Nutritionists advise eating fish at least once a week, and stewed fish also has a delicate taste and aroma. For cooking, you can take both sea and river fish species, each of which has its own advantages. For stewing use clay pots, pans and other utensils. Small-sized fish are usually cooked whole, pre-gutted, with or without a head. If the product weighs more than a kilogram, then it should be divided into pieces, while the method of cutting depends on the structure and weight of the fish.
Ready fish, stewed in mayonnaise, is saturated with a new aroma during cooking, which significantly improves its taste, giving it softness and tenderness. For cooking, you will need fish fillet, fresh tomatoes, onions, mayonnaise. Fillet is cut into small pieces. Flour, salt and spices are mixed in a shallow plate. Each piece is carefully crumbled in this mixture, after which it is sent to a preheated pan, where it is fried over medium heat until golden brown. Half of the fish is folded into a deeper dish, tomato circles and onion rings are placed on it, then the layers are repeated. From above everything is poured with a small amount of mayonnaise, a little water is added, the mixture is brought to a boil, closed with a lid and stewed for half an hour.
I must say that stew fish has many recipes. For example, you can make it with vegetables, in which case boiled rice can be served as a side dish. For this recipe, it is better to give preference to cod fillets, although you can take other types of sea fish. The fillet is cut into small pieces. Carrots and celery are cut into circles, onions finely chopped and fried in a pan. The rest of the vegetables are added there, covered with a lid and stewed for several minutes. Pre-chopped in flour, pieces of fish are put in a pan, everything is salted, spices are added to taste, the dish is sprayed with lemon juice, and then stewed for about 15 minutes.
The stewed fish cooked with horseradish is quite aromatic. To do this, frozen fish (pollock, pikeperch or another) is thawed (or fresh is taken), washed well, cut into small pieces, spices and salt are added to it. Onions are cut into rings, horseradish root rubs on a grater. Onion is laid out in a deep pan, sprinkled with horseradish, fish is placed on top, then onion with horseradish again, then the remaining fish pieces, the last layer will be onion. So much water is poured here, so that it covers the products for a couple of centimeters. Then the dishes are set on fire. After the water boils, the fire tightens, the pan is covered with a lid and stewed for about half an hour. Then sour cream is added, and the dish is cooked for several more minutes. Ready fish and onion rings are laid out on the dish, everything is poured on top with the resulting gravy.
The fish stewed in milk has a delicate taste. To do this, chopped fish fillet rolled in pepper and salt is laid out in a saucepan on a layer of onions, and also sprinkled with onion rings on top. Boiled milk is poured here until it covers the top layer. Then the pan is put on fire, which after boiling must be minimized. It should be noted that stewed fish is cooked in the microwave as quickly as possible. To do this, you can use the above recipes, only time is reduced to 10-15 minutes.
A good garnish for stewed fish is boiled or fried potatoes, rice, vegetable stew. You can pour the dish with the sauce in which it was stewed, sprinkle with chopped dill. When cooking, you should pay attention to time, you should not leave the fish for a long time, since it is digested, it can fall into small pieces.