Paprikash Fish and Leek and Olive Stew: Irina Georgescu recipes from Danube | Eastern Europe food and drink

R.It is the way to purify us of the Romanians at home more diverse and regional than what you get in the country’s restaurants, which generally serve a beautiful standard list throughout the country. We have the elderly Tradition From keeping cooking and cooking with seasonal fruits and vegetables, it is affected by the monitoring of 180 days of fasting annually (fortunately not everything respectively). Even when we cook with meat or fish, our dishes are often characterized by spring, lever, church, spinach, zucchini, eggplant and tomatoes, and there are continuous cooking gestures of the Roman Empire, also: leek, very beloved by the Romans, is the cooking symbol of Olene in the south of the country; We still bake the ash bread under the cover of pottery in the form of a dome called a a testLocally known as a examAs they did in Pompeii; We add vinegar, the Roman favorite, to our soup. We use a lot From love and Persley, which flavor many ancient Roman dishes. But the similarities stop at the garlic, which the Romans hated, and whom we love.

Mâncare de Praz Cu Mӑline (Heritage soup with olives – higher in the picture)

Dishes with leeks have double nationality in my family. My grandfather, Gheorghe, was from Oltenia, where the leek is a symbol of cooking, and I now live in Wales, where they play a similar role. What a coincidence! This soup is very popular, especially during the big fasting (during this event, we skip wine), and I love him in his sweet notes. It is usually served with bread, however Wheat Burgul The rice is also common south of Danube.

Preparatory 10 minutes
Cook 50 minutes
Serving 4

Sunflower oilFor frying
2 leakAnd wash them and cut them into tours, including green peaks
Salt and Black pepper
1 teaspoon of coriander seeds
50 ml white wine
200 ml Vegetable stock
2 400g chopped tomato boxes
250 g Mixed olivesNormal or spiced
Enthusiasm and juice from 2 lemon

Cover a large skillet base with a thin layer of oil and good heat. Add the broken leeks, a little salt and coriander seeds, cook and stir the mixture over medium heat for 15-25 minutes, so that it can be caramel.

Pour in wine and cook until the liquid evaporates. Add chopped arrows and tomatoes, reduce heat to low medium and carry cooking for 15 minutes; If you want, cover the pan, in which case reduce the heat more so that it is cooked in a very nice bubble.

Boss in olives, lemon enthusiasm and juice, cook for another five minutes, then set the spices as desired. Served with bread, burgul -wheat or rice.

Papricaș de Pește (Sweet pepper thickness with egg dumplings)

When people hear the word PapricașThey immediately think about the famous Hungarian chicken dish with tomatoes and sweet pepper, yet you find carp or light catfish in many traditional restaurants in Budapest, the majestic capital in the country. It is usually presented with NobleA common German term in Central and Eastern Europe to describe any type of dumplings.

Preparatory 15 minutes
Cook 50 minutes
Serving 4

Sunflower oilFor frying
2 Mediterranean onionsPeel and thin slices
Salt and black pepper
2 TSP smokes or sweet sweet pepper
300 ml Fish stockOr vegetable stocks
400 grams of accurate chopped tomatoesOr Passa if you prefer a smoother sauce
100g Fraiche cream
1 green bell pepperOr Turkish pepper, seeds and seeds, cut from meat, to the end (optional)

For the dumplings
250 g easy precise
2 large eggs
1 TSP saltIn addition to additional cooking

For fish
Sunflower oilFor frying
4 Loines Code medium from sustainable sourcesOr a similar white fish

Put a thin layer of oil in a skillet or a ceramic dish, you have a cover, and set it over medium heat. Add the onions and saute from salt, cook and stir the mixture for eight to 10 minutes, until smooth and transparent. Moving quickly in sweet pepper, so do not hunt and burn, then pour into arrows and tomatoes. Boil the mixture, reject the heat to low, and adjust the spices as desired.

Mix all the dumplings ingredients in an average bowl, then mix cold water 100 ml. Bring a large frying pan of tangible water to a boiling, but don’t worry if you make it bigger. Place the largest possible number of dumplings in the water skillet so that they fall to the base of the pan in one layer, then boil for three or four minutes, until it floats on the surface. Use a preserved spoon to transfer cooked dumplings to the sweet pepper sauce bowl, stir the mixture in the sauce, then repeat it with the remaining dumplings mixture. Move the cream Fraiche in the sauce and keep the warmth on low heat.

Heat a thin layer of oil in a large skillet enough to accommodate all fish, then dry the fish and fry for a few minutes on each side, until they are tender. Breaking the fish into large chips, then tucked them between dumplings. Served with green pepper slices, if used, at the top.

• These recipes are excerpts from Danube: recipes and stories from Eastern Europe, by Irina Georgescu, published by Hardie Grant at 28 pounds. To order a copy for 25.20 pounds, go to Guardianbookshop.com

• The Guardian aims to spread recipes for sustainable fish. Check the classifications in your area: UK; Australia; we.