Fish stew.

If you want to make the dish more diet, do not put the sour cream, replace it with natural yoghurt good quality. And to the broccoli, add frozen peas and beans – and cook them together in a double boiler, 5 min. It would be sufficient.

500 g fillet of white sea fish (cod, perch, haddock, sea bass)
500 g of broccoli
200 g mushrooms
1 medium onion
100 g sour cream
2 tbsp. l. butter
2 tbsp. l. lemon juice
average bunch of dill
salt, freshly ground black pepper

We cut the stalk of broccoli, cut into circles 2 cm thick. The head of broccoli into small florets disassemble. Cook the florets and stalk pieces in boiling salted water for 3 minutes. Transfer with a slotted spoon into a bowl of cold water, after 2 minutes. fold in a colander. Broth store.

Mushrooms clean, then cut each mushroom into 4 pieces, sprinkle with 1 tbsp. l. lemon juice. Onion cut into thin half-rings. Fish fillets cut into small pieces the width of 2-2.5 cm. Spray the remaining lemon juice.

In a deep frying pan, melt the butter over medium heat fry the mushrooms for 3 minutes. Add the onion and cook for another 4 minutes. Pour 100 ml of broth out of broccoli, add sour cream. Put the broccoli to the pan, season with salt and pepper and stir.

Gently lay in the middle of the pan pieces of fish. Reduce heat, cover and cook for 7 minutes. The finished dish sprinkle with chopped dill. Serve immediately.


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