Fish Stewed with Eggplant
by Editorial Staff
An interesting recipe for stewed fish. Fish fillet stewed with eggplant. We recommend serving boiled potatoes with herbs as a side dish.
Cook: 50 minutes
Servings: 4
Ingredients
- Fish – 1 kg
- Eggplant – 2-3 pcs.
- Bulb onions – 2 pcs.
- Bulgarian pepper – 1 pc.
- Tomatoes – 2-3 pcs.
- Vegetable oil – 0.5 cups
- Sour cream – 0.5 cups
- Garlic – 1-2 cloves
- Greens – 0.5 bunch (to taste)
- Salt – 1 tbsp (to taste)
- Ground black pepper – 0.25 teaspoon (to taste)
- Spices (coriander, basil) – 0.5 teaspoon (to taste)
Directions
- Cut the fish into fillets with boneless skin, cut into slices, sprinkle with salt and pepper.
- Cut the eggplants into slices.
- Boil the kettle. Pour boiling water over eggplants. Leave on for 5 minutes. Drain the water.
- Wash the pepper, remove the seeds, cut into strips.
- Peel the onion, wash, cut into strips.
- Preheat a frying pan, pour in vegetable oil. Cut the onion and pepper into strips. Put vegetables in hot oil. Fry over medium heat, stirring occasionally, for about 4-5 minutes.
- Wash the tomatoes, cut into slices.
- Put eggplants in a saucepan.
- For eggplants – fish, onions, peppers.
- And then sliced fresh tomatoes.
- Then add 2-3 tablespoons of water.
- Drizzle with sour cream, sprinkle with salt and spices.
- Simmer the fish covered over low heat for 15-20 minutes.
- Peel and chop the garlic.
- At the end of stewing, add chopped garlic to the fish.
- The fish stewed with eggplant is ready.
Enjoy your meal!
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