| Ingredients (22) |
|---|
| 300-500 g sea fish fillet (cod, pollock, hake) |
| 300 g peeled boiled-frozen mussels |
| 300 ml fish or chicken broth |
| 1 medium onion |
| 1 sweet red pepper |
| Show all (22) |
| gastronom.ru |
| gastronom |
| Ingredients (7) |
|---|
| 1 whole red fish (sockeye salmon, pink salmon, coho salmon, sea trout) weighing approximately 1.5 kg |
| 4 sweet peppers (red and yellow) |
| 2 medium onions |
| 100 ml dry white wine or fish broth |
| 2 tbsp. l. capers, optional |
| Show all (7) |
| koolinar.ru |
| sweeta1 |
| Ingredients (18) |
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| red fish 200 gr., |
| white fish 200 gr., |
| shrimp 200 gr., |
| champignons 200 gr., |
| lemon 1/2 pcs., |
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| koolinar.ru |
| skoslik |
| Ingredients (13) |
|---|
| Fish fillet – 500g (any sea fish) |
| Potatoes – 3-4 medium potatoes |
| Onion – 1 medium head |
| Sweet pepper - 1 pc. (preferably red, for beauty) |
| Tomatoes – 3-4 pcs. |
| Show all (13) |
| koolinar.ru |
| notik |
| Ingredients (9) |
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| 500 gr. cod fillet |
| 500 gr. potatoes |
| 3 cloves garlic |
| 2 bay leaves |
| 1 bell pepper |
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| russianfood.com |
| ZNAIKA |
| Ingredients (17) |
|---|
| Canned white beans (washed) - 400 g |
| Fish broth - 600 g |
| Cream tomatoes (cut into quarters) - 6 pcs. |
| Cod fillet without skin (cut into large pieces) - 350 g |
| Red bell pepper - 1 pc. |
While thinking about what to cook for dinner, I remembered that it had been a long time since I had cooked vegetable stew. We just had a bit of a wait, we wanted a hot, hearty meal, so if that’s the case, we’ll cook a vegetable stew with potatoes and fish. Boiled rice as a side dish - we are already so accustomed to eating vegetables with rice that we can’t even imagine another side dish.
I’ll say right away that I prepared vegetable stew with potatoes and fish with a lot of spices and quite spicy. Therefore, a side dish of rice is necessary for it; rice will smooth out the spiciness a little (I cook rice with almost no salt, it tastes bland). I didn’t have much fish, but what a favorite – tuna! In principle, vegetable stew with potatoes can be prepared without fish. But if there is fish, then there should be no small bones in it, and so that it does not fall apart into shapeless small pieces. It happens that fish becomes soft when defrosted, then it is better to prepare a stew of vegetables and potatoes, and make cutlets from the fish - you will have both a fish dish and a side dish for it.
How to cook vegetable stew with potatoes and fish
- Potatoes – 4-5 pcs;
- carrots – 1 piece;
- onion – 1 large or 2 medium;
- tomatoes – 4 pcs;
- garlic – 2-3 cloves;
- eggplants – 2 small;
- fresh fish – 350-400 g;
- fresh ginger – 3 cm;
- fresh chili pepper – 1-2 pods;
- curry seasoning for fish – 1-1.5 tsp;
- ground black pepper – 1 tsp;
- coriander seeds – 1 tsp;
- sea salt - to taste;
- vegetable oil – 3 tbsp. l.
- boiled rice, parsley or cilantro - for garnish and serving.
I still had a not very large piece of fresh tuna, about 400 grams in weight. I removed the spinal bone and left the skin so that the pieces would hold their shape. I chopped the tuna coarsely, with the expectation that the fish would shrink in volume when stewed. I finely chopped the peeled ginger and garlic with a knife (you can grate it), I also finely chopped the green chili pod, before slicing I selected the seeds and cut off the white stripes from the inside of the pod. I poured it all into the fish, salted it, and mixed it. For taste and aroma, I sprinkled the tuna with ground black pepper and ready-made curry seasoning for fish, adding half a teaspoon (if you don’t like it spicy, don’t add curry). I left the fish to marinate and started eating vegetables.
I clean and cut everything at once so that I don’t get distracted during the cooking process. I chopped the onion into half rings, sliced the carrots, cut the eggplants in half lengthwise and cut them into slices 2 cm thick. Potatoes in cubes (not very large), tomatoes in slices as for a salad.
I poured the onion into the hot oil and held it for a while until the onion lightened. Then I added carrots, mixed with onions and fried a little (until the onions softened). Added half a teaspoon of curry seasoning and a teaspoon of coriander seeds. Added half a chili pepper. Heat everything up for one minute, the spices should have time to give off their aroma to the oil, but not burn.
I poured potatoes into the vegetables with spices, stirred, and simmered without adding liquid until the potato cubes absorbed the oil.
I added the eggplants when the potatoes were soaked in oil, and after five minutes I added pieces of fish along with crushed seasonings in which the fish was marinated. Salted, lightly fried and poured boiling water over it. I poured a little water, just enough to cover the potatoes halfway. Cover the pan tightly with a lid and simmer over low heat until the potatoes and fish are cooked through. You can add more water, then the stew will turn out with gravy.
I set the rice to cook as soon as I add liquid to the stew. And while the potatoes are stewing, the rice has time to cook. I take the proportions of water and cereals standard for local rice: 2.5 glasses of water per glass of rice. The rice is cooked for about 15 minutes over low heat.
We ate vegetable stew with potatoes and fish, hot and cold. The taste is different, in a hot vegetable stew the spices and heat are felt better, while in a cooled vegetable stew the taste of the vegetables comes through.
I really love vegetable dishes: on their own, as well as baked, stewed with meat, etc. Today, for a change, I propose to prepare a vegetable stew with fish, especially since we are fasting days now. These are two dishes in one bottle - the first and second at once.
The stew turns out very tasty, with a spicy sweet and sour taste, with a garlic aroma, feel free to cook it for your family.
The dish will get a bright and rich red color if you take tomato juice, chopped tomatoes in jars or tomato paste. I have tomato juice and quite a bit of pasta.
As for fish, the easiest option is ordinary white sea fish of a budget option - such as cod, hake, pollock. From river fish, it will be delicious with pike and pike perch. Of course, no one forbids cooking red fish either))). You can take fillet, which is much simpler and more tender, or you can take pieces of the carcass with the backbone, having first cleaned the fish of scales and fins.
We will need all the products listed in the list.
Thaw the fish, cut into pieces and blot with napkins to remove excess moisture. Salt, pepper, sprinkle with spices. I sprinkled with ground dry garlic and pepper. Leave for 15 minutes.
Then heat the vegetable oil in a frying pan and fry the fish pieces for 2 minutes on each side. It is not necessary to bread the fish. Place the fried fish on napkins to remove excess fat.
Prepare all the vegetables that will be used in the dish. There can be many options here. Any vegetables will do, perhaps except eggplants. I used frozen Mexican mix, bell peppers, onions and potatoes. We also need a clove of garlic. Peel and chop the vegetables as desired.
In a saucepan, fry the onions in a couple of tablespoons of oil.
Add bell pepper. Fry, stirring, 2-3 minutes. There is no need to cook the peppers and onions until soft.
Add frozen vegetable mixture. Keep on fire for another 2 minutes. Salt it a little.
Then add chopped potatoes. Salt again and sprinkle everything with your favorite spices. You can use fragrant dry herbs, coriander, fish spices, etc. The dish needs to be very flavorful.
Dilute a spoonful of tomato paste in a glass of water and pour it into a saucepan, stir and heat for a couple of minutes.
Then pour tomato juice over the vegetables and bring to a boil. Simmer covered over medium heat until the potatoes are soft. At this stage, you can add a spoonful of homemade adjika. This is for those who like it spicy.
At the end, add the fish pieces, mix gently and boil everything together for 2 minutes. Add crushed garlic clove and lemon juice. Bring the dish to taste by adding whatever is missing. If it turns out very sour, then add a pinch or two of sugar. Fish loves sourness.
Serve hot vegetable stew with fish immediately with a piece of soft bread. Bon appetit!
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