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Zacusca with fish

Zacusca with fish

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I read about this zacusca on a moms forum, Mihaela (Cosminiq on was the one who posted the recipe for fish zacusca and I was very curious about the result so I made a smaller quantity and adapted little recipe.

Preparation: the fish is cleaned, the good part about sardines is that they are easy to clean and the scales of the pot fall as if they fall by themselves, the bad part is that they are tiny and I had a lot.

After I cleaned the fish, I boiled it in a pressure cooker, with a little salt, pepper, a sprig of thyme, a few bay leaves, a little oil, water and 8 tablespoons of vinegar. I left it to boil for 2 hours since I closed the valve to soak the bones well.

I chopped the onion and the carrot with the robot and put them to harden with oil, salt and spices. , I could chew every few minutes, it was done on low heat and the taste was delicious, honestly, if you have to choose between something like this and stainless steel dishes, choose a cast iron or Teflon dish on the inside that makes your work easier. harden the onion and carrot well (I left it on low heat for about 25 minutes) I added the fish made with the robot and the chopped baked peppers in the same way with the robot.

I left it on low heat for another hour and then I added the diced peeled tomatoes made with the blender and I left everything for about 15 minutes to reduce everything very well. Adjust the time according to the quantity and the dish is better not to rush because it has better chances to last better if it is made longer on low heat and decreases well. At the end, I seasoned it with salt and pepper and poured it hot into the previously sterilized jars for 60 minutes in the oven heated to 180 degrees. Top up with a film of oil and screw hot. I covered them with a thick towel and let them cool slowly until the next day. It turned out absolutely delicious, I will definitely do it next year, I will serve you with a virtual slice.

Zacusca - 9 culinary recipes

Find here our selection of zacusca recipes for winter.

Zacusca is an appetizer of Russian origin ("zakuska") prepared from eggplant, donuts, tomatoes, onions, mushrooms, gogonele, beans, etc., which is usually prepared in autumn and preserved in a jar.

Eggplant zacusca recipe - Ingredients

  • Baked eggplant, cleaned and drained well - 3 kg
  • Baked and cleaned peppers and donuts 2 kg
  • White onion - 2 kg
  • Tomato broth - 3 l
  • Sunflower oil - 500 ml
  • Salt - 3 tbsp or to taste.

For those who have a special preference for zacusca with a slight smell of smoke, it is recommended to cook vegetables on a plate or grill. It is just as tasty if the vegetables are cooked in the oven. Don't forget to prick the eggplants before putting them in the oven, so that they don't crack.

Fish zacusca (Dobrogea recipe)

Today we offer you a different recipe for zacusca, more specific to the Dobrogea area and the localities on the Danube. The fish zacusca is delicious, easy to make and worth trying at least once. It is true that it is more expensive than the usual zacusca, because of the price of the fish, but we assure you that it is worth it!

You can use any kind of fish you like. Macro is a very good choice, because it has an affordable price and good taste, not fad at all.

  • 2 kg fish (mackerel)
  • 1 kg onion
  • 2 kg red red pepper
  • 1/2 kg carrots
  • 500 ml oil
  • 2 kg tomatoes
  • 1 tablespoon sugar
  • salt
  • 200 ml of vinegar
  • 2-3 cloves of garlic
  • Bay leaves
  • peppercorns

Put the fish to boil in salted water and vinegar. Remove the foam that forms on the surface. When the fish meat comes off the bone, turn off the heat. Allow the fish to cool, then remove the meat from the bones.

Bake the peppers and peel them after they have cooled a bit. Chop the onion and put the carrot on the grater.

Heat the oil in a large bowl. Put the onion and carrot to harden. When they have hardened, add the baked peppers, cut into strips and mix. Season with salt to taste and add the pepper and bay leaves. Peel a squash, grate it and chop it.

Add the tomatoes, sugar and simmer until the water has evaporated and the sauce has set. At the end, put the broken fish strips in the pot and the sliced ​​garlic. Add the vinegar and turn off the heat.

Remove the bay leaves and let the zacusca cool, after which you can put it in jars. Close the jars and sterilize them by boiling.

Keep the zacusca in a place away from heat and sun.

You have to see it too.

The recipe for eggplant zacusca over 100 years old, which few housewives know!

This eggplant zacusca recipe with tomatoes and peppers is not a simple one, but the zacusca made after this recipe is by far the tastiest you have ever eaten, hence the fact that it has remained unchanged for 100 years.

The shops are full of different varieties of zacusca, but eggplant zacusca Homemade & icircn is the best. This one zacusca recipe of eggplant with tomatoes and peppers is not a simple one, and the zacusca made after this recipe is by far the tastiest you have ever eaten.

Zacusca fish ingredients:

  • 1 kg fish (fatter fish)
  • 1 kg of tomato juice
  • 2 kg of pepper
  • 1 kg carrots
  • & frac12 l oil
  • pepper
  • thyme
  • basil
  • allspice
  • salt
  • pepper

How to prepare zacusca fish:

Cook the peppers and clean them. Then you put them in the mincer. When you're done with the peppers, drive the carrots and then the peppers.

Wash the fish and clean it, then boil it until it boils. Now it will be easier for you to clean the bones from it. After you clean it of the bones, you put it through the mincer.

Put oil in a saucepan and let it heat up. Add the onion and the carrots that you chopped and after they are fried, add a little water to simmer. Top with tomato and pepper juice, a few bay leaves, 1 finely chopped hot pepper and spices to taste.

Boil the zacusca until it thickens, gathering the oil that forms on the surface and put it in jars with a polish, in equal quantities.

Put zacusca in jars, and to preserve it better you can put in each jar, on the surface, another 2 mm of oil. Close the jars and boil them in a sea bath.

Delicious fish zacusca you will enjoy it every time you have the opportunity. You'll see!

Lipovan fish zacusca - recipe for winter

What could be better in winter, on cold days, at breakfast than some slices of toast greased with fish zacusca? To prepare a delicious fish zacusca you need very fresh vegetables, carefully chosen and fresh fish, preferably fatty fish.

For one serving (about 40 jars of 800g) you need: 3 kg of fish, preferably carp, catfish or pikeperch. It is good to know that in autumn the fish is fatter because it gathers fat reserves for the winter, this is the best fish for zacusca. 6 kg of tomatoes, 6 kg of peppers, 3 kg of carrots, 3 kg of onions, 1.5 liters of oil. Salt, pepper, bay leaves, 5-6 beans of allspice, hot pepper, thyme, basil.

Bake the peppers and clean them, if you don't know, after you have baked the peppers, how to take them from the baking sheet or from the grill and throw them in a pan with a lid and put coarse salt on them. A layer of pepper, a handful of coarse salt and immediately put the lid on, to suffocate. This way, the skin on the peppers is best removed and cleaned nicely.

After baking, give it the first shredder. Also through the mincer give the carrots and onions (seaprat).
The tomatoes are given through the special machine to remove the tomato juice, only the juice is kept.
Bring the fish to a boil so that the meat can easily come off the bones, clean the bones and then pass it through the mincer.

For preparation, a large cast iron tuci is recommended. Put the oil in the tuci and when it has heated up very well, throw the onion and the (chopped) carrots to fry a little, when they have fried, pour a little water on top to smother them. Pour over the tomato juice and chopped peppers, a few bay leaves, 2-3 hot peppers (to taste), salt, pepper, thyme, basil and allspice to taste.
Boil this mixture until it thickens and add the oil to the surface then put it in jars with a polish taking care to have oil for all jars, it preserves very well if in each jar there is a layer of 2-3 mm of oil on the surface.

Eggplant zacusca

For ten servings of eggplant zacusca you need the following ingredients:

  • 1 kg of eggplant
  • 300 grams of onions
  • 300 grams of capsicum or donuts
  • 200 grams of carrots
  • peppercorns
  • ground enibahar
  • 200 grams of tomato paste
  • salt
  • garlic

Bake the eggplants and clean them. Leave to drain for about 60 minutes. Fry the chopped onion in oil. Place the grated carrots, finely chopped peppers over the onions and add the spices. Everything is hardened over low heat.

Tomato paste, dissolved in a little water, pour over the vegetables, then mix the lightly chopped eggplant. They match the salt. Bake on low heat for about 30 minutes.

Serve cold with olive garnish. As drinks, brandy or vermouth, as preferred.

Top 6 delicious homemade zacusca recipes for winter, excellent for meat, fish and even pasta!

Zacusca is an indispensable snack in the cold period of the year. Today we offer you 6 simple zacusca recipes for all tastes. Sweet, sour or spicy, the zucchini will complete the main dishes and give them a perfect taste. The recipes are easy to prepare and are absolutely delicious, each of them having a unique taste. Enjoy your family and guests with tasty and natural homemade zacusca!

1. Spicy eggplant zacusca


& # 8211 frying oil (about 1 l)


1. Wash the eggplants, cut the tails, cut them into 3-4 mm thick slices and fry them in oil.

2. Peel the garlic, bell pepper and hot pepper and pass the vegetables through the mincer. Mix the mass obtained with salt and vinegar.

3. Place the fried eggplant in a large saucepan, greasing each layer with the pepper and garlic mixture.

4. Cover the zacusca with a lid, place a weight on top and leave it at room temperature for 3 days. Put the zacusca in jars with metal lids and put them in a cool place. Serve the zacusca with meat, fish and pasta.

2. Homemade apple zacusca


& # 8211 300 g of coriander and parsley greens


1. Cut the apples into slices, remove the seeds and boil them in a saucepan with a little water. Pass the apples through a fine sieve or strainer and bring the table to a boil.

2. Peel the garlic and finely chop it.

3. Chop the washed greens in cold water.

4. Peel the peppers and pass them through the mincer.

5. Put the prepared vegetables and greens in the apple puree and cook for about 10 minutes. Salt to taste.

6. Pour the hot zacusca into the prepared jars and staple them.

3. Very spicy pepper zacusca


& # 8211 2 kg of red bell peppers


1. Wash the peppers and garlic.

2. Peel the garlic and pepper the seeds and stems.

3. Dry the vegetables lightly and pass them through the mincer.

4. Salt the obtained mass, mix well and put it in dry and sterilized jars.

5. Close the jars with plastic lids and keep them in the refrigerator.

6. Add the mixture to soups, stewed vegetables or serve with meat.

4. Gooseberry zacusca and garlic tails


& # 8211 1 kg of green garlic tails


1. Wash the greens and chop finely.

2. Choose the gooseberries, remove the stalks, wash them well together with the garlic cloves and pass them through the mincer.

3. Add the greens, salt and oil to the mixture, mix well.

4. Put the zacusca in dry and sterilized jars, close them with plastic lids and keep them in the refrigerator.

5. Sweet cranberry and apple sauce



1. Peel the apples, cut them into slices and remove the seeds.

2. Put them in a saucepan, pour the water and simmer until soft.

4. Put the cranberries in boiling water for 2-3 minutes, then add them to the apple puree along with the sugar and spices.

5. Boil the table for 20-25 minutes, stirring constantly.

6. Put the sauce in jars and sterilize them in boiling water for 20 minutes & # 8211 0.5 l jars and for 25-30 minutes & # 8211 1 l jars.

6. Zacusca with garlic and red currants


& # 8211 300 g of greens to taste (dill, parsley or coriander)


1. Peel the garlic and pass it through the mincer.

2. Finely chop the greens, grind the dill seeds.

3. Mix the garlic with the greens, add the currants passed through a sieve, salt, sugar and dill seeds.

4. Mix the mixture well and put it in clean jars. Close them with lids and put them in a cool place.

Recipe for Zacusca fish

The recipe for Fish Zacusca is an excellent recipe that will help you get the tastiest zacusca ever tasted. It is the time when all the housewives prepare their supplies for the pantry, and this zacusca cannot be missing from the loaded shelves.

  • 2 kg of fish
  • 1 kg onion
  • 2 kg of red peppers
  • 0.5 kg of carrots
  • 2 kg tomatoes
  • 500 ml oil
  • 1 tablespoon sugar
  • 200 ml of vinegar
  • 1-3 cloves of garlic
  • peppercorns
  • salt
  • Bay leaves
  1. Boil the fish in salted water and vinegar. Foam whenever needed. When the meat comes off the bone you can take it off the fire.
  2. When it cools, it bones the bone very well.
  3. Crush the fish with your hands.
  4. Then bake and clean the peppers. Peel a squash, grate it and squeeze the juice.
  5. Chop the onion, put the carrot on the large grater. Put the onion and carrot to harden in the hot oil. When they have softened, add the baked peppers, cut into strips. Towards the end, add the chopped tomatoes.
  6. Season with salt and sugar to taste.
  7. Pour water all over the vegetable contents, in a cauldron, mix well and cover the bowl.
  8. Let the vegetables simmer over low heat until the sauce binds. Add fish, vinegar, bay leaves, garlic.
  9. Remove the bay leaves and leave to cool.
  10. Put them in jars and sterilize them in water baths for an hour.

For a fish zacusca recipe as successful as possible, choose a fatter fish and do not use the tail and head. It is a simple and only good recipe to prepare for your pantry. I wish you every success and good appetite.

Fish Zacusca & # 8211 With Donuts, Peppers and Carrots

Zacusca de peşte is one of the oldest, healthiest and easiest to make Romanian recipes. It is prepared with fresh fish, a variety that has as few spines and bones as possible. You can try novac, carp, mackerel, pike, or any other favorite fish. Ocean fish contains more iodine and Omega-3. Bone (macerated) bones are also used, which contain a lot of phosphorus.

Fish Zacusca & # 8211 with Donuts, Peppers and Carrots

Zacusca fish does not have a shrill taste of fish, but rather has a sweet-sour aroma, from the vegetables used. It can be served over the winter, in the morning with toast or wholemeal bread, or at any other time of the day.

1. Zacusca de Peşte cu Gogoșari


• 3 kg of fish
• 3 kg of donuts (or 1.5 kg of peppers and 1.5 kg of donuts)
• 3 kg of onions
• 1 liter of tomato juice
• 0.7 l of oil
• a cup of vinegar
• 2 teaspoons peppercorns
• salt, garlic, bay leaf, basil, coriander or other favorite spices

Method of preparation

Peel a squash, grate it and squeeze the juice. Wash, cut into pieces and put in a large pot with salt, 2-3 cups of water, a cup of vinegar, a cup of oil to cover the fish. Bake for 4-5 hours to simmer over low heat. In order for the bones to macerate faster and better, a pressure cooker can be used.

Peel an onion, wash it, cut it in half and quarters and let it soak in cold water for 10-20 minutes, to get the speed out. Heat a kettle with oil and add the onion. Put the lid on and let it soften a little, then remove with a whisk and leave to cool.

Peel a squash, grate it and cut it into quarters. Add to the onion cauldron and leave to harden a little, with the lid on. Finally, drain and leave to cool.

Put the fish, donuts and onions through the mincer. Or you can use the food processor. Put all the chopped ingredients in a large saucepan and add the garlic, tomato juice and spices to taste. Let it boil until the zacusca boils well and is pleasant to the taste. Then pour into jars and sterilize in the oven.

Fish Zacusca & # 8211 with Donuts, Peppers and Carrots

2. Fish Zacusca with Carrots


• 3 kg of fish
• 2 kg of carrots
• 2 kg of onions
• 500 g of broth (or tomato paste, tomato juice)
• 750 ml oil
• 8 tablespoons of vinegar
• pepper, salt, bay leaf, thyme or other spices

Method of preparation

Put the fish to boil with the vinegar and spices in the pressure cooker, with enough water to cover the ingredients a little. The fish thus boils much better and the bones become very soft.

Cut the onion and grate the carrot. Put them to simmer in a saucepan with hot oil until soft. Remove the fish with a whisk and remove the large bones. Add to the pan with the carrot and onion, then add the broth and taste the salt. Let it cook for another 20 minutes, until the zacusca drops well. Put in jars, staple and sterilize. Then put them hot in the blankets and leave them wrapped for 2 days, then put them in the pantry.

In both recipes, the vegetables can be cleaned and chopped raw directly through the mincer, then boiled with the fish. It is an easier option.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Video: How to Make Romanian Zacusca wspecial guest Sorin (July 2022).


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