5.6.1. Fish selection

Stewed fish is prepared mainly from small bony fish, lean. Almost all types of fish can be stewed. Especially suitable for stewing are pike, bream, whitefish, catfish, carp, hake, herring, cod, pollack, sea burbot, tuna, whiting, oceanic crucian carp, fish fines, as well as ready-made fish pulp. Extinguish and raw fish, and pre-fried. Stew well small fish - during cooking, the bones will become soft. You can stew and salted fish - no other method of heat treatment improves its taste as much as stewing with vegetables in the presence of organic acids, sugar and spices. You can also stew dried fish.5.6.2. Fish preparation The fish is gutted, it is not necessary to cut the fillet. small fish stew whole carcasses with and without heads. big fish for stewing, the fish is cut into pieces: with this preparation, the fish retains its biological value to the maximum. on her weight and body structure. As a rule, fish weighing more than 1 kg is subjected to plating, while the spinal bone, which makes portioning difficult, is removed. In some cases, the spinal bone is left, increasing the mass of portioned pieces of finished fish. To the fish did not fall apart when stewing, try to dip the fish in a small concentration of salt water. Salt penetrates the fish, making it harder. If you are cooking too soft fish, soak it in salt water for 30 minutes. Dry the fish thoroughly before cooking. In general, if you are going to stew fish, salt and pepper it raw Salted fish before stewing, they are pre-soaked in cold water, periodically replacing the water. cold water and leave for 1 hour, after which the fish is washed again. Then the pieces are placed in a stewing dish, covered with a layer of raw onions, poured with hot milk. 5.6.3. Extinguishing featuresExtinguishing- this is half frying and half cooking. To stew, you need a deep fire-resistant bowl or pan. Fish can be stewed with different vegetables. Prepared fish is placed in a bowl (stewpan or pan) in two or three rows, interspersed with layers of chopped vegetables, poured with broth or sauce , vegetable oil, add a 3% vinegar solution, sugar, spices and stew for an average of 40-50 minutes, tightly covered with a lid. It should be noted that the duration of stewing fish can be very different depending on the thickness of the fish, the structure of the tissue, pre-treatment and many other factors. Small bony fish are stewed to soften the bones for 1 hour. When stewing fish, and especially fillets, do not pour in a lot of liquid, since it is enough in the fish itself. With rare exceptions, fish should be stewed under a lid and on low heat. You can also stew fish in the oven. This can be done in two ways: first fry, and then stew until cooked in the oven, or do the entire stewing in the oven. The fish is stewed until the flesh is easily separated from the bones. On the Stalker website you will find more than 300 recipes stews of 44 fish species.5.6.4. Taste improvement Many additives are used to improve the taste of fish stew. The following are the ingredients that are added to the main ingredients when stewing fish to improve its taste: Mayonnaise (Used when stewing flounder, pike, cod, saury, as well as small fish) Milk, sour cream, cream Tomato paste Onions, tomatoes, carrots, Bell pepper, broccoli, asparagus Boiled mushrooms, Prunes Spices, sugar A few clarifications: Mayonnaise is added to the water in which the fish is stewed, at the rate of 5-10% by weight of the fish. This liquid with mayonnaise should then be used to prepare the sauce. Additives should not be used alone, but in complex.Stew in a place with vegetables and spices only adds missing juiciness and softness to the fish. Fish stewed with vegetables, roots, tomato acquires a sweetish aftertaste, becomes juicy and fragrant.5.6.5. Eliminate odor If the water has not been brought to a boil before stewing the fish, or the fire is too low, the natural smell of the fish will not be eliminated. To eliminate the smell, sprinkle the fish with salt before cooking. Salt dehydrates the fish, removes the smell and eliminates the unpleasant taste. To get rid of the strong specific smell when stewing fish, add a little milk to the pan. The smell will disappear.5.6.6. Innings The stewed fish is served with various vegetable side dishes: boiled potatoes, vegetable stew, green salad, boiled cauliflower etc. The fish is poured with sauce with the vegetables in which it was stewed. Various vegetable side dishes are also served with the stewed fish - complex and homogeneous: boiled potatoes, vegetable stew, mashed potatoes, green salad, salted cucumbers, potato salad, fried potatoes, boiled cauliflower, vinaigrette, fresh vegetable salad.

Stewed fish is enjoyed with pleasure in almost every family. At a time when people with different culinary preferences gathered at the same table, it is difficult to come up with a dish suitable for the requirements of each family member. Heavy fried foods are not recommended for small children, mom is on a low-calorie diet, the older generation does not accept excess fat in dishes, but does not like too dried baked dishes. It's time to think about stewed fish, which will fit into any menu: children's, dietary, medical.

Stewing does not require the use of fat in the cooking process; you can easily get by with broth or water. Don't be afraid for taste qualities food: when stewing, the components of the recipe are enriched with aromas and flavors of each other, and as a result, everyone enjoys very harmonious dishes.

Fish for stewing is suitable for both small river and large ocean fish. The fish is pre-cleaned of scales and viscera before cooking. It is noteworthy that it is not necessary to separate the head and bones when stewing. If a large carcass is used for the dish, then it is advisable to divide it into parts, but small fish are stewed whole.

Thick-walled dishes are very suitable for stewing: a cauldron, a saucepan, a saucepan with a lid, a heat-resistant glass form. In some emergency situations, when there is nothing suitable from the dishes at hand, you can stew the fish in an innovative way - in foil. The main rule of the process is that the fish should be stewed on a minimum fire and in a sealed container.

1. Braised fish in beer sauce

This recipe was created specifically for men: a simple composition (the male half really likes it), an easy process of processing products. In addition, there is an opportunity to show off your outstanding abilities to your fellow fishermen: everyone can catch a fish, and cooking it with beer is the pinnacle of culinary art.

Fish Stew Ingredients:

• fresh carp - 1.5-2 kg;
• favorite beer - 2 tbsp. (400 ml);
• flour for sauce - 2 tbsp. spoons;
• red carrots, onion - 2 pcs each;
• parsley roots and sprigs, fine salt, black pepper, sugar, Bay leaf ik.

Cooking process.

We clean the carps, remove the insides (carefully so as not to accidentally pierce the gallbladder), separate the heads and tails. In principle, you can stew the whole fish, but in this recipe there are plans for heads and tails. We divide the carcass into portions and leave it in salt water for two hours.

In a small saucepan a small amount boil water until tender fish heads, tails and finely chopped vegetables. We season everything with spices according to our preference. When the broth is ready, the liquid can be drained into a separate saucepan. We place pieces of carp in it and add pepper. We wipe the finished carrots and onions through a sieve, and put the gruel itself to the fish. The broth should completely cover the fish chunks. Cover the saucepan with a lid and keep the ingredients on low heat for 25 minutes.

Now it's time for the beer sauce. In a dry frying pan we pass the flour to a dark color, pour in the selected beer, the rest of the fish broth and a pinch of sugar.

Cool sauce and pour over ready meal when serving. Sprigs of parsley will refresh the taste and embellish appearance dishes. Naturally, beer should be served chilled.

2. Stewed fish in white wine

An exquisite treat of noble fish and white wine is a delicacy for women's get-togethers, while men taste fish with beer sauce. It is important to note that even dried fish is stewed according to this recipe.

Ingredients for Spicy Salmon Stew:

• salmon (loin) - 0.5 kg;
• white wine - 150 ml;
• natural chicken bouillon- 0.3 l;
• garlic cloves - 2 pcs;
• vegetable oil (olive) - 50-70 g;
• ground pepper and fresh parsley.

Cooking process.

To stew salmon we take cast iron pan with lid. Over medium heat, heat the olive oil and chopped garlic and enjoy the spicy aroma. Add a portion of wine to the fragrant mixture and continue to boil for 5 minutes. In order for the aromatic alcohol not to evaporate, cover the pan with a lid. After 6 minutes, pour chicken broth into the company of oil and wine. On medium heat, keep the spicy mixture boiling under the lid for 5 minutes, after which the prepared salmon fillet enters the pan.

An ideal addition to a delicacy dish would be a glass of dry wine and sliced ​​​​cheese with herbs.

3. Fish stewed in foil.

Foil is often used for extinguishing. Firstly, you don’t have to clean and clean the dishes from food for a long time, and secondly, this cooking method does not harm the taste of the dish. In parallel with stewing fish, you can make a worthy side dish from vegetables baked in foil.

Ingredients for stewed pike perch:

• pike perch fillet - 0.5 kg;
• onion - 0.2 kg;
• lemon - 1 fruit;
• seasoning "For baking fish";
• spices as desired.

Cooking process.

Pike perch fillet must be marinated before stewing. To do this, cut the onion into thin rings. We divide the fish fillet into slices, salt, pepper. Place the onion and pike perch in the refrigerator, after sprinkling lemon juice. The fish salted in advance holds its shape well and does not spread over the foil.

Put the marinated fish fillet on the foil. At this stage, add spices for baking fish. The absence of oil in the recipe is explained by the fact that during the cooking process, pike perch will release right amount liquids. We tightly wrap our home-made dishes for stewing and send the fish to the oven. Nearby you can bake a side dish of vegetables.

The dish is served on the table in foil or you can preliminarily transfer the fish to a beautiful oval dish.

4. Fish stew with pumpkin in pots.

For a small company, you can stew fish in pots and serve the dish in them. All types of sea and ocean fish are suitable for extinguishing this method.

Ingredients for stewed fish in pots:

• any fish (mackerel, hake, herring, etc.) - 6 pcs;
• small pumpkin - 1 pc;
• onion - 2 pcs;
• chicken eggs - 3 pcs;
• low-fat kefir - 250 g;
• vegetable oil and fine salt;
• fresh herbs (dill).

Cooking process.

The fish is cleaned, fins, head, tail, bones are cut off and the fillet is divided into portioned pieces. The pumpkin is cut into thin slices onion- half rings.

For stewing take six pots. In order for the fish to cook quickly and evenly, you can soak the pots in water. Water will soak into the porous walls of the dishes. In the oven, under the action of high temperature, the dish will be additionally heated by the steam released from the walls of the pots.

Salted fish fillet, onion rings are laid out in layers in each pot, covered with pieces of pumpkin. Each serving is poured with a sauce made from a mixture of kefir, eggs, spices and herbs.

Pots with ingredients are placed in a cold oven. Stew the fish at a temperature of 180-200 degrees for 45 minutes.

When serving, each pot of fish can be garnished with grated spicy cheese.

1. All types of fish of any size are suitable for stewing. If the carcass is huge, it should be cut into acceptable chunks, and small fish will be well stewed and whole.

2. It is not at all necessary to use oil for the stewing process: the fish itself will release a sufficient amount of liquid. For the same reason, not all recipes call for the addition of water or broth. The fish is stewed in its juice.

3. When stewing, water the fish with sour cream or cream sauce, often used tomato paste as a condiment. Dishes acquire a sweetish delicate taste.

4. In order for the fish steaks not to lose their shape during stewing, the fish is salted or marinated beforehand.

Add a comment

Stewed fish with vegetables is a specific dish, one might say for an amateur. Not everyone accepts the combination of tomatoes, cabbage or eggplant with seafood. But if you are an admirer of such food, then there are just a lot of recipes and you can always experiment, starting with vegetables and ending with fish.

Most often used for this dish lean varieties: hake, pollock, cod, flounder. Due to the vegetables and yushka, which is formed during the cooking process, the food is juicy and tasty.

Preparing such a dish is very simple, just clean the fish, cut into the desired pieces, lay in layers with prepared vegetables and stew in any way convenient for you.

You can serve it with a side dish in the form of mashed potatoes or porridge, and even in the form self-dish it can be eaten with a piece of bread. Since this dish is everyday, it can be included in your diet a couple of times a week.

Step by step recipe

To implement this recipe, it is best to take a hake, it has few bones - only a backbone. When stewing, the fish will become soft, tender and juicy.

Cooking: 60 minutes.

Calories: 139 kcal / 100 g.

We defrost the hake, peel off the husk with a knife, cut the abdomen, remove the insides, cut off the tail and fins. We wash it in water and cut it into pieces, immerse it in a bowl and salt it.

Wash vegetables and remove skins. Cut onions and carrots into half rings, pepper into cubes. We take a cauldron, pour a little oil there and add the prepared vegetables.

Pour flour into a plate, roll the fish in it and fry in a heated frying pan. We spread the finished hake to the vegetables and put the cauldron on the stove.

Dilute tomato sauce with boiled water to get a semblance of juice, and pour over the fish with vegetables. Stew the dish for twenty minutes.

Fish stewed in tomato with vegetables in a frying pan

A budget, but very tasty dish is obtained from fried fish, such as pollock, and a set of fresh vegetables.

• pollock - 1 kg;
• tomatoes - 3 pcs.;
• onions - 2 pcs.;
• carrot - 2 pcs.;
• oil - 4 tbsp. l.;
• flour - 5 tbsp. l.;
• salt - 2 tsp;
• water - 50 ml.

Cooking: 75 minutes.

Calories: 141 kcal / 100 g.

Freshly frozen pollock is washed and cleaned. With a sharp knife cut in half along the spine. We take out the spine and rub the resulting fillet with salt. We fold the pyramid and let it salt for twenty minutes.

Remove the husk from the onion, chop into strips. Wash the carrots and clean them with a metal mesh. Three on a grater.

Pour flour into a bowl. Pour oil into a saucepan and heat well. Roll the fish blanks in flour and carefully, so that the oil does not splash, put them to fry. Turn over to the second side and distribute the chopped vegetables on top.

Immerse the tomatoes in boiling water for a few seconds, remove the peel and chop into cubes. We send it to the saucepan for the prepared products. Pour fifty grams of water, reduce the heat, cover tightly with a lid and let the dish stew for thirty minutes.

How to stew fish with zucchini in a slow cooker

Low-fat mackerel is perfect for stewing with vegetables in a slow cooker. By combining it with carrots, onions and zucchini, the dish will turn out juicy and tender.

• mackerel - 2 pcs.;
• onions - 2 pcs.;
• carrot - 2 pcs.;
• zucchini - 1 pc.;
• oil - 30 ml;
• salt - 1 tsp;
• tomato juice - 1 cup.

Cooking: 65 minutes.

Calories: 134 kcal / 100 g.

We defrost the fish, clean the insides, cut off the tail and fins, be sure to cut off the head. Put in a bowl and sprinkle. We start the appliance in the extinguishing mode. Pour oil into the bowl. We clean the onions, zucchini and carrots. Cut into equal cubes or strips.

We put pieces of mackerel on one unit, fry a little and fall asleep with a dense layer of prepared vegetables. Close the lid tightly and simmer for twenty minutes. Open, mix, pour tomato juice and continue cooking for another twenty minutes.

After turning off the device, leave to stand for ten minutes so that the fish is completely saturated with aromas.

This dish is perfect for boiled horns or crumbly buckwheat porridge.

Recipe for stewed fish with vegetables in the oven

Fast and very hearty meal for a home feast - stewed cod with potatoes in the oven. Cod, cut into slices, and potatoes under a dense layer of mayonnaise filling will please all the guests.

• cod - 750 g;
• potato tubers - 1 kg;
• onion - 1 pc.;
• mayonnaise - 100 ml;
• oil - 4 tbsp. l.;
• flour - 3 tbsp. l.;
• spices, salt - 1 tsp.

Preparation: 70 minutes.

Calories: 146 kcal / 100 g.

Peel the potatoes and cut into medium slices. We clean the cod, add salt, roll in flour and lightly fry in vegetable oil, literally one minute each, so that a beautiful crust appears.

Cut the peeled onion into rings. Put the potatoes in a deep baking sheet, sprinkle with spices, lay out pieces of fish in a chaotic manner on it and onion rings. We turn on the electric oven at 185 ° C.

We dump all the mayonnaise in the center of the workpiece, carefully distribute it over all areas of the products with a spoon so that a dense layer of sauce forms. Let's get ready for 50 minutes. At the end, you can sprinkle with fresh or dried herbs.

1. To get a delicious dish, you need to choose quality products. The main ingredient is fish. When buying, pay attention to its appearance, it should not have a thick layer of ice, the carcass should be whole, without damage, white or bluish tint. Not yellow or brownish - this is a sign of a stale product, frozen several times;
2. Experienced chefs recommend marinating the fish before stewing. Usually use homemade mayonnaise, heavy cream or wine;
3. So that the seafood does not dry out, it must be breaded before frying so that all the juice remains inside the meat;
4. There should be enough extinguishing liquid so that the products do not burn and turn out juicy;
5. If you are using frozen fish, do not defrost it in warm water. It will be dry and tough. It is better to leave it in the refrigerator overnight;
6. Fish steaks will remain whole and will not fall apart if they are first immersed in salted water for thirty minutes;
7. If you took small varieties of fish for stewing, do not bother removing the bones from it. In the process of stewing, they will become soft and will not be felt at all in the dish;
8. Take a thick carrot with a blunt end, it is brighter and better in taste. Bulbs should be used in white or purple varieties, they have less bitterness;
9. If you don’t fry the fish first, but start stewing raw with vegetables, it will turn out to taste like boiled;
10. Vegetables should be cut into pieces of the same size so that they are evenly stewed;
11. Fatty varieties of fish are best stewed with cabbage, zucchini and beets. Low-calorie vegetables will go well with pelengas or catfish.

Enjoy your meal!

Fish is an extremely delicate and fragile product. If it does not belong to the highest category (sturgeon, salmon, pink salmon and other fatty species), then it tends to spread in a frying pan and give abundant juice. And baked in the oven often turns out dry and tasteless. the right way to preserve nutritional qualities, and at the same time the integrity of the carcass, is stewing. However, in this culinary process have their own secrets. For information on how to put out fish correctly, read this article.

Tableware

Since this culinary method is a cross between boiling and frying, the stewing container must be appropriate. Take a frying pan with high sides or a saucepan with thick walls - a goose, a cauldron, a stewpan. We also need a tight lid so that the evaporation of the liquid is not intense. Some housewives know how to stew fish in the oven. Some lightly fry it, and then send it to the oven. Others wrap the fish in foil, pouring various sauces. Refractory ceramic pots are excellent dishes for extinguishing.

What kind of fish is suitable for stewing

These are lean and bony varieties. If we are dealing with whiting, pollock, cod, hake, whitefish, bream or carp, then it is best to put them out. Why? In the process of such heat treatment, numerous small bones are boiled to such an extent that they become simply invisible. Do you have a dried or salted carcass, or even a small fish? All this can also become the basis for cooking delicious dish. How to put out fish if it is frozen? Let her thaw herself room temperature. This may take longer, but the water will be released gradually, and this will not lead to the collapse of the carcass into pieces. And, of course, before cooking, it must be gutted, cleaned of scales, gills (or even the entire head) and fins removed.

How to put out fish: recipe number 1

Fresh carp or carp is cut and cut into pieces. Heads and tails are put to boil. Salt, pepper pieces, roll in flour and lightly fry on vegetable oil. If you want to make this dish from watery fish (from hake or pollock), hold the carcass for half an hour in heavily salted water, then the pieces in your pan will not fall apart. Cut four onions into rings and fry, put half in a bowl with thick walls. Sprinkle with spices and herbs: bay leaf, allspice, cloves (2 pieces), salt and sugar (a pinch each). Splash some vinegar. On top of this pillow lay out pieces of fish. We cover with the second half of the onion, pour in a little broth obtained by boiling the head and tail, close the lid, and then put it on a small fire to stew. French fries are served as a side dish.

Recipe number 2. Stewed fish and potatoes

For this dish, you can take eel, Argentinean, sea ​​bass- around 750

Just like in the previous recipe, fresh, cut into pieces. Finely chop 150 g of bacon fat, put in a saucepan, melt and fry the chopped onion on it. Peel 5 medium potatoes, cut into cubes, put in a saucepan with onions, salt, add pepper to taste. Then pour water so that it covers the layer of potatoes. Boil. Boil a little until the roots are half cooked. Put the pieces of fish on top and simmer under the lid until fully cooked. Now you have both the main course and the side dish!

Recipe number 3. How to stew fish in pots

Peel the Bulgarian pepper from seeds and cut, arrange in pots. Add other vegetables to your taste: onions and carrots (we recommend frying them beforehand), peas, tomato. Fish (ideally trout, but something simpler is also possible) cut, grate with salt and pepper and arrange in pots. Pour in a little lemon juice and dry white wine. Cover the pot with a lid and place in a cold oven. Turn it on at 200°C and cook for about 45 minutes.

Chapter:
Fish cuisine (fisherman's kitchen, fishermen's cuisine)
Part 3. Dishes prepared in the kitchen
8th page

FISH STEW

SARDINE STEWED IN OIL

Ingredients :
600 g sardines, 4 cm, spoons vegetable oil, 1 st. a spoonful of vinegar, salt.

Cooking

Gut the fish, wash, salt, lay in several rows in a saucepan with the backs down. Drizzle each row with oil and vinegar. Close the dishes with a lid and simmer until cooked, placing in the oven.
The dish can be served hot or cold.

MACKEREL WITH VEGETABLES

Ingredients :
2 small mackerels, 4 pcs, potatoes, 2 carrots, 2 onions, 4 beets, 4 tbsp. tablespoons of vegetable oil, salt.

Cooking

Mackerel cut into pieces with bones. Cut vegetables into slices. Put a layer of beets on the bottom of the pan, then carrots, fish on it, and potatoes and onions on top.
Pour hot water, so that the vegetables are only covered, and vegetable oil, bring to a boil, cook over low heat for 20 minutes.

FISH IN SEmolina

Ingredients :
proportions are arbitrary.

Cooking

Fish (you can also sea) cut into pieces, breaded in semolina, mixed with a little pepper and salt and fry over high heat for 3-5 minutes.
Put sliced ​​boiled potatoes on the bottom of the dishes (you can with browned onions), put fish on top, add boiling water and put in the oven for 5-6 minutes.

FISH IN THE BLACK SEA

Ingredients :
1 kg of fish, 5 pcs. bell pepper, 5 tomatoes, 2 onions, 3 tbsp. tablespoons of vegetable oil; salt, ground black pepper - to taste, parsley or dill - for decoration.

Cooking

Peel the fish, wash, salt, pepper and place in a saucepan with a thick bottom, add finely chopped onions, sliced ​​​​peppers and tomatoes, pour vegetable oil and put in the oven for 25-30 minutes.
Sprinkle with parsley or dill before serving.

FISH IN SPANISH

Ingredients :
500 g cod or navaga, 1 onion, 40 g champignons, 60 g butter, 1 tbsp. a spoonful of flour, 0.5 cups of water, 0.5 cups of white wine, 10 g of chocolate, cinnamon, cloves, ground black pepper, salt.

Cooking

Finely chop the onion and sauté in half the specified amount of butter. Pour flour, carefully pour in water, mix thoroughly so that there are no lumps. Add wine, grated chocolate, cloves, cinnamon, salt, pepper.
Lubricate a refractory bowl with fat and lay the fish divided into pieces, pour over the prepared sauce and simmer over low heat.
Peel the mushrooms, finely chop, simmer in the rest of the oil and 10 minutes before serving, add to a bowl with fish.
Prepare boiled rice as a side dish.

SCOTTIC HERRING GOULASH

Ingredients :
600 g fresh herring, 60 ml milk, 3-4 tbsp. spoons oat flour, 40 g of fat, a few slices of lemon, parsley, ground red pepper, salt.

Cooking

Sprinkle herring fillet with lemon juice and cut into cubes.
Peel and finely chop the onions, sprinkle with flour and fry. Pour in milk, add salt, red pepper and simmer for 10-15 minutes until a thick sauce is obtained.
Put herring cubes, parsley greens into the sauce and boil over low heat until tender.

DUTCH GREEN EEL

Ingredients :
800 g eel, 2 onions, dill, tarragon, parsley, spinach, green onion, 4 tbsp. spoons of lemon juice, 1 glass of white wine, 4 yolks, 80 g of cream, 4 teaspoons of potato flour, cumin, bay leaf, ground black pepper, salt.

Cooking

Clean the fish well, remove the skin and cut into pieces. Stew the grated onion in oil with herbs, adding half the norm of lemon juice.
Season the pieces of prepared fish with salt, pepper, cumin, bay leaf, pour in the wine and simmer, covered with a lid, for 15-20 minutes. Take out the eel and put it on a dish.
Mix yolks, cream, potato flour, lemon juice well, beat with a whisk and bring to a boil, but do not boil. Pour the eel with the resulting juice, decorate the dish with large slices of lemon and sprinkle with parsley.
Serve cold.

FISH WITH ONION IN ITALIAN

Ingredients :
400 g fish fillet(preferably cod), 2 onions, thinly sliced ​​and divided into rings, 4 green peppers, cut into thin rings or strips, 0.25 cup olive oil, 2 tbsp. tablespoons of flour, 0.5 teaspoon of salt, 0.5 teaspoon of ground white pepper, 1 teaspoon of paprika, 0.25 cup of dry white wine, salt.

Cooking

Heat oil in a deep frying pan, add onion and Green pepper, cook for 5 minutes, then remove from heat and carefully remove vegetables. In the remaining oil, evenly spread the fillet pieces, previously rolled in a mixture of flour, salt, white pepper and paprika.
Fry on both sides until a crust forms.
Share on finished fillet onion and green pepper, smooth, pour in the wine, cover and simmer over low heat for 3 minutes.

COD FILLET WITH ASPARAGUS

Ingredients :
200 g cod or other lean fish, 3-4 white asparagus stalks, 3 large yellow sweet peppers, a large leek, 3-4 garlic cloves, 1 cup coarsely grated carrots, 1 lemon, a handful of finely chopped fresh thyme, 2 tbsp. tablespoons of olive oil, a few drops hot sauce tabasco (can be replaced with adjika), salt, pepper.

Cooking

Salt and pepper the fish, wrap each portion in foil and bake in a well-heated oven for 10 minutes.
In a deep frying pan, heat the olive oil, put the leek, thinly sliced ​​\u200b\u200bcrosswise, and simmer, stirring, for 2 minutes.
Add finely chopped garlic, grated carrots, after another 2 minutes - thinly sliced ​​peppers and asparagus and simmer until soft (about 5 minutes). Pour in 2 tbsp. tablespoons of water, sauce, add thyme, salt, stir and simmer for another 2 minutes.
Remove from heat and drizzle with freshly squeezed lemon juice. Serve with baked fish.

CRISPY FISH SMALL

Ingredients :
500 g of river fish trifles, 5-6 onions, 1 glass of soy sauce, 1 tbsp. spoon of 3% wine vinegar, 3 tbsp. tablespoons of sesame or olive oil, 1-2 teaspoons of granulated sugar, 2 tbsp. spoons of vodka or dessert wine 0.5 cup finely chopped dill.

Cooking

Cut the onion into circles, but do not disassemble into rings. In a deep frying pan, put them on the whole bottom as tightly as possible, then cover with a layer of dill.
Place neatly cleaned fish on top of the dill, pour over soy sauce, vinegar and wine or vodka, sprinkle with sugar, close the lid tightly and simmer over very low heat for 2 hours, until the marinade boils away.
Then pour over oil, put on a strong fire and quickly fry.
Serve slightly chilled.

MACKERLE STEWED IN TOMATO-MUSHROOM SAUCE

Ingredients :
1 kg of mackerel, 300 g of salted or pickled mushrooms, 3-4 tbsp. tablespoons of vegetable oil, 1 teaspoon of flour, 3-4 tbsp. tablespoons tomato puree, 1 cup fish broth or hot water, pepper, salt.

Cooking

Peeled mackerel cut into fillets, cut into pieces. Heat vegetable oil in a bowl, add chopped mushrooms, tomato puree, salt, pepper, add the broth, boiled from fish heads and bones. You can add some wine. Then put the fish there and simmer until cooked.
When the fish becomes soft, add a little cold fish broth with flour diluted in it, bring to a boil.
When serving, put the pieces of fish on a warmed dish, cover each piece with mushrooms and pour over the sauce.
For garnish - boiled potatoes and a salad of pickled or pickled cucumbers or fresh vegetables.

SAIDA STEWED WITH EGGLANTS AND TOMATOES

Ingredients :
600-700 g fresh fish, 3 tbsp. tablespoons of flour, 0.5 kg of eggplant and tomatoes, 5 tbsp. tablespoons of vegetable oil, parsley, pepper, salt.

Cooking

Cut sayda into pieces. Salt, pepper, breaded in flour and fry in a pan in vegetable oil. Peel the eggplants, cut into circles, salt, let stand for 15 minutes, dry, breaded in flour and fry. Cut the tomatoes in half and fry.
Put eggplants in a stewpan greased with vegetable oil, put fish on them, and tomatoes on top. Pour in vegetable oil and a few tablespoons of hot water. Close the saucepan with a lid, put on low heat and simmer for 25-30 minutes.
Sprinkle with parsley.
Serve crumbly rice porridge as a side dish.
Burbot, tench, flounder, halibut are also prepared.

FISH STEWED IN MILK

Ingredients :
500 g of fish, 2 onions, 3-4 potatoes, 2 teaspoons of vinegar, 1 glass of milk, salt and pepper to taste, bay leaf.

Cooking

Clean the fish, rinse, sprinkle with vinegar and refrigerate in a sealed container for 20 minutes. Then rub the fish with salt and cut into pieces.
Peel potatoes and cut into cubes. Pour in water and boil until half cooked.
Peel and finely chop the onions. Drain the water in which the potatoes were boiled, put the onion, salt, pepper, put the bay leaf and pieces of fish. Pour milk over low heat and simmer for 20 minutes.
You can serve a vegetable salad as a side dish.

STEW CARP
(Chinese cuisine)

Ingredients :
1 kg carp, 50 g dried mushrooms, 50 g of asparagus, 150 g of interior rendered pork fat, 2 dessert spoons of wine, 3 tbsp. spoons of soy sauce, 2 teaspoons of granulated sugar, 10 g of starch, 50 g of lard, 15 g of salt, 1 teaspoon of fragrant vegetable oil, 1 onion, 1 g ground ginger, 1-2 cloves of garlic, 400 ml of water, 1 tbsp. a spoonful of sunflower oil.

Cooking

Soak dried mushrooms for 30 minutes in warm water, cut them into slices. Clean and wash the fish, make cuts on both sides with a knife. cut the asparagus and lard small pieces. In a frying pan heated over high heat, pour 1 tbsp. a spoonful of vegetable oil, and then melt 50 g of pork fat.
When the fat is hot, add the fish and fry until golden brown. Add chopped onion, mushrooms, asparagus, bacon, ginger, wine, 400 ml of water, sugar, soy sauce, salt, cover the pan with a lid and put on the lowest fire.
Simmer for 10 minutes and then put the fish on a plate.
Put the same pan on high heat, add diluted with a small amount cold water starch and prepare gravy for fish.
Drizzle fish with gravy, sprinkle with chopped garlic.

GRAY CARP

Ingredients :
1 fresh carp (0.5 kg), 2 tbsp. tablespoons nutryanogb lard, 1 g ground ginger, 1 dessert spoon granulated sugar, 1 tbsp. spoon of fortified dessert wine, 1 tbsp. a spoonful of flour, salt to taste.

Cooking

Clean the fish from scales, remove fins, gills, entrails. Rinse the fish, make cuts across (about 1 cm wide) to the bones with a knife. Boil fish in boiling water and remove. The notches should open up. This is done in order to remove bad smell carp.
Melt the lard in a frying pan and pour in the flour diluted with a small amount of boiling water (pour the browned flour with boiling water, bring to a boil and cook for 10 minutes, then strain), dessert wine, add sugar. When the mixture thickens, pour in 0.5 liters of boiling water and bring to a boil. Lower the fish and simmer over low heat until the gravy thickens. Place over high heat and bring to a boil again.
Put the fish on a dish. Cook the gravy until it thickens over low heat. Drizzle the fish with vegetable oil and pour over the gravy.
Sprinkle ginger on top and serve.

stewed horse mackerel

Ingredients :
1 kg of fish, 80 ml of vegetable oil, 3 onions, 3 tomatoes or 2 tbsp. spoons of tomato puree, 150 g of mushrooms, 2 tbsp. spoons of chopped dill or parsley, 0.5 cups of fish broth, salt, pepper, grated nutmeg.

Cooking

Prepare the fish. Put whole fish, fillets or portioned pieces in a greased stewpan or shallow dish. Sprinkle with salt, ground black pepper, grated nutmeg, chopped onions and herbs.
Add tomato slices or tomato puree and finely chopped boiled mushrooms. Pour in some fish broth. Simmer on the stove until cooked, cover the dishes with a lid.
Seasonal can be served as a side dish vegetable salad or boiled potatoes.

FISH IN MOLDAVAN

Ingredients :
800 g fresh carp, 40 ml vegetable oil, 2 onions, 3-4 tomatoes, broth or water, wine, lemon acid, parsley, 2-3 cloves of garlic, 1 sprig of thyme, salt, spices.

Cooking

Salt the fillet, sprinkle with pepper, put in a bowl. Onion cut into half rings, lightly fry. Lay the onion and cooked fish in layers, add peppercorns, pour in a little white or red grape wine, citric acid, diluted with broth or water, and simmer for 30-40 minutes over moderate heat.
15-20 minutes before the end of the stew, add chopped parsley and peeled fresh tomatoes. At the end of the stew, put garlic and a sprig of thyme, previously boiled for 2-3 minutes.
You can serve boiled potatoes or green beans as a side dish.

FISH STEW WITH DILL

Ingredients
Arbitrary proportions:
sea ​​fish, dill, pepper, onion, vegetable oil.

Cooking

Fresh sea ​​fish cut, salt and sprinkle thickly with dill, black pepper and onions.
Put a thick layer of chopped dill in a saucepan, then fish, cover with dill on top, pour vegetable oil and simmer over low heat until tender.
Fish cooked with dill will be much more tender than cooked in the usual way.

FISH IN SAUCE

Ingredients :
800 g of any fish, 150 ml of dry white wine, 6 tbsp. spoons boiled mushrooms, 4 tbsp. tablespoons butter, 2 tbsp. flour, 2 egg yolks, salt, ground black pepper, sugar to taste, slices white bread by the number of pieces of fish.

Cooking

Mushrooms cut into slices. Prepare the fish, cut into pieces, salt and pepper. Put the fish in a saucepan, put a layer of mushrooms on top, pour white wine, add 1/2 cup of water, close the lid and simmer for 30 minutes.
Cut off the crust from white bread, cut the crumb into thin slices, fry in butter and transfer to plates. Put fish pieces on bread and decorate with mushrooms.
Strain the fish broth, season with butter, flour, salt, pepper, add a pinch of sugar and simmer for 5 minutes.
Remove the sauce from heat, cool and add raw yolks, serve in a separate bowl.

FISH WITH RICE AND MUSHROOMS

Ingredients :
700 g cod or perch fillet, 1 cup rice, 1 garlic clove, 1 leek, 4 tbsp. spoons of vegetable oil, 200 g fresh mushrooms, water, 1 glass fresh peas or 1 cup canned green peas, 2 tomatoes, 1 red capsicum, greens, 1 sour apple or 3-4 slices of lemon, salt.

Cooking

Cut the fish fillet into pieces, salt, put in the cold for 20-30 minutes. Rice, together with grated garlic and chopped leek, lightly fry in oil, add water and cook over low heat.
Put out the mushrooms by pouring in a few tablespoons of water for 15 minutes, then mix together with the released liquid with rice, fresh or canned peas and fish and simmer until done.
At the end of the stew, add chopped thin slices of tomatoes, peppers and apples.
Decorate the finished dish with chopped herbs and lemon slices.

STEWED HALIBUT WITH SPINACH AND SORREL

Ingredients :
600-700 g of fish, 2 onions, 2-3 tomatoes, 50 g of sorrel or spinach, 2 cloves of garlic, 3 tbsp. tablespoons of vegetable oil, parsley and dill, sugar, pepper, salt to taste.

Cooking

Cut the fish into portions, salt and pepper. fresh tomatoes scald with boiling water, peel, cut into slices, remove the seeds.
Chop onion into thin strips, lightly fry in oil, add tomatoes at the end of frying, put vegetables, chopped spinach and sorrel leaves in a saucepan, season with salt, sugar, crushed garlic, chopped parsley and dill.
Pour in water to just cover the vegetables. Put the fish there, put on low heat and simmer until cooked, covering the dishes with a lid.
Spinach and sorrel can be substituted green onions.
Serve with boiled potatoes.

CHUMBAT STEW WITH RICE

Ingredients :
600-800 g of fish, 3 tbsp. tablespoons of vegetable oil, 2 onions, 2 cloves of garlic, 500 g of tomatoes, 4 tbsp. tablespoons rice, 1 cup white table wine, parsley, pepper, salt.

Cooking

Cut the fish into portions without bones, salt and pepper. Put in a saucepan, add vegetable oil, onion, chopped into strips and lightly fried, garlic mashed with salt, sliced ​​​​tomatoes and rice, previously boiled in salted water until half cooked.
Sprinkle with chopped parsley, pour in wine, close the lid, put on high heat. After 10 minutes, reduce heat, remove the lid, put out, evaporating the liquid by half. Put the fish on a dish along with the broth.
Serve green salad or olives, cucumbers as a side dish.
Wine can be replaced with diluted citric acid.
You can also cook cod and halibut.

COD OR GREEK HALIBUT

Ingredients :
1 kg of fish, 5-7 tomatoes, 3-4 carrots, 3-4 onions, 100 ml of vegetable oil, 2 teaspoons of sugar, 4-5 cloves of garlic, 2-3 bay leaves, 1 tbsp. a spoonful of finely chopped parsley, 1 tbsp. a spoonful of chopped dill, peppercorns, salt to taste.

Cooking

Free the carcass of cod or halibut from the spinal bone, cut off all the fins with scissors, cut the fish into portioned pieces and lay tightly on the bottom of the pan so that the edge of each piece is on the next piece. Fill the fish with finely chopped and mixed carrots and onions. Salt and sprinkle with sugar on top. Put the pieces of fish again and again cover with carrots and onions, salt and sugar, put bay leaves on top, peppercorns, pour tomatoes, passed through a meat grinder, and vegetable oil.
Cover the pan with a lid, bring to a boil with strong heat, then reduce the heat, and, removing the lid, keep the fish on low heat until the oil turns red and the carrots become completely soft.
Remove the pan from the heat, put bay leaves, crushed garlic and herbs in the finished fish.
Cover and let the fish cool down.
Transfer cold fish from the pan to a dish, cover with fish vegetables and pour over with red oil.

FISH STEW WITH LEEK

Ingredients :
500 g fish fillet, 500 g leek, 1 cup rice, 1 tbsp. spoon of vinegar, 3 tbsp. spoons of tomato paste, 2-3 tbsp. tablespoons of vegetable oil, parsley, salt.

Cooking

Cut leeks small pieces, put in a saucepan with boiling salted water, after 5 minutes add rice and add tomato paste diluted with water.
When the rice begins to swell, put the pieces of fish fillet moistened with vinegar and oil, close the pan with a lid and simmer until tender.
Sprinkle with chopped parsley.

FISH STEW WITH VEGETABLES

Ingredients :
1 kg of fish, 1 glass of water, 50 ml of vegetable oil, 3-4 onions, 1 beet, 2 medium-sized carrots, 2 bay leaves, ground black pepper, salt to taste.

Cooking

Peel the onions, cut into cubes. Place half of the norm on the bottom of the pan, sprinkle with grated beets and mugs on top.
Put the fish, peeled and cut into portions, salt, put bay leaf, pepper, and onion again on top.
Mix vegetable oil and water. Pour this mixture over fish and vegetables.
Put on low heat and simmer in a covered saucepan until tender.

FISH STEW WITH APPLES

Ingredients :
1 kg of fish, 5 apples, 4 tbsp. tablespoons of lemon juice, 3 teaspoons of soybean oil, 1 teaspoon of sugar, 0.5 cups of sour cream, 1 tbsp. a spoonful of chopped parsley and dill, salt to taste.

Cooking

Prepare the fish, wash and cut into portions, sprinkle with lemon juice and leave for 30 minutes. Rinse apples, peel, cut into quarters, remove seeds.
Lubricate the form or pan with soybean oil, put portions of fish in it, shift with apples, add salt and sugar to taste, simmer for 20 minutes. At the end of the stew, add sour cream.
Serve on the table, sprinkled with chopped herbs.
Potatoes can be served as a side dish, crumbly rice j or seasonal lettuce.

FISH IN WINE

Ingredients :
2-3 fish, 1.5 cups of dry white wine, 2 onions, 0.5 cups of cream, 100 g of butter, ground black pepper, salt to taste.

Cooking

Rinse the fish, clean and cut into portions, pour dry white wine, salt, season with ground black pepper, add finely chopped onion, simmer for 15 minutes. Then remove, add cream to the remaining juice and boil over low heat until half the volume.
Remove from heat and add to this sauce. butter, strain and pour over the fish on plates.

PESCARI IN A POT

Ingredients :
4 minnows, 2 onions, 4-6 potatoes, 2 tbsp. tablespoons of vinegar, 0.5 cups of cream, ground red pepper, salt, tomato paste to taste, frying fat, 2 tbsp. spoons of chopped green onions.

Cooking

Peel the onion, finely chop and fry in fat, transfer to a pot, add red pepper, salt, water, raw potatoes and put on fire. While the potatoes are cooking, gut and wash the minnows.
When potatoes are cooked, add tomato paste, vinegar.
Put the fish in a pot, pour in the cream and, closing the pot with a lid, put the stew.
When the bones are softened, sprinkle with green onions and serve right in the pot.

GOFERNA PIANA - FISH STEW
(Greek cuisine)

Ingredients :
500 g fish, 2-3 tbsp. tablespoons of vegetable oil, 2 onions, 2 tomatoes, 2 cloves of garlic, 2 tbsp. tablespoons of lemon juice, ground black pepper, salt to taste.

Cooking

Peel onion, finely chop, fry in hot vegetable oil, add sliced ​​tomatoes, salt and pepper.
Clean the fish, sprinkle with lemon juice and rub with garlic and salt.
Put the fish, sautéed onions and tomatoes into the heated vegetable oil and simmer for 30 minutes.

VIENNA FISH

Ingredients :
1 kg of fish, 6 pcs. anchovy fillet, 50 ml vegetable oil, 100 g lean bacon, 1 onion, 10 g sweet red pepper, 50 g tomato puree, 200 g cream, ground black pepper, salt to taste.

Cooking

Fillet the fish with skin without bones and cut into portions.
In each, make an incision at a distance of 1-1.5 cm, salt, pepper, fry in hot fat and put on a dish along with anchovy fillets.
Finely chop the bacon, fry, add finely chopped and lightly fried onion, pepper and tomato puree, pour in the cream and bring to a boil. Pour the prepared sauce over the fish and simmer in the oven at a moderate temperature.

CARP IN POLISH

Ingredients :
900 g carp, 50 g butter, 1.5 tbsp. tablespoons of flour, 2-3 onions, grated lemon zest, 2 teaspoons of sugar, lemon juice, broth, raisins, nuts.

Cooking

Process the carp, rinse, chop, salt, pour over lemon juice and simmer in the broth for 15 minutes. Fry the onion in butter, add flour, wine, chopped nuts, grated lemon peel, raisin.
Drizzle the finished dish with the sauce.
Serve with crumbly rice or fried potatoes.

CARP WITH SORREL

Ingredients :
1 kg carp, 1 kg sorrel, 2 onions, 50 g butter, dill, peppercorns, bay leaf, thyme, salt to taste, 4 eggs.

Cooking

Peel the carp, gut it, grate with salt, put in a saucepan, add chopped onion, peppercorns, thyme, bay leaf, pour in a little water, salt, close the lid and put in a heated oven (190-200 ° C) for 30-40 minutes ).
Sort the sorrel, wash, coarsely chop. Pour a small amount of water and simmer over low heat for 20-25 minutes.
Then recline on a sieve, salt and mix with butter.
Put the finished carp on a dish, put sorrel on one side, and hard-boiled eggs cut into halves on the other.

MATELOT FROM CARP IN FRENCH

Ingredients :
All proportions are arbitrary.

Cooking

Prepare the carp fillet, cut into portions, salt, pepper and leave in a cool place for half an hour. Put carrots, parsley and celery roots, onions, cut into circles in a greased stewpan. Add bay leaf, red pepper, capers and place prepared pieces of fish fillet on top. Pour a glass of red wine, the right amount of fish broth, in which to stir a little ready-made table mustard, add a few dry mushrooms.
Cover the saucepan with a lid and simmer the fish over low heat.
Transfer the finished fish to a deep dish. In the remaining broth, pour the flour previously sautéed in a dry frying pan, add a piece of butter and boil until lightly thickened.
Pour the pieces of fish with hot sauce and serve, sprinkled with chopped dill.

goulash from horse mackerel

Ingredients :
600 g of fish, 0.5 cups of fish broth or water, 50 g of vegetable oil, 1 onion, 60 g of tomato paste, 50 g of sour cream, allspice, black pepper, bay leaf, salt to taste.

Cooking

Cut horse mackerel fillet without bones and skin into small pieces and fry until formed golden brown. Then put in a bowl and pour hot fish broth or water. Add fried tomato paste and onion, pepper, bay leaf, salt, mix everything and simmer for 20-30 minutes.
5 minutes before readiness add sour cream.
You can serve mashed potatoes as a side dish.

FISH TOKANA

Ingredients :
1 kg fresh fish, 1 teaspoon red ground pepper, 1 glass of white wine, 7-8 onions, 1 tbsp. spoon of tomato paste, 100 ml of vegetable oil, 5 tomatoes (not very large), salt, black pepper.

Cooking

Peel the fish, gut, cut into pieces, salt and sprinkle with red pepper each piece, put in a saucepan and fry.
Peel the bulbs, chop and sauté with tomato paste. Add to fish. Pour in wine and one glass of water. Slice the tomatoes and put on top of the fish. Put the pan in a warm oven and keep it until almost all the liquid has evaporated.
Serve on the table along with the sauce remaining after evaporation.
You can serve mashed potatoes or boiled potatoes as a side dish.

MACKEREL IN NORWEGIAN

Ingredients :
1 kg fish, 30 g butter, 2 tbsp. spoons wheat flour, bitter and allspice, chopped parsley and salt to taste.

Cooking

Gut the fish, rinse, dry and cut into small pieces obliquely. Lubricate the dishes with fat, lay the fish in rows, sprinkle each row with salt, pepper and parsley.
Prepare in advance 0.5 l of a strong broth from the heads, bones and fins of mackerel, season with calcined flour and salt and pour over the fish. Bring to a boil and simmer over low heat, shaking occasionally, until the fish is cooked through and the sauce thickens.
Sprinkle with parsley before serving.
Serve for garnish fresh vegetables(tomatoes, cucumbers) and boiled potatoes.

CARP RAGU
(French cuisine)

Ingredients :
500 g skinless carp fillet, 40 g butter, 1.5 tbsp. tablespoons of flour, 1 onion, 1.5 cups of fish broth, salt, parsley, lemon juice, 30 g of champignons fried in oil, 2 tbsp. tablespoons canned green peas, 4 tbsp. cream spoons.

Cooking

Cut carp fillet into small pieces, sprinkle with lemon juice. Refrigerate for 30 minutes.
Saute flour and onion in butter, gradually pouring in cold broth. Stirring constantly, bring to a boil. in cooked thick sauce put pieces of fish, finely chopped parsley.
On low heat, bring the stew to readiness. When the fish is ready, add the mushrooms, green pea and cream.
Salt to taste and bring back to a boil.

EEL RAGU

Ingredients :
1 eel, 2 tbsp. tablespoons of flour, 50 g of margarine, 1/8 l of water, 2-3 tbsp. tablespoons of wine, 1 sausage, salt, sugar, ground black pepper, citric acid to taste. Cut the fillet into pieces, and roll each in flour, then in beaten eggs, breaded in breadcrumbs.
Fry over moderate heat until ruddy crusts. Cover the pan with a lid, put on low heat, add tomato paste and a little water beforehand.

FISH IN WINE

Ingredients :
1 kg of fish, 100 g of fresh butter, 1 lemon, wine.

Cooking

Peel and gut the fish, rinse, cut into pieces and put in a saucepan. Pour the fish with any wine, add butter and lemon, cut into slices.
Close the pan with a lid and put on low heat for 15 minutes.
Serve the fish hot.
Sauce can be served with the dish.

STEWED PERCH

Ingredients :
700 g of perch, 2-3 pods of hot red pepper, 40 g of lard, 2 onions, 1 head of garlic, 1 tbsp. spoon of fortified dessert wine, 10 g of anise, 2 teaspoons of vinegar, 1 tbsp. a spoonful of granulated sugar, salt, oil, pork fat, soy sauce.

Cooking

Peel the perch from scales, remove the gills, cut off the fins, remove the insides. Rinse the fish, let the water drain and make 3-4 cuts on both sides with a knife.
Cut the onions into strips, divide the garlic into slices, cut the lard into cubes, remove the stalks with seeds from the pepper and cut it into slices. Fry the pepper in vegetable oil, remove.
Heat the oil and fry the fish in it until golden brown, put it in a colander to glass the oil. Fry the bacon cubes in a pan until transparent and remove.
Fry in another pan pork fat anise, onion, garlic, pour wine, vinegar, soy sauce, pour a little boiling water and put fried fish, cubes of lard, sugar, salt.
Simmer over low heat until all the liquid has boiled away, then sprinkle with fragrant oil and put roasted peppers on top.

ARGENTINA STEW

Ingredients :
750 g Argentine, 4-5 potatoes, 1 onion, 150 g bacon, salt, pepper to taste, herbs.

Cooking

Prepare the fish carcass, rinse and cut into pieces. Cut the bacon, put it in a saucepan and fry the chopped onion on it. Put diced potatoes, salt, pepper, pour water and bring to a boil.
Add pieces of fish to boiled vegetables, cover the dishes with a lid and simmer until tender.
Put on a dish, decorate with finely chopped greens.

PEASANT FISH stew
(French cuisine)

Ingredients :
600 g sea bass fillet, 500 g sea or river eel, 1 bunch of soup greens with roots, 1 fennel tuber with herbs, 1 bunch of green onions, 4-5 potatoes, 4 tbsp. spoons of olive oil, 1 l vegetable broth, 1 bay leaf, 4 tbsp. spoons of tomato puree, salt, ground black pepper, 150 g of sour cream, 150 g of boiled shrimp.

Cooking

Wash the fish, dry and cut into pieces. Peel and wash vegetables. Cut the roots into cubes, and fennel into thin strips. Chop greens. Cut the onion into rings, peeled potatoes into slices.
Stew vegetables for 3 minutes in vegetable oil. Pour in broth and add bay leaf. Simmer for 10 minutes. Add fish and tomato puree. Season and simmer for another 10 minutes, and leave to soak for another 5 minutes. Stir no more, and do not bring the broth to a boil.
Arrange the fish stew on plates, put a spoonful of sour cream and shrimp on each serving. Sprinkle with chopped fennel.

REGOU WITH BEANS

Ingredients :
600 g fish fillet, 200 g beans, 1 tbsp. a spoonful of greens, 3 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of butter, 2 onions, 2-3 cloves of garlic, 10 g of dried mushrooms, salt, ground black pepper to taste, flour.

Cooking

Soak the beans ahead of time. Boil in a small amount of water (until the water boils completely), salt, put greens.
Prepare the fish fillet, cut into large pieces, breaded in flour and salt, fry in vegetable oil until half cooked.
Chop onion, garlic, boiled mushrooms.
Spasser on a mixture of butter and vegetable oil in a deep frying pan.
Put the beans in the pan, lay the fish fillet on top, pepper, add a little water and simmer for 15-20 minutes.

SAZAN WITH BEER

Ingredients :
800 g carp, 25 ml 3% vinegar, 25 g butter, 250 ml beer, 100 g stale wheat bread, 50 g raisins, lemon peel, salt, ground black pepper and allspice peas to taste.

Cooking

Process the fish, cut into pieces, salt, pepper with fragrant and black pepper, put in a bowl, pour vinegar and put in a cold place for 30 minutes.
Pour beer into a saucepan, bring to a boil, add butter, fish with marinade, grated stale bread, pitted raisins, grated lemon zest and simmer until tender at a low boil for 30-40 minutes.
Put the fish on a dish, pour the beer in which it was stewed.
Boiled potatoes can be served as a side dish.
The same dish can be prepared from carp.

KARASIS, STEWED OR BAKED IN SOUR CREAM

Ingredients :
1 kg carp, 40 g fat, 1 glass of water, 125 g sour cream, dill, salt to taste.

Cooking

Peel carp, fry in very hot fat on both sides, put in a saucepan, pour 1 glass of water and simmer over low heat for 20 minutes.
At the end of cooking, pour in sour cream, salt.
Put on a dish, sprinkle with finely chopped dill and serve.
You can also, instead of stewing, put the fried crucians on a baking sheet, pour sour cream, sprinkle with cheese and bake in the oven.