Pilaf with dried (salted) fish

Dried Fish Pilaf: A Recipe with a Taste of Memories

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Number of servings: 6

Welcome to the gastronomic world of childhood, where every ingredient has a story and every aroma takes us back in time! The recipe I will share with you today is a dried fish pilaf, a traditional dish that pays homage to the authentic flavors of bygone cuisine. This recipe, inspired by dear memories from my grandmother and aunt, is perfect for holidays or any family meal.

Preparing this dried fish pilaf is a true art. Before we begin, let’s ensure we have all the necessary ingredients and understand a few important details about each.

Ingredients

- 1 kg dried fish (carp, preferably)
- 5 fresh tomatoes
- 150 ml tomato juice
- 4 dried onions
- 3 cups of rice (approximately 400 g)
- 750 ml water (for a softer portion, adjust according to preferences)
- 250 ml oil for rice and oil for frying fish
- Salt, ground pepper, and ground thyme to taste

Ingredient Details

Dried fish: This is the star ingredient of the recipe, and choosing a quality piece is essential. Dried carp provides an intense and salty flavor, but it is important to desalt it correctly.

Rice: Choose long-grain rice that absorbs flavors well and becomes fluffy. It is recommended to wash it well before use to remove excess starch.

Onion: Adds sweetness and flavor to the dish, so do not skip it. Sautéed onion will add a depth of flavor.

The Story Behind the Recipe

Fish pilafs have been prepared for generations, being an excellent way to preserve fish and transform it into a delicious main course. Dried fish, once desalted and prepared with vegetables and rice, becomes a hearty and flavorful meal.

Step by Step: Preparing the Pilaf

1. Desalting the Fish:
- Before starting to cook, it is essential to desalt the fish. Soak it in cold water for about 12 hours. This process will reduce the saltiness, making the fish suitable for cooking.

2. Preparing the Fish:
- After desalting the fish, remove it from the water and let it drain in a sieve. Then, clean it of scales, wash it well, and cut it into pieces.

3. Frying the Fish:
- Mix flour with cornmeal. Dip the fish pieces in this mixture, then fry them in hot oil until golden on both sides. This step will add a crunchy texture on the outside.

4. Preparing the Rice:
- In a pot, heat 250 ml of oil and add finely chopped onion. Sauté the onion over low heat until it becomes translucent and slightly golden.
- Add the well-washed rice and fry it together with the onion for a few minutes, stirring continuously. This will help the rice absorb the flavors of the onion.

5. Adding Tomatoes:
- When the rice begins to swell, add the finely chopped tomatoes and tomato juice. Mix well and let simmer for 5-10 minutes to allow the flavors to combine.

6. Transferring to a Baking Dish:
- Transfer the rice mixture to a baking dish. If necessary, add warm water to achieve the desired consistency.

7. Baking:
- Place the dish in the preheated oven at 180°C for about 30 minutes. The rice will continue to absorb the liquid and will become fluffy.

8. Finalizing the Dish:
- When the pilaf is almost ready, remove the dish from the oven and arrange the fried fish pieces on top. Put the dish back in the oven for another 10-15 minutes, until the fish is well heated.

9. Serving:
- This dried fish pilaf is delicious served warm, alongside a garlic sauce made directly from mom or grandma. It can be accompanied by a fresh green salad or assorted pickles to balance the salty taste of the fish.

Practical Tips

- How to desalt the fish: If the fish is extremely salty, you can change the water several times during the desalting process to speed it up.
- Variations: You can also add other vegetables, such as carrots or peppers, to enrich the flavor of the pilaf. Additionally, a squeeze of lemon over the fish before serving can provide a refreshing note.
- Recommended beverages: A dry white wine or a blonde beer pairs perfectly with this dish, but an herbal tea enriched with lemon can also be an excellent choice.

Calories and Nutritional Benefits

This dried fish pilaf recipe is an excellent source of protein due to the fish and rice. A 200 g serving of pilaf contains approximately 450-500 calories, depending on the amount of oil used. Dried fish is rich in Omega-3, which contributes to heart health, while tomatoes provide essential antioxidants.

Frequently Asked Questions

Can I use another type of fish?
Of course! If you don’t have dried fish, you can use fresh or canned fish, but the cooking time will change.

What other recipes can I try with dried fish?
Dried fish can also be used in soups, stews, or even salads, where it will provide a salty and intense flavor.

How can I store the pilaf?
You can store leftovers in the refrigerator in an airtight container for 2-3 days. Reheat before serving.

In conclusion, dried fish pilaf is not just a hearty dish, but also a journey into the past, full of memories and unforgettable moments. I encourage you to prepare it with love and share it with your loved ones, creating new stories around the table!

Enjoy your meal!