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Fish stew


  • Time preparation: 30 minutes

    Processing time: 60 minutes

    Serves: 2


    Ingredients:
    00-600 g fish (carp, catfish, bream, mackerel, herring or sprats) 1/2ch.ch.vinen vinegar 1ch.ch. cooking oil bay leaf and pepper 3s.l. tomato paste two pickles two peppers (green and red in diversity) cup of canned peas

    Method of preparation:
    Place the cleaned and washed fish in a narrower and high saucepot, topping with the red wine vinegar and the oil. Add the bay leaves, salt and black pepper and place the lid over the pot, leaving the meal to stew over low temperature. Don't stir the meal under any circumstances, just shake the pot gently, so that the fish doesn't crumble to pieces and stays whole. After 40 minutes add the tomato mash, the chopped pickled gherkins, the finely chopped peppers and the canned peas. Leave the meal to boil for ~20 minutes, until the water evaporates and only the grease is left. When the stew cools down, leave it in the refrigerator for 24 hours.


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