Dalmatian Poached Fish with Herb-Infused Broth
This traditional Dalmatian recipe offers a delightful way to enjoy fresh fish while making use of a rich, flavorful broth. Originating from the picturesque coast of Croatia, this dish highlights the simplicity and quality of local ingredients. The poached fish is tender and moist, infused with aromatic herbs and spices. Once the fish is served, the broth is transformed into a comforting soup, enhanced with cooked rice, fresh parsley, and a drizzle of olive oil. This recipe lays the foundation for a delicious meal that captures the essence of Mediterranean cuisine.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Fish (saltwater)
1 kg (cleaned, whole)
Water
2 liters (for boiling)
Onions
200 g (peeled, chopped)
Garlic
8 g (peeled, crushed)
Vinegar
1 tablespoon (red wine vinegar)
Salt
to taste
Black peppercorns
to taste
Bay leaves
2
Olive oil
2 tablespoons
Rice
for soup (cooked) (prepared according to package directions)
Fresh parsley
to taste (chopped)
Instructions
1
Begin by preparing a large pot with a low rim. Pour in 2 liters of water and add the onions, garlic, bay leaves, and black peppercorns.
2
Bring the pot to a boil over medium heat, then reduce to a simmer. Cook for about 20 minutes or until the onions become soft. You can crush the garlic to release its flavor more effectively.
3
While the broth is cooking, clean the fish without chopping it into pieces. It should remain whole for optimal presentation and flavor extraction.
4
Once the broth is ready, add salt, vinegar, and olive oil to the pot, then carefully place the fish into the boiling liquid. Adjust the heat to maintain a gentle boil and cook the fish for 5 to 20 minutes, depending on its size. A smaller fish will take less time than a larger one.
5
When the fish is perfectly cooked, remove it from the pot and place it on a serving plate alongside boiled potatoes. Drizzle with additional olive oil before serving.
6
For the soup, cook some rice separately according to package directions. Once cooked, strain the broth into a bowl, discarding the solids.
7
Combine the strained broth with cooked rice and add freshly chopped parsley along with a splash of olive oil. Stir to combine, and serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Dalmatian Poached Fish?
It is a traditional Croatian seafood dish where fish is poached in a herb-infused broth, which is then used to make a soup.
Where does this recipe originate?
This dish originates from the picturesque Dalmatian coast of Croatia.
What type of fish is recommended for this recipe?
The recipe calls for 1 kg of saltwater fish.
Should the fish be cut into pieces?
No, the fish should be cleaned but kept whole for optimal presentation and flavor extraction.
How much water is needed for the broth?
You will need 2 liters of water to prepare the poaching liquid.
What aromatics are used in the broth base?
The broth base uses onions, garlic, bay leaves, and black peppercorns.
How long should the aromatics simmer before adding the fish?
The onions, garlic, and spices should simmer for about 20 minutes or until the onions are soft.
Why is the garlic crushed?
Crushing the garlic helps to release its flavor more effectively into the broth.
What type of vinegar is used?
The recipe specifies using one tablespoon of red wine vinegar.
How much olive oil is required for the poaching liquid?
Two tablespoons of olive oil are added to the pot before poaching the fish.
How long does it take to poach the fish?
The poaching time varies from 5 to 20 minutes depending on the size of the fish.
What is the suggested side dish for the fish?
The poached fish is traditionally served alongside boiled potatoes.
How is the fish seasoned before serving?
Once placed on a serving plate, the fish should be drizzled with additional olive oil.
What happens to the poaching liquid after the fish is cooked?
The liquid is strained to remove solids and transformed into a comforting soup.
Is the rice cooked directly in the broth?
No, the rice should be cooked separately according to package directions and then added to the strained broth.
What garnish is used for the soup?
Freshly chopped parsley and a splash of olive oil are added to the soup before serving.
How many bay leaves are needed?
The recipe requires 2 bay leaves.
What is the specific amount of garlic used?
The recipe uses 8 grams of peeled and crushed garlic.
What kind of pot is best for this recipe?
A large pot with a low rim is recommended for poaching the fish.
How many onions are needed?
The recipe calls for 200 grams of peeled and chopped onions.
Is this recipe considered healthy?
Yes, it is tagged as clean eating and a healthy soup due to its simple, quality ingredients and poaching method.
Can I use any type of salt?
The recipe suggests adding salt to taste to the boiling liquid before poaching.
What are the primary tags for this dish?
Tags include croatian recipe, fish soup, dalmatian cuisine, and mediterranean dish.
What do I do with the solids after poaching?
The onions, garlic, bay leaves, and peppercorns should be discarded when straining the broth.
What is the goal of leaving the fish whole?
It ensures better flavor extraction and a more traditional Mediterranean presentation.
Does the recipe include nutritional information like calories?
No, the current nutritional data for calories, fat, and protein is not specified.
How many ingredients are in this recipe?
There are a total of 11 ingredients listed for this dish.
Is the soup served hot?
Yes, the soup should be stirred and served warm.
What is the texture of the poached fish?
The fish should be tender and moist after poaching.
What is the overall flavor profile?
It is a delicate and aromatic dish highlighted by fresh herbs, garlic, and high-quality olive oil.