Stewed Fish with Mashed Potatoes
by Editorial Staff
This dish will require several types of fish. Served with fish stew with mashed potatoes.
Servings: 4
Ingredients
- Olive oil – 3 tbsp
- Onions (finely chopped) – 1 pc.
- Garlic (chopped) – 2 cloves
- Tomato paste – 30 g (2 tablespoon. L.)
- Tomatoes (peeled and finely chopped) – 3 pcs.
- Vinegar – 15 g (1 tablespoon)
- Bay leaf – 1 pc.
- Fresh parsley (finely chopped) – 15 g (1 tablespoon. L.)
- Fish broth – 600 g (2 1/2 cups)
- Potatoes (peeled and diced) – 680 g
- Several types of fish fillets (cut into 10 cm squares) – 900 g
- Sour cream – 30 g (2 tablespoon. L.)
- Salt and black pepper to taste
- Chopped parsley, bay leaves, and lemon zest for garnish
Directions
- Heat the olive oil in a large, thick-walled saucepan, add the onions and garlic, and fry, stirring occasionally, until soft, about 2-3 minutes. Put tomato paste, bay leaf, parsley in a saucepan and pour vinegar. Then add fish broth and bring the mixture to a boil.
- Put the fish in the boiling broth, bring to a boil again, reduce heat, and cook, stirring occasionally, for about 30 minutes.
- Meanwhile, boil the potatoes in salted water until soft, for about 20 minutes. Drain and mash with a potato grinder until puree. Put sour cream in mashed potatoes and add a little black pepper, mix.
- Season the fish with salt and pepper to taste and serve on portioned plates with mashed potatoes. Decorate with parsley leaves, bay leaves, and lemon zest.
Enjoy your meal!
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