Ingredients with Measurements:
- 1 lb. white fish fillets
- 2 cups fresh cilantro leaves
- 1 cup fresh parsley leaves
- 1 cup fresh tarragon leaves
- 1 cup fresh mint leaves
- 1 cup chopped green onions
- 1 cup chopped white onions
- 1 cup chopped tomatoes
- 1/2 cup white wine vinegar
- 1/2 cup olive oil
- 1/2 cup water
- 1 tsp. salt
- 1 tsp. black pepper
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
Step-by-step instructions:
1. Rinse fish fillets and pat dry with paper towels. Cut into bite-sized pieces and set aside.
2. In a blender or food processor, combine cilantro, parsley, tarragon, mint, green onions, white onions, tomatoes, white wine vinegar, olive oil, water, salt, and black pepper. Blend until smooth.
3. In a large pot or Dutch oven, combine the fish pieces and the blended herb mixture. Bring to a boil over medium-high heat.
4. Reduce heat to low and simmer for 20-25 minutes, or until the fish is cooked through and tender.
5. Serve hot with rice or bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Any white fish fillets can be used instead of the suggested ones.
- Red wine vinegar can be used instead of white wine vinegar.
- Canola oil can be used instead of olive oil.
Variations:
- Chicken can be used instead of fish.
- Vegetables such as bell peppers or zucchini can be added to the herb mixture.
- Spices such as cumin or coriander can be added for extra flavor.
Tips and tricks:
- Use fresh herbs for the best flavor.
- Adjust the amount of salt and pepper to taste.
- Serve with lemon wedges for extra acidity.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a shallow bowl with rice or bread on the side.
- Garnish with fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs such as cilantro or parsley
- Lemon wedges
Pairings:
- White wine such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Rice
- Bread
- Roasted vegetables
Troubleshooting advice:
- If the herb mixture is too thick, add more water or olive oil to thin it out.
- If the fish is overcooked, reduce the cooking time or simmer on even lower heat.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Chakapuli is a traditional Georgian dish made with lamb or beef. This version with fish is a lighter and healthier alternative.
Flavor profiles:
- Fresh, herbaceous, tangy, and savory.
Serving suggestions:
- Serve hot with rice or bread.
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Region: Georgian