I love fish! Grilled, baked, poached, stewed – you name it, I like it! However, I am usually too lazy to make it since it takes quite some time just to clean the fish properly. I am not a fan of frozen fish, so it is a lot of work for me. Luckily, my father is a passionate fisherman so I can obtain freshwater fish (like bream, chub, barbel, sneep, zender…) from time to time. Together with freshwater fish, one more thing I got from my father is this amazingly simple recipe!
One thing that will make preparing this dish easier is a pressure cooker or an instant pot. If you don’t have one, nothing to worry about, you will just need to adjust the cooking time.
You can basically use any freshwater fish. You can combine a few species as well. I usually made it with bream and chub, but you can use whichever you like. The important part is not to use the fish that has that muddy smell (usually species that live in still bodies of water). However, if it does, you can leave it soak in the mix of water, vinegar, and salt for 24 hours. That should do the trick.
If you are not fond of the veggies I used for this dish, you can change, replace, omit, add… Adjust to taste! The same goes for herbs and spices.