http___funtana.com_en_istrian-fish-soup_.xml
http___funtana.com_brudet-na-istarski__1.xml
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– for 4 persons Preparation: Clean the fish thoroughly, and cut it into pieces if it’s too big. Clean the squids and cuttlefish, and cut them into cubes at a “mouthful” size. Wash the shrimps and leave them whole. Salt everything, pepper it, and sprinkle it with lemon juice and leave it for a little while (marinate it). Put the tomatoes into boiling water for a few minutes, peal them, take the seeds out and cut them into pieces. Chop the parsley and garlic into small pieces. Strain the marinated fish, cuttlefish and shrimps, flour it and fry it in heated oil. When fried, serve in a suitable pot. Strain the oil in which the fish has been fried, add olive oil and fry the onions on it. When the onion turns golden add the tomatoes, parsley, garlic, celery and a laurel leaf. Stew a little and add the mashed tomatoes. Then add water, white wine, vinegar, salt and pepper and boil it. Sprinkle the prepared sauce over the fish, cuttlefish and shrimps and stew on a very low heat for about one hour. When it is done, sprinkle the fish soup with the remaining parsley and serve with polenta (similar to thick maize porridge). Ingredients: • 500 g of grouper • 500 g of conger eel • 250 g of cuttlefish or squid • 400 g of shrimps • 1 dl of olive oil • 200 g of onion • 300 g of tomatoes • 4 slices of garlic • 1 bundle of parsley • 1-2 dl of white wine • 1 spoon of wine vinegar, 1 lemon • 2 leafs of laurel • A rosemary twig • A celery twig, salt and pepper to taste, frying flour
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– za 4 osobe Priprema: Ribu dobro očistiti, a ako je veća izrezati na komade. Lignje i sipe također očistiti i narezati na komade “za zalogaj”. Škampe oprati i ostaviti cijele. Sve posoliti, popapriti i posuti limunovim sokom te pustiti da odstoji (marinirati). Rajčicu nakratko staviti u kipuću vodu, oguliti je, izvaditi sjemenke i izrezati na komadiće. Peršin i češnjak sitno izrezati. Mariniranu ribu, sipe i škampe ocijediti, uvaljati u brašno i pržiti na ugrijanom ulju. Kad je prženo posložiti u prikladnu posudu. Ulje na kojem smo pržili ribu procijediti, dodati maslinovo ulje i na njemu pržiti luk. Nakon što luk požuti dodati rajčicu, peršin, češnjak, celer i lovorov list. Malo propirjati i dodati pire od rajčice. Zatim dodati vodu, bijelo vino, ocat, sol i papar te prokuhati. Pripremljeni umak preliti preko ribe, sipa i škampa te pirjati na laganoj vatri oko sat vremena. Gotov brudet posuti ostatkom peršina i servirati uz palentu. Sastojci: • 500 g škarpine • 500 g ugora • 250 g sipa ili lignja • 400 g škampa • 1 dl maslinova ulja • 200 g luka • 300 g rajčice • 4 režnja češnjaka • 1 svežanj peršina • 1-2 dl bijelog vina • 1 žlica vinskog octa 1 limun • 2 lovorova lista • grančica ružmarina • grančica celera • sol i papar po potrebi • brašno za prženje