Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or haddock), cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 can (14 oz.) diced tomatoes
- 1 cup fish or vegetable broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1/2 cup sour cream
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the tomato paste, diced tomatoes, fish or vegetable broth, paprika, dried thyme, bay leaf, salt, and pepper to the pot. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
4. Add the bite-sized fish pieces to the pot and stir gently to combine. Let the stew simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Remove the bay leaf from the pot. Stir in the sour cream until it is fully incorporated into the stew.
6. Serve the Caș De Pește hot, garnished with fresh chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 245
Fat: 13g
Carbohydrates: 10g
Protein: 22g
Sodium: 450mg
Sugar: 5g
Substitutions for ingredients:
- Any white fish fillets can be used in place of cod or haddock.
- Fresh tomatoes can be used instead of canned.
- Chicken or beef broth can be used instead of fish or vegetable broth.
- Fresh thyme can be used instead of dried.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add chopped carrots, celery, and/or potatoes to the stew for extra vegetables.
- Use smoked paprika for a smoky flavor.
- Add a splash of white wine to the stew for extra depth of flavor.
- Use shrimp or scallops instead of fish for a seafood medley stew.
Tips and tricks:
- Make sure to cut the fish into bite-sized pieces so they cook evenly.
- Stir the stew gently to avoid breaking up the fish pieces.
- Taste the stew and adjust the seasoning as needed before serving.
- Serve the stew with crusty bread or over rice for a heartier meal.
Storage instructions:
Store any leftover Caș De Pește in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through, stirring occasionally.
Presentation ideas:
Serve the Caș De Pește in individual bowls, garnished with fresh chopped parsley.
Garnishes:
Fresh chopped parsley is a simple and classic garnish for this stew.
Pairings:
Pair the Caș De Pește with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the Caș De Pește with crusty bread or over rice for a heartier meal. A side salad or steamed vegetables would also be a nice accompaniment.
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is fully cooked and safe to eat.
Food history:
Caș De Pește is a traditional Romanian fish stew that is typically made with freshwater fish, such as carp or catfish. It is a hearty and comforting dish that is perfect for cold winter nights.
Flavor profiles:
The Caș De Pește has a rich and savory flavor from the tomato paste and broth, with a hint of smokiness from the paprika. The sour cream adds a tangy and creamy element to the stew.
Serving suggestions:
Serve the Caș De Pește as a main course for dinner, accompanied by crusty bread or over rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Romanian