What can you use to stew fish? How to cook fish stew with carrots and onions

home

Dairy

Seafood has always been considered a delicious and very healthy dish, especially when it comes to scaly and tailed inhabitants of water bodies. There are many different options for preparing the catch, but today we will talk about how to properly simmer fish in a frying pan so that the treat turns out to be truly the most delicious.

Fish goes well with vegetables, herbs, spices, creamy filling and tomato sauce, but the main thing here is to choose the right additive for a specific variety.

For stewing, fresh fish, cut into portions, is often used. But sometimes varieties such as crucian carp, carp and other pond fish require pre-soaking or even marinating in aromatic compounds, which can not only veil the muddy aroma, but also give the dish a rich, rich taste.

Seasonings for river fish

However, not all spices are equally suitable for all types of fish. For example, the following spices are best suited for river and lake varieties:

Peppers of all kinds;
Mustard in seeds and in paste form;
Dry onions, green, onions or leeks;
Dill greens, fresh and dried;
Mint, lemon balm, basil, celery and rosemary will add freshness to the meat.

It is also worth remembering that when stewing freshwater inhabitants, you should not choose pronounced spices, such as turmeric, curry, coriander and cinnamon.

Seasonings for sea fish

As for sea fish, this product holds its shape perfectly when stewed, while perfectly absorbing all the aromas and juices of the vegetables or sauces in which it is cooked. So in this case it is better to use:

Bay leaf and allspice;
Mustard, ginger and nutmeg;
Garlic, onions, carrots;

It is better to avoid overly spicy spices such as cumin, coriander, sage, fennel, mint and curry.

How long to simmer fish in a frying pan

The secret of a delicious fish dish lies not only in aromatic additives and marinades, but also in the time of its preparation, depending on the breed. So, for example, if you need to take no more than 25 minutes to cook salmon or salmon according to a classic recipe, then burbot and sturgeon varieties require longer cooking (1-2 hours), since their meat is elastic.

It will take about 40 minutes to stew carp, and 20-25 minutes for pike.
Pollock, smelt, mackerel, pangasius and capelin are considered the fastest to cook - 5-10 minutes.
It takes a little more time to stew trout, pike perch, flounder and cod - 15-20 minutes.

How to deliciously stew red fish in a frying pan

Any housewife can make a quick, simple and very tasty dinner at home with our step-by-step recipe. For this dish we need red fish. The traditional choice is salmon, but you can also take trout, pink salmon, salmon, and chum salmon, in general, whatever you like best.

Ingredients

Salmon fillet – 1 kg;
Cream 20-30% - 1 tbsp.;
Wheat flour – 40 g;
Olive oil – 20-30 ml;
Dried dill – 1 tsp;
Ground black pepper – 1/3 tsp;
Salt - to taste;

How to cook fish stew in a frying pan

First, we need to cut the fish fillet into portioned pieces. From a whole kilogram piece you get about 5-6 slices. Rub each piece with a mixture of butter, salt and pepper.
After 15 minutes, fry each slice in an oiled frying pan, literally 2-3 minutes on each side until golden brown, and remove to a plate.
Fry the flour in a dry hot frying pan and then pour it into a plate.
Now you can pour the cream into the frying pan and warm it up a little over medium heat, and then, while constantly stirring with a whisk, pour in the fried flour, literally a pinch of salt and mix everything until smooth so that there are no lumps.
Pour dry dill into the sauce and lay out fish slices. Simmer the salmon over low heat, covered, for 20 minutes.

How to quickly stew pike in sour cream

Pike in sour cream is an excellent addition to a vegetable side dish, be it stew, potatoes or fresh salad. This dish is prepared quite quickly, and the taste is simply incomparable.

Ingredients

Pike carcass (cleaned) – 1.5 kg;
Onion - 2 heads;
Carrots – 1 pc.;
Bay leaf – 1 leaf;
Premium flour – 40-60 g;
Sour cream 20% - 150 g;
Sunflower oil – 120 ml;
Fresh dill – 1-2 bunches;
Table salt – 1 tsp;
Pepper mixture – 1 tsp.

How to stew pike in sour cream in a frying pan

We cut the pike carcass, cleaned of intestines, head, fins and scales across the ridge into 3 cm portions, and then rub each slice with salt and pepper. Leave to marinate for 10-20 minutes.
After the allotted time, roll the fish in flour and fry in a frying pan until half cooked on both sides (1-2 minutes each), and remove to a plate.
Preparing a vegetable pillow. Fry the onions cut into circles until golden brown in oil, then add the grated carrots and also sauté them.
Next, pour 20-40 ml of water into the vegetables, lightly add salt to them, add bay leaf and lay the pike on top in an even layer, which is then covered with an even layer of sour cream.
Covered over low heat, simmer the pike in sour cream for 15 minutes.

How to deliciously stew crucian carp in a frying pan

Crucian carp is a fish that is undoubtedly very tasty, but is distinguished by a specific smell inherent in almost all pond inhabitants. That is why the preparation of this delicacy requires pre-soaking it in order to get rid of the not very pleasant aroma of mud. Earlier on our website we already told you how to marinate crucian carp at home in different ways. You can familiarize yourself with these useful tips in this article: “How to deliciously fry crucian carp in a frying pan.”

And this recipe will tell you step by step how to stew crucian carp with mushrooms.

Ingredients

Cleaned crucian carp – 1 kg;
Fresh champignons – 70 g;
Onion - 1 large head;
Garlic cloves – 2 pcs.;
Ground ginger – 2 tsp;
Soy sauce – 30-40 ml;
Potato starch – 10 g;
Celery greens – ½ bunch;
Table salt - to taste.

How to cook fish stew in a frying pan

Let's prepare all the ingredients. Cut the mushrooms into medium slices, cut the cleaned crucian carp into portions and add salt.
Pour oil into a heated frying pan, and as soon as it is hot, fry the fish in it on both sides until golden brown.
Next, add the onion and mushrooms, chopped into half rings, to the fish and fry them. Then pour in soy sauce, add ginger and pour 1 tbsp. water.
Reducing the heat to low, simmer the fish under the lid for 10 minutes. Then add starch diluted in 70 ml of water in a thin stream.
Cook everything until thickened, and then sprinkle with garlic passed through a press and finely chopped celery.

Cooking cod is a pleasure. This fish is very easy to process and does not require much time to cook. So recipes with it can be safely classified as “quickly cooked”.

Today we chose a very simple, but very original dinner option of cod with vegetables. The main trick here is that we will stew the fish slices between layers of sautéed vegetables so that the cod is soaked in this aromatic juice.

Cut 1 kg of cod fillet into portions, add salt, roll in flour and fry over high heat until golden brown.
Let's prepare the vegetables. Chop 4 onions into small cubes, chop 2 large carrots on a medium grater, cut 2 tomatoes into cubes. In hot oil, first fry the onion until golden, then add the carrots, tomatoes and sauté over medium heat, covered, for about 10 minutes, stirring occasionally. Salt and pepper to taste.
We take half of the vegetables out of the pan, and lay the fish on top of the rest, which we cover with the other half of the frying. Season with 50-100 g of melted butter and simmer under the lid over low heat for 20 minutes.

How to stew delicate mackerel in a frying pan

Mackerel is a rather delicate fish in terms of heat treatment. When working with it, it is necessary to observe the time regime. But if you follow all the recipe instructions, then with your own hands you can prepare a chic and incredibly tasty dish for lunch or dinner in a matter of minutes.

Ingredients

Fresh mackerel carcasses – 2 pcs.;
Leeks – 2 pcs.;
Juicy tomatoes – 2 pcs.;
Green beans – 240 g;
Frozen green peas – 150 g;
Dill greens – 1 bunch;
Salt - to taste;
Ground pepper – ½ tsp;

How to stew mackerel in a frying pan

We clean the fish, cut into portions, salt and pepper, and leave to soak. Chop the onion into rings, tomatoes into thin half-slices.
Fry the mackerel in a frying pan until half cooked on both sides and remove to a paper towel.
In a frying pan, fry the onion until golden brown, and then add peas, tomatoes and beans to it, season everything to taste, pour in ½ tbsp. water and simmer for 15 minutes under the lid.
After the allotted time, place the fish on top of the vegetables and simmer everything over low heat until cooked for 7-10 minutes.

Stewed fish is a complete, healthy and dietary option for dinner. And to make the fish menu more tasty and varied, our recipes will tell you how to properly stew fish in a frying pan with various additives.

If the housewife wants to fully preserve the tenderness and taste characteristics of the fish, the surest way to do this is stewing. When preparing for the stewing process, fish can be wrapped whole or in portions in foil. Another cooking option is to use ceramic pots.

The methods used make it possible to preserve the integrity of the fish as much as possible and not dry out the delicate flesh. The finished dish can be sprinkled with lemon juice and decorated with fresh herbs. When serving the dish, sauces based on cream or sour cream can be used. Spices and fish roe, mushrooms and pickled capers are a pleasant addition to the dish. This delicacy can be eaten without a side dish, however, a light side dish never hurts, and white wine will serve as the finishing touch.

Stewed fish - preparing dishes

Since the stewing process itself can be successfully attributed to both frying and boiling, dishes should be chosen that are deep and fire-resistant.

This could be a stewpan, cauldron, duck pot, or any other thick-walled dish with a lid. Usually the fish is stewed under the lid, and the fire is reduced to a minimum.

An oven is also perfect for stewing fish. You can pre-fry the fish and then simmer it in the oven, or you can carry out the entire cooking process in the oven.

Small ceramic pots are used to stew fish. In them, the fish is steamed well, preserving its appearance and aroma.

Stewed fish - food preparation

Small, lean, bony fish are often stewed. When stewed, most varieties of fish are very tasty. But the most suitable for stewing are considered to be oceanic crucian carp, whiting, tuna, sea burbot, pollock, cod, herring, hake, carp, catfish, whitefish, bream and pike. You can even use small fish and fish fillets. When stewing small fish, its bones soften and become invisible in the dish. It’s hard to imagine, but even salted and dried fish are stewed.

If the fish has been frozen, it should be thawed slowly.

Before cooking, the fish must be gutted. You can stew it entirely with the head, or without the head. Stewed fish cut into pieces retains its biological value to a greater extent. It makes sense to flatten and remove the spinal bone only if the fish weighs more than 1 kg.

Salt water makes fish harder. It will not fall apart during stewing if you keep it in salt water for half an hour before frying. The fish should be blotted to remove moisture with a napkin.

Stewed fish - the best recipes

Recipe 1: Stewed carp with onions

Carp meat is very soft and tender. In terms of taste characteristics, it is not inferior to carp; it is not for nothing that carp belongs to the carp family. To prepare this dish, you should use only fresh, not frozen fish. You need to carefully gut the carp, trying not to damage the gall bladder.

Ingredients

One carp, 2 tbsp. lean oil, 2 tbsp flour, 4 onions, 5 tbsp. 3 percent vinegar. You need to prepare some fish broth first. Use the following ingredients to taste: ground hot and allspice peppers, bay leaf, cloves, salt and sugar. We use potatoes as a side dish.

Cooking method

Season the fish cut into portions with salt and pepper, sprinkle with flour and fry in a frying pan with heated vegetable oil.

Fry the onion cut into rings. Place half of it in a saucepan. Add bay leaf and cloves, allspice and sugar with vinegar. Add fried fish. Sprinkle the rest of the onion on top, add fish broth and place the dish on low heat. Simmer until done. Sprinkle the finished fish with herbs. Serve fried potatoes as a side dish.

Recipe 2: Stewed pike with mushrooms

Pike is perfectly absorbed by the body, due to the fact that it is a low-fat fish. This is one of the reasons that pike is widely used in dietary and therapeutic nutrition. Pike proteins are superior to meat proteins in their biological value. Stewing will allow the fish to become even tastier.

Ingredients

One pike, a dozen medium mushrooms, 2 onions, zest of one lemon, 2 tbsp. vegetable oil, a glass of dry white wine, 2 egg yolks, 1/2 tbsp flour, a bunch of parsley. Add ground pepper and salt to taste.

Cooking method

Fry the sliced champignons and chopped onion a little in oil. Add chopped fish in portions and fry with onions and mushrooms. Add the zest and parsley, pour in the wine and continue the stewing process, covering the dish with a lid. Make the fire low. Dry the flour and grind with butter, then dilute with water. About 7 minutes before the end of stewing, add flour to the fish. Place fish on plates. Gently pour the yolks into the sauce remaining in the bowl, stirring. Heat the sauce and pour it over the fish.

Recipe 3: Stewed trout in pots

When preparing trout, there is no need to try to do anything unusual. The fish is delicious just the way it is. Nutritionists recommend trout because it contains the maximum amount of Omega-3.

Ingredients

Four small trout, a quarter glass of dry white wine, juice of one lemon, 200 gr. green peas, 4 carrots, 2 onions, 2 each red and green sweet pepper. Salt and black pepper to taste.

Cooking method

Remove the stems and seeds from the sweet peppers and cut into small cubes. Cut the onion into rings, cut the carrots into small pieces, remove the hard side veins from the pea pods. Arrange vegetables in pots. Salt and pepper clean (wash) and dry (blot with a napkin) trout both inside and outside. Sprinkle with lemon juice. Place in pots on top of vegetables. Pour in white wine.

Place the closed pots in a cold oven. The extinguishing temperature should be 200°C. Time – 45 minutes. When serving the dish, garnish it with parsley sprigs and lemon slices.

Recipe 4: Stewed pollock with smoked brisket

Pollock is clearly underestimated in domestic cuisine. Apparently the whole point is that in Soviet times this fish was not very successfully prepared in canteens. And in Korea, for example, pollock is considered both a tasty and healthy fish. Many amazing dishes are prepared from it.

Ingredients

Pollock back (800 grams), smoked brisket (150 grams), 2 cups milk, 2 onions, 2 tablespoons chopped green onions, chopped dill or parsley (1 teaspoon), tablespoon flour, salt and pepper to taste housewives.

Cooking method

Season the fish, cut into portions, with salt and pepper and roll in some herbs. Fry the diced brisket, add chopped onions to it and fry a little more. Place half the volume of onion and brisket into the roasting pan, then a layer of fish, then the remaining brisket and onion. Mix milk with flour and add to the dish. Add green onions. Simmer the dish in the oven over low heat for half an hour. When serving, garnish with remaining herbs.

Fish stewed with spices and vegetables acquires the necessary softness and juiciness. Adding tomato to the recipe gives the fish additional flavor and a pleasant sweetish taste.

It is also necessary to salt fish before cooking because salt dehydrates the fish and kills the unpleasant odor. If a specific aroma arises during the cooking process, a small portion of milk added to the bowl with fish will help get rid of it.

The time required for the extinguishing process depends on many factors. For example, in order for the bones of bony fish to soften, it can take an hour to stew.
During the stewing process, fish does not need excess liquid, since it itself has enough moisture.

Fish stew with vegetables in a frying pan - one of the options familiar and beloved to many, but these are far different recipes. To prepare marinated fish, onions, carrots and tomato sauce are used, while for stewed fish with vegetables, a whole list of a wide variety of vegetables can be used.

What vegetables can you take to stew fish? Vegetables that go well with both fish and seafood include carrots, onions, asparagus, green beans, green peas, zucchini, in particular zucchini, artichoke, celery, corn, beans, olives, eggplant, bell peppers, and tomatoes.

Of course, to give stewed fish with vegetables additional flavor, it is not only possible, but also necessary to use spices and herbs. Dry spices and fresh herbs will give the fish an unforgettable aroma.

We've sorted out the vegetables, now let's move on to the fish. Both river and sea fish are suitable for stewing. From sea fish you can use hake, pollock, sole, notothenia, mackerel, cod, capelin, herring. River fish for stewing with vegetables should have a minimum number of bones. Pike, pike perch, and catfish can be used for stewing.

Today I want to show you how to prepare fish stew with vegetables step by step with photos. In this recipe I used fresh frozen cod.

Ingredients:

Sea fish (I have cod) – 1 carcass weighing 1 kg.,
Onions – 1 pc.,
Carrots – 2 pcs.,
Green pea pods – 50 gr.,
Olives – 50 gr.,
Canned corn – 100 gr.,
Wheat flour – 50-70 gr.,
Tomato sauce – 100 ml.,
Spices: paprika, ground black pepper - a pinch,
Salt - to taste
Water - half a glass,
Sunflower oil.

Fish stew with vegetables – recipe

Prepare the fish for stewing. Rinse with cold water. Cut off the head, if present. Remove scales if the fish has them. Spread your belly. After removing the entrails, rinse the fish again. Cut the fish into small pieces.

Prepare vegetables for stewing. Take olives and canned corn from the jar. Wash the bell peppers and green peas. Cut the sweet pepper into cubes.

Peel the onions and carrots. Cut the onion into small cubes, grate the carrots.

Roll the fish pieces in wheat flour.

Heat the sunflower oil in a fairly deep frying pan. Place the fish.

After 3-4 minutes, turn the already fried fish pieces over to the other side.

Keep the fish in the pan for another 3-4 minutes so that it has time to fry on this side as well. Remove the fried fish from the pan and place in a bowl. Rinse the pan or take another one. Pour some sunflower oil into it. Lay out all the vegetables you previously prepared for stewing.

Add tomato sauce to vegetables. It is thanks to him that the fish will turn out spicy and piquant.

Pour in half a glass of water. Stir. Add paprika and ground black pepper. Add salt. If desired, you can add any other spices you want to the stewed fish in a frying pan with vegetables and tomato sauce.

Simmer all vegetables over low heat for about 15 minutes.

After this, add pieces of fried fish to the prepared vegetable gravy.

Using a spoon or spatula, scoop out the gravy and pour it over the fish pieces. This way the fish will be saturated with the vegetable component of the dish. If you want, you can cover the pan with a lid.

Fish stew with vegetables. Photo

5.6.1. Choice of fish

Stewed fish is prepared mainly from small, bony, lean fish. Almost all types of fish can be stewed. Particularly suitable for stewing are pike, bream, whitefish, catfish, carp, hake, herring, cod, pollock, burbot, tuna, whiting, ocean crucian carp, small fish, as well as ready-made fish pulp. Both raw fish and pre-fried fish are stewed. Stew well small fish– the bones will become soft during cooking. You can also stew 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. Preparing the fish The fish is gutted; it is not necessary to fillet it. small fish stewed whole carcasses with and without heads. Large fish for stewing, the fish is cut into pieces: with this preparation, the fish retains its biological value to the maximum extent. Portions are cut from unlayered fish (round fish) or from layered fish into links (flesh with skin and rib bones, flesh with skin without bones). The feasibility of plating fish depends on her weight and body structure. As a rule, fish weighing more than 1 kg are subjected to flattening, and 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 dipping the fish in a small concentration of salt water. The salt penetrates the fish, making it harder. If you are cooking fish that is too soft, soak it in salt water for 30 minutes. Thoroughly dry the fish thoroughly before cooking. In general, if you are going to braise the fish, salt and pepper it raw. Salted fish Before stewing, they are pre-soaked in cold water, periodically replacing the water. The dried fish is cleaned of the skin, the head and fins are separated, the entrails are removed, washed, filled with cold water and left 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, and poured with hot milk.5.6.3. Features of extinguishingExtinguishing- this is half frying and half boiling. For stewing, you need a deep fireproof bowl or pan. Fish can be stewed with different vegetables. The prepared fish is placed in a dish (saucepan or pan) in two or three rows, alternating it with layers of chopped vegetables, poured with broth or sauce , vegetable oil, add a 3% solution of vinegar, sugar, spices and simmer for an average of 40-50 minutes, tightly covering 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, the method pre-treatment and many other factors. Small bony fish are stewed for 1 hour to soften the bones. When stewing fish, and especially fillets, you should not pour in a lot of liquid, since there is enough of it in the fish itself. With rare exceptions, the fish should be stewed under a lid and over low heat. You can also stew fish in the oven. This can be done in two ways: first fry and then simmer until done in the oven, or do all the simmering 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 for stews from 44 types of fish.5.6.4. Improved taste Many additives are used to improve the taste of stewed fish. The following are the ingredients added to the main ingredients when stewing fish to improve its taste: Mayonnaise (Used when stewing flounder, pike, cod, saury, and small fish)Milk, sour cream, cream Tomato paste Onions, tomatoes, carrots, sweet peppers, broccoli, asparagus Boiled mushrooms, Prunes Spices, sugar A few clarifications: Mayonnaise 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 individually, but in complex Stewing with vegetables and spices only adds the missing juiciness and softness to the fish. Fish stewed with vegetables, roots, and tomatoes acquires a sweetish taste, becomes juicy and aromatic.5.6.5. Eliminate odor If the water is not brought to a boil before stewing the fish, or the heat is too low, the natural smell of the fish will not be removed. To eliminate the smell, sprinkle the fish with salt before cooking. Salt dehydrates fish, removes odor and eliminates unpleasant taste. To get rid of a strong specific odor when stewing fish, add a little milk to the pan. The smell will disappear.5.6.6. Innings Various vegetable side dishes are served with stewed fish: boiled potatoes, vegetable stew, green salad, boiled cauliflower, etc. Pour the fish with the 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, lightly salted cucumbers, potato salad, fried potatoes, boiled cauliflower cabbage, vinaigrette, fresh vegetable salad.

Increasingly, people began to think about their health, trying to choose the right lifestyle: playing sports and trying to eat healthy foods. Avoid fatty and fried foods, preferring boiled, stewed or baked foods. One of these healthy and tasty dishes is fish stew.

Fish, which many are accustomed to eating only fried, salted or smoked, can turn out to be quite tasty when stewed. Both children and adults will like it, and making this dish is not difficult.

The benefits of stewed fish

The fish itself is quite healthy. It contains omega fatty acids, phosphorus, which is good for bones, which is essential for the body, and fish oil, rich in vitamin D. Therefore, fish dishes should be present at least 2 times a week on the dinner table in every family.

You can stew almost any fish, even very bony ones, since during the cooking process all the bones will stew, become very soft and will practically not be felt. It can be prepared in many ways and according to different recipes. For this you need fireproof dishes. A cauldron, a cast iron pot, or a clay pot work well. But you can also stew the fish in a slow cooker, in the oven, and even in a frying pan.

How to prepare fish for stewing

Before you begin the cooking process, you need to properly prepare the fish. A fresh carcass must be peeled using a knife or a special device. Clean it from the tail to the head.

The head is cut off along with the existing gills, and the tail and fins are cut off with culinary scissors. Next, the fish’s belly is cut lengthwise and carefully gutted so as not to touch the gall bladder, otherwise the meat inside will be bitter. If the gall does burst, cut out the places filled with bile, and rub the inside of the fish with coarse salt, then rinse with plenty of cool water. And to be extra sure, soak the fish for 2 hours in a bowl of water and 2 tablespoons of 9% vinegar.

Before stewing river fish, in order to remove the unpleasant smell of mud, you should first soak it in water and vinegar or rub it with salt and leave for 2-3 hours, and when stewing, first turn the heat to high, and after 20 minutes reduce it to low.

After the fish has been cleaned and cut, cut it into pieces if it is large, and leave the small ones just like that.

How to stew fish in different ways

Stewed fish can be prepared in different ways.

Making homemade canned fish

If you want to prepare canned fish, then fill the small carcasses with 2 fingers of water on top, salt, pepper, add your favorite seasonings and simmer over very low heat until the bones become very soft.

You can also cook fish in a tomato this way, but instead of water, use seedless tomato juice or twisted tomatoes passed through a sieve.

Please note: although this recipe is called “canned food”, fish prepared in this way cannot be stored for a long time; it cannot be rolled into jars. This food should be consumed immediately, or at least the next day, stored in the refrigerator.

Fish stewed in pots

You can cook fish in pots with vegetables, for example, potatoes. To do this, the fish is cut into portions and placed in a clay pot on the bottom, and diced potatoes are placed on top. You can add a teaspoon of vegetable oil to each pot and fill it with broth made from the remaining heads and fins.

You can cook fish in a slow cooker in the same way. The good thing about this dish is that you don’t have to think about what to make for a side dish, and this will significantly reduce the time the housewife has to prepare lunch or dinner. The only thing you need to take into account is that in the process of preparing this dish complications may arise in the form of removing bones, so in this recipe it is better to give preference to filleted fish. You can make the fillet yourself or buy it ready-made. In this case, pangasius sea catfish fillet is a good choice.

How to stew fish in the oven

Stewed fish can also be prepared in the oven, using a sleeve for stewing. In it, the fish will cook perfectly in its own juice, without adding any liquid. Only for this cooking method it is advisable to use fatty fish, such as salmon or butterfish.

To prevent the fish from falling apart during the stewing process, small carcasses or pieces are placed in cold water with added salt for an hour and a half. Salt helps the meat fibers harden, so the fish pieces will remain intact and not turn into minced meat.

If you need stewed fish for a holiday table, then before stewing it should be fried in a frying pan with vegetable oil. This way you will get a beautiful golden crust. You can dip the fish in flour or breadcrumbs before frying. True, this method is unacceptable for adherents of dietary nutrition.

Stew fish in a frying pan

To quickly stew delicious fish in a frying pan, buy fillets of any sea fish that are sold in briquettes (flounder is good), cut it into cubes, put it in a frying pan, salt, pepper, add your favorite seasoning and pour cream over the whole thing. Put it on low heat, and you will have a very tender and aromatic fish ready, which can be eaten plain or with a side dish of rice, pasta or mashed potatoes.

Having tried to stew fish at least once, you will undoubtedly continue to prefer this method of cooking.

Sections