Fish stew - 88 cooking recipes

Compared to fried fish, stewed fish is more capricious in preparation and requires more culinary skills from the housewife. First of all, you need to learn how to clean it very carefully, getting rid of scales and large bones (if the dish itself requires it). Because removing something extra from finished stewed fish is more difficult and much more unpleasant. Small bones can become soft during heat treatment and will crumble on their own without any consequences for the oral cavity. Although this does not apply to all types of fish.

The easiest way to stew fish at home so that it turns out very tasty the first time is like this. You need to take any large fish, cut into pieces (focus on the one that does not have small bones). And with it: onions, carrots, tomato paste, oil, salt, pepper, and other dry spices suitable for fish dishes. Pasta can be replaced with juice or tomato mixture.

To begin with, it is advisable to fry the fish in oil on both sides so that a crust is formed. This will help maintain its shape during further processing. Be sure to roll it in flour or even breadcrumbs. Salt is also necessary.

Then take a saucepan with a thick bottom and put chopped onions, carrots, fish, vegetables, and fish into it in layers. Place a layer of grated carrots on top. It is advisable to make the layers so that they cover the entire fish. Dilute the tomato paste with water to form a liquid mixture and add salt and pepper to taste. You can immediately take juice from tomatoes. And fill the dish completely with it - the fish should drown in it.

Then put on low heat and simmer for about an hour. This is if you take a large fish without bones. If the fish being stewed is small and bony, it can be simmered in this way for 4-5 hours. The end result is a delicious hot second dish with the bones falling apart.

Of course, stewed fish recipes include hundreds of variations with a wide variety of products and cooking technologies.