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

  1. 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.
  2. Put the fish in the boiling broth, bring to a boil again, reduce heat, and cook, stirring occasionally, for about 30 minutes.
  3. 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.
  4. 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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