Rumanian Baked Fish

I found this recipe years ago, in a book from a London library. It was called, the book I mean, “Encyclopedia of European Cooking” and it was from 1962. It is interesting how words, not more than 70 years ago, changed so much. I am not a linguist but here it is a nice to read and to follow “rumanian” recipe. 🙂

Rumanian Baked Fish

Serves 4

Ingredients:

• 4 cutlets any firm, white fish
• 4 oz French beans
• 4 oz carrots
• 2 tbsp cooked peas
• 1 onion
• 1 tbsp sultanas
• 2-3 tomatoes
• 2-3 cloves garlic
• few springs parsley
• 1 gill sherry
• 1 tsp cummin seeds
• salt and pepper
• frying oil
• 1 gill water

Method

• Place the fish into a deep oven dish, greased with oil. Chop the onion and fry for a few minutes in hot oil, then add sliced French beans and diced carrots. Fry for 5 minutes then mix with the tomatoes, cut in quarters, the peas, aultanas, chopped garlic, cummin seeds, salt and pepper. Add the sherry and water, stir well then pour over the fish. Cover with lid and cook in a moderate oven for 30 minutes. Then take off the lid and cook for another 5-10 minutes.

Enjoy your meal!

Glossary

gill – or teacup is a unit of measurement for volume equal to a quarter of a pint.

Elena G