Fish-Stuffed Grape Leaves
Rinse grape leaves in cold water. Remove remaining “stems” from leaves. Place leaves in a colander to drain while preparing the filling.
Season the fish and cut into chunks; roll the leaves. Line the pot with the onions and tomatoes and herbs and stack with the stuffed grape leaves.
Add 2 cups of water, the juice of the lemons and the olive oil; hold the stuffed leaves tight with a smaller plate. Bring to a gentle simmer, covering the pot; let the mixture bubble up for 40 minutes very gently; uncover. Cool a bit, taste and adjust seasoning. Serve at room temperature or slightly warm with additional lemon quarters.
Enjoy!!!
Ingredients
Directions
Rinse grape leaves in cold water. Remove remaining “stems” from leaves. Place leaves in a colander to drain while preparing the filling.
Season the fish and cut into chunks; roll the leaves. Line the pot with the onions and tomatoes and herbs and stack with the stuffed grape leaves.
Add 2 cups of water, the juice of the lemons and the olive oil; hold the stuffed leaves tight with a smaller plate. Bring to a gentle simmer, covering the pot; let the mixture bubble up for 40 minutes very gently; uncover. Cool a bit, taste and adjust seasoning. Serve at room temperature or slightly warm with additional lemon quarters.
Enjoy!!!