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Fish stew

Fish stew

We clean the fish of bones and cut it into cubes. Heat the oil and add the fish to the pot together with 2 glasses of water (2 fingers over the macro) and put the lid on.

Meanwhile, we prepare the vegetables, we cut the onion into fish and we put the carrots on a large grater.

After the water has dropped, add the vegetables, put 2 more glasses of hot water and let them simmer for about 20 minutes (until the water has dropped).

Add the crushed garlic, the tomatoes in the broth, the bay leaves, the salt, the pepper and let it drop.

At the end add the parsley and finely chopped dill.

Serve hot or cold. We ate celery in vinegar. It can be served with bread or polenta according to your preferences.

Good appetite!

& # 8211 2 pests (phytophagous)
& # 8211 1 white onion
& # 8211 1 teaspoon salt
& # 8211 1 zucchini
& # 8211 1 pepper
& # 8211 1 red
& # 8211 1 carrot
& # 8211 1 teaspoon spice for fish

Peel a squash, grate it and squeeze the juice. Grease a pan with a little oil and place the chopped vegetables. Season the fish with salt and special spice for the fish, then place them over the bed of vegetables. Sprinkle them with a little olive oil and put the tray in the preheated oven and leave them for about 50 minutes. It can be served with garlic sauce or a few slices of lemon.

Try this video recipe too

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Ingredient: 1 kg cod, an onion, 2 carrots, 250 g celery, 2 lemons, parsley, a sprig of leeks, 2 bay leaves, 8 peppercorns, 2 tablespoons butter, nutmeg, 2 eggs.

Preparation: Clean the fish, remove its tail and head, then sprinkle the pieces of fish with lemon juice. After 10 minutes, they, together with the bay leaves, pepper, onion and parsley, finely chopped, are boiled over low heat.

Celery, leeks and carrots, cleaned and diced, boil separately. After 10 minutes add the butter. Over the cooked vegetables add the fish stew, beat the scrambled eggs and place over the stew. Each portion is seasoned with nutmeg powder.


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1. The fillets are washed, cleaned of bones and finely chopped (possibly squeezed with water, after thawing). Put them in a bowl and set aside

2. Peel onions and garlic cloves and finely chop (in my new "handy-dandy" robot)
The slices of bread are soaked in milk (I think you can also use water, I told you, I followed the recipe), then squeeze and pass with a fork.

3. In a large bowl put: fish, breadcrumbs, onion and garlic. Sprinkle the cornstarch, ground cumin, salt, pepper to taste, coriander, oregano, put two eggs out of three and mix until it becomes a homogeneous paste.

4. From the obtained paste, croquettes are formed, which are passed through the egg left alone and beaten until its lids have jumped, then through breadcrumbs.

5. Heat oil in a pan / saucepan / kettle / pan and fry until golden brown. Remove on absorbent napkins and allow to drain.

Well, even now everyone's imagination in terms of combinations intervenes. Today we ate fish croquettes with risotto.

Fish stew

Fish stew from: fish, garlic, lime juice, salt, pepper, olive oil, green onions, tomatoes, onions, bell peppers, hot pepper flakes, parsley, coconut milk.


  • 1 kg of fish with hard meat (halibut or doc), cut into pieces
  • 3 cloves chopped garlic
  • 4 tablespoons lime juice
  • salt and pepper to taste
  • olive oil
  • a cup of chopped green onions
  • a cup of red cubes
  • a chopped water onion
  • a sliced ​​bell pepper
  • a tablespoon of paprika
  • a quarter teaspoon of hot pepper flakes
  • a bunch of chopped parsley
  • a box of coconut milk

Method of preparation:

Marinate the fish in a mixture of crushed garlic, lime juice, salt and pepper. Keep in the fridge. Meanwhile, sauté the onion in a pot of oil until translucent, add the bell pepper, paprika and hot pepper flakes, salt and pepper in abundance.

When it starts to soften, add the diced tomatoes and green onions. Bring to the boil and, after 5 minutes, add the chopped parsley. Add fish and coconut milk. Bring to the boil and simmer for another 15 minutes. Serve with chopped parsley and lime juice.

Recipe of the day for releasing fish: Fish stew

For a new day with fish release from the Easter fast we are in, we welcome those who are fasting with a new healthy and tasty recipe, easy to prepare, in only 40 minutes, offered to all Don Mariano.

Fish with vegetable stew

1 kg fish, 1 large onion, 3 tomatoes, 1 pepper, 1 eggplant, spices: oregano, thyme, basil, salt and pepper.

Method of preparation

Cut the fish into slices and season with oregano, thyme, basil, salt and pepper.

Arrange the fish slices in a heat-resistant dish, cover with aluminum foil and refrigerate for 10 minutes. Then put the dish in the oven for 15 minutes.

Meanwhile, prepare the vegetables: cut the julienned onions, tomatoes, peppers and diced eggplant. Heat the onion in a hot pan with oil, add the tomatoes and fry for 5 minutes, then add the diced peppers and eggplant.

Season all the ingredients with salt and pepper to taste. Let it simmer until the vegetables are ready.

Fish stew

A recipe for fish stew from: fish, onion, oil, flour, tomato paste, wine, pepper, garlic, thyme and lemon juice.


  • one kg of fish (perch, tomato, crayfish, etc.)
  • 400 g onions
  • 100 ml oil
  • 3 tablespoons flour
  • 50 g of tomato paste
  • 100 ml wine
  • pepper
  • garlic
  • thyme
  • lemon juice

Method of preparation:

fish clean the scales, eviscerate, cut its tail and wings, portion it (cut it into two or three pieces), then rub it with salt and lemon juice, then set it aside for an hour.

Then pass the pieces of fish through the flour and fry in hot oil. Remove quickly from the oil and then lightly fry the onion, cut into scales. Extinguish with thin tomato paste with a little water.

Add the pieces of fish, add salt, pepper, thyme, water and wine and simmer for three quarters of an hour.

Finely chop the garlic and fry separately in a little oil, quench with a tablespoon of wine and add to the stew. Let it boil together for another 10 minutes.

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Video: Στιφάδο της Αργυρώς. Αργυρώ Μπαρμπαρίγου (December 2021).