Stewed fish with vegetables in the oven recipe. Favorite fish stew with vegetables

When fish with vegetables in the oven is planned for lunch, an image of the future dish with delicate taste and tantalizing aroma.

Anyone can become a culinary virtuoso. The presented recipes will become a useful navigator to the quick and high-quality achievement of the intended goal.

This dish is served in Mediterranean restaurants. The presented version of the preparation of fish baked with vegetables is in no way inferior to overseas delights.

Composition of ingredients:

• potatoes, tomatoes - 4 pcs.;
• sweet pepper - 2 pcs.;
• cucumber and onion;
• trout - 2 pcs.;
• eggplant - 2 pcs.;
• vegetable oil;
• cheese durum varieties- 150 g;
• lemon;
• ginger root - 40 g;
• salt pepper;
• mint, basil, tarragon - 2 sprigs each.

Cooking method:

1. To make the food really extra-class, we use only fresh products. When choosing a fish, pay attention to the gills, which should be red. We make sure that the eyes are not cloudy, have a clear color. Another important indicator of product quality is its smell. If the carcass smells of anything but fish, this is a bad sign. These criteria apply to all inhabitants of the underwater depths.
2. So, we free the trout from scales, remove the insides, eyes and gills, cut off the fins. Rinse fish thoroughly and pat dry with paper towels.
3. We make a mix from a set of spices, combining in a bowl a pinch of rosemary, ground cumin, paprika, coriander and thyme. We rub pepper and salt into the carcasses (outside and inside), sprinkle with a spicy mixture, leave to marinate for three hours.
4. We clean and wash vegetables. We cut the potatoes into thin slices (it takes longer to cook), chop the rest of the products to your taste.
5. We process the baking sheet with oil, line two sheets of foil to decorate individual portions according to the number of fish. We spread on the matte side of the paper (we also grease it) circles of onion, sprigs of tarragon, mint and basil, pieces of chopped ginger.
6. Now we have the trout. In the abdomens of each individual, we also leave sprigs of spicy plants. On top of the fish we place potatoes and eggplant, tomato halves, chopped Bell pepper, cucumber rings. We season the products with salt and burning powder.
7. Cover with foil, tightly connect the ends, send for 25 minutes in the oven (180 ° C).
8. After the specified time, open the paper, sprinkle the food with shavings grated cheese, continue baking for another 10 minutes until golden brown.

Fish baked with vegetables in foil exudes such inviting smells that we immediately serve it to the table, decorating it with sliced ​​​​lemon slices.

On a vegetable bed

We slightly change the method of baking fish in the oven: we use the vegetable composition as a fragrant “pillow”.

Grocery list:

• carrots - 2 pcs.;
• potatoes - 500 g;
• cheese - 100 g;
• homemade sour cream - 100 g;
• fish fillet - 500 g;
• margarine;
• homemade mayonnaise- 100 g;
• eggs - 3 pcs.;
• spices (salt, pepper), herbs, seasonings.

Cooking order:

1. Clean and wash all vegetables well. We divide the potatoes into thin circles, rub the carrots coarsely. We chop the onion in half rings, scald with boiling water.
2. We cut the portioned processed fish fillet, selected according to your preferences.
3. Lubricate a baking sheet with high sides with a piece of margarine, lay even slices of potatoes on the bottom, salt and pepper the vegetables. We place onions on top of the root crops, then carrots. Delicious "pillow" is ready. We place on it a neat layer of fish layers.
4. We combine mayonnaise, fresh sour cream, chopped greens in a bowl. We introduce the eggs, beat the composition thoroughly, pour over the products with them.
5. We heat the oven to 180 ° C, put a closed form with food in it, bake for 40 minutes.

We serve a hot dish on the table, invite the family to taste a healthy and very appetizing dish.

With added rice

For the preparation of the presented dish, any kind of fish without small bones is suitable: pollock or pike perch fillet, halibut or haddock, hake carcass. We choose to your taste!

Required components:

• sweet carrots;
• rice - 200 g;
• tomato sauce - 50 g;
• onion - 2 pcs.;
• filtered water - 500 ml;
• fish - 500 g;
• vegetable oil;
• flour;
• slices and lemon juice;
• paprika and turmeric - ½ tsp each;
• pepper, salt, herbs.

Cooking steps:

1. Wash the rice in in large numbers water until it becomes transparent. We leave the cereal in a bowl with a clean liquid.
2. The processed fish is divided into big chunks sprinkle with lemon juice. After five minutes, rub with pepper and salt, leave for another quarter of an hour in a closed form.
3. We clean and wash the vegetables, chop the carrots, cut the onions into half rings. We pass the products to a transparent state, season with spices and seasonings. For stewed fish rosemary, lemon balm, mint or basil are most suitable. The main thing is not to get carried away with bright aromas!
4. Add tomato puree or tomato slices to vegetables. We increase the fire. After the formation of a well-defined sweet and sour taste, pour rice. Fry the cereal until it absorbs the oil, as evidenced by the slightly changed color of the grain.
5. We shift the contents of the pan into a baking dish, pour drinking water, salt the composition to taste. Cover the dishes with foil, send for 10 minutes in the oven (180 ° C).
6. Bread the fish with flour combined with turmeric, quickly fry (2 minutes on each side), add to the rice with vegetables. We bake food for a quarter of an hour in closed form.

At the end of cooking, remove the foil, brown the food, serve in portions with fresh herbs and lemon slices.

Fish stuffed with vegetables

Question about how to cook fish with vegetables on festive table, we decide unequivocally - we stuff it deliciously, we decorate it appetizingly!

List of components:

• onion, zucchini and carrots - ½ each;
• vegetable oil;
• escolar ( oily fish) - 2 carcasses;
• spices, salt;
• sour cream and mayonnaise - 1 tbsp. l.

Cooking technology:

1. These oceanic animals look like tuna, taste like halibut. We cut the heads of the fish, remove the gills and entrails, remove the caviar and liver, and rinse the product well.
2. Briefly hang individuals by their tails to allow excess fat to drain.
3. We cut the zucchini into cubes, chop the onion in half rings, finely rub the carrots. Season vegetables with salt and spices, lightly fry, then combine with caviar and chopped liver. We mix the products.
4. We stuff both carcasses with the resulting mass, wrap them separately in foil, put them on a baking sheet. We send food for half an hour to the oven (t 200 ° C).
5. We open the paper, process the almost finished fish with mayonnaise and sour cream, bake until golden brown.

There are no small bones in the escolar, so both adults and children will enjoy tasty food at the festive meal.

Under vegetable marinade

What is good about fish cooked in the oven under fragrant vegetable marinade? The answer is simple - it is almost impossible to spoil this dish!

Required Ingredients:

• carrots, leeks - 150 g each;
• wine vinegar - 20 ml;
• navaga fish - 600 g;
• flour;
• soy sauce - 20 g;
• celery - 100 g;
• regular sugar - 20 g;
• vegetable oil;
• salt (preferably sea).

Cooking process:

1. We take out the frozen fish in advance so that it thaws in natural conditions. We clean the carcass from scales, remove the insides. We make an incision on the underside of the ridge, remove the dark liquid from the sinus.
2. Rinse the product thoroughly, divide into portions, bread with flour. Quickly fry the pieces in a pan with heated oil, we get a pink crust on both sides.
3. We chop the rings of the light part of the leek, coarsely rub the peeled carrots, chop the celery into small cubes. Saute vegetables in vegetable oil until transparent, then pour in the vinegar and soy sauce. Seasoning products sea ​​salt and white sugar, simmer for 5 minutes.
4. We process the form with vegetable fat, lay out portions of navaga, place vegetables on top, pour the dish with fragrant sauce from the pan. We bake all this deliciousness for 10 minutes in the oven (180 ° C).

We decorate the fish under the vegetable marinade with chopped onions, serve with rice or mashed potatoes.

How to put out fish in the oven

What only seafood is not in stores! Stewed fish with vegetables entered our diet, replenishing the body with the necessary components in winter and summer. And how delicious it is!

Product List:

• lemon;
• potatoes - 3 pcs.;
• medium-sized zucchini and eggplant;
• cod fillet - 500 g;
• onion - 2 pcs.;
• olive oil;
• sweet peppers of different colors - 2 pcs.;
• garlic cloves - 2 pcs.;
• pelati tomatoes (in own juice without skin) - 1 bank;
• bunch of basil

Cooking method:

1. Cut the processed fish fillet into small pieces, salt and pepper them, lightly sprinkle with lemon juice, leave for half an hour.
2. All vegetables are thoroughly washed, peeled, cut into approximately equal large pieces (up to 5 cm long).
3. Fry the onion in a pan with olive oil. When it turns yellow, add the rest of the vegetable slices, cook for another 5 minutes in a closed form.
4. Add pelati tomatoes to the container along with spicy juice, chopped garlic and potato wedges. Season the food with salt, simmer for several minutes already without a lid.
5. We spread half of the resulting composition in a heat-resistant form, place pieces of fish on top, cover it with the remaining vegetable platter. We transfer the quenching process to an oven heated to 180 ° C. After 20 minutes, the dish will be ready.

Sprinkle the saffron cod with chopped basil, enjoying the aromatic dish with pleasure.

Red fish with vegetables

This noble fish needs no presentation. All that is required is material resources and a little patience in anticipation of the upcoming pleasure.

Composition of ingredients:

• sturgeon or salmon fillet - 500 g;
• hard cheese - 150 g;
• egg;
• cream (fat content 20%) - 120 ml;
• oil (sunflower and olive);
• sweet and hot pepper powder, onion and carrot;
• salt.

Cooking method:

1. Wash the fish fillet well, blot with paper towels, cut into portions, remove all bones.
2. We clean the vegetables, finely chop the onion, coarsely chop the peppers without seeds, rub sweet carrot. Fry foods in vegetable fat until golden brown.
3. Lubricate the fish with olive oil, salt a little, sprinkle with spices, spread a layer in a baking dish. We distribute the vegetable composition over all pieces of sturgeon or salmon, pour over the sauce from the beaten egg with cream. We send the food for half an hour in the oven, heated to 180 ° C.

Grocery list:

• champignons - from 5 pcs.;
• carrot;
• olive oil;
• sea ​​bass fillet - 4 pcs.;
• Bulgarian pepper;
• tomatoes - 4 pcs.;
• green peas - 100 g;
• zucchini - 2 pcs.;
• spices, herbs.

Cooking order:

1. We remove a thin skin from the fish fillet, we extract absolutely all the bones. Season the product with sea salt and pepper, leave on a plate for easy pickling.
2. We clean and wash vegetables. We cut small zucchini into oblique circles, chop the mushrooms into thick plates (leave the small ones whole). We chop the peppers into strips, the tomatoes into slices.
3. For high-quality cooking, we use not ordinary thin parchment, but paper with a silicone coating. Such packaging will not leak during the heat treatment process, it will save every drop of precious juice.
4. We prepare 4 sheets according to the number of carcasses, fold the paper into a papillot mold with an open top, fasten the edges with a conventional stapler. We place portions of vegetables in the center of the improvised dishes, on which we place perch each, sprinkle the fish with olive oil.
5. We carefully transfer our culinary master class on a baking sheet, sending food for 20 minutes in the oven (180 ° C).

We serve the fish in an elegantly decorated parchment, with the help of which such an original dish was obtained.

Cooking up your sleeve

The advantages of cooking fish with vegetables in a culinary package are beyond doubt: the products are imbued with mutual tastes and aromas, useful trace elements do not leave the places assigned to them by nature.

Required components:

• carrots - 3 pcs.;
• soy sauce - 60 g;
• mullet - 1 pc.;
• salt pepper.

Meal preparation:

1. We go through all the stages: we clean the fish, gut, rinse, dry with napkins. Rub the carcasses with salt and pepper, let stand for half an hour in a sealed container.
2. We process sweet carrots, cut into slices, pour sauce.
3. For tasty and healthy food We use exclusively high-quality culinary sleeve made of heat-resistant film (PTEF).
4. We spread the vegetable along with soy composition in a bag, we place the prepared fish on top. We tie the ends of the package or fix them with special clips. We make several punctures on the cellophane to release steam. Otherwise, the food will not be on the plate, but on the walls of the oven!
5. We place the sleeve with the products on a baking sheet, send it to the oven for 40 minutes (180 ° C).

At the end of the process, carefully cut the cellophane, bake the mullet open until slightly golden.

If you ask which fish with vegetables in the oven is the most delicious and appetizing, the answer will be the same - the one that you like the most! The main thing is to cook correctly and skillfully.

Favorite dish Soviet workers

One of the incarnations of the cuisine of the times of the USSR was the dish "Fish stew with vegetables." It was prepared simply, the most common products were used.

Fish stew with vegetables (original recipe)

Required Ingredients:

• fish;
• carrot;
• bell pepper;
• tomato paste;
• flour;
• vegetable oil;
• Bay leaf;
• black peppercorns;
• vinegar;
• salt.

This dish in the canteen menu had the name "Fried fish under the marinade." As a basis, an inexpensive and non-greasy sea ​​fish, such as hake or pollock. Although any other species will do, for example, some kind of river. This recipe was shared with me by a cook who practiced at that time.

We prepare the basis

So, to prepare the dish "Stewed Fish with Vegetables", we will take a carcass. Let's defrost it. I'll cut it into pieces. If you cut out the spine and take out the bones, the resulting fillet will be much more convenient to eat. It is advisable to dry the clean pieces a little with paper towels so that too much flour does not stick. Grate each part with salt, then breaded in flour. Then put in a frying pan with boiling oil. Fry over medium heat on both sides until crispy. Put the finished pieces on paper towels to rid them of excess oil.

Vegetable marinade was designed to soften and moisten dryish fish, and it also coped well with a specific smell. We clean vegetables. Cut into straws. Fry the onion in a pan first, then add the carrots, then the bell pepper. When the vegetables are lightly fried, pour in the sauce. We make it from tomato paste with the addition of water in the following proportion: one part of a tomato to two parts of water. Add salt, a little vinegar to the sauce (if the fish does not have a too unpleasant odor, then it is better not to put it). Pour the red mixture into the pan with vegetables, add the bay leaf and peppercorns. Simmer over medium heat until vegetables are cooked. Put the fried fish on a dish or in a dish. Pour the marinade with vegetables on top and leave for at least half an hour to allow the carcass to soak in the sauce. As a side dish, boiled potatoes, mashed potatoes or rice are suitable.

Marinated fried fish (modified recipe)

• fish;
• onion;
• carrot;
• bell pepper;
• tomatoes;
• flour;
• vegetable oil;
• laurel flippers;
• fresh dill greens;
• soy sauce;
• lemon;
• dry dill seeds;
• balsamic vinegar;
• the black ground pepper;
• salt.

Fish stew with vegetables. Cooking in a new way

We take the fillet, cut into pieces of medium size. We make a marinade from soy sauce, lemon juice, salt, black pepper and dill seeds. We put the carcass dried with paper towels in it. Leave it in the sauce for 15-20 minutes. Shake off the rest of the sauce from the pickled base and coat in flour. Fry in the usual way: in hot oil on both sides. Transfer the finished pieces to absorbent paper towels. We prepare the marinade as follows: first we fry the vegetables - onions, then carrots, then bell pepper. Put in the chopped tomatoes last. Add water, ground pepper and salt. Season with bay leaf and balsamic vinegar. When the vegetables are stewed, take out the bay leaf and put finely chopped dill. Stir, put the pieces of the finished fish in the marinade, gently sprinkle the vegetable mixture on top. Simmer everything together for about 5 minutes. Turn off the heat and let the dish brew for at least 15 minutes. Enjoy your meal!

Ingredients:

• sea ​​fish - any red, from white - mullet, cod, etc.
• green beans
• carrots 2 pcs
• onion - 1 pc.
• white wine - how much is not a pity
• salt, French spices - as much as you like
• lemon juice optional

• season the fish with a mixture of salt and sugar
• preparing vegetables, cutting
• blanch carrots and beans
• fry them in a frying pan with onions
• salt, season with spices, add white wine

Today I will talk about a very a simple dish! It can even be considered as a method, not a dish! it fish with vegetables in a pan. You can choose fish according to your taste. I took trout. Vegetables can also be chosen from those that are at hand. I actually had a simple version - green beans, onions, carrots! Swap out the trout for a cheaper option and you have a great economical meal! But still, for starters, try cooking with your favorite seafood. What is unusual about this recipe- This is blanching (boiling until half cooked) vegetables and white wine. These two moments make all the weather! The result, I am sure, will please most readers. So let's go!

So, let's taste it! Mmmm - this sound was the first to escape me)) It's really delicious! The combination of wine aroma, French spices, juice that gives trout and its aroma is just class! The most delicious is the broth, which turned out during stewing. The taste of vegetables is sweet and sour, I like them very much. I recommend this recipe to everyone!

COMPOUND

~400g onions, ~300g carrots, 800g~1kg fish (pike-perch, cod, hake, pollock, rockfish, sea bass, flounder, etc.), 2 tsp tomato paste, 2 tsp lemon juice, 1 tsp salt, pepper

Finely chop the onion.
Heat vegetable oil in a frying pan over high heat and add the onion. Stir-fry for 1 minute, then reduce the heat to just above the minimum, cover the pan with a lid and simmer the onion for 5~7 minutes until the carrots are cooked.
Peel the carrots and grate on a medium grater.
Pour into the pan to the onion, which by then should be soft and transparent. Stir, close the lid and simmer until the carrots are soft, 7~10 minutes. Stir occasionally.

Attention! If the carrots or onions were not juicy, then the vegetable mass may begin to burn. Then you need to add a little liquid to it - broth or water.

AT vegetable mix put tomato paste and add lemon juice.

Pour in 0.5 teaspoons of salt and pepper.
Mix. Fry for about half a minute more. Remove from fire.
While the vegetables are stewing, prepare the fish - clean, cut off the fins, take out the insides, cut off the head. If the fish is large, then cut into portions.
Salt the fish (~0.5 teaspoon) on all sides.
If the fish has a strong specific aroma, then it can be lubricated lemon juice and let stand for 5~10 minutes.

Cooking in the oven
Grease a baking dish with vegetable oil.
Spread half of the vegetable mixture in an even layer.

Lay the fish and put the remaining vegetables on top.
If desired, you can add a little (no more than 0.5 cups) of liquid.
Tighten the form with foil and put in the oven at t=220~230°C for 30~40 minutes.

Cooking in a saucepan
Pour oil and a little liquid into the bottom of a saucepan.
Lay out a layer of vegetables, fish, a second layer of vegetables.
Close the saucepan with a lid, put on a small fire and simmer for about 30 minutes.

Cooking in a pressure cooker
Mix fish with vegetables.
Pour about 1/4 cup liquid into the bottom of the pressure cooker and spread the mixture.
Put on a big fire. After boiling, reduce the fire to a minimum and simmer for 20 minutes to 1.5 hours, depending on how soft the product needs to be. After 1.5 hours of stewing, the fish bones become soft.

Stewed fish with vegetables is a specific dish, one might say for an amateur. Not everyone accepts the combination of tomatoes, cabbage or eggplant with seafood. But if you are an admirer of such food, then there are just a lot of recipes and you can always experiment, starting with vegetables and ending with fish.

Most often used for this dish lean varieties: hake, pollock, cod, flounder. Due to the vegetables and yushka, which is formed during the cooking process, the food is juicy and tasty.

Preparing such a dish is very simple, just clean the fish, cut into the desired pieces, lay in layers with prepared vegetables and stew in any way convenient for you.

It can be served with a side dish in the form of mashed potatoes or porridge, and even as an independent dish, it can be eaten with a piece of bread. Since this dish is everyday, it can be included in your diet a couple of times a week.

Step by step recipe

To implement this recipe, it is best to take a hake, it has few bones - only a backbone. When stewing, the fish will become soft, tender and juicy.

We defrost the hake, peel off the husk with a knife, cut the abdomen, remove the insides, cut off the tail and fins. We wash it in water and cut it into pieces, immerse it in a bowl and salt it.

Wash vegetables and remove skins. Cut onions and carrots into half rings, pepper into cubes. We take a cauldron, pour a little oil there and add the prepared vegetables.

Pour flour into a plate, roll the fish in it and fry in a heated frying pan. We spread the finished hake to the vegetables and put the cauldron on the stove.

We dilute the tomato sauce with boiled water to make it look like juice, and pour it over the fish with vegetables. Stew the dish for twenty minutes.

Fish stewed in tomato with vegetables in a frying pan

Budget but very tasty dish obtained from fried fish, such as pollock and a set of fresh vegetables.

• pollock - 1 kg;
• tomatoes - 3 pcs.;
• onions - 2 pcs.;
• carrot - 2 pcs.;
• oil - 4 tbsp. l.;
• flour - 5 tbsp. l.;
• salt - 2 tsp;
• water - 50 ml.

Cooking: 75 minutes.

Calories: 141 kcal / 100 g.

Freshly frozen pollock is washed and cleaned. With a sharp knife, cut in half along the ridge. We take out the spine and rub the resulting fillet with salt. We fold the pyramid and let it salt for twenty minutes.

Remove the husk from the onion, chop into strips. Wash the carrots and clean them with a metal mesh. Three on a grater.

Pour flour into a bowl. Pour oil into a saucepan and heat well. Roll the fish blanks in flour and carefully, so that the oil does not splash, put them to fry. Turn over to the second side and distribute the chopped vegetables on top.

Immerse the tomatoes in boiling water for a few seconds, remove the peel and chop into cubes. We send it to the saucepan for the prepared products. Pour fifty grams of water, reduce the heat, cover tightly with a lid and let the dish stew for thirty minutes.

How to stew fish with zucchini in a slow cooker

Low-fat mackerel is perfect for stewing with vegetables in a slow cooker. By combining it with carrots, onions and zucchini, the dish will turn out juicy and tender.

• mackerel - 2 pcs.;
• onions - 2 pcs.;
• carrot - 2 pcs.;
• zucchini - 1 pc.;
• oil - 30 ml;
• salt - 1 tsp;
• tomato juice - 1 cup.

Cooking: 65 minutes.

Calories: 134 kcal / 100 g.

We defrost the fish, clean the insides, cut off the tail and fins, be sure to cut off the head. Put in a bowl and sprinkle. We start the appliance in the extinguishing mode. Pour oil into the bowl. We clean the onions, zucchini and carrots. Cut into equal cubes or strips.

We put pieces of mackerel on one unit, fry a little and fall asleep with a dense layer of prepared vegetables. Close the lid tightly and simmer for twenty minutes. Open, mix, pour tomato juice and continue cooking for another twenty minutes.

After turning off the device, leave to stand for ten minutes so that the fish is completely saturated with aromas.

This dish is perfect for boiled horns or crumbly buckwheat porridge.

Recipe for stewed fish with vegetables in the oven

Fast and very hearty meal for a home feast - stewed cod with potatoes in the oven. Cod, cut into slices, and potatoes under a dense layer of mayonnaise filling will please all the guests.

• cod - 750 g;
• potato tubers - 1 kg;
• onion - 1 pc.;
• mayonnaise - 100 ml;
• oil - 4 tbsp. l.;
• flour - 3 tbsp. l.;
• spices, salt - 1 tsp.

Preparation: 70 minutes.

Calories: 146 kcal / 100 g.

Peel the potatoes and cut into medium slices. We clean the cod, add salt, roll in flour and lightly fry in vegetable oil, literally one minute each, so that a beautiful crust appears.

Cut the peeled onion into rings. Put the potatoes in a deep baking sheet, sprinkle with spices, lay out pieces of fish in a chaotic manner on it and onion rings. We turn on the electric oven at 185 ° C.

We dump all the mayonnaise in the center of the workpiece, carefully spread it over all areas of the products with a spoon so that a dense layer of sauce forms. Let's get ready for 50 minutes. At the end, you can sprinkle with fresh or dried herbs.

1. To get a delicious dish, you need to pick quality products. The main ingredient is fish. Pay attention to it when buying appearance, it should not have a thick layer of ice, the carcass should be whole, without damage, white or bluish tint. Not yellow or brownish - this is a sign of a stale product, frozen several times;
2. Experienced chefs recommend marinating the fish before stewing. Usually homemade mayonnaise, heavy cream or wine is used;
3. So that the seafood does not dry out, it must be breaded before frying so that all the juice remains inside the meat;
4. There should be enough extinguishing liquid so that the products do not burn and turn out juicy;
5. If you are using frozen fish, do not defrost it in warm water. It will be dry and tough. It is better to leave it in the refrigerator overnight;
6. Fish steaks will remain whole and will not fall apart if they are first immersed in salted water for thirty minutes;
7. If you took small varieties of fish for stewing, do not bother removing the bones from it. In the process of stewing, they will become soft and will not be felt at all in the dish;
8. Take a thick carrot with a blunt end, it is brighter and better in taste. Bulbs need to use white or purple varieties, they have less bitterness;
9. If you don’t fry the fish first, but start stewing raw with vegetables, it will turn out to taste like boiled;
10. Vegetables should be cut into pieces of the same size so that they are evenly stewed;
11. Fatty fish are best stewed with cabbage, zucchini and beets. Low-calorie vegetables will go well with pelengas or catfish.

Enjoy your meal!