In another pan, onions cut into slices, fat bell pepper or flesh, sliced, and thin slices of carrots are fried. Definitely some peppercorns and a hot pepper that just touches the tongue. The vegetables are fried with oil, then tomato juice is added. The fish enters this madness of flavors and is boiled for a few minutes so that the vegetables can penetrate the meat. Valentina cooks the plachia in her own style.
The fish, cut into rounds or larger pieces, salted in advance, is fried slightly before, never until it is crispy, just enough to penetrate the heat of the oil. Each housewife makes plachia differently.
It is a queen of deltaic dishes and can be made from various species of fish. The tastiest plachii I have eaten were from catfish, carp, and perch.
Some housewives also put plachia in the oven, which is not bad at all. Enjoy your meal.
