Kotor Bay Stewed Fish is a traditional Montenegrin recipe for a classic stew of small fish cooked with onions and celery in a fish stock, white wine and celery stock flavoured with garlic and chilli. The full recipe is presented here and I hope you enjoy this classic Montenegrin version of: Kotor Bay Stewed Fish.
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The Bay of Krotor is famous in Montenegro for its fishing and like many regions based on fishing and farming the best produce always went to market and only the poorest commodities were left to be cooked with. As a result this dish evolved to use-up the small left-over fish. As such it needs to be done with small fish (sprats, anchovies or whitebait).
Ingredients:
Between 1 and 1.5kg cleaned small fish (sprats, anchovies or whitebait)
300g large prawns (do not peel)
700g onions, chopped
100ml olive oil
700ml fish stock
400ml white wine
2 celery sticks, chopped
40g parsley, chopped
2 garlic cloves, chopped
1/2 tsp dried oregano, crumbled
1 red chilli, finely chopped
salt and freshly-ground black pepper
Method:
Heat 3 tbsp of the olive oil in a flame-proof casserole or large pan and use to fry the onions until soft. Stir-in the celery and parsley along with the chilli, garlic and oregano. Add the fish then cover with the fish stock, white wine and the remaining olive oil.
Season to taste, then bring the mixture to a boil, reduce to a low simmer, cover and cook over low heat for at least 2 hours (the longer you cook it, the tastier it will get). Serve hot with rice.
Add the prawns for the final 10 minutes of cooking so they're just done when you come to serve.
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