Fish brine

Fish brine is a traditional recipe, full of flavor and taste, symbolizing a living connection with nature and the culinary traditions that surround us. This recipe not only delights the taste buds but also brings a touch of joy to every meal, making it perfect for summer days or gatherings with friends. Additionally, it is a delicious way to enjoy fresh fish, and the combination of vegetables and spices gives it a unique flavor.

Total preparation time: 1 hour
Preparation time: 30 minutes
Cooking time: 30 minutes
Servings: 6

Ingredients:

- 3 kg fish (carp, bream, catfish)
- 1 large red bell pepper
- 3 tomatoes
- 4 hot peppers
- 4 green onions
- 6 cloves of garlic
- 2 lemons (juice)
- 1 tablespoon tarragon vinegar
- 1 bay leaf
- 1 tablespoon mixed peppercorns
- 1 teaspoon dried thyme
- 1 sprig of basil
- 1 sprig of sage
- 1 sprig of thyme
- 2 bunches of fresh parsley
- 2 teaspoons salt
- 50 ml oil
- 50 ml apple cider vinegar

Preparation:

1. Preparing the fish: Start by cleaning, washing, and cutting the fish into portions. I recommend choosing fresh, seasonal fish, which will add extra flavor. If you are using frozen fish, ensure it is completely thawed before preparation. Cut it into equal-sized pieces, and for thicker pieces, make a few shallow incisions on the side. This trick will help with even cooking.

2. Preparing the vegetables: Clean and wash all the vegetables. The bell peppers, tomatoes, and hot peppers will be grilled or cooked in a non-stick pan. This step will intensify the flavors of the vegetables and provide a richer taste to the brine. Once the vegetables are grilled, let them cool slightly, then peel and seed the peppers.

3. Mixing the ingredients: In a vertical blender, add the grilled vegetables along with the peeled garlic. Blend until you obtain a smooth paste. This will be the flavorful base of your brine.

4. Preparing the brine: In a large pot, add 2 liters of water and the mixture obtained earlier. Place the pot on the heat and bring to a boil. Then add the bay leaf, peppercorns, dried thyme, and sprigs of basil, sage, and thyme. These herbs not only enhance the flavor but also contribute to the digestive benefits of the dish.

5. Cooking the fish: While the brine is boiling, mix the fish with a little oil, salt, and pepper. Grill it until it becomes golden and crispy. Cook it carefully so that it does not dry out. If you do not have a grill, you can use a grill pan or a regular pan, but the grill adds a distinct smoky flavor.

6. Finalizing the brine: Once the brine has boiled, add the lemon juice and tarragon vinegar. Taste and adjust with salt if necessary. Finally, add the sliced green onions and chopped fresh parsley for an extra touch of freshness.

7. Serving: Place the fish on a platter, pour the brine over it, and serve it alongside warm polenta. The combination of polenta with the brine creates a perfect contrast of textures and flavors. Additionally, the brine can also be served with grilled mushrooms or chicken drumsticks/wings, thus bringing a variety of options to your meals.

Useful tips:

- Make sure the fish is fresh; its smell should be clean, without unpleasant notes.
- You can experiment with different types of fish, such as trout or tilapia, depending on your preferences.
- If you enjoy a spicier note, you can add more hot peppers or even a hot sauce to the brine.
- This recipe keeps well in the refrigerator for a few days, and the flavors become even more intense as it sits.

Nutritional information (per serving):

- Calories: approximately 300 kcal
- Protein: 30 g
- Fat: 15 g
- Carbohydrates: 10 g
- Fiber: 3 g

The brine is not just a delicious dish; it is also a recipe that can be adapted and personalized according to your preferences. Whether you serve it with polenta, fresh bread, or a green salad, it will always bring a touch of joy to your table. Don't forget to enjoy this cooking moment, share it with your loved ones, and create unforgettable memories around the table!