Boiling fish in water is the easiest and fastest way to cook it. Peeled and chopped, cut into pieces fish is poured with liquid just enough to cover it. For each liter of liquid, add 1 tsp. salt, for taste and aroma put in a pan half a small carrot and parsley root, onion (can be whole), spices. To the question of how to cook fish with a specific aroma (flounder, cod, pike, catfish), the answer is the following: you can add ½ cup cucumber brine for every liter of water - it will perfectly cope with the undesirable odor. It is often allowed to fish: they cook in a small amount of liquid over low heat under a lid, adding wine and roots. Such a fish is tender and aromatic.
You can cook the fish in a whole piece - so it will turn out much tastier and juicier. In this case, pieces weighing more than half a kilogram are lowered before cooking in cold water, and small ones are poured with boiling liquid. Readiness is determined by piercing the top of the piece with a hairpin or a toothpick: the finished fish, boiled or stewed, will be soft. Boiling pieces weighing more than 0.5 kg requires an hour and a half, portioned pieces (about 150 g) - 15–20 minutes.
Cooked fish recipes are quite diverse. For example, flounder or halibut stewed with apples are very tasty. Before cooking fish, sour apples are peeled and cut into slices, then placed in a pan or pan with a thick bottom. Top them with rings of onion or chopped leek, on which they then put pieces of fish, which are peeled and salted. All is poured with water or a broth of fish in a small amount, dry white wine is added and the fish is allowed to go, periodically pouring with broth. After it is cooked, the fish is laid out, and the broth is evaporated to enhance its taste, then add sour cream to it, all are mixed and the portion pieces lying on the dish are poured.
These fish varieties can also be cooked in tarragon (tarragon) sauce . Portioned pieces are allowed in the broth, after adding onion, chopped parsley root and white wine. Cooked mushrooms and shrimps are placed on the finished fish laid out on a dish, and between the pieces - boiled potatoes, diced. The remaining broth is evaporated to half the volume, white sauce is added. All together bring to a boil, filter. After boiling again, put in the resulting fish sauce butter, finely chopped tarragon, lemon juice. The cooled sauce is poured over the fish when served.
Another answer to the question of how to cook fish is as follows: river varieties, such as pike perch, can be cooked with a vegetable side dish, boiling all the ingredients together over low heat. To do this, wash and peel, cut into circles onions, beets and carrots. Peel the potatoes, cut into large slices. Spread vegetables at the bottom of the pan in this order: beets, carrots, onions, potatoes; add salt and fill with water. Pieces of fish are salted and put on vegetables, spices are added. All together should be cooked under the lid for at least an hour. In this case, the pan is periodically shaken so that the vegetables do not burn. When the dish is almost ready, put 1 tbsp. l butter and pour ½ cup of milk. After that, the fish is boiled for 20 minutes. Serve, pouring on top of the resulting broth.
In the specialized literature on cooking, you can find interesting tips on how to cook fish, even the most unpretentious varieties, so that it is delicious. For example, herring will acquire an original taste and pleasant aroma if it is prepared as follows. Portioned pieces of herring with skin, but removed by the spinal bone, are placed in a saucepan, the bottom of which should be greased with oil. Add pickles (per 1 kg of fish - about 250 g), diced; chopped tomatoes (300 g) without skin. Fill with water so that the pieces of herring were only half closed, and let everything together for half an hour.
After that, put the herring on the dish to prepare the sauce. The broth is heated to a boil, add 1 tbsp. l butter and gradually add 40 g of flour. The sauce is boiled until thickened, filtered, if necessary, salt and pepper. Boiled herring with potatoes is served , watering the dish with sauce and sprinkling with herbs.