Poached fish

From the sea to the pot.  Poached fish - known locally as "riba na bijelo" or "na poparu" is a dish enjoyed in a few places. Why!? Simply because the fish has to be really fresh. Forget those from the freezer or frozen. Only use those very fresh, caught an hour before, and this is possible on Lastovo! Therefore, don't miss out - enjoy the dish rich in taste and flavour enhanced by the aromas of numerous herbs.

  • 1 kg of fish (dory, grouper, saddled seabream, seabream, mullet, bogue bream)
  • ½  kg of potatoes
  • ½ dl of olive oil
  • one onion
  • 5-6 cloves of garlic
  • a bunch of parsley, bay leaf, ground pepper, salt, lemon 

Clean the fish and on the bottom of a wide pot place some of the sliced potatoes. On top of that, place the larger pieces of cut fish. Of course, you can place the fish with their heads (this is a real delicacy) and on top of that place the cut onion rings. Then add the chopped garlic, parsley, bay leaf, ground pepper, a pinch of salt and a little olive oil. Carefully pour cold water over, just so it covers the ingredients. Cook on low heat for 20 minutes. Don't mix - just shake slightly. Serve best from the dish it was cooked in, add more olive oil, sprinkle with more fresh chopped parsley, pepper, garnish with lemon slices - and enjoy this delicacy!