The fish itself is so tasty and useful that it does not require any additions, however, if you still decided to stop your choice on a stewed version of the marine life, then there is no way to do it and, in this case, the vegetables will ideally perform.
Fish stewed with vegetables in the oven
Ingredients:
- tomatoes in its own juice - 400 g;
- olive oil - 3 tbsp. spoons;
- leeks - 2 pieces;
- fennel - 1 pc .;
- garlic - 2 cloves;
- salt, pepper - to taste;
- dry white wine - 1/2 st .;
- fish fillet - 1 kg;
- mussels - 500 g;
- fish broth - 1 l;
- fresh greens - to taste.
Preparation
In the brazier on the preheated oil fry sliced leeks and fennel for 5 minutes. Add the garlic, salt and pepper, then pour the wine, fish broth and wait until it is completely evaporated. We send the tomatoes in the brazier in our own juice and wait until they turn into a homogeneous puree. Add to the tomato sauce peeled and sliced large chunks of fish fillets and put the dish in a preheated oven for 200 degrees for 15 minutes. For 2-3 minutes until the end of cooking, lay mussels. We serve a dish sprinkled with fresh chopped herbs with a slice of fresh baguette in addition.
Recipe for fish stewed with vegetables
Ingredients:
- olive oil - 2 tbsp. spoons;
- fish fillet - 200 g;
- garlic - denticle;
- red onions - 1 pc .;
- tomatoes - 4 pieces;
- boiled chickpeas - 4 items;
- olives - 1 handful;
- arugula - for filing;
- salt, pepper - to taste.
Preparation
At the bottom of the brazier pour so much oil to evenly cover it. While the oil is warming up, fish fillets are checked for bones, if necessary, remove them and cut the fish pulp into large cubes. We discuss the fillet with a paper towel and throw it onto the hot pan. Once the fillet is browned, remove it on a plate.
In place of the fillet we put finely chopped onions and wait until it turns golden. Add the chopped garlic and after 30 seconds lay the previously peeled tomatoes (you can use the equivalent by weight amount of tomatoes in your own juice). Once the tomatoes become soft and they can be mashed with a spoon, pour boiled chickpeas into the brazier, pour out half a glass of water and wait for the liquid to boil. After, the fire is diminished, we put fish and olives, we continue cooking for a few more minutes. Season the fish, stewed with vegetables in tomato salt and pepper to taste. We serve a dish with fresh arugula and a piece of bread.
If you want to cook fish stewed with vegetables in a multivark, then put all the ingredients in the bowl of the device at the same time and set the quenching mode for 1 hour.
Fish, stewed with vegetables and potatoes in sour cream
Ingredients:
- carrots - 1 piece;
- celery - 1 stem;
- potatoes - 3 pcs .;
- chicken broth - 500 ml;
- canned corn - 1 item;
- fish fillet - 400 g;
- a mixture of seafood - 500 g;
- cream - 100 ml;
- sour cream - 150 ml;
- salt, pepper - to taste;
- green onion, parsley.
Preparation
Carrots and potatoes are cleaned and cut into cubes. Similarly, cut the celery. We place ready-made vegetables in a brazier with vegetable oil and fry for 5-7 minutes. We fill vegetables
Add the corn in the mash and boil it for a couple of minutes, if necessary, add more broth. Now we send corn, seafood and fish fillets to vegetable mash, pour all mixture of sour cream and cream. Stew fish for 3-5 minutes, then season the dish to taste. We serve fish stew, decorated with greens.