Fish, stewed in pots is very useful and fabulously tasty. Preparing this dish is simple enough and sure to please all your guests. We suggest you learn more about how to put out the fish in a pot.
Fish stewed with potatoes in pots
Ingredients:
- fillets of fish - 500 g;
- potatoes - 6 pcs .;
- sour cream - 600 g;
- champignons - 8 pieces;
- garlic - 3 cloves;
- melted butter - 2 tbsp. spoons;
- fish broth - 1 item;
- flour - for breading;
- greens - for decoration;
- spice.
Preparation
So, the fish are washed, dried, processed from the bones and cut into small pieces. Sprinkle the fillets with salt and pepper, roll in wheat flour and fry on a well-heated oil until golden crust on both sides. Mushrooms are cleaned, shredded slices and we pass them separately on melted butter. Bulb and garlic is peeled from the husk, crushed.
Peeled potatoes are cut into small slices and mixed with sour cream, garlic and onions, seasoning to taste with pepper and salt. Then we spread the vegetables over the portioned clay pots, filling them evenly to half. Cover with lids and set for 30 minutes in a preheated oven.
When the potatoes are half ready, add the mushrooms to the pots, spread the fish pieces, sprinkle with any seasonings, pour salted fish broth , which should almost completely cover the roast. And again, covering everything with lids, we send the pots to the oven, for about 25 minutes. Touched the dish until the potatoes are ready and soft. After that, carefully take out our roast, cover with a towel and give the fish stewed in pots to stand for about 10 minutes. When serving, sprinkle the dish with fresh chopped greens.
Stewed fish with vegetables in pots
Ingredients:
- fish (pollock, hake, cod, pike perch) - 1 kg;
- carrots - 2 pieces;
- onion - 1 piece;
- tomatoes - 2 pcs .;
- spice;
- vegetable broth;
- sour cream - 2 tbsp. spoons;
- flour;
- vegetable oil.
Preparation
We clean the fish, cut it into large pieces, salt, pepper, roll in flour and fry on the oil until golden brown. Vegetables are crushed and separately wesser until soft. Then add sour cream to them and mix. At the bottom of the pots, put a little vegetables, throw the laurel leaf and lay out pieces of fish. Top with all the remaining vegetables, pour a little broth into each pot, cover with lids and put in the oven for 30 minutes.