Bors de peste proaspat

Cumperi de la pescarie un crap romanesc sau o platica, de vreo 1-2 Kg. Merge si caras mare, somn, stiuca, salau, biban. Cureti pestele de solzi si de intestine. Nu ezita sa culegi grasimea alba de pe intestine, laptii/ icrele, ficatul (dau gust bun borsului). Il portionezi in bucati mai mari.

Cureti o ceapa, 2-3 morcovi mici, un pastarnac mic, un ardei gras rosu sau un gogosar, un ardei gras verde si 2 cartofi. Tai cuburi cartofii, rondele morcovii si pastarnacu, solzi ceapa, felii de 1 cm grosime ardeii.

Incingi intr-o oala de 4 litri, ulei in care ai pus o lingura de grasime galbena, de pasare. Calesti zarzavatul pana se inmoaie ceapa. Pui sare, piper, cateva feliute de ardei iute. Toci marunt 2-3 frunze late de busuioc verde si le calesti si pe ele. Pui si niste codite intregi de leustean, la calit. Cu frunzele de leustean avem treaba la sfarsit. Amesteci in continuu cu o lingura de lemn, sa nu se prinda zarzavatul de oala de inox.

Cand s-a calit zarzavatul, pui 2-3 litrii de apa rece si lasi sa fiarba, la foc potrivit (cca. 25 minute de cand da in fiert), cu capacul pus.

Fierbi separat 0,5 litrii de bors intr-0 cana de inox. Culegi si arunci spuma care se formeaza.

Pui bucatile mari de peste in oala cu zarzavat fiert, impreuna cu grasimea de peste, icrele/ laptii, ficatul pestelui, borsul fiert si mai lasi sa fiarba totul 10 minute.

Opresti focul, adaugi frunze de leustean, taiate marunt si lasi sa se odihneasca borsul 15 minute, cu capacul pus la oala.

Daca nu ai bors poti sa pui zeama de la o lamaie mica (amestecata cu 2-3 polonice din zeama in care a fiert zarzavatul si omogenizata cu o furculita), cand adaugi frunzele de leustean.

Miasmele se raspandesc in toata oala si desigur prin bucatarie. Nu conteaza, mirosul este divin.

Borsul se serveste firbinte, cu mamaliga calda si un ardei iute, puternic. Merge si o tuiculita de prune.

Atentie ! Ciorba fierbinte arde la limba. Cratita se manevreaza cu manusi de bucatarie.

Pofta buna !

41 Comments

  1. imi ploua in gura,sunt un fun al mancarurilor din peste(pe timpul lu’ ceasca era un indemn absolut remarcabil:Nici o masa fara peste”.boesul de peste iese mai gustos daca-l faci cu apa din dunare,fiarta bine in prealabil,in ceaun.mai pune retete cu peste sau “pesti”

  2. in arhiva blogului, la categoria bucatareli; gasesti si alte retete din peste. o sa mai scriu si altele, pe anotimpuri.

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