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Riba sa Slaninom
Hailing from Croatia, Riba sa Slaninom is a much-loved fish dish. · Croatia
Hailing from Croatia, Riba sa Slaninom is a much-loved fish dish.
About Riba sa Slaninom
Hailing from Croatia, Riba sa Slaninom is a much-loved fish dish. It is typically made with bacon.
🏛️ History & Culture
Riba sa slaninom is a quintessential Dalmatian coastal dish, reflecting the traditional resourcefulness of Croatian island and shoreline cooking. Its precise origins are not formally documented, but it likely emerged from the practical need to add richness and moisture to lean white fish using preserved pork fat, a staple in Mediterranean pantries.
Regional variations are subtle, with the choice of fish (such as sea bream, sea bass, or grouper) and the cut of bacon varying by locality, yet the principle remains the same: layering fish with slices of slanina and baking or grilling. The dish holds cultural significance as a humble yet beloved meal served in family homes and konobe (taverns), showcasing the harmony of land and sea in Croatian gastronomy.
🍳 How to make Riba sa Slaninom
AI-assisted, not kitchen-testedRiba sa Slaninom (Croatian Fish Wrapped in Bacon)
A rustic Croatian coastal dish where firm white fish fillets are wrapped in smoky bacon and pan-seared until golden, then finished in a simple wine and garlic pan sauce. It is traditionally served with blitva (Swiss chard and potato) or simply with boiled potatoes and a wedge of lemon.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Recipe ingredients
- 600 g (1 lb 5 oz) firm white fish fillets (brancin, orada, or sea bass), skin on or off; traditionally whole small fish like brancin or orada, but fillets work well at home
- 150 g (5½ oz) smoked bacon, thinly sliced, traditional Croatian panceta or domaća slanina
- 30 ml (2 tbsp) olive oil, or use the rendered bacon fat
- 3 cloves garlic, thinly sliced
- 120 ml (½ cup) dry white wine, Croatian Pošip or any crisp dry white
- 15 ml (1 tbsp) fresh lemon juice
- 5 g (1 tsp) fresh parsley, finely chopped
- 1 g (¼ tsp) salt, go light; bacon is salty
- 0.5 g (¼ tsp) black pepper, freshly ground
- 1 piece lemon, cut into wedges, for serving
Steps
- 1 Pat the fish fillets very dry with paper towels and season lightly with salt and pepper. Cut into individual portion-sized pieces if using large fillets.
- 2 Wrap each piece of fish with a slice of bacon, slightly overlapping, and secure with a toothpick or kitchen twine so the bacon stays snug as it renders.
- 3 Heat the olive oil in a large heavy skillet (preferably cast iron) over medium heat until shimmering, about 180°C.
- 4 Place the bacon-wrapped fish in the pan, seam-side down, and sear for 3-4 minutes until the bacon is deep golden and crisp. Turn carefully and cook the other side for another 3-4 minutes.
- 5 Insert an instant-read thermometer into the thickest part of the fish: cook until the internal temperature reaches 60°C (140°F) and the flesh is opaque and flakes easily. Transfer to a warm plate and tent with foil.
- 6 Pour off all but about 1 tablespoon of fat from the pan. Add the sliced garlic and sauté for 30 seconds over medium heat until fragrant but not browned.
- 7 Pour in the white wine and lemon juice, scraping up the browned bits from the bottom of the pan. Simmer for 2-3 minutes until reduced by about half.
- 8 Return the fish to the pan, spoon the sauce over, and warm through for 1 minute. Sprinkle with parsley.
- 9 Serve immediately with lemon wedges and, in the Croatian tradition, alongside blitva (sautéed Swiss chard with potato) or simply boiled potatoes dressed with olive oil.
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Riba sa Slaninom — frequently asked questions
What is Riba sa Slaninom?
Hailing from Croatia, Riba sa Slaninom is a much-loved fish dish. It is typically made with bacon.
What is Riba sa Slaninom made of?
Riba sa Slaninom is made with bacon.
Where does Riba sa Slaninom come from?
Riba sa Slaninom comes from Croatia. Riba sa slaninom is a quintessential Dalmatian coastal dish, reflecting the traditional resourcefulness of Croatian island and shoreline cooking.
Where can I eat Riba sa Slaninom?
On summer evenings along the Dalmatian coast, locals grill riba sa slaninom over open flames, pairing it with a glass of local white wine.
How do you make Riba sa Slaninom?
Making Riba sa Slaninom at home takes about 15 minutes of prep and 25 minutes of cooking. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
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