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That is because, as sometimes happens. My favorite aunt, mom's older sister, 18 years, as there is, and it's like a stew with fish, invented it, lives and will live in our family always. We love this dish. Full-bodied, rich and very harmonious.
Ingredients for Stew aunt
- Fish - 1 piece
- Sauerkraut - 2/3 l
- Beans - 1/2 stack.
- Onion - 1 piece
- Carrots - 2 PCs
- Potatoes - 6 PCs
- Flour - 1 tbsp
- Greens - to taste
- Salt - to taste
- Black pepper - to taste
- Seasoning - to taste
Step by step instruction of cooking Stew aunt
Cabbage if too sour, rinse with cold water, cut and put it to stew until tender with a small amount of vegetable oil and water. Stir occasionally so as not burnt.
The beans, rinse, cover with cold water and cook until tender, but do not seethe.
You can pre-soak beans, cooked faster.
Fish (cod, haddock, saithe, hake, Pollock... Yes, any) cleaned and cut into fillets.
Cut into small cubes, season with salt and pepper and season.
You can sprinkle it with lemon juice. To postpone.
Chop onions, carrots cut into rings.
Fry onion and carrots in vegetable oil.
Add the fish and fry.
Sprinkle with flour, stir and a little put out, a couple of minutes.
Put in a large pot.
Potatoes cut into cubes, dry with a towel and fry until almost cooked, add salt.
In a pan with the fish to put the braised cabbage.
Add the fried potatoes.
And the finished beans.
Pour a little water, mix everything carefully, add salt and pepper if required and saute on low heat until cooked potatoes.
Ready stew sprinkle with fresh herbs and stir.