Hungarian stew of sea bass.


a small bunch of sorrel
vegetable oil – 4 tbsp. l.
tomatoes – 2 pcs.
stalk of leeks (white part only) – 1 pc.
sea ​​bass fillet – 800 g
sprig of rosemary
Garlic – 2 cloves
Orange sweet pepper – 1 pc.


Fish Wash, dry and cut into small pieces. Vegetables and greens wash. At pepper cored, cut the flesh into small pieces. Tomatoes cut into slices, leeks – ringlets, garlic – sliced. Rosemary disassembled into leaves.

Preheat a frying pan in 2 tbsp. l. vegetable oil to fry the garlic leaves and sorrel, 2 min. Add fish and fry for 1.5 minutes. from each side.

Add rosemary leaves, salt and pepper. Cover, remove from heat and leave in a warm place.

In a clean pan heat the remaining oil. Sauté the leeks and peppers, 4 min.

Add onion and tomatoes. Cook, stirring, for 5 minutes.

Put the fish in a pan with the vegetables. Stir and warm, 3 min.

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