Ingredients with Measurements:
- 1 lb. white fish fillets
- 2 large onions, sliced
- 2 bell peppers, sliced
- 2 tomatoes, diced
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 bay leaf
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 onions, bell peppers, and garlic, and sauté for 5 minutes until softened.
2. Add the diced tomatoes, white wine vinegar, water, salt, black pepper, paprika, dried oregano, dried thyme, and bay leaf. 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 fish fillets to the pot, making sure they are submerged in the liquid. Cover the pot and let it simmer for another 10-15 minutes until the fish is cooked through.
5. Remove the bay leaf and discard. Serve the saramură hot with vegetables and fish.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 2g
Cholesterol: 50mg
Sodium: 500mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugar: 6g
Protein: 22g
Substitutions for ingredients:
- Any white fish fillets can be used instead of the specified ones.
- Red wine vinegar can be used instead of white wine vinegar.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add other vegetables such as zucchini, eggplant, or carrots.
- Use chicken or beef instead of fish.
- Add hot peppers for a spicy version.
Tips and tricks:
- Make sure the fish is fully submerged in the liquid to ensure even cooking.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh herbs on top.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Crusty bread, white wine
Suggested side dishes:
Roasted potatoes, steamed rice
Troubleshooting advice:
If the liquid is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure the fish is fully cooked before serving.
Food history:
Saramură is a traditional Romanian dish that is typically made with fish or meat and a sour liquid such as vinegar or lemon juice.
Flavor profiles:
Savory, tangy, slightly spicy
Serving suggestions:
Serve hot with crusty bread and a glass of white wine.
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Region: Romanian