Nutritionists advise eating fish at least onceper week, and fish stew also has a delicate taste and aroma. For cooking, you can take both sea and river fish species, each of which has its own advantages. For extinguishing use clay pots, pans and other dishes. Small-sized fish is usually cooked whole, pre-gutted, both with the head and without. If the product weighs more than a kilogram, it should be divided into pieces, and the method of cutting depends on the structure and weight of the fish.
Ready fish stewed in mayonnaise, in the processcooking is saturated with new flavor, which significantly improves its taste, giving it softness and tenderness. For cooking you will need fish fillets, fresh tomatoes, onions, mayonnaise. Fillet is cut into small pieces. Flour, salt and spices are mixed in a shallow dish. Each piece neatly rolls in the mixture, and then sent to a pre-heated pan, where it is fried over medium heat until golden brown. Half of the fish is folded into a deeper dish, circles of tomatoes and onion rings are put on it, then the layers are repeated. From above, everything is poured with a small amount of mayonnaise, a little water is added, the mixture is brought to a boil, closed with a lid and stewed for half an hour.
It must be said that fish stew has a lotcooking recipes. For example, you can make it with vegetables, in this case, boiled rice can be served as a side dish. For this recipe, it is better to give preference to cod fillet, although you can take other types of sea fish. Fillet is cut in small pieces. Carrots and celery are cut into slices, the onion is finely chopped and fried in a frying pan. Other vegetables are added there, closed with a lid and stewed for several minutes. Pieces of fish, previously rolled in flour, are put in a pan, everything is salted, spices are added to taste, the dish is sprinkled with lemon juice, and then stewed for about 15 minutes.
The fish stew turns out quite fragrant,cooked with horseradish. To do this, frozen fish (pollock, pike perch or other) is thawed (or taken fresh), washed well, cut into small pieces, spices and salt are added to it. Onion is cut into rings, the root of horseradish rubs on the grater. An onion is laid out in a deep pan, horseradish is sprinkled on top, fish is put on top, then the onion is again with horseradish, then the remaining fish pieces, the onion will be the last layer. This also poured such an amount of water that it covers products a couple of centimeters. Then the dishes are put on the fire. After the water boils, the fire is screwed on, the saucepan is covered with a lid and stewed for about half an hour. Then sour cream is added, and the dish is cooked for a few more minutes. Ready fish and onion rings are laid out on the dish, on top everything is watered with the resulting gravy.
Delicate taste has fish stewed in milk.To do this, the sliced fish fillet, rolled in pepper and salt, is laid out in a saucepan on a layer of onion, and sprinkled with onion rings on top. Boiled milk is poured in here until the top layer is covered. Then the pan is put on the fire, which, after boiling, must be made minimal. It should be noted that fish stew as quickly as possible cooked in the microwave. To do this, you can use the above recipes, only the time is reduced to 10-15 minutes.
A good side dish to stew fish will serve boiledor fried potatoes, rice, vegetable stews. You can pour the dish with the sauce in which it is stewed, sprinkle with chopped dill. When cooking, you should pay attention to the time, you should not leave the fish for a long time, because it is digested, it can fall apart into small pieces.
