Stewed Fitophag with Wine and Mushrooms
This variation adds mushrooms, which complement the delicate flavor of the fitophag and vegetables, offering a savory, rich dish.
Ingredients:
For the fish:
- 1 fitophag (1.5–2 kg), cleaned and cut into fillets or large pieces
- 3 tablespoons olive oil or sunflower oil
- 1 lemon (for marinating and serving)
- Salt and pepper, to taste
- 1 teaspoon sweet or hot paprika (optional)
For the sauce:
- 2 large onions, thinly sliced
- 3–4 garlic cloves, finely chopped
- 200 ml dry white wine
- 3 ripe tomatoes, chopped or 200 g crushed tomatoes
- 1 carrot, sliced into rounds
- 1 bell pepper, cut into strips
- 200 g mushrooms (champignon or oyster), sliced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 bunch fresh parsley, chopped
- Salt and pepper, to taste
Method of Preparation:
- Preparing the Fish:
Wash the fitophag pieces and pat dry with a clean towel.
Drizzle with lemon juice and season with salt, pepper, and paprika. Marinate for 20 minutes. - Preparing the Vegetables and Mushrooms:
In a large skillet or deep pot, heat the oil.
Add onions and carrot, sautéing over medium heat until soft.
Stir in garlic, bell pepper, and mushrooms, cooking for 5–7 minutes.
Add chopped tomatoes, season with salt, pepper, and thyme, and add the bay leaf. Cook for another 5 minutes. - Cooking the Fish:
Lay the fitophag pieces over the vegetable–mushroom mixture.
Pour in the white wine and about 100 ml water so the liquid covers half the fish.
Cover the pot and simmer on low heat for 25–30 minutes, occasionally spooning sauce over the fish. - Finishing:
Once the fish is cooked and the sauce has slightly thickened, sprinkle with chopped parsley.
Serve immediately, garnished with lemon slices.
Serving Suggestions:
- Sides: polenta, basmati rice, or boiled potatoes.
- Extras: green salad, pickles, or fresh cabbage salad.
Tips:
- Choose fresh mushrooms for more intense flavor, or use well-rinsed and drained canned mushrooms.
- For extra creaminess, stir in a tablespoon of sour cream into the sauce before removing from heat.
Tips:
Choose fresh mushrooms for a more intense flavor, though you can also use well-rinsed, drained canned mushrooms.
For extra creaminess, stir a tablespoon of sour cream into the sauce just before removing from heat.
What makes this recipe special compared to other fish dishes?
The recipe combines the fitophag’s delicate flesh with the rich flavors of vegetables and mushrooms, and the dry white wine adds a refined note. This cooking method elevates the fish’s taste, keeping it succulent and perfectly seasoned.
Why is the marinating process important before cooking the fitophag?
Marinating with lemon juice and spices helps tenderize the fish’s texture and imparts a subtle aroma, ensuring it remains tender during cooking. This process also allows the flavors to penetrate deeply into the meat.
What type of white wine is recommended for this recipe?
It’s ideal to use a dry white wine such as Sauvignon Blanc or Pinot Grigio. These wines balance the flavors with their acidity and complement the taste of the fish and vegetables.
How can we adapt the recipe if we don’t have fitophag?
If you don’t have fitophag, substitute with other firm-fleshed fish like carp, sea bream, or pike-perch. Be sure to follow the same marinating and cooking method for similar results.
What role do mushrooms play in this recipe?
Mushrooms add a rich texture and umami to the sauce, balancing the sweetness of the carrot and the acidity of the tomatoes. They contribute to the dish’s complexity and turn it into a feast of flavors.
How can we achieve a creamier sauce without using sour cream?
To create a creamier sauce, mash a portion of the cooked vegetables and reincorporate them into the sauce. This trick thickens the sauce while keeping the dish healthy.
Which side dishes are most suitable for this recipe?
Warm polenta is an excellent traditional choice, but basmati rice or boiled potatoes also work well. These sides absorb the aromatic sauce and complement the fish’s texture.
How can we intensify the dish’s flavor?
You can boost the flavor by adding a splash of red wine to the sauce, a few sprigs of rosemary, or a teaspoon of tomato paste for a more intense note. Using fresh mushrooms also enhances the taste.
What can we do if the sauce is too thin?
If the sauce is too liquid, simmer it uncovered over medium heat for 5–10 minutes to reduce and thicken. Alternatively, stir in a teaspoon of flour or cornstarch dissolved in a little cold water.
How can we make this recipe suitable for a special occasion?
For a special occasion, serve the dish on individual plates, garnished with finely chopped parsley and thin lemon slices. Add a glass of dry white wine and a fresh salad for an elegant, complete menu.
