Fish & Chips
2020-08-13 / test@t
Fish stew
Everyone's favorite salmon has a younger sister, pink salmon, a valuable fish, but much less popular. And all due to the fact that often during frying it turns out to be dry. But we will try to give back its good name to pink salmon by offering you to try this fish stew. Here this fish shows all its best qualities, it turns out tender and juicy.
Ingredients
- 1 kg fillet of pink salmon or chum salmon
- 2 sweet green peppers
- 400 ml cream, 22-25% fat
- 2 medium tomatoes
- 2 medium onions
- 1 large bunch of parsley
- olive oil
- salt, freshly ground black pepper
- 4 cloves of garlic
- 2 tbsp. l. lemon juice
- 1 tbsp. l. ground sweet paprika
- 1 tsp freshly ground black pepper
- 3/4 tsp coarse sea salt
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the fish fillets into matchbox-sized pieces. For the marinade, peel the garlic and chop very finely. Combine all marinade ingredients in a bowl, add fish and stir. Leave for 2 hours.
Step 2
Peel the bell peppers from seeds and partitions, cut into half rings. Cut the tomatoes into circles. Peel the onion and cut into half rings. Chop the parsley leaves finely.
Step 3
In a thick-walled, preferably ceramic pot, pour 2 tbsp. l. olive oil. Place half the onion, then half the chopped bell peppers and half the tomatoes. Place fish on top of vegetables and repeat layers of vegetables again.
Step 4
Season with salt, pepper and cream, sprinkle with half the parsley. Sprinkle 2-3 tbsp. l. olive oil. Place the saucepan over the fire and bring to a boil. Reduce heat to very low, cover and simmer for 30-40 minutes, until tender. Sprinkle the remaining parsley over the dish before serving.
See more
