Our century has become a century of progress and, sadly, an age of disease. Stress and malnutrition lead to the fact that a large half of the population has digestive problems. Obtaining such diseases is very simple, but it is difficult to cure.
However, if you properly organize the diet and eat healthy food, it is quite possible to normalize your condition. One of these wholesome dishes is fish stew. It is suitable for people 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 an idea of how to stew fish. Nevertheless, cooking it is much easier than it seems at first glance.
First you need to prepare the fish: thaw (if it was frozen), rinse, clean from scales and cut off the head and tail (if you bought whole carcasses). Then you need to determine how to put out the fish: in pieces or in whole. In the first case, the fish is cut into small pieces or cut in half, separating the ridge and, if possible, the costal bones and thus obtaining the fillet. In the second case, the carcasses are laid sideways or with their backs down (if the fish is small or there are many of them) in a pan or pan specially designed for stewing.
Many also prefer to pre-lightly fry the fish. In this case, you will get a spectacular peel - denser and harder than if without frying. Such a skin will well preserve the appearance of both slices and whole carcasses. Therefore, if you need to prepare a dish for some special occasion, it would be better to use this method. Preliminary frying is performed as follows: vegetable oil is poured into the pan and then the fish is fried 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 all depends on the tastes and preferences of your household.
If the appearance is not too important for you, but the health benefits are more concerned, we advise you to do without frying.
Then the question of how to put out the fish is solved even easier: just pour the fish with water, sauce, sour cream, milk or ketchup and simmer it over low heat (you must first bring the fish to a boil) for about half an hour (depending on the size carcasses or slices and, of course, fish species).
This classic way of cooking stewed fish does not, of course, exclude the addition of salt, finely (or coarsely) chopped onions and spices into the water or sauce, giving 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 go the second way: combine the side dish and fish. So, for example, fish and potatoes stewed at the same time will save you not only an extra forty minutes and one clean frying pan, but also make the potato more juicy and fragrant. To prepare this dish, you should add potatoes and greens, cut into small pieces, to the fish, and then stew it all together.
Many housewives, when deciding on how to stew fish: separately or with seasonings, also add carrots, onions and paprika to the potatoes. To do this, carrots are rubbed on a coarse grater, and paprika and onions are cut into medium-sized rings or pieces. The side dish is laid simultaneously with the fish or for ten to fifteen minutes after boiling (depending on the size and type of fish).
The only thing to remember is that a side dish mixed with fish will complicate the process of extracting fish bones. Therefore, adding a side dish should only be done if you are preparing a fish fillet or if you have previously extracted all the bones from the fish pieces.