Top 4 Romanian Seafood Dishes

Ciorbă de pește "ca-n Deltă," or fish soup in the fashion of the Danube Delta, is a traditional sour soup that is made with a combination of fish stock, fresh fish (both saltwater and freshwater fish can be used), vegetables, herbs, and borş. The fish are either left whole or cut into large chunks before they are cooked in a rich fish stock alongside vegetables such as potatoes, carrots, onions, tomatoes, parsnips, and peppers. The soup is seasoned with borş and aromatic herbs such as lovage, parsley, and chives, and it is typically enjoyed while still hot. What makes this fish soup unique is the way it is traditionally consumed; the fish soup and the fish chunks are eaten separately as a first and second course. After the soup’s preparation, the pieces of fish are transferred to a serving platter and served with accompaniments such as mujdei de usturoi (a spicy garlic sauce) and fresh or pickled hot peppers. The fish soup, on the other hand, is poured into a serving bowl and consumed with garlic sauce, hot peppers, and warm, rustic bread or even more traditionally - with freshly prepared mămăligă (Romanian-style cornmeal mush).Expand

Saramură is an authentic Romanian dish, typically made with grilled fish that is briefly simmered in vegetable broth. The fish is usually cooked on a griddle pan or a skillet with heated sea salt, and then transferred to another skillet with boiling water, chopped tomatoes, bell peppers, fresh herbs, garlic, and lemon juice. Once cooked, the fish is transferred to a plate, drizzled with vegetable sauce, and traditionally served alongisde mamaliga. Saramură prepared with grilled fish is a typical dish in the region of Dobrogea, while in some parts of Romania, this dish is also prepared with grilled meat such as chicken wings.Expand

Ciorbă de peşte is a type of traditional Romanian sour soup made with vegetables, rice, fresh fish, and borş. The fish, 3 or 4 types (either sea bass, bream, halibut, carp, crucian, catfish, gray mullet, or luce), is boiled with a handful of rice and vegetables such as onions, carrots, potatoes, and a thick slice of celery root. It’s seasoned with borş, parsley, and lovage, then served while still hot.Expand

Papricaș de pește is a traditional paprikash made with fish. It usually consists of cooked boneless fish that is cut into pieces, and then stewed with garlic, chopped onions, sweet paprika, tomatoes or tomato paste, white wine, seasonings, and some broth. Fish paprikash is typically consumed hot, with chopped parsley sprinkled on top. Typical accompaniments to this dish include traditional Romanian polenta, potatoes, or crusty bread.Expand