiša potrebne su godine iskustva i pravi recept u spravljanju ovog jela popularnog u Slavoniji i Baranji. Premda popularan u ovim krajevima fiš je doista dio hrvatske tradicionalne kuhinje, i malo tko može mu odoljeti.
Cooking real fish takes years of experience and the right recipe in making this dish popular in Slavonia and Baranja. Although popular in this area, fish is truly a part of Croatian traditional cuisine, and few can resist it.
Za fiš je važna riba, a znalci kazuju da se u ovaj riblji paprikaš stavlja nekoliko vrsta. Također važnu ulogu igra i temeljac u kojega se stavljaju šaran, som, štuka te razne druge riblje vrste.
Fish is important for fish, and experts say that several species are put in this fish stew. The carp, in which carp, catfish, pike and various other fish species are also placed, also plays an important role.
Važno je i kakva je paprika jer ona prava koja se stavlja u ovo jelo mora zadržati svoju punu aromu-.
Neizostavan dio svakoga jela ovoga kraja jest i luk, i to ne bilo kakav. Najbolji je onaj uzgojen u vlastitom vrtu. Posebna pozornost je na vatri koja mora održati temperaturu dostatnu za kuhanje ribe. Kažu vrsni poznavaoci kuhanja da za to je najbolje drvo vrbe. Vatru treba postaviti oko kotlića kako bi grijala stijenke, a fiš sam kružio u kotliču.
Riba ne smije biti prekuhana, a optimalno vrijeme kuhanja je oko 60 minuta s tim da se prvih 20 minuta prži luk.
Neki fiš majstori savjetuju kako je dobro ribu marinirati prije nego li se počne kuhati, a marinada se pak spravlja od malo bijelog vina i soli.
It is also important what kind of paprika it is because the right one that is put in this dish must keep its full aroma-.
An indispensable part of every dish in this area is onions, and not just any kind. The best is the one grown in your own garden. Special attention is paid to the fire which must maintain a temperature sufficient for cooking the fish. Experts in cooking say that willow wood is the best for that. The fire should be placed around the kettle to heat the walls, and the fish I circled in the kettle.
The fish should not be overcooked, and the optimal cooking time is about 60 minutes, with the onion being fried for the first 20 minutes.
Some fish masters advise that it is good to marinate the fish before it starts to cook, and the marinade is made from a little white wine and salt.
Na žalost, nemaju svi mogućnosti, ali niti vremena za spravljanje ovoga pravog tradicionalnog obroka. No, zaželite li se fiša možete ga spremiti i u svojem domu. Uspijeva svima, čak i onima koji nikakva iskustva nemaju te se može svrstati u kategoriju najjednostavnijih fiševa ikada.
Potrebno vam je:
– četiri crvena luka
– dva fanta- Slavonci savjetuju ljuti
– oko 2.5 kg ribe
– 2 dcl paradajz sosa
– 1 dcl bijelog vina
– tri žlice ajvara
-ljuta paprika
-sol
-ulje
-Unfortunately, not everyone has the ability, but not the time, to make this real traditional meal. But if you want a fish, you can save it in your home. It works for everyone, even those who have no experience and can be classified as the simplest fish ever.
You need:
- four red onions
- two boys- Slavonians advise angry
- about 2.5 kg of fish
- 2 dcl tomato sauce
- 1 dcl of white wine
- three tablespoons of ajvar
-Cayenne pepper
-salt
-oil
Za kuhanje fiša trebat će vam veliki lonac, u kojeg valja staviti ulje i vodu da se zagriju. Potrebno je s ovim tekućim sastojcima prekriti dno lonca.
Crveni luk narežite na što sitnije komade i stavite ga dinstati na pola sata. Veoma je značajno luk dobro zdinstati da bude mekan. I tome zaista treba posvetiti vrijeme. Svoj luk povremeno promiješajte.
Sljedeći korak jest dodavanje fanta kojeg je potrebno razmutiti u 1.5 litara vode te uliti u lonac na luk.
Kada to prokuhate dodajte narezanu ribu. U fiš se stavlja sve- od glave do repa
Sljedeći korak je dodavanje paradajza, a potom i vina te svih ostalih navedenih začina. Ne zaboravite na ajvar. Sve dobro promješajte i ostavite da se kuha oko 45 minuta. Bitno je tijekom kuhanja ne miješati puno kako vam se riba ne bi raspala jer u tom slučaju u tanjuru ćete se boriti s kostima.
Prije jela paprikaš skinite s vatre i pustite da odstoji 15-tak minuta.
Skuhajte tjesteninu jer fiš paprikaš s njome se obavezno poslužuje.
U Slast!!
To cook the fish, you will need a large pot, in which you need to put oil and water to heat it. It is necessary to cover the bottom of the pot with these liquid ingredients.
Cut the red onion into as small pieces as possible and simmer for half an hour. It is very important to fry the onion well to make it soft. And you really need to devote time to that. Stir your onion occasionally.
The next step is to add the boy, which needs to be stirred in 1.5 liters of water and poured into a pot on the onion.
When it boils add the sliced fish. Everything is put in the fish - from the head to the tail
The next step is to add the tomatoes, and then the wine and all the other spices listed. Don't forget the ajvar. Stir everything well and let it cook for about 45 minutes. It is important not to mix much during cooking so that the fish does not fall apart, because in that case you will fight with the bones in the plate.
Before eating, remove the stew from the heat and let it stand for about 15 minutes.
Cook the pasta because fish stew must be served with it.
In Delight!
Riblja corba je lepa samo ako je sprema neko kao moja tetka, ili kao sto je spremao moj pokojni teca. Jedino sam njihove Riblje corbe jeo, u restoranima i kod nekoga u gostima ne. Ziveli ! :)