Entree: Romania – Dobrogea – Storceag (Dobrogea-style Romanian freshwater fish stew in a tomato and herb broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 25 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) mixed freshwater fish fillets (carp, pike, or similar), cut into 1–2 inch (2.5–5 cm) pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped
- 1 large red bell pepper, seeded and diced
- 3 garlic cloves, minced
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine (optional) or fish stock
- 3 cups (720 ml) fish stock or water
- 1 bay leaf
- 1 tsp (5 g) sweet paprika
- 1/4 tsp (1 g) crushed red pepper flakes, optional for heat
- Salt to taste, about 1 to 1 1/2 tsp (5–8 g)
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lemon juice, or to taste
- 2 tbsp (30 ml) chopped fresh dill
- 2 tbsp (30 ml) chopped fresh parsley
- Optional accompaniment: 1 cup (120 g) coarse cornmeal (mămăligă) and 4 cups (960 ml) water plus 1 tsp (5 g) salt for cooking

Instructions

1. If making mămăligă, bring 4 cups (960 ml) water and 1 tsp (5 g) salt to a boil in a saucepan. Gradually whisk in the cornmeal, reduce heat to low, and cook, stirring frequently, until thickened and smooth, about 20–25 minutes. Keep warm.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the diced red pepper and cook another 4 minutes until softened.
3. Stir in the minced garlic and tomato paste and cook 1–2 minutes to develop flavor. Add the crushed tomatoes and white wine or fish stock, scraping up any browned bits.
4. Pour in the fish stock or water, add the bay leaf, paprika, and red pepper flakes if using. Bring the broth to a gentle simmer and cook uncovered for 15 minutes to blend flavors.
5. Season the broth with salt and pepper, then gently add the fish pieces to the simmering tomato broth in a single layer. Simmer gently until fish is opaque and flakes easily, about 6–10 minutes depending on thickness.
6. Remove from heat and stir in the lemon juice, chopped dill, and parsley. Taste and adjust seasoning.
7. Ladle the storceag into bowls and serve hot with mămăligă or crusty bread alongside, spooning some of the broth over the mămăligă.