FISH

Baked Carp Fish with Roe
Tave peshku me Ikra

2-3 pounds Carp fish with roe
1 cup of olive oil
3 tablespoons flour
1 clove garlic
1 1/2 cups of water
1 tablespoon vinegar
8 tablespoons tomato paste
juice of 1/2 lemon
paprika
salt and pepper to taste

Clean, rinse and cut fish into pieces and place in a shallow baking dish. Brown flour in oil; add seasonings and tomato paste that has been mixed with 1/2 cup of water; stir in remaining water and lemon juice. Simmer for approximately 5 minutes. Add garlic and vinegar and simmer an additional 5 minutes. pour sauce over fish. Bake at 350 degrees for 30-40 minutes or until fish is tender and sauce thickened.
Note: If a thinner sauce is desired, add alittle more water.

Baked Carp
Tave Peshku me Lakra

1 1/2 pounds fish (preferably carp)
lakra (wild greens)
1 onion (chopped)
1/2 cup of flour
5 tablespoons of olive oil
1/2 cup of water
paprika
salt and pepper to taste

Rinse and scald lakra. Drain and set aside. Saute' onion in 3 tablespoons of olive oil. Add lakra and simmer until lakra becomes soft. Season with salt, pepper and paprika. Set aside. Rinse fish and coat with flour. Place cooked lakra in a greased baking dish. Place fish on top and moisten fish with the remaining olive oil; sprinkle additional paprika, salt, pepper and water on fish. Bake in 350 degrees oven uncovered for about 30 minutes.

Dried Codfish
Bakalao me Lenk

1 pound of dried codfish
4 tablespoons of olive oil
flour
1-2 tablespoons of vinegar
1 cup of water
salt

Cut dried codfish and soak in salted water for 3 hours and drain. Roll pieces in flour and fry in oil. Add water and vinegar and simmer together for 5 minutes.
Optional: dry smelts maybe used.

Baked Fish In Onion Sauce
Tave Peshku Jani

2-3 pounds of fish filets, rinsed
10-12 onions (sliced)
1/2 cup of water
4 tablespoons of butter
4 tablespoons of tomato paste
pinch of paprika
salt and pepper to taste

saute' onions in butter until soft; add seasonings to taste. Stir in tomato paste and saute for 2 minutes. Add water; stir and simmer for 5 minutes. Spread onion sauce into 9x13 inch baking dish. Place fish on top of the sauce. Bake at 350 degrees for 35-40 minutes.
Note: Carrots, celery or peppers; or a combination of vegetables maybe added to
onion sauce.

Baked Haddock
Peshk te Pjekur

2 pounds of haddock filets
2 cups of olive oil
2 eggs, beaten
1 lemon
1 cup of flour
2 tablespoons red pepper

Place oil and red pepper in 9x13 inch baking dish and warm over low heat on cooking surface of stove. Rinse fish; salt and cut into pieces approxamately 3 inches by 5 inches. Dip fish filets in eggs and roll in flour; place in baking dish. Cut lemon into slices and place a slice on top of each portion of fish. Baste fish with oil mixture. Bake at 350 degrees for about 30 minutes or until tender.

Baked Haddock With Spinach
Tave Peshku me Spinaq

2-3 haddock filets
2 packages of spinach
1 large onion (chopped)
1/2 cup of olive oil
1/2 teaspoon paprika
1 tablespoon salt
1/2 tablespoon garlic salt
1 cup of hot water
juice of 1 lemon

Wash and drain spinach well. Place spinach in a roasting pan and sprinkle with 1 teaspoon of salt. Saute' onion in olive oil over low heat until tender. Add to spinach and mix well. Wash and cut fish and drain on paper towels. Roll fish in flour and arrange pieces on top of the spinach. Sprinkle with seasonings. Add 1 cup of hot water and lemon juice. Bake in 350 degrees oven for 50-60 minutes.

Bass in White Sauce
Lavrak me salce te Bardhe

3 pounds of large Bass, cleaned and cut into pieces
1 pound of potatoes
3 carrots
3 onions
1 cup of vinegar
6 garlic cloves
2 bay leaves
salt
oregano
3 tablespoons chopped parsley
pepper

For White sauce:

4 tablespoons flour
4 tablespoons buuter
4 cups fish bouillon

Cut peeled potatoes, carrots and onions coarsely, put in a stock pot together with vinegar, garlic cloves, bay leaves,salt,oregano, parsely and pepper to taste. Add 4 cups of hot water, and bring to a boiling point; simmer for 30 minutes. Remove boiled vegetables from casserole and let drain. Put fish pieces in the pot and simmer for 20 minutes. saute' flour lightly in butter, then gradually add 4 cups of fish bouillon mixing continously over low heat until blended and slightly thickened. Serve fish surrounded with boiled vegetables and this sauce. 4 servings.

Baked Fish and potatoes
Tave peshku me patate

3 pounds whole fish (bass, carp, mullet, trout, tuna, etc,...)
salt
pepper
oregano
1 cup of olive oil, divided
5 garlic cloves, finely grated
parsley
2 pounds potatoes, sliced
3 tablespoons of lemon juice
1 cup of white wine

Clean, eash and drain fish, and season with salt, pepper and oregano. Put half of the oil, garlic and parsley in a baking pan, season with salt, mix thoroughly and spread the mixture to cover the bottom. Set fish with its back up, put potatoes around and bake at 300 degrees for 25-30 minutes, sprinkling occasionally with a mixture of lemon juice, white wine and 1/4 cup of olive oil. 4 servings.

Broiled mullet
Qefull i skares

2 pounds of mullets
1/4 cup of olive oil
dry mustard
2 tablespoons of lemon juice
paprika
salt
6 garlic cloves
red pepper powder
4 tablespoons of butter
lemon slices
2 tablespoons of chopped parsley

Brush fish with olive oil outside and with mustard inside, then sprinkle generously with lemon juice and paprika, and set aisde for 10 minutes. Set broiler pan so that fish is about 1 inch from the very small flames, or about 4 inches from heating unit if using electricity. Place fish on broiler pan. Turn fish after ten minutes and remove from heat after another 8 minutes. Season with salt. Mix garlic, pepper and salt with butter, and smother fish with this mixture while serving. Garnish with lemon slies and parsley.

Stuffed Trout
Trofta te mbushura

2 pounds of trout (4 whole)
1/2 cup of olive oil
1/2 cup of chopped onion
1 cup of crumbled feta cheese
1 cup of bread crumbs
3 tablespoons chopped parsley
Dill
Salt
Pepper
1 lemon, sliced
2 carrots, sliced

Preheat Oven to 300 degrees.
Clean Fish, cut the head off and remove organs without cutting the abdomen. Take the ribbs and the backbone out by citting fish in half along the backbone from the outside and loosening flesh from bones by pushing it back with the dull edge of a knife. Saute' onion in 1/4 cup of olive oil and mix it with cheese, crumbs parsley, dill, salt and pepper. Stuff fish with this dressing, sew their backs, brush with the remaining oil and bake at 300 degrees. Allow approximately 30 minutes for heat to penetrate about 2 inches. Garnish with lemon slices, steamed carrots and pickles. 4 servings.

Cod in white wine
Merluc me vere te bardhe

2 pounds of large cod
1 pound onions, finely sliced
1/2 cup of olive oil
1 cup of white wine
1 tablespoon of tomato sauce
Salt
Pepper
Dill
3 tablespoons of lemon juice
2 tablespoons of chopped parsley

Saute' onions lightly in olive oil. Add wine, tomato sauce, salt, pepper and dill to aste, then cook for 20 minutes over low heat. Skin fish, slice, wash, drain and sprinkle with lemon juice and salt. Drain again after 10 minutes and lay the fish slices in a pan, then smother with the sauce. Cook over low heat for 30 minutes and serve cold, sprinkled with parsley
4 servings.

Baked Bass and Fetta Cheese
Tave lavraku me djathe

3 pounds of Bass
4 tablespoons of butter
1 cup of crumbled feta
1/2 cup of chopped onion
1 cup of milk
1 teaspoon dry mustard
salt
Pepper

Brush the baking pan with butter and put half of the cheese, onion and butter in it. Bring milk to a boil, and put it to a bowl together with half the cheese, 1 teaspoon mustard, salt and peeper; mix thoroughly in order to obtain a uniform mass, and spoon this mixture over fish. Bake for 30 minutes at 350 degrees. Serve hot, accompnanied with salad.
4 servings.

Marinated Fish
Peshk marinade

2 pounds of any fish (4-5 inches long)
4 tablespoons of lemon juice
Salt,
Pepper
3/4 cup of olive oil
6 garlic cloves
2 tablespoons flour
1/2 cup of red wine vinegar
1/2 teaspoons of sugar
1 1/2 cups tomato juice
Rosemary
Basil
1/4 cup olive oil

Wash, drain and sprinkle fish with 2 tablespoons of lemon juice. Season with salt and pepper and let marinate 1 hour. Saute' fish lightly in hot oil and let cool in a large deep fish. Saute' garlic in the remaining oil until yellowfish, add flour and saute' until brownish. Stir in 1 cup of water, remaining lemon juice, vinegar, sugar, and tomato sauce, and cook over low heat stirring continously until well blended and slightly thickened. Adjust seasoning with salt, pepper, rosemary and basil. Spoon this sauce over the fish , sprinkle with olive oil. Chill and serve cold garnished with lemon slices.
4 serings.