Latvian recipes

Codfish fillets with leeks and potatoes

Ingredients

• Salted codfish

fillets

• 3-4 leeks

• 3-4 sliced onions

• 1 bunch of fresh

onions

• 4-5 potatoes cut

in cubes

• ½ bunch of celery

• 1 cup of olive oil

• Lemon juice

Ingredients

• 1kg cuttlefish

• 2 big chopped

onions

• 1 cup of rice

• 1 soup spoonful

of tomato paste

• ½ cup of olive oil

• Salt and pepper

• Lemon juice of 1

lemon

Procedure

Wash out and salt off the codfish fillets. Put the sliced

onions, chopped fresh onions in a stew pan and blanch

them. When there is no more of the liquid of the

vegetables in the pan, add the olive oil and sauté them

lightly. Then add the potatoes. Stir them regularly so that

they don’t stick to the pan. Then add water and cook them

till potatoes are half done. Add the codfish fillets and keep

boiling them. After the cod fish is done put some of the

stew in a bowl and mix it with some lemon juice and some

flour to make some pap. Then pour the pap in the stew

pan and stir gently.

Good luck and Bon appétit!

Cuttlefish with rice

Procedure

Wash out and take the bones off the cuttlefish. Cut the

cuttlefish in pieces. Sauté the pieces of cuttlefish and the

chopped onions in olive oil. Add salt and pepper and the

tomato paste and stir the mixture. Add 4 glasses of water

and let the mixture boil till the cuttlefish is quite tender.

Then, add the rice and let it boil till rice is cooked. Remove

from stove top and add the lemon juice.


Ingredients

• 1kg of fish

• 2 big sliced onions

• 4-5 garlic cloves

cut in big pieces

• Parsley

• Coarse salt

• 3-4 fresh

tomatoes

• A glass of olive oil

(enough to cover

the bottom of the

pan)

Ingredients

• Codfish fillets

• Frying oil

Ingredients for the pap

• Flour

• ½ beer

• Salt

Fish with tomatoes (plaki)

Procedure

Use a big stew pan. Pour 5-6 soup spoonfuls of water and

the sliced onions. Blanch the onions till they become

transparent. When the water evaporates pour the olive oil

and sauté the onions and the garlic. Then add the

tomatoes. Take care don’t let the sauce become too dark.

Then add the parsley and a pinch of thribi (something like

oregano). If the fish is small, then let the sauce be cooked

for about 20 -30 minutes before you add the fish. If the

fish is big, then add the fish when the sauce is slightly

cooked and let them be cooked for about 40-50 minutes.

� The ingredients are for a 1 kg of fish.

� It’s an ideal summer dish.


Fried codfish

Procedure

Wash out and salt off the codfish fillets. Then, put it in a

bowl of water and change water regularly till cod fish

fillets are totally salted off. Go on with the above

procedure the day before.

Procedure

Mix the flour and the beer in a mixing bowl and make the

pap. Deep the codfish fillets in the mixture and then fry

them in sizzling oil.

Served with garlic paste (see the following recipe).


Ingredients

• 3 big peeled

potatoes

• 5-6 soup

spoonfuls olive oil

• 2-3 garlic cloves

• 2-3 spoonfuls of

vinegar

• 1-2 pinches of salt

• 1 pinch of pepper

Ingredients

• 2 kgs of assorted

fish

• ½ kg peeled

potatoes

• ½ kg peeled

onions

• 2 cups of olive oil

• 1 ltr of water

• Juice of 2 lemons

• A pinch of salt

Garlic Paste

Procedure

Put all the ingredients in a blender and mix them very

well.


Kakavia (fish soup)

Procedure

Scale the fish and wash them out. Put the peeled potatoes

and onions in a big stew pan and add the water. Let them

boil over high temperature for 15 min. Then add the fish

and let them boil for 20 more minutes. Make sure the fish

are covered with water. Then remove from stove top and

add the lemon juice and a pinch of salt.


Ingredients

• 1kg octopus

mince

• 1 big chopped

onion

• 2-3 smashed

garlic clovers

• 5-6 soaked slices

of stale bread

• Salt and pepper

• Oregano

• Frying oil

Ingredients

• 1 kg octopus

• 1 kg peeled

onions

• 3 garlic cloves

• 3 bay leaves

• 1 tin of peeled

tomatoes


• 2 spoonfuls of

vinegar

• 1 glass of water

Minced octopus balls

Procedure

Put all the ingredients in a mixing bowl. Add a handful of

flour and mix all the ingredients together well. Then use a

soup spoon and take spoonfuls of the mixture. Put them in

your hands and form the mixture into small balls. After the

whole mixture is made into little balls flour them in sizzling

oil.


Octopus onion stew

Procedure

Wash out the octopus and cut it in pieces. Peel off the

onions and garlic cloves. Sauté the octopus, a chopped

onion and a pinch of pepper in olive oil. Then add the bay

leaves and the peeled onions. Add some water and let

them boil till the octopus is tender. Add the vinegar before

taking the stew pan off the stove top.


Ingredients

• 1 kg squids

• 1 big onion

• A bunch of

parsley

• 2 cups of rice

• 2 soup spoonfuls

of tomato paste


• Salt and pepper

Stuffed squids

Procedure

Wash out and take bones off the squids. Then cut off the

tentacles and chop them. Sauté the chopped tentacles, a

chopped onion and the chopped parsley in olive oil. Then

add 2 pinches of pepper and the tomato paste and let

them boil for 20 min. Then add the rice, stir it regularly

and let the whole mixture boil for 10 minutes. When the

rice is half cooked stuff the squids with the mixture. Seal

each squid with a tooth pick. Put them back in the stew

pan you have used to make the stuffing and add some

water. Let them boil till squids are tender.


Latvian recipes

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