Ingredients with Measurements:
- 1 pound of fresh fish (such as carp or catfish), cleaned and cut into fillets
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 tablespoon of paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 bay leaf
- 1 cup of water
- 1/2 cup of white wine vinegar
- 1/4 cup of vegetable oil
- 4 slices of bacon, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped bacon and cook until crispy, stirring occasionally.
2. Remove the bacon from the pot with a slotted spoon and set aside on a plate lined with paper towels.
3. In the same pot, add the chopped onion, minced garlic, and sliced red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
4. Add the paprika, dried thyme, dried oregano, and bay leaf to the pot. Stir to combine and cook for 1-2 minutes until fragrant.
5. Pour in the water and white wine vinegar, and bring the mixture to a boil.
6. Add the fish fillets to the pot, making sure they are submerged in the liquid. Season with salt and pepper to taste.
7. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Remove the bay leaf from the pot and discard.
9. Serve the saramură with bacon hot, garnished with the crispy bacon pieces.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking bacon and vegetables, low heat for simmering fish
Serving size:
4 servings
Nutritional information:
Calories per serving: 330
Fat: 20g
Protein: 25g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 450mg
Substitutions for ingredients:
- Any firm white fish can be used in place of carp or catfish
- Red wine vinegar can be used instead of white wine vinegar
- Pork belly or pancetta can be used instead of bacon
Variations:
- Add diced tomatoes or tomato paste for a richer flavor
- Use different herbs and spices, such as rosemary or cumin, to customize the seasoning
- Substitute the fish with shrimp or mussels for a seafood twist
Tips and tricks:
- Make sure to clean the fish thoroughly before cooking to remove any scales or bones
- To make the saramură spicier, add a chopped chili pepper or red pepper flakes
- Serve with crusty bread to soak up the flavorful broth
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the saramură with bacon in a pot over low heat until heated through.
Presentation ideas:
Serve the saramură with bacon in individual bowls or on a large platter for sharing.
Garnishes:
Garnish with fresh parsley or cilantro for a pop of color and flavor.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the saramură is too watery, remove the fish from the pot and simmer the broth over medium-high heat until it thickens to your liking.
- If the fish is overcooked and dry, reduce the cooking time or use a lower heat.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Saramură is a traditional Romanian fish soup that is typically made with vinegar, water, and paprika. The addition of bacon is a modern twist on the classic recipe.
Flavor profiles:
Saramură with bacon is a savory and tangy dish with a smoky flavor from the bacon.
Serving suggestions:
Serve the saramură with bacon as a main course for a hearty and satisfying meal.
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Region: Romanian