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 Fish Stew with Creamy Tomato Sauce Recipe
I cook this dish quite often. In my opinion, the main thing in it is the sauce. It is a combination of a delicate creamy taste with the sourness of tomatoes, the piquancy of olives and is complemented by the texture and taste of vegetables. All this goes very well with fish. To do this, fish stew can be cooked in different ways. You can pan in flour and fry, or you can cook in the form of a sou. As a result, the fish turns out to be very tender, and fried a little fatter, but with an additional delicious taste. The combination of red and white fish gives an interesting shade to the dish. Serve with ratatouille, as in this recipe, or with crumbly rice.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Prepare the fish. This time I did it in a dry form, so I put it to cook in advance. And if we fry, it's better to do it at the end, when the sauce and ratatouille are ready - so that they don't cool down. Frozen or unfrozen, cook at a temperature of 54 °C / 130°F for 45 min. 30 min. To do this, cut the fillets into portions of 170-200 g and pack them in regular zippered freezer bags or special vacuum bags for the Appearance, season with salt, pepper and add a little olive oil. If we use bags with a zipper, squeeze out the air by plunging the bag of fish into the water and holding the neck above the water. When the air comes out, close the zipper. After cooking - cut or break into portions into 3-4 pieces You can just fry the fish. Cut the fillet into pieces of about 60 - 70 g, mix flour with salt, pan the fish and fry over low heat with the addition of refined olive oil. Fry according to the scheme 75/25 - 75% of the time on one side and 25% on the other. Thus, when we fry from the first side, we can observe the degree of readiness to change the color of the fish.
    Prepare the fish. This time I did it in a dry form, so I put it to cook in advance. And if we fry, it's better to do it at the end, when the sauce and ratatouille are ready - so that they don't cool down. Frozen or unfrozen, cook at a temperature of 54 °C / 130°F for 45 min. 30 min. To do this, cut the fillets into portions of 170-200 g and pack them in regular zippered freezer bags or special vacuum bags for the Appearance, season with salt, pepper and add a little olive oil. If we use bags with a zipper, squeeze out the air by plunging the bag of fish into the water and holding the neck above the water. When the air comes out, close the zipper. After cooking - cut or break into portions into 3-4 pieces You can just fry the fish. Cut the fillet into pieces of about 60 - 70 g, mix flour with salt, pan the fish and fry over low heat with the addition of refined olive oil. Fry according to the scheme 75/25 - 75% of the time on one side and 25% on the other. Thus, when we fry from the first side, we can observe the degree of readiness to change the color of the fish.
  2. Prepare ratatouille as a side dish. First, cut the leek into 1 cm thick slices.
    Prepare ratatouille as a side dish. First, cut the leek into 1 cm thick slices.
  3. Cut the red onion into slices.
    Cut the red onion into slices.
  4. Cut the sweet pepper into large pieces - 2-3 cm .
    Cut the sweet pepper into large pieces - 2-3 cm .
  5. Peel the eggplant and cut into large pieces - 2-3 cm .
    Peel the eggplant and cut into large pieces - 2-3 cm .
  6. Cut the carrots into 1 cm thick slices .
    Cut the carrots into 1 cm thick slices .
  7. Preheat the frying pan over high heat with the addition of refined olive oil (4 tbsp. l.). Put the vegetables on a preheated frying pan and fry over high heat until golden brown. Then add 100 g of wine, reduce the heat to medium and bring it almost to readiness. Vegetables should turn out with a crunch - al dente.
    Preheat the frying pan over high heat with the addition of refined olive oil (4 tbsp. l.). Put the vegetables on a preheated frying pan and fry over high heat until golden brown. Then add 100 g of wine, reduce the heat to medium and bring it almost to readiness. Vegetables should turn out with a crunch - al dente.
  8. While the vegetables are being fried, cut the green onion into 3-5 cm pieces.
    While the vegetables are being fried, cut the green onion into 3-5 cm pieces.
  9. Chop the parsley medium.
    Chop the parsley medium.
  10. When the vegetables are almost ready, add the green onions and parsley to the pan, stir and cook for another 2-3 minutes. Set the pan aside.
    When the vegetables are almost ready, add the green onions and parsley to the pan, stir and cook for another 2-3 minutes. Set the pan aside.
  11. Preparing the sauce. Open tomatoes in their own juice. If they are whole, cut them medium, preserving the juice - this will come in handy for the sauce.
    Preparing the sauce. Open tomatoes in their own juice. If they are whole, cut them medium, preserving the juice - this will come in handy for the sauce.
  12. Cut the onion into thin slices.
    Cut the onion into thin slices.
  13. Chop the dill.
    Chop the dill.
  14. Start sauteing the onion with hot pepper in a frying pan with the addition of refined olive oil. As soon as you feel the characteristic smell of fried onions, fry for another 5 minutes over medium heat.
    Start sauteing the onion with hot pepper in a frying pan with the addition of refined olive oil. As soon as you feel the characteristic smell of fried onions, fry for another 5 minutes over medium heat.
  15. Add tomatoes and dill. Continue to simmer in tomato juice for another 5 minutes.
    Add tomatoes and dill. Continue to simmer in tomato juice for another 5 minutes.
  16. Add the olives and cream. Add salt and sugar to taste. Add the flour, mix thoroughly, bring to a light boil and continue cooking until the sauce thickens slightly. The sauce should not be too thick - it should have the consistency of liquid kefir.
    Add the olives and cream. Add salt and sugar to taste. Add the flour, mix thoroughly, bring to a light boil and continue cooking until the sauce thickens slightly. The sauce should not be too thick - it should have the consistency of liquid kefir.
  17. If you are frying fish - now is the right time for this - put the sauce aside and fry the fish as described in the first step. If the fish was cooked in the form of a sou, it should just be ready. In any case, add the FINISHED fish to the sauce. Mix lightly - carefully so as not to stretch the pieces of fish.
    If you are frying fish - now is the right time for this - put the sauce aside and fry the fish as described in the first step. If the fish was cooked in the form of a sou, it should just be ready. In any case, add the FINISHED fish to the sauce. Mix lightly - carefully so as not to stretch the pieces of fish.
  18. Place the ratatouille side dish on top of the pan. You can serve it directly in a frying pan - so that everyone gets their own plate.
    Place the ratatouille side dish on top of the pan. You can serve it directly in a frying pan - so that everyone gets their own plate.
  19. Or arrange on plates in portions. Enjoy your meal.
    Or arrange on plates in portions. Enjoy your meal.
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