Fish stew with vegetables is perfect for a dietary table, since this dish is not only low in calories, but also easily digestible. You can cook it with summer vegetables and potatoes. And those who love Japanese cuisine will be interested in the recipe for fish stew with chicken.
It is necessary
-
- For a fish stew with summer vegetables:
- 500 g white fish fillet;
- 3 tomatoes;
- 1 sweet pepper;
- 1 onion;
- 1 zucchini;
- 3 cloves of garlic;
- 0.5 tsp cumin;
- 1 tbsp. l. olive oil;
- parsley
- salt
- pepper to taste.
- For fish stew with potatoes:
- 1 kg of potatoes;
- 500 g fish fillet;
- juice of half a lemon;
- 2 onions;
- 4 pickled cucumbers;
- 4 tablespoons tomato paste;
- half a glass of sour cream;
- a bunch of fresh herbs;
- 2 tsp flour;
- salt
- ground red pepper - to taste;
- spices for fish.
- For fish stew with chicken (Japanese cuisine):
- 225 g salmon;
- 225 g white fish (cod
- haddock, flounder);
- 300 g chicken thighs;
- 4 sheets of khakusai;
- 115 g spinach;
- 1 large carrot;
- 8 caps (150 g) shiitake mushrooms or oyster mushrooms;
- 2 thin leek stalks;
- 295 g tofu;
- a pinch of salt.
- For broth:
- 1 piece of dashi-konbu;
- 1, 2 liters of water;
- 1/2 cup sake
- For seasonings:
- 90 g daikon;
- 1 PC. dried chili peppers;
- 1 lemon;
- 4 things. onions;
- 10 g kedzuri-bushi;
- 1 bottle of soy sauce
Instructions
Step 1
Slice the onion and bell pepper into half rings. Heat a skillet with olive oil, put onions and peppers on top of it, sprinkle with cumin and fry for five minutes. Finely chop the tomatoes and zucchini, add them to the onion and pepper mixture, wait for the mixture to boil, reduce the heat and simmer under the lid for another five minutes.
Step 2
Fillet the fish, cut it into small pieces and place in a skillet with vegetables, cover and simmer for another fifteen minutes. Then add finely chopped herbs and chopped garlic, stir and remove from heat. Serve the finished dish sprinkled with caraway seeds.
Step 3
Cut the fish fillets into medium-sized pieces to make the fish stew with potatoes. Drizzle over them with lemon juice, vegetable oil and stir. You can add fish spices. Leave the fillets to marinate for half an hour.
Step 4
While the fillets are marinating, cut the onion into half rings and fry in oil until golden brown. Peel and dice potatoes. Put it in a saucepan with a thick bottom, cover with water, add fried onions, peppers and cook over low heat until tender.
Step 5
Add salt, sliced cucumbers, fish fillets and herbs to the potatoes. Dissolve tomato paste in water and pour it into a saucepan. Put it on low heat. After twenty minutes, pour the sour cream mixed with flour into the fish stew and cook for another five minutes. When the dish has cooled slightly, place it on a plate.
Step 6
Make a Japanese dish called fish stew with chicken. Cut the salmon into bone-in pieces five centimeters thick and the white fish into four pieces. Chop the chicken thighs together with the bones. Place everything in a large container.
Step 7
Put a pot of water on the fire, put the khakusai there, bring the water to a boil and boil the khakusai for three minutes, then drain in a colander and let cool. Boil the spinach in salted water for one minute, place in a colander and rinse with cold water.
Step 8
Cut the carrots into slices and the leek stalks into slices. Cut the tofu into cubes. Roll the spinach into a roll. Remove the bottom of the khakusai leaves. Place them on top of each other, and on top of the spinach roll.
Step 9
Roll the khakusai leaves into rolls, leave to lie for about five minutes and cut them into pieces five centimeters long. Place them on a chicken and fish platter.
Step 10
Make two holes in the roots of the daikon and insert chili pieces into them. Grate the daikon on a fine grater, squeeze out the juice. Form the resulting mixture in the form of a ball.
Step 11
Place the dashi-konba pieces on the bottom of the crockery. Fill it 2/3 full with water and sake and bring to a boil, then reduce heat. Place the dashi-konba pieces on the bottom of the crockery. Fill it 2/3 full with water and sake and bring to a boil, then reduce heat.
Step 12
Put salmon, mushrooms, chicken and carrots in a pot of water and sake and put them on fire. When the meat and fish are almost done, add the rest of the ingredients and cook until tender.
Step 13
Serve with soy sauce. Pour it into small plates, squeeze a few drops of lemon juice into it and add the seasoning.
