Updated: Dec 24, 2020
Today's recipe comes from the region of Dobrogea - which lies between the Danube river and the Black sea. Before the Danube flows into the sea it splits into 3 branches, thus creating the Danube Delta. While the rest of Dobrogea has vast plains with wheat, grass and flowers, the Danube Delta is a lush green, wet territory - where you can eat the best fish dishes with fish brought in the same day by many local fisherman.
Grilled fish is left to sit in the spicy roasted red pepper and tomato soup and then served with either polenta or freshly-baked bread - ready to be dunked into the broth until there is no more and you have to steal a bite from the person eating with you. This has to be one of my favorite findings - as I've long tried to recreate the authentic taste of this dish, until last week when I discovered the cuisine of Gina Bradea.
As most great dishes, this one is also cooked in a big pot, allowing all the amazing flavors to mix and come together beautifully. The picture with the fish and polenta was taken exactly last year, yet don't be discouraged is your dish looks less put together - it's the taste that counts and trust me when I say you won't be disappointed. We loved it so much we ate it in a soup bowl, till the very last drop.
This recipe is part of the 2020 - Week 24 Romanian Dishes and 2020 - Week 52 - Christmas Menu. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
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(The Romanian way to say Enjoy your meal!)