Fish with Vegetables in a Cauldron over Open Fire – GEORY KAVKAZ

🧂 Ingredients (Serves 4–6)

Main:

• 1 whole fish (~1–1.5 kg), gutted, cleaned (e.g., carp, trout, or sea bass)
• Salt and freshly ground black pepper, to taste

Vegetables:

• 2–3 onions, thickly sliced or quartered
• 2–3 carrots, cut into large chunks
• 1–2 bell peppers, cut into wide strips (optional)
• 3–4 medium potatoes, cut into large pieces (optional)

Aromatics & Seasonings:

• 3–4 garlic cloves, crushed
• Fresh herbs (dill, parsley, or thyme), handful
• 2 tbsp vegetable oil or melted butter
• Optional: bay leaf or a pinch of dried herbs (oregano, thyme)

Liquid:

• Water or broth (just enough to cover vegetables)

🔥 Cooking Instructions

1. Prepare the Fire & Cauldron

1. Build a medium-hot campfire and let coals develop.
2. Place your cauldron or heavy pot over the embers (use a tripod or cast-iron stand).

2. Sauté Base Vegetables

1. Add oil to a preheated cauldron.
2. Sauté onions and carrots for ~5 minutes until they begin to soften and color.
3. Add bell peppers and sauté 2–3 more minutes.

3. Build the Vegetable Layer

1. Spread sautéed veggies evenly in the cauldron.
2. Add potatoes (if using) and pour in enough water or broth to just cover the vegetables.
3. Season lightly with salt, pepper, garlic, herbs, and optional bay leaf.

4. Add the Fish

1. Lay the cleaned fish flat on top of the vegetables.
2. Season the fish inside and out with salt and pepper.
3. Add extra garlic and herbs inside the cavity if desired.

5. Simmer Over Embers

1. Cover the cauldron with a lid.
2. Place small embers or hot coals on top of the lid for even heat.
3. Maintain a gentle simmer for 25–30 minutes, checking occasionally. Add more liquid if needed.

6. Finish & Serve

1. Turn off the fire and let stand, covered, for 5 minutes.

2. Carefully remove the lid, avoiding steam.

3. Use a slotted spatula to gently lift the fish onto a serving platter.

4. Spoon vegetables and broth around the fish.

5. Garnish with fresh chopped herbs.

✅ Cooking Notes & Tips

• Fire control: Maintain moderate heat; too fierce can burn veggies before the fish cooks.
• Fish selection: Firm-fleshed fish hold up well; adjust cooking time depending on thickness.
• Layering: Vegetables underneath protect the fish from direct heat.
• Cooking time: Check the fish’s thickest part—should flake easily when done.
• Serving: This is ideal for outdoor camping or rustic gatherings. Serve directly from cauldron for communal dining.

This recipe captures the essence of outdoor cooking – fresh, hearty, and cooked in harmony with nature. Enjoy your fire-cooked fish feast!