Entree: Romania – Dobrogea – Plachie de Pește (Dobrogea-style fish stew of firm white fish simmered in a tomato, onion, and vinegar broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) firm white fish fillets (carp, pike, or cod), cut into large portions
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 1 large red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 4 cloves garlic, thinly sliced
- 2 cups (480 g) ripe tomatoes, chopped, or 14 oz (400 g) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1/4 cup (60 ml) dry white wine (optional) or 1/4 cup (60 ml) water
- 2 tbsp (30 ml) white wine vinegar or apple cider vinegar
- 2 bay leaves
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) dried thyme or a small sprig fresh thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving
- For mămăligă (polenta): 1 cup (150 g) coarse cornmeal, 4 cups (960 ml) water, 1 tsp (5 g) salt, 1 tbsp (15 g) butter

Instructions

1. Season the fish pieces lightly with salt and set aside. In a wide, heavy skillet or shallow pot, heat oil over medium heat. Add onions and cook until soft and translucent, about 8–10 minutes.
2. Add sliced bell pepper and garlic; cook until softened, about 4–5 minutes. Stir in tomato paste and paprika and cook 1 minute to bloom the spices.
3. Add chopped tomatoes and white wine or water, then vinegar, bay leaves, and thyme. Bring the mixture to a simmer and cook gently for 10–12 minutes to meld flavors. Adjust seasoning with salt and pepper.
4. Gently nestle the fish pieces into the simmering sauce, cover, and poach over low heat until fish is just cooked through, about 8–12 minutes depending on thickness. Spoon sauce over fish occasionally.
5. While the fish cooks, make the mămăligă: bring 4 cups (960 ml) salted water to a boil, slowly whisk in the cornmeal, reduce heat to low and cook, stirring frequently, until thick and smooth, about 15–20 minutes. Stir in butter and keep warm.
6. Remove bay leaves, sprinkle the plachie with chopped parsley and a squeeze of lemon. Serve fish and sauce hot with mămăligă on the side.