Fish stew with amber trout and vegetables

Fish 643 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0
Fish stew with amber trout and vegetables
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 45
  • Calories: -
  • Difficulty: Easy
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This aromatic, thick and rich in taste chowder combines both the first and second courses. Boiled vegetables and delicate iridescent amber trout, combined with white wine, herbs and Provencal herbs, provide a palette of flavors of Mediterranean and French cuisine.

Ingredients

Directions

  1. Cut the onions and leeks into half rings. In leeks, you can also cut the green part of the stem, which is not too tough - everything will be quenched.
  2. Fry the onion and garlic for the stew in a pan until soft
  3. Divide the garlic into cloves, wash it and crush it with the side of a knife, without peeling it, - before adding boiling water, squeeze the cooked garlic with your fingers and discard the peel. Put it together with the onion in a frying pan preheated with oil and fry until soft.
  4. Cut carrots into small circles
  5. Cut the carrots into thin circles or quarters of circles, depending on the size and send them to the onion.
  6. Cut the potatoes into cubes
  7. Cut the potatoes into cubes with the skin - it helps the potatoes not to boil ahead of time. Fry it quickly in a separate frying pan over high heat until golden brown and half cooked. Then we combine with frying and add boiling water to cover the vegetables. Simmer until the potatoes are almost completely cooked.
  8. Preparing trout for fish stew
  9. We defrost the trout in advance, gut it, clean it, cut off the fins, tail and head. Cut the fillet off the bone with a sharp knife. Bones and head can be frozen for cooking broth. We cut the fish across into pieces 2-3 cm wide and put on top so that it cooks almost steamed.
  10. Simmer all chopped vegetables and fish in a pan
  11. Pour an incomplete glass of white wine or replace it with white wine vinegar (about 3 tablespoons), but then do not forget to put more sugar in the dish. Add the tomato, peeled and chopped into gruel and lime juice, simmer the vegetables for another 5-7 minutes.
  12. Add spices and herbs to the stew, chopped greens
  13. At the end, salt, add sugar for balance, pepper, add Provencal herbs, herbs and let it brew for about 10 minutes. under the lid. If you wish, you can additionally thicken the chowder by stewing a small portion of the vegetables with an immersion blender or simply adding 1 tbsp. potato starch and bring to a boil.
  14. Serve ready-made stew with amber trout and vegetables, garnished with basil leaves
  15. Serve a thick chowder with basil leaves and chili rings if desired. Place the pieces of fish on top of the stew.

Fish stew with amber trout and vegetables



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: 45
  • Calories: -
  • Difficulty: Easy

This aromatic, thick and rich in taste chowder combines both the first and second courses. Boiled vegetables and delicate iridescent amber trout, combined with white wine, herbs and Provencal herbs, provide a palette of flavors of Mediterranean and French cuisine.

Ingredients

Directions

  1. Cut the onions and leeks into half rings. In leeks, you can also cut the green part of the stem, which is not too tough - everything will be quenched.
  2. Fry the onion and garlic for the stew in a pan until soft
  3. Divide the garlic into cloves, wash it and crush it with the side of a knife, without peeling it, - before adding boiling water, squeeze the cooked garlic with your fingers and discard the peel. Put it together with the onion in a frying pan preheated with oil and fry until soft.
  4. Cut carrots into small circles
  5. Cut the carrots into thin circles or quarters of circles, depending on the size and send them to the onion.
  6. Cut the potatoes into cubes
  7. Cut the potatoes into cubes with the skin - it helps the potatoes not to boil ahead of time. Fry it quickly in a separate frying pan over high heat until golden brown and half cooked. Then we combine with frying and add boiling water to cover the vegetables. Simmer until the potatoes are almost completely cooked.
  8. Preparing trout for fish stew
  9. We defrost the trout in advance, gut it, clean it, cut off the fins, tail and head. Cut the fillet off the bone with a sharp knife. Bones and head can be frozen for cooking broth. We cut the fish across into pieces 2-3 cm wide and put on top so that it cooks almost steamed.
  10. Simmer all chopped vegetables and fish in a pan
  11. Pour an incomplete glass of white wine or replace it with white wine vinegar (about 3 tablespoons), but then do not forget to put more sugar in the dish. Add the tomato, peeled and chopped into gruel and lime juice, simmer the vegetables for another 5-7 minutes.
  12. Add spices and herbs to the stew, chopped greens
  13. At the end, salt, add sugar for balance, pepper, add Provencal herbs, herbs and let it brew for about 10 minutes. under the lid. If you wish, you can additionally thicken the chowder by stewing a small portion of the vegetables with an immersion blender or simply adding 1 tbsp. potato starch and bring to a boil.
  14. Serve ready-made stew with amber trout and vegetables, garnished with basil leaves
  15. Serve a thick chowder with basil leaves and chili rings if desired. Place the pieces of fish on top of the stew.

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