I cook this dish quite often. In my opinion, the main thing in it is sauce. It is a combination of delicate creamy flavor with the acidity of tomatoes, the piquancy of olives and is complemented by the texture and taste of vegetables. All this goes very well with fish. For this stew fish can be cooked in different ways. You can pan in flour and fry, and you can cook in su Form. In su, the fish turns out very tender, and fried a little stouter, but with the additional delicious taste. An interesting shade gives the dish a combination of red and white fish. Serve with Ratatouille, as in this recipe, or with crumbly rice.
Prepare the fish. This time I did in su Vide, so I put it to prepare in advance. And if we fry - it is better to do at the end, when the sauce and Ratatouille are ready - not to cool down. In su the cooking at 54°C / 130°F 45 min 30 min frozen or non-frozen. To do this, cut the fillet into portions - 170 - 200 g and Packed in ordinary ziplock bags for freezer or special vacuum bags for su Vida, salt, pepper and add a little olive oil. If we use ziplock bags - squeeze out the air, immersing the package with the fish in water and holding the neck above the water. When the air comes out - close the ziplock. After cooking - cut or break into portions into 3 - 4 partsYou can just fry the fish. Cut the fillet into pieces about 60 - 70 g, mix the flour with salt, breaded fish and fry on 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 on the first side, we can observe the degree of readiness to change the color of the fish.
Cook the Ratatouille for a side dish. First, cut the leek into circles, 1 cm thick.
Cut the red onion into slices.
Cut the sweet pepper into large pieces - 2 - 3 cm.
Clean the eggplant from the skin and cut into large pieces - 2 - 3 cm.
Cut the carrots into 1 cm thick circles.
Heat the pan over high heat with the addition of refined olive oil (4 tbsp). Spread the vegetables in a heated pan and fry on high heat - until Golden brown. Then add 100 g of wine, reduce the heat to medium and bring to almost ready. Vegetables should be with a crunch - al dente.
While the vegetables are fried, cut the green onions into pieces 3 - 5 cm.
Cut parsley medium.
When the vegetables are almost ready, add the green onions and parsley in the pan, stir and cook for another 2 - 3 minutes. Set aside the pan to the side.
Preparing sauce. Open tomatoes in their own juice. If they are whole - cut them medium, keeping the juice - it will be useful for the sauce.
Cut the onions into thin slices.
Cut the dill.
Start sautéing onions with hot pepper in a pan with the addition of refined olive oil. Once feel the characteristic smell of fried onions, saute another 5 minutes over medium heat.
Add tomatoes and dill. Continue to simmer in the juice of tomatoes - another 5 minutes.
Add the olives and cream. Add salt and sugar to taste. Add flour, stir thoroughly, bring to a light boil and continue to cook until lightly thickened sauce. The sauce should not be too thick - it should be the consistency of liquid kefir.
If you fry the fish - now is a good time for this - put the sauce aside and fry the fish, as described in the first step. If the fish was prepared in the form of su - it should just be ready. In any case, add the FINISHED fish to the sauce. Slightly mix - carefully, so as not to stretch the pieces of fish.
Top in a frying pan, put a side dish of Ratatouille. Can be served directly in the pan - so everyone got their plate.