Our century is the century of progress and, sadly, the age of disease.Stress and poor diet leads to the fact that more than half of the population has problems with digestion.Get these diseases is very simple, but the cure - it is difficult.
However, if properly organize the diet is healthy food, it is realistic to normalize its state.As one of these healthy dishes can recommend fish stew.It will suit a person of any age and almost always included on the menu in kindergartens, hospitals and nursing homes.Almost everyone loves this dish, although not everyone has an idea of how to put out fish.However, it is much easier to prepare than it seems at first glance.
First we need to prepare the fish: defrost (if it has been frozen), washed, cleaned of scale and cut off the head and tail (if you bought the whole carcass).Then you need to determine how to put out a fish: pieces or whole.In the first case the fish is cut into small pieces or half lengthwise, and separating the ridge as possible, rib bones and thus obtaining a fillet.In the second case, the carcass is laid on its side backs down, or (if the fish is fine or many) in a frying pan or pot specifically designed to extinguish.
Many also prefer to pre-fry fish slightly.In this case, you get a spectacular skin - more dense and solid than if there were no cooking.This will keep the skin well look like pieces, and whole carcasses.Therefore, if you need to prepare a dish for some solemn occasion, it would be better to use this method.Pre-frying is as follows: in the pan pour the vegetable oil and then for five to ten minutes a fish fry on both sides.By the way, you can also roll the fish in flour or breadcrumbs and then fry.It all depends on the tastes and preferences of your household.
If you do not look too important, and more concerned about the health benefits - we recommend to do without frying.
Then the question of how to put out fish solved even easier: simply pour the fish water, sauce, sour cream, milk or ketchup and simmer on low heat (previously at a great need to bring the fish to a boil), about half an hour (depending onthe magnitude of the carcasses or pieces, and of course, the type of fish).
This classic way of cooking fish stew does not exclude, of course, add to the sauce or salt water, small (or large) chopped onion and spices, giving the fish a refined taste and aroma.Especially good mustard, basil, rosemary, pepper, lemon and coriander.If you manage to find and mix all the spices - taste and aroma of dishes are simply divine.
If you have not yet decided how to fish stew: garnish separately from or together - we advise you to go the second way: to combine the fish and garnish.For example, fish with potatoes, stewed at the same time save you not only extra forty minutes and a clean pan and make the potatoes more juicy and fragrant.To prepare this dish, the fish should be cut into small pieces add the potatoes and greens, and then it all simmer together.
And many housewives in deciding how to put out a fish: alone or with spices - is also added to the potatoes carrots, onions and paprika.To do this, carrots rubbed on a coarse grater, onions and peppers and cut into medium-sized pieces or rings.Garnish the fish is laid at the same time or in ten minutes or fifteen after boiling (depending on the size and type of fish).
only thing you must keep in mind that mixed with fish garnish hamper the process of extracting fish bones.Therefore, adding a side dish should be only in case if you cook fish fillets come pre removed all the bones of the fish pieces.
