Ingredients Edit

Directions Edit

  1. Cut the cleaned fish into pieces, place in a saucepan and add just enough water to cover.
  2. Put in the bay leaves and allspice and cook for 30 – 40 minutes.
  3. When tender arrange the fish in a serving platter.
  4. Crush the walnuts or put them through the food grinder together with garlic, the whole pepper and salt.
  5. Add the kindza seeds which have been crushed, mix thoroughly, pour in the fish liquor and transfer the mixture to a clean saucepan.
  6. Add finely chopped onion and cook for 10 minutes.
  7. Add the cinnamon, cloves and black pepper which have been combined with vinegar.
  8. Continue to cook 10 minutes longer.
  9. Pour the hot satsivi over the fish, cool and serve pomegranate or sour grape juice may be substituted for the vinegar.
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