Dish

Raštika s jeguljom

Eel with collard greens

Raštika s jeguljom is typically made by cooking eel with collard greens, onions, garlic, and red pepper flakes. The dish is then served hot with boiled potatoes or polenta. Raštika s jeguljom is a hearty and flavorful dish that is popular in the Dalmatia region of Croatia.

European cuisine› Mediterranean cuisine› Balkan cuisine› Bosnian cuisine

Seafood› Fish Dish› Eel Dish

Origins and history

Raštika s jeguljom is a traditional Croatian dish that has been enjoyed for centuries. It is believed to have originated in the Dalmatia region of Croatia, where collard greens and eel are both popular ingredients. Today, Raštika s jeguljom is still a popular dish in Croatia, and is often served in traditional Croatian restaurants.

Dietary considerations

Raštika s jeguljom is not suitable for vegetarians or vegans, and may not be suitable for those with shellfish allergies. It is high in protein and low in fat, but may be high in sodium depending on the recipe.

Variations

There are no significant variations of Raštika s jeguljom, although some recipes may use different herbs or flavorings.

Presentation and garnishing

Raštika s jeguljom is typically served in a deep dish or bowl, with the eel and collard greens arranged attractively on top. It is often garnished with fresh herbs such as parsley or basil.

Tips & Tricks

To make Raštika s jeguljom, it is important to use fresh eel and collard greens, and to cook them thoroughly to achieve the desired flavor and texture. It is also important to use the right balance of herbs and spices to achieve the desired taste.