If you want to conjure up a piece of sea on a plate during those summer days, you can make a fish broth. They do great food at Delfin Fish Market in the middle of Kranj, so we went there for a recipe. Katarina in Nikica Brekalowho had been running a fish restaurant with a fish market for fifteen years, were happy to dictate the recipe to us, while Dalmatian music resounded in the background.
For 4-6 people:
1.5-2 kg of mixed fish (shark, Adriatic grouper, monkfish, Adriatic hake…)
1 bay leaf
3 cloves of garlic
2 dl of white wine
3 dl homemade tomato sauce
light fish background
1 hot pepper
2-3 tablespoons of wine vinegar
a little oil
Fish broth PHOTO: Spela Ankele
We wait for the alcohol to boil.
Drizzle with tomato sauce and bring to a boil, then add the cleaned fish and freshly ground black pepper.
Cook over medium heat until the fish is cooked through. How long, it is difficult to say exactly, because the cooking time depends on the type of fish, and also on the size of the pieces, but cooking the broth will take about half an hour on average. “One more thing: don’t stir the broth with the stove, but stir it by grabbing the pot and shaking it lightly or putting it on the stove,” is another valuable tip to follow when cooking broth.
Finally, try and season if necessary.
The best companion will be a white wine with body, pleasant freshness, such as chardonnay, pinot gris, ripe malvasia or full dry rosé, recommends sommelier Mira Šemić. If you stick to the Dalmatian tradition, the broth will be nicely accompanied by a red wine bevanda.