Our century has become a century of progress and, sadly, a century of disease. Stress and poor nutrition lead to the fact that more than half of the population has digestive problems. It is very easy to get such diseases, but to cure them is difficult.

However, if you properly organize your diet and eat, it is quite possible to normalize your condition. As one of these healthy dishes, we can recommend It is suitable for a person of any age and is almost always included in the menu in kindergartens, hospitals and nursing homes. Almost everyone loves this dish, although not everyone has any idea how to stew fish. However, it is much easier to prepare than it seems at first glance.

First you need to prepare the fish: defrost (if it was frozen), rinse, remove scales and cut off the head and tail (if you bought whole carcasses). Next, you need to determine how to braise the fish: in pieces or whole. In the first case, the fish is cut into small pieces or in half lengthwise, separating the backbone and, if possible, the rib bones, thus obtaining a fillet. In the second case, the carcasses are placed on their side or backs down (if the fish is small or there is a lot of it) in a frying pan or saucepan specially designed for stewing.

Many people also prefer to lightly fry the fish first. In this case, you will get a spectacular skin - denser and harder than without frying. Such skin will well preserve the appearance of both pieces and whole carcasses. Therefore, if you need to prepare a dish for some special occasion, it would be better to use this method. Pre-frying is done as follows: pour vegetable oil into a frying pan and then fry the fish on both sides for five to ten minutes. By the way, you can also roll the fish in flour or breadcrumbs and then fry it. It all depends on the tastes and preferences of your household.

If the appearance is not too important to you, and you are more concerned about the health benefits, we advise you to do without frying.

Then the question of how to stew fish can be solved even easier: just pour water, sauce, sour cream, milk or ketchup over the fish and simmer over low heat (you must first bring the fish to a boil over high heat) for about half an hour (depending on the size of the fish). carcasses or pieces and, of course, the type of fish).

This classic method of preparing stewed fish does not, of course, exclude the addition of salt, finely (or coarsely) chopped onions and spices to the water or sauce, which give the fish an exquisite taste and aroma. Mustard, basil, rosemary, pepper, lemon and coriander are especially good. If you manage to find and mix all these spices, the taste and aroma of the dish will be simply divine.

If you have not yet decided how to stew the fish: separately from the side dish or together, we advise you to take the second route: combine the side dish and the fish. So, for example, eating fish at the same time will save you not only an extra forty minutes and one clean frying pan, but will also make the potatoes more juicy and fragrant. To prepare this dish, add potatoes and herbs cut into small pieces to the fish, and then simmer it all together.

Many housewives, when deciding how to stew fish: separately or with seasonings, also add carrots, onions and paprika to the potatoes. To do this, grate the carrots on a coarse grater, and cut the paprika and onions into medium-sized rings or pieces. The side dish is added simultaneously with the fish or ten to fifteen minutes after boiling (depending on the size and type of fish).

The only thing you need to remember is that the side dish mixed with the fish will complicate the process of removing the fish bones. Therefore, you should add a side dish only if you are preparing fish fillets or have removed all the bones from the fish pieces in advance.

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.

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

Fish is considered a healthier product than red meat or chicken because it does not harm cholesterol levels and your figure.

This is a dietary product that can be consumed at night without fear - it does not burden the stomach, is quickly absorbed and improves overall health and appearance.

The healthiest option for preparing the product is stewed fish. Here are 15 recipes on how to cook delicious fish stew.

The simplest recipe. It does not require a large number of ingredients, and the necessary composition is always available in the kitchen.

This light and tasty meal goes well with a salad; a side dish will weigh it down, but if you want to make your meal filling, boiled rice is the best choice.

What products will you need:

• any fish to taste - preferably something small; used in the recipe
• fresh mackerel;
• onions - 2 pcs.;
• carrots - 1-2 pcs.;
• non-aromatic oil - for frying;
• greens - any;
• optional - lemon juice, cheese, mayonnaise, seasonings and spices.

Actions:

1. Divide the fish into two parts relative to the spine; if desired, cut into pieces. You can leave it whole - in halves.
2. Rinse, rub with salt and spices, dried ginger and thyme.
3. Cut onions and carrots into rings (optional).
4. Heat a frying pan with vegetable oil until smoking.
5. Fry the onions and carrots until the oil turns orange.
6. Place the fish in the frying pan. Squeeze the juice of half a lemon onto it.
7. Cover with a lid and simmer. If the fish does not begin to ooze, be sure to add half a glass of water, otherwise it will not be stewed fish, but fried.

When serving, you can garnish with vegetables or herbs, and also prepare a dressing from sour cream or homemade mayonnaise. Boiled rice is a great addition to your meal!

Cooking with sour cream in a slow cooker

The multicooker is becoming increasingly popular in Russian kitchens, and it is better suited for preparing healthy food than anything else.

How to stew fish in a slow cooker so that it is tasty and healthy, we tell you in this recipe.

What products are needed:

• fish - pollock - 2 pcs.;
• 2 onions;
• carrots - 2 fruits;
• bell pepper;
• chicken egg;
• sour cream - 200 g;
• vegetable oil for frying;
• salt, spices - at your discretion.

Any fish you prefer will do. The recipe includes pollock because of its low price.

Actions:

1. Wash the fish and cut into medium-sized pieces.
2. Cut all vegetables into equal pieces - for example, cubes.
3. Turn on the “Fry” mode in the multicooker, pour a little oil into the bowl and fry the onion until bronzed.
4. Add carrots and fry too.
5. At the end, add the bell pepper and fry for 5 minutes.
6. Place fish pieces for frying.
7. Beat the egg, add sour cream to it and beat a little more. Then mix with salt and spices - for example, a mixture of seasonings for fish. If the sauce turns out thick, you can add a little water.
8. Fill the bowl with the prepared sauce.
9. Set the multicooker to the “Stew” mode and simmer for 40 minutes.

After cooking, serve pollock in sour cream with a salad of fresh vegetables. You can prepare any side dish - any cereals and pasta, as well as potatoes, can be combined with such tender and juicy fish.

In tomato sauce with vegetables in the oven

Stunningly delicious fish is obtained when baked in the oven with tomato sauce - such food flies off the table without leaving a trace. The result of the recipe is the opposite of the previous one, although the same composition of the main ingredients is used for preparation. You can prepare completely different dishes from the same products!

What products are needed:

• fresh fish - 1 kg, you can take sea and river fish;
• 2 onions;
• carrots - 2 fruits;
• garlic - 4-5 cloves;
• bell pepper - 1 fruit;
• tomato juice - half a liter;
• olive oil;
• salt and spices.

How to cook fish in the oven:

1. Cut the onion into cubes. Grind the carrots on a medium grater (if you use a Korean salad grater, it will be more beautiful).
2. Grind the garlic and bell pepper in a blender.
3. Heat a frying pan with olive oil.
4. Fry the onions separately and the carrots separately, then add the carrots to the onions and mix.
5. Transfer part of the frying to another container, and level the rest in the frying pan.
6. Wash the fish and divide into portions. Rub with salt and any seasonings - in this case ground black pepper and ground coriander are used, roll both sides in flour and place the pieces on another, clean frying pan. A little secret - for a more interesting taste, use cornmeal.
7. Fry the fish pieces for a minute on each side.
8. Prepare the sauce - mix tomato juice, chopped garlic, bell pepper, dill, cumin, salt and ground black pepper.
9. Place the fried pieces of fish in a frying pan with onions and carrots. Top with remaining roast. Pour tomato sauce over the dish.
10. Cook with the lid half-covered for at least 40 minutes.

Let the finished fish cool and put it in the refrigerator for 8-10 hours - then it will be even tastier! Can be served both cold and hot.

One of the best fish and tomato recipes!

Stewed fish and potatoes

A very quick way to prepare stewed fish from the series when guests are on the doorstep or there is no time for long cooking. At the same time, the fish will turn out tasty, and the potatoes will make it tender and satisfying.

What products:

• fish (pollock, mullet, mackerel, pink salmon - any fish will do) - 500 g;
• white potatoes - 3 fruits;
• 2 onions;
• greens - a bunch;
• vegetable oil;
• mayonnaise (preferably homemade) - 4-5 tablespoons
• seasonings and salt.

Technology:

1. Gut the fish, wash and chop into pieces.
2. Peel the onion and potatoes and cut into rings.
3. Heat a saucepan, pour in oil.
4. Place fish pieces and salt.
5. Place onion rings on top.
6. Place potato circles in an even layer on the onion.
7. Apply mayonnaise to potatoes using a silicone brush.
8. Add half a glass of water.
9. Simmer under a closed lid over low heat until the potatoes soften.

Serve with herbs and fresh vegetables.

How to cook delicious cod stew

Cod is a favorite fish for most people due to its soft meat and few bones. How to stew cod to make it even tastier?

What products are needed:

• fish - 2 kg;
• breadcrumbs or flour;
• salt pepper;
• oil for frying.

Your actions:

1. If the cod is frozen, defrost it completely.
2. Clean, wash and cut fresh fish into equal pieces.
3. Prepare the breading - mix with breadcrumbs or flour, salt and pepper.
4. Roll the fish pieces in breading.
5. Heat a frying pan and fry the cod on both sides until crusts form.
6. Place the pieces on a plate.
7. Clean the pan and put the fish back in again.
8. Pour in some water and simmer with the lid closed for 20 minutes.

If desired, you can add cream, sour cream, or other sauce at the stewing stage.

At the finish, the meat should be completely white - without pink or red streaks.

Serve with vegetables, potatoes or rice.

Step-by-step preparation of mackerel

Mackerel has a budget price, pleasant taste with a slight bitterness and a variety of dishes that can be prepared from it. We present a recipe for stewed mackerel in sour cream dressing - the result is a tender and juicy dish where fish and vegetable flavors are mixed.

What products are needed:

• mackerel - 2 pcs.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• sour cream of any fat content - 150 g;
• salt, pepper - at discretion;
• vegetable oil.

Steps to prepare excellent stewed fish in sour cream:

1. Wash the mackerel, cut off the tails, fins and cut into rings 2-3 cm thick, remove the entrails from each piece, wash again. Rub with salt and spices.
2. Finely chop the vegetables.
3. Fry in a frying pan for 1-2 minutes.
4. Place the mackerel rings there.
5. Add sour cream, stirring the contents of the pan with a silicone spatula.
6. Simmer covered for 40 minutes.

It turns out very nutritious, satisfying and juicy.

Pike stewed in a slow cooker

Many people do not take the risk of buying and cooking pike because of the widespread belief about the specific taste of the fish. But pike is one of the most delicious freshwater fish, and in order to avoid the taste of mud in your food, you need to be able to cook it correctly. We explain how to do this using the example of stewed pike in a slow cooker.

What products are needed:

• pike - 1 medium;
• 2 onions;
• carrots - 1 fruit;
• potatoes - 3 fruits;
• mushrooms - preferably champignons - 6 pcs.;
• wheat bread - 2 pieces;
• garlic - 4 cloves;
• half a lemon;
• salt, spices;
• butter;
• vegetable oil.

Cooking in a slow cooker:

1. Wash and gut the pike. Carefully remove the skin. Cut into small pieces, removing bones.
2. Grind carrots and onions in a blender or using a vegetable cutter.
3. Cut the peeled potatoes into small cubes.
4. Scoop out the crumb from the bread slices and crush in melted butter.
5. Mix pieces of pike, chopped vegetables and potatoes, bread, salt and spices.
6. Place the minced meat into the pike skin and use kitchen thread or toothpicks to sew the edges together, forming a whole fish shape.
7. Grease the multicooker bowl with vegetable oil and place the pike in a circle.
8. Set the “Bake” mode for 1 hour.
9. Shortly before being ready, peel the lemon and cut into slices. Place on pike.

It is better to serve stuffed pike with potatoes and vegetables. The result is a kind of roll that you can’t refuse!

Hake fillet with carrots

Hake is not considered a worthy fish - but this is due to the disadvantages of its storage, transportation and sale. If you buy the right fish - a whole carcass frozen by blast freezing, then you will be surprised - this is a delicious and juicy fish that makes an amazing hearty meal!

What products are needed:

• hake - 5 whole carcasses;
• 5 onions;
• carrots - 3 fruits;
• tomato juice - 3 tables. spoons;
• salt pepper;
• vegetable oil.

Recipe in a frying pan - fish stewed with carrots and onions:

1. Place the frozen hake in a large saucepan, add water until completely covered and turn on medium heat. Boil for 6-7 minutes after the water boils, turn off the heat and drain the water.
2. When the fish has cooled, remove the skin, cut off the tails and fins and remove the meat from the bones - you have fillets.
3. Season the fillet with salt and pepper and place in a frying pan with a thick bottom.
4. Peel the carrots and chop in a blender or using a grater. Fry in a frying pan for 10-15 minutes. Finally add tomato juice. You can use tomato paste mixed with plain water, and, if possible, the pulp of fresh tomatoes.
5. Cut the onion into rings and fry separately from the carrots until golden brown.
6. Spread the onion on the hake fillet in an even layer. Then cover with a layer of carrots and tomatoes.
7. Add a little water - no more than half a glass - and simmer under the lid for 20 minutes.

This dish can be varied by adding additional layers - greens, grated celery. You can add grape bite to the pan. It is better to let the finished dish cool and cut into neat portions.

Pairs perfectly with boiled rice and fresh vegetables.

How to stew pollock in a frying pan

Pollock is considered one of the dietary fish species - the healthiest and most valuable sea fish. It fits perfectly into the diet of people who care about their health, and even small children, thanks to its nutritional composition.

A salty and spicy lunch is made from pollock using the following recipe.

What products are needed:

• pollock - 3 pcs.;
• pickled cucumbers (preferably gherkins) - 1-2 pcs.;
• nuts - walnuts, pine or pistachios;
• sour cream - 100 g;
• salt pepper;
• unflavored oil;
• a bunch of any greenery.

Preparing stewed fish is very simple:

1. Grind nuts, gherkins, herbs, sour cream and salt and pepper in a blender.
2. Cut the cleaned pollock into portions.
3. Rub the fish with salt and spices and fry in a frying pan for 2 minutes on both sides.
4. Place the fried pieces in a clean frying pan, pour in the sauce prepared in a blender, and simmer covered for 20-30 minutes.

That's all - the original and tasty dish is ready!

Capelin recipe

It is customary to fry capelin, but this fish, stewed with onions and carrots, takes on new colors and looks harmonious on the everyday table.

What products are needed:

• capelin - 12-15 pcs.;
• bulb;
• carrot;
• butter - 1 tbsp. l.;
• salt pepper;
• greenery.

How to cook stewed fish with vegetables:

1. Defrost the capelin. It is better to defrost in the refrigerator - this way the nutrients will be preserved and fewer microbes will develop. True, this method requires more time than the usual defrosting. If you don't have time, here's another safe way - put the fish in salty cold water for 1.5 hours.
2. Cut off heads, tails, remove giblets and films.
3. Cut onions and carrots into rings.
4. Place capelin in a heated frying pan, close to each other - choose a small frying pan; place onion and carrot rings on top. Sprinkle with salt and spices; a special seasoning for fish is good.
5. Cut the butter into small pieces and spread over the top layer of carrots and onions.
6. Pour water, half covering the contents of the pan, and simmer for 20 minutes.
7. Leave the fish to simmer for a while under the lid.

Can be served with any side dish or vegetables.

Stewed carp with onions

Carp is delicious in any form, but out of habit, many housewives simply fry it, but you can diversify the table and refresh it with stewed fish with vegetables!

What products are needed:

• carp - 1 pc.;
• onion - 4 heads;
• flour - 2-3 tbsp. l.;
• vegetable oil;
• 3% table vinegar - 5-6 tbsp. l.;
• salt, sugar and seasonings - ground cloves, bay leaves and black pepper are great.

Your actions:

1. Clean the carp, remove the insides - if there is caviar in there, don’t throw it away, you can make wonderful cutlets - wash and cut into portions.
2. Rub the fish with salt and black pepper, roll in flour and fry on both sides until crusty.
3. Cut the onion into rings and fry in a separate pan until caramelized. Place part of the onion in a saucepan or saucepan, add ground cloves, bay leaf, pepper, vinegar and mix thoroughly.
4. Place the pieces of fish in the same saucepan and cover with the second half of the onion. Pour a little water and simmer over low heat until fully cooked.
5. When serving, decorate the fish with herbs.

Pink salmon dish

Many people consider pink salmon to be a bit dry, but if you stew it properly, you will get a tender and juicy dish that you won’t be able to tear yourself away from.

What products are needed:

• pink salmon - 1 kg;
• onion - 2 heads;
• wheat flour;
• mayonnaise;
• vegetable oil;
• salt pepper.

Your actions:

1. Peel the pink salmon from scales and remove the giblets - it is easier to do this while it is frozen.
2. When the fish is defrosted, cut into pieces of any desired shape and size.
3. Mix salt and pepper with flour.
4. Dredge each piece of fish in flour.
5. Fry fish steaks in a frying pan with vegetable oil until crispy.
6. Peel the onion and chop into rings.

What products are needed:

• salmon - 0.5 kg fillet;
• a bag of any frozen vegetables;
• cream - 200 ml;
• butter - 1 tbsp. l.;
• flour - 1-2 spoons;
• olive oil - 1.5 tbsp. l.;
• lemon - 0.5 pcs.;
• fresh herbs;
• salt, spices.

Your actions:

1. Defrost the salmon.
2. Fry the vegetables in a frying pan with a little oil.
3. Melt the butter in a saucepan, add flour and cream little by little and cook for 5 minutes. The sauce is ready.
4. Remove moisture from salmon using a towel and fry in olive oil on both sides.
5. Add cream sauce, herbs, salt and spices to the fish. Simmer for 10 minutes.
6. Place vegetables on one side of a large dish and pieces of salmon in cream sauce on the other.

Simple and very tasty.

What products are needed:

• trout - whole fish;
• garlic - 2-3 cloves;
• tomatoes - 2 pcs.;
• hard cheese - 100 g;
• olives or black olives - 50 g;
• salt.

Your actions:

1. Gut the trout, clean and wash.
2. Remove meat from bones and cut into medium-sized cubes.
3. Place fish in pots. Sprinkle with salt and, if desired, spices or herbs.
4. Cut the tomatoes into rings and place 1 ring on top of the fish.
5. Cut the garlic into thin layers and place on top of the tomatoes.

How to cook spicy fish in tomato with vegetables is below.

What products are needed:

• fish - any white fish; for example, perch, 0.5 kg;
• tomatoes - 6 pcs.;
• tomato paste - 2 tablespoons;
• sweet pepper - 1 pc.;
• whole hot chili pepper - 1 pc.;
• bulb;
• garlic - 3 cloves;
• vegetable oil;
• salt pepper;
• seasonings - cumin and cumin;
• a bunch of fresh herbs.

Your actions:

1. It's best to start by making hot sauce. To do this, peel and cut the tomatoes, sweet peppers and onions into equal cubes. Place in a saucepan or saucepan.
2. Add spices to them - cumin, cumin and black pepper, and chopped chili pepper.
3. Add 2 tablespoons of vegetable oil, grated garlic, and half a glass of water to the sauce. Salt and pepper to taste.
4. Simmer the sauce over medium heat for 5-10 minutes. Place tomato paste in a saucepan.
5. Clean the fish, gut it, wash it and chop it into neat pieces.
6. Add the fish to the sauce and simmer for another 10 minutes.

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.