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Mackerel zacusca

Mackerel zacusca

The fish is thawed, cleaned of mate and washed very well. Remove the head and tail.

Boil in salted water and 100 ml of vinegar for 10 minutes.

Remove the bones after boiling and set aside.

The donuts are cleaned, washed and crushed on the robot.

Peel the onion and chop it on the robot.

In a large pot, put the oil and cook the onion until it becomes translucent.

Add the chopped donut, season with salt, pepper and bay leaves.

Boil for an hour or more until the juice decreases, stirring often so as not to get caught.

When the oil starts to come to the surface, add the tomato paste, fish, fish spices and cook for another 30-40 minutes.

Towards the end, add 3 tablespoons of sugar and 100 ml of vinegar to the zacusca.

It tastes, matches salt, pepper and sour.

Boil until it drops enough and the oil stays on top.

Pour hot zacusca into sterilized jars, put the lids on and put in the oven for 25-30 minutes, for sterilization.

Remove and cool slowly wrapped in beds.

It is kept in the pantry.

Good appetite!


Mackerel Zacusca - Recipes


You need:
(for 6 jars of 400g)

1 kg over
500g onion
350g carrots
1 kg gogosari
650ml oil
250ml 9 & # 176 food vinegar
50g old
250 ml tomato juice
spices (coarse salt, bay leaves, peppercorns, dried thyme, coriander berries) to taste

Fish bones are good for the human body and for their very high calcium content, so I do not advise you to remove them. Because each vegetable has its own cooking time, if you put them together from the beginning, at least one of the vegetables will be ready and will cook too much until, for example, the donut is ready. For this reason, it is ideal to prepare them separately at the beginning.

2 comments:

Wow, this is a great recipe! I will try it too but I think that only in autumn, this year I have already made zacusca :)

Anyway I will definitely try other everyday recipes)

Spor si keep up the good work !!

Yeah, it's a delicious zacusca with fish. I have already finished the supply :). thank you for the encouragement and I am waiting for you on the site as often as you can!


Method of preparation

I discovered this recipe at Varatec Monastery about 15 years ago. It is one of the recipes that our nuns delight us with whenever the opportunity arises. We really like it and I prepare it at home, having the advantage that it can be prepared all year round.

Peel an onion, wash it and cut it into small pieces. Bake the peppers or donuts, peel them, drain them and cut them into cubes.
Carrots are cleaned, washed and put on a large grater.
The fish is deboned and passed through a mincer. The bones and heads are boiled for a few minutes, and the boiled meat is crushed and mixed with the already chopped fish.
Fry in oil, carrots, fish, peppers or donuts in turn, add sugar, broth or tomato paste, spices and simmer until it thickens. Put hot zacusca in jars. wrap in newspapers or paper and boil in a steam bath for about 20 minutes. The jars are left to cool until the next day, after which they are removed from the water, unpacked, wiped and stored in the cellar, in the cellar, in the pantry or on the balcony.

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


Mackerel Zacusca - Recipes


You need:
(for 6 jars of 400g)

1 kg over
500g onion
350g carrots
1 kg gogosari
650ml oil
250ml 9 & # 176 food vinegar
50g old
250 ml tomato juice
spices (coarse salt, bay leaves, peppercorns, dried thyme, coriander berries) to taste

Fish bones are good for the human body and for their very high calcium content, so I do not advise you to remove them. Because each vegetable has its own cooking time, if you put them together from the beginning, at least one of the vegetables will be ready and will cook too much until, for example, the donut is ready. For this reason, it is ideal to prepare them separately at the beginning.

2 comments:

Wow, this is a great recipe! I will try it too but I think that only in autumn, this year I have already made zacusca :)

Anyway I will definitely try other everyday recipes)

Spor si keep up the good work !!

Yeah, it's a delicious zacusca with fish. I have already finished the supply :). thank you for the encouragement and I am waiting for you on the site as often as you can!


Fish zacusca

Fish zacusca, culinary recipe. How to make fish zacusca step by step. Ingredients and how to prepare the fish zacusca recipe.

Here is a can for the winter that I suspect dates from "Ceasca's time", in recent years, when I could not find any in the markets and replaced donuts, peppers and eggplant from the usual zacusca with fish, which was somewhat from abundance. Of course, we find this recipe in Sanda Marin's book, but I don't think I'm wrong in saying that the period of glory of this zacusti was from 1985 until the revolution, when various variants of it were found in any pantry, cellar or storage room. om gospodar.

Ingredients: 3 kg of cleaned fish, preferably of medium size and with as few bones as possible, 2 kg onion, 2 kg carrot, 750 ml oil, 4-500 g broth / tomatoes in broth / tomato paste (this time I have put tomatoes in broth), 8 tablespoons vinegar, thyme, bay leaf, 2 teaspoons peppercorns, salt.

The fish together with the vinegar and spices are boiled in a miracle pot with as much water as it contains. This method is preferable because this way the fish boils very well, until the bones are very soft.

Cut the onion into small pieces and put the carrot in a small grater, then put it in hot oil in a large bowl until it softens well. Boil the fish and remove it with the foam from the miracle pot, remove the larger bones and mix in the bowl with the onion and carrot. Stir often at the bottom of the bowl until the zacusca decreases and homogenizes. Finally add the broth or tomato paste, season with salt and simmer for another 15-20 minutes, or until well reduced. The lower the zacusca, the longer it will last in the pantry. Add pepper and bay leaf, to taste, and turn off the heat on the stove. Immediately put the zacusca in jars, which are stapled and sterilized, each as usual. We put the hot jars between the blankets and keep them wrapped like this for 2 days, after which we take them to the box, in a cool and dry place.


Fish zacusca (Dobrogea recipe)

Today we offer you a different recipe for zacusca, more specific to the Dobrogea area and the localities on the Danube. The fish zacusca is delicious, easy to make and worth trying at least once. It is true that it is more expensive than ordinary zacusca, because of the price of the fish, but we assure you that it is worth it!

You can use any kind of fish you like. Macro is a very good choice, because it has an affordable price and good taste, not fad at all.

  • 2 kg fish (mackerel)
  • 1 kg onion
  • 2 kg red red pepper
  • 1/2 kg carrots
  • 500 ml oil
  • 2 kg tomatoes
  • 1 tablespoon sugar
  • salt
  • 200 ml of vinegar
  • 2-3 cloves of garlic
  • Bay leaves
  • peppercorns

Put the fish to boil in salted water and vinegar. Remove the foam that forms on the surface. When the fish meat comes off the bone, turn off the heat. Allow the fish to cool, then peel the meat off the bones.

Bake the peppers and peel them after they have cooled a bit. Chop the onion and grate the carrot.

Heat the oil in a large bowl. Put the onion and carrot to harden. When they have hardened, add the baked peppers, cut into strips and mix. Season with salt to taste and add the pepper and bay leaves. Peel a squash, grate it and chop it.

Add the tomatoes, sugar and simmer until the water has evaporated and the sauce has set. At the end, put the broken fish strips in the pot and the sliced ​​garlic. Add the vinegar and turn off the heat.

Remove the bay leaves and let the zacusca cool, after which you can put it in jars. Close the jars and sterilize them by boiling.

Keep the zacusca in a place away from heat and sun.

You have to see it too.


How to choose fish

Recipes and variations of how to pickle Bonito set, but even when it is necessary to buy fish to take into account the freshness: even in the frozen carcass will smell, it is not very attractive, if it is kept mackerel for a long time in storage, all the more so and thawed repeatedly. Unpleasant odor of rancid fish oil at home is not possible to destroy or kill the flavor of spices.

How to choose mackerel or other fresh fish? The main criterion - is the appearance and smell of the carcass. Fresh fish should have firm, elastic hand, round, evenly colored in light gray. The smell coming from the carcass must evoke freshness, it is strong enough, a beautiful and robust. If you notice that the fish is melted looks soft and falling out to remove the skin during cutting with a knife or a try, then a salt mackerel in the house is not recommended: it is thawed, and will not be juicy and tasty.


How to make marinated mackerel recipe for canned fish with onion in vinegar & # 8211 in the cold?

Ingredients for mackerel, mackerel or herring marinated in vinegar & # 8211 without boiling

Here are the ingredients prepared by Mya: mackerel, wine vinegar, spices, onions, carrots.

How to prepare fish for marinating?

Clean the fish of the intestines, fins, head and black skin inside. It must be removed because it gives bitterness if left on the fish. There is also blood inside (fixed on the column of the fish that was under a skin) so there it is thoroughly cleaned and rinsed with cold water. You can leave the tails but you don't like them, then cut them too. If you use mackerel then you need to remove the skin.

Fish gutted and cleaned of membranes are rinsed under a stream of cold water, cut into thick rounds of approx. 3 cm. The pieces of fish are placed in a strainer and sprinkled with plenty of coarse salt. Put a bowl underneath in which the juice and blood are collected and put everything in the fridge for a few hours (overnight). The next day, the mackerel pieces are passed through a stream of cold water and left to drain in the sieve. Then dab well with absorbent kitchen towels.


Delicious baked mackerel & # 8211 since I tried this recipe, I make fish just like that!

We present you a delicious mackerel recipe, baked with onions. It is prepared extremely simply from a minimal amount of ingredients. The fish looks very appetizing, it is delicious and fragrant. The recipe will be to the liking of mackerel lovers, because the fish prepared according to this recipe is very juicy and has a great taste. Serve the mackerel with your favorite garnish.

ingredients

Method of preparation

1. Clean the fish and cut it into medium-sized pieces.

2. Peel the onion and cut it in half into slices.

3. Place the chopped fish in a bowl of the right size. Add the mayonnaise and ketchup. Match with spices to taste and mix.

4. Line a baking tray with paper and grease it with a little butter.

5. Arrange the fish on a tray. Fill the space between the pieces of fish with onions.

6. Cook the fish in the preheated oven at 180 ° C for 60 minutes, until the onion becomes soft and juicy.


Video: VERY TASTY MACKEREL!!! Healthy Food. Very easy recipe (December 2021).