Fish Stewed with Potatoes, Eggplant and Zucchini

by Editorial Staff

Fish cooked in this way turns out to be very juicy, tender, saturated with aromas and juices of vegetables. This is an easy but satisfying dish that you should definitely prepare with fresh vegetables in season!

Servings: 4


  • Hake (pollock, cod) – 500 g (400 g boneless fillet)
  • Potatoes – 250 g (2 pcs.)
  • Eggplant – 250 g (2 pcs.)
  • Zucchini – 400 g (1 pc.)
  • Sweet pepper – 250 g (2 pcs.)
  • Tomatoes – 150 g (2 pcs.)
  • Vegetable oil – 45 ml (3 tablespoons)
  • Salt to taste
  • Fresh basil (for serving) – 1-2 sprigs


  1. Peel the eggplants and cut them into medium cubes.
  2. We put the eggplants in a bowl, add some salt and leave for 15 minutes to leave the bitterness. Then we wash the eggplants with running water and dry them with a paper towel.
  3. Peel the sweet pepper from seeds and stalks and cut into medium pieces.
  4. Peel the zucchini from the skin and seeds (if the seeds are large and the skin is hard) and cut into medium cubes.
  5. Peel the potatoes, rinse and cut into small cubes.
  6. We wash the tomatoes, cut out the hardcore (the area to which the stalk was attached). Cut the tomatoes into medium slices.
  7. Heat the vegetable oil in a frying pan and fry the potatoes with eggplants over medium heat for about 7-10 minutes, until golden brown.
  8. Add zucchini and bell peppers to the pan.
  9. Stir the vegetables and fry for 1-2 minutes.
  10. Then cover the pan with a lid, reduce the heat and fry the vegetables for about 3-5 minutes, until the juice is released from the zucchini.
  11. We wash the hake carcass, clean it from the entrails, remove the tail and fins. With a sharp knife, make a cut along the ridge. Moving the knife parallel to the ridge, cut off the fish fillets. Turn the carcass over to the other side and repeat the process. Remove the remaining bones from the resulting fillet. I left the skin. Then cut the hake fillet into small pieces.
  12. Add the fish to the pan.
  13. Stir and simmer the contents of the pan under a lid over low heat, stirring occasionally, for 7-10 minutes.
  14. Then add the tomatoes to the pan.
  15. Stir and simmer over medium heat without a lid, stirring occasionally, for about 5 minutes, until fish and all vegetables are ready. Salt to taste a couple of minutes before the end of cooking.
  16. The fish stewed with potatoes, eggplant and zucchini are ready. We layout the dish on plates, decorate with basil herbs and serve to the table.

Enjoy your meal!

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