Romanian Fish Stew - Plachie

Romanian Fish Stew - Plachie

Of course, the most common type of fish used for this dish is the carp, but you can make it with any other fish you like and have. There are many methods. I prefer this one, as it's faster and tested for many years now. We used to cook this dish at home often, but we never knew its official name was 'plachie'. This term is used for a delicious rice dessert.

This is also my favorite method of cooking the fish. The vegetables and garlic sauce give the fish a special flavor, and, served with polenta, it's the perfect meal.


Fresh carp fish
1 kg
I used carp fillets
White onion
1 piece
Red peppers
1 piece
2 pieces
Turkish pepper paste
1 tbsp
or tomato paste
Garlic cloves
3 pieces
Fresh parsley
2 tbsp
washed and chopped green parsley
1 tsp
Sunflower oil
50 ml

Step by step


Clean, wash and cut the fish. You can cut into pieces or fillets - depending on your preference and skill.

Sprinkle over with a little salt and rub well.


In a deep frying pan, heat the oil and fry the fish in it.

No need to dust with flour.


Cook the fish until brown on both sides.


Then transfer the cooked fish onto a plate.


Slice the onions and bell peppers. Fry in the saucepan in which you cooked the fish.


When the vegetables have softened and browned a little, add the diced tomatoes.

Cook over medium heat until they release the juice and become soft. Stir periodically.


Now add the pepper or tomato paste, mix and leave over heat for two minutes. Then pour a small cup of water, we want to get a dense and beautiful sauce.


Let simmer for 2-3 minutes, season with salt and mix well.


Put the fish pieces into the sauce and let simmer together for 2-3 minutes more.


Add the chopped garlic and parsley, cover with a lid and turn off the heat. Allow the stew to infuse for 10-15 minutes before serving. Meanwhile, you can prepare the polenta :)


Serve hot or cold, it's delicious either way.


Quantity: 1 kg (3-4 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 30 min
Publish date:

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