Fish is a versatile and healthy ingredient, and preserving it is an excellent way to maintain its flavor and nutritional properties. We start by carefully cleaning the fish of scales, ensuring that each scale is completely removed to avoid an unpleasant taste. The fins are also trimmed, and the fish is divided into two categories: the small ones, which will be left whole, and the large ones, which are cut into pieces suitable for preservation.
The first step is to focus on preparing the preserve with the small fish. In a large pot, we place a first layer of fish, generously salting them to enhance their flavor. Spices are essential, so we add freshly ground pepper, which will provide a spicy note. On top of this layer, we add julienned onion, which will add a sweet aroma and an inviting smell. Each layer of fish is completed with a bay leaf, a few peppercorns, and dried thyme, all contributing to a complex and savory taste.
After we finish arranging the small fish, we prepare a delicious mixture of 750 ml broth, 15 tablespoons of oil, and 75 ml vinegar, which we pour evenly over the fish. This marinade will enrich the flavor and help preserve the fish. The remaining amount of broth, oil, and vinegar will be kept for the larger fish, which will be prepared in the same manner.
The next step is to add enough water to completely cover the fish. It is essential to put the pot on the heat, ensuring that the flame is low. This will ensure slow and even cooking, thus avoiding crushing the fish. For about 6 hours, the fish will simmer slowly, and the inviting smell that will spread throughout the house will be simply irresistible. From time to time, we can gently move the pot from side to side to ensure everything cooks evenly.
After the fish has simmered enough, we carefully transfer it into jars, ensuring that each jar is filled evenly. Subsequently, the jars are boiled for 30 minutes in a pot of water, a process that will ensure sterilization and preservation of the contents for a longer period. This traditional preservation method will transform the fish into a delicacy that can be enjoyed throughout the year, providing a healthy and flavorful snack. With a little patience and attention to detail, the fish preserve will become a cherished specialty for all loved ones.
The first step is to focus on preparing the preserve with the small fish. In a large pot, we place a first layer of fish, generously salting them to enhance their flavor. Spices are essential, so we add freshly ground pepper, which will provide a spicy note. On top of this layer, we add julienned onion, which will add a sweet aroma and an inviting smell. Each layer of fish is completed with a bay leaf, a few peppercorns, and dried thyme, all contributing to a complex and savory taste.
After we finish arranging the small fish, we prepare a delicious mixture of 750 ml broth, 15 tablespoons of oil, and 75 ml vinegar, which we pour evenly over the fish. This marinade will enrich the flavor and help preserve the fish. The remaining amount of broth, oil, and vinegar will be kept for the larger fish, which will be prepared in the same manner.
The next step is to add enough water to completely cover the fish. It is essential to put the pot on the heat, ensuring that the flame is low. This will ensure slow and even cooking, thus avoiding crushing the fish. For about 6 hours, the fish will simmer slowly, and the inviting smell that will spread throughout the house will be simply irresistible. From time to time, we can gently move the pot from side to side to ensure everything cooks evenly.
After the fish has simmered enough, we carefully transfer it into jars, ensuring that each jar is filled evenly. Subsequently, the jars are boiled for 30 minutes in a pot of water, a process that will ensure sterilization and preservation of the contents for a longer period. This traditional preservation method will transform the fish into a delicacy that can be enjoyed throughout the year, providing a healthy and flavorful snack. With a little patience and attention to detail, the fish preserve will become a cherished specialty for all loved ones.
Ingredients
2.5 kg fish (I had, trout, bream, whitefish, and barbel) 1 kg white onion 1 l broth 100 ml vinegar 20 tablespoons oil bay leaves thyme whole pepper ground pepper coarse salt water