Recipe for stewed fish and not even one

At least one recipe for stew fish is known to every hostess. After all, this dish is useful and fits perfectly into the dietary diet. The most important thing is to know some of the secrets of cooking. For extinguishing, as a rule, pre-fried or raw fish is used, although you can take both soaked or salty. A number of products are involved in the preparation process: tomatoes, aromatic roots, sweet pepper, horseradish, sour cream, mayonnaise, milk, vegetables, tomato paste and so on. The recipe for stewed fish suggests some share of the cook's imagination. After all, it can include any kind of food. If we compare the chemical composition of the stew with boiled fish, then in the first case it is more diverse. And the energy value of the described product is from one hundred to three hundred calories per hundred grams of the prepared dish, depending on the ingredients used.

How to cook stewed fish? This question can be found a lot of options for answers. Here is the first recipe for stewed fish. In the process of cooking this dish will be used carp. Take one fish, 1 tbsp butter, 2 tbsp flour, 1 glass of milk, along a bunch of dill and parsley, and pepper and salt. Carp should be cleaned, carefully gutted, washed, and then cut into large pieces. Now season them, and put butter in a saucepan. When it melts, you can send flour and milk there. If the mixture boils, you can put in it pieces of fish. Sprinkle carp with herbs, salt and pepper and cook until ready.

But the recipe for stewed fish, which is useful to you, as a hostess, in any case. Especially if you like to cook in pots. Take 600 grams of any fish (preferably pike, cod or sea bass), roll the fillet pieces in flour, which was previously mixed with salt. Now the fish need a little fry in oil. Then spread it over the pots. On top you need to place roasted onions (5 heads), alternating layers. All this is filled with milk (3 cups). Now you can add spices (peppercorns, salt, bay leaf) and send pots to the stove. Simmer the dish over low heat. This fish is served with boiled potatoes, lying in a separate bowl and sprinkled with herbs.

The recipe for stewed fish with mushrooms is also able to impress the imagination of any gourmet. Take 150 grams of any fish fillet, one onion, 2 tablespoons butter, 250 grams of fresh sprat, 100 grams of champignons, a tablespoon of sour cream and greens.

Now you can cut the fillets into pieces, and peel the squirrel, cut off the heads and tails. You will need low cast-iron dishes, in which you must lay layers of products: first - fillets, then - onion (semicircles), then - mushrooms (plates), after - pieces of butter, and at the end - sprat. Each layer must be dosed, filled with sour cream and sprinkled with herbs. The dish is stewed under the lid until ready.

Fish stewed in tomato is also worthy of being cooked. Take half a kilogram of hake fillet, 150 grams of carrots, 50 grams of parsley root and celery, 100 grams of onions, 6 grams of water, 20 grams of tomato paste, a little vegetable oil, bay leaf, pepper, greens and salt to taste. All vegetables are cut with straw, and the greens are crushed. Fish should be cut into small pieces, peppered, salt, then spread it layers with vegetables in a bowl with thick walls. Separately mix the water, tomato paste, salt and vegetable oil. With this sauce you need to pour the contents of the dishes. Now put the cauldron or pot on the fire, bring the dish to a boil and lay it on a beautiful plate.

Whichever recipe for the stewed fish you choose, it will necessarily adorn your table and diet in general. Cook with pleasure and inspiration, only then the taste of your dishes will be unforgettable.