Have you tried vegetable stew with fish? It's so delicious that I don't even want to go back to the usual recipes with meat. I usually use walleye, pollock or cod, but if you want, then feel free to cook a stew with salmon or trout.
Ingredients
- Pike perch (fillet) – 350 g
- Potatoes - 300 g
- Zucchini - 1 piece
- Bell pepper - 1 piece
- Tomatoes - 2 pieces
- Onion - 1 piece
- Olives (without a bone) – handful
- Garlic - 2 clove
- Tomato juice - 1 glass
- Vegetable oil - 5 art.l.
- Lemon juice - 1 art.l.
- Ground coriander - 0,5 tsp.
- Salt - to taste
Step-by-step cooking recipe
Cut the pike perch fillet into small pieces, sprinkle with salt, ground coriander and set aside for 15 minutes.
In a preheated frying pan with oil, fry each piece of fish for 3 minutes on each side.
Chop the zucchini, tomatoes, peeled potatoes and onions.
In the remaining oil, fry the onion with bell pepper until golden brown.
Add potatoes, zucchini, tomatoes and tomato juice. Cook for 15 minutes on low heat.
Flatten the vegetables with a spatula, add salt, squeeze garlic through a press, put pieces of fish and olives on top.
Sprinkle with lemon juice, cover the pan with a lid and simmer for 3-4 minutes.
Serve the finished dish hot.
