Fish stew with vegetables in the oven. Vegetable stew is an excellent side dish for meat or fish! How to cook vegetable stew with potatoes and fish
This recipe came about by chance when we visited our parents in the garden. We were with my sister and we had four children. (Two of mine and two of my nephews.)
The video shows another recipe, the girl also cooks it at the dacha:
I also liked this video because the girl looks very similar to me.
Preparation.
We take 2 pieces of red fish, you can probably take another fish, but at that moment there was only red fish in the refrigerator. (Parents buy everything in wholesale stores or markets, including fish. There are seven large ones at the dacha - 10 people, everything is eaten instantly.)
We do not use salts and oils, because we have very good dishes with a water seal; all the vitamins and taste of the natural product are preserved in it.
I don’t add spices, because our baby (11 months old) eats them, and the other children don’t really like them.
So, fry the fish on one side, so as not to burn, add about a little less than half a glass of water to a large saucepan. If you have a regular saucepan, add oil.
Peel the vegetables.
I turn the fish over and put diced carrots on top. (I cut everything quite large - into 2-3 cm cubes, it seems to me tastier and faster because it’s done by hand and not on a board. Besides, it’s more convenient to give it to the baby later. But you can cut into cubes or whatever you’re used to.)
Then I cut the beets in the same way and also put them on top of the carrots.
Then also pumpkin.
By this time I notice that the youngest child is 11 months old. I turned over the bowl of salad - my grandmother made it in the morning. There was greenery there. Hurray, it’s just right as the final note to our dish. I put the greens on top and cook for another 5-15 minutes. I let the stew cook over the heat, just with the lid closed.
Cooking time.
The cooking time depends on your cookware, while cleaning and cutting vegetables is the main cooking time on our wonderful cookware.
Compound.
red fish
Carrot,
Greens from the garden: there were dill and lettuce, you can also have onions and onion heads if you like.
Spices and salt to taste (we do not add).
vegetables in approximately equal proportions, half a kilogram of each type, for 5 servings, you can take potatoes instead, it also turns out very tasty.
Bon appetit.
Comments.
Leave your comments, share your opinions on which recipes from the garden you like.
newsletter
Vegetables are known to be very healthy foods for the body. They are full of vitamins, microelements and other nutrients.
Each vegetable contains nutrients and beneficial substances. For example, peppers contain a lot of vitamin C, and carrots contain carotene. Also, the main advantage is its very low calorie content, which is valued by nutritionists and people who decide to lose weight.
Organic acids contained in vegetables and essential oils affect the processes of the digestive system, stimulating the secretion of glands. Vegetable salads prepare the body for coarser foods, and vegetable side dishes with seasonings prepare the body for the digestion of meat and fish.
Your body will receive all the beneficial substances only by eating raw vegetables. When processed in particular for a long time, the level of nutrients decreases.
In this article we will look at a recipe for making vegetable stew.
We will need:
- Cabbage 300 grams
- Zucchini 2 pcs
- Carrots 3 pcs.
- Potatoes 1 kg
- Greenery
- Tomatoes 3 pcs.
- Mayonnaise (or sour cream) a couple of spoons
- and salt
Cooking process:
So let's get started. Preparing the vegetables. We clean and wash them. It is advisable to take zucchini young so that it does not contain seeds. Cut the zucchini into cubes.
Pour sunflower oil into a preheated frying pan and add the zucchini. Sauté until the zucchini becomes limp.
Finely chop the onion and fry in oil until golden brown.
While the onions are frying, grate the carrots on a coarse grater and fry with the onions. It is best to cut carrots into cubes so as not to spoil the appearance of the dish.
We also cut the potatoes into cubes. There should be enough potatoes to fill the dish in which you are cooking 1/3 of the way.
You can vary the quantity: more zucchini, less potatoes, or vice versa. When the potatoes are cut, fill them with water and put on fire.
When the water boils, add salt.
Judge the amount of water according to your taste. If you are a fan of thick stew, then add less water; if it is liquid, then add more.
While the potatoes are cooking, chop the cabbage and add it to the potatoes for 10 minutes.
After this, add the fried carrots, onions and zucchini to the potatoes and cook for another 5 minutes. Don't forget about tomatoes. They need to be poured with boiling water and the skin removed, then cut into cubes and sent to our stew.
Cook the vegetables until tender, stirring constantly. Add finely chopped herbs and mayonnaise (sour cream).
Keep on fire for a few more minutes
That's it, our stew is ready! It can be placed on plates and served to the table.
The stew is especially good because it can be eaten hot or cold. You can add any vegetables you like.
Bon appetit!
While thinking about what to cook for dinner, I remembered that it had been a long time since I had cooked vegetable stew. We just had a bit of a wait, we wanted a hot, hearty meal, so if that’s the case, we’ll cook a vegetable stew with potatoes and fish. Boiled rice as a side dish - we are already so accustomed to eating vegetables with rice that we can’t even imagine another side dish.
I’ll say right away that I prepared vegetable stew with potatoes and fish with a lot of spices and quite spicy. Therefore, a side dish of rice is necessary for it; rice will smooth out the spiciness a little (I cook rice with almost no salt, it tastes bland). I didn’t have much fish, but what a favorite – tuna! In principle, vegetable stew with potatoes can be prepared without fish. But if there is fish, then there should be no small bones in it, and so that it does not fall apart into shapeless small pieces. It happens that fish becomes soft when defrosted, then it is better to prepare a stew of vegetables and potatoes, and make cutlets from the fish - you will have both a fish dish and a side dish for it.
How to cook vegetable stew with potatoes and fish
- Potatoes – 4-5 pcs;
- carrots – 1 piece;
- onion – 1 large or 2 medium;
- tomatoes – 4 pcs;
- garlic – 2-3 cloves;
- eggplants – 2 small;
- fresh fish – 350-400 g;
- fresh ginger – 3 cm;
- fresh chili pepper – 1-2 pods;
- curry seasoning for fish – 1-1.5 tsp;
- ground black pepper – 1 tsp;
- coriander seeds – 1 tsp;
- sea salt - to taste;
- vegetable oil – 3 tbsp. l.
- boiled rice, parsley or cilantro - for garnish and serving.
I still had a not very large piece of fresh tuna, about 400 grams in weight. I removed the spinal bone and left the skin so that the pieces would hold their shape. I chopped the tuna coarsely, with the expectation that the fish would shrink in volume when stewed. I finely chopped the peeled ginger and garlic with a knife (you can grate it), I also finely chopped the green chili pod, before slicing I selected the seeds and cut off the white stripes from the inside of the pod. I poured it all into the fish, salted it, and mixed it. For taste and aroma, I sprinkled the tuna with ground black pepper and ready-made curry seasoning for fish, adding half a teaspoon (if you don’t like it spicy, don’t add curry). I left the fish to marinate and started eating vegetables.
I clean and cut everything at once so that I don’t get distracted during the cooking process. I chopped the onion into half rings, sliced the carrots, cut the eggplants in half lengthwise and cut them into slices 2 cm thick. Potatoes in cubes (not very large), tomatoes in slices as for a salad.
I poured the onion into the hot oil and held it for a while until the onion lightened. Then I added carrots, mixed with onions and fried a little (until the onions softened). Added half a teaspoon of curry seasoning and a teaspoon of coriander seeds. Added half a chili pepper. Heat everything up for one minute, the spices should have time to give off their aroma to the oil, but not burn.
I poured potatoes into the vegetables with spices, stirred, and simmered without adding liquid until the potato cubes absorbed the oil.
I added the eggplants when the potatoes were soaked in oil, and after five minutes I added pieces of fish along with crushed seasonings in which the fish was marinated. Salted, lightly fried and poured boiling water over it. I poured a little water, just enough to cover the potatoes halfway. Cover the pan tightly with a lid and simmer over low heat until the potatoes and fish are cooked through. You can add more water, then the stew will turn out with gravy.
I set the rice to cook as soon as I add liquid to the stew. And while the potatoes are stewing, the rice has time to cook. I take the proportions of water and cereals standard for local rice: 2.5 glasses of water per glass of rice. The rice is cooked for about 15 minutes over low heat.
We ate vegetable stew with potatoes and fish, hot and cold. The taste is different, in a hot vegetable stew the spices and spiciness are felt better, while in a cooled vegetable stew the taste of the vegetables comes out.
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