There was a time when fish was considered the food of poor people. That’s what the ancient elite thought around the eleventh to eighteenth centuries BC. At that time, fish was eaten by people who lived near the Mediterranean Sea. This is probably due to the fact that in the past people simply did not know how to cook fish dishes.
However, when the Ancient Greek Empire was formed, people revised their attitude to fish dishes. The elite began to include fish in their diet. Chefs learned to prepare fish dishes in a sophisticated way.
Now fish is an affordable meat for all walks of life. It is not necessary to buy salmon, you can make a hearty dish from hake and pollock.
Ingredients for stewed hake:
- hake – 800 g;
- water – 1 liter;
- salt – 1 tbsp;
- allspice – 5 pcs;
- black pepper – 5 pcs;
- bay leaf;
- vegetable oil – 2 tbsp;
- butter – 20 g;
- onion – pcs;
- carrots – pcs;
- flour – 1 tbsp;
- fish broth – 500 ml;
- sour cream – 200 ml.
Cooking stewed hake:
In a saucepan bring water to a boil, salt and put in there oregano and black pepper, bay leaf, boil for 2 minutes. Cut large pieces of cleaned fish and put in the pot, cook for 5 minutes under a lid.
Heat vegetable and butter oils in a frying pan. Dice onions into small cubes, grate carrots on a coarse grater
. Fry onions and carrots in the frying pan.
Put in a separate container fish, leave to cool.
Pour to the onions and carrots flour, mix. Add sour cream and pour in fish broth, salt and pepper to taste.
Leave the sauce to cook, and at this point remove the bones from the fish.
Put the fish in the boiling sauce, cover and stew over low heat for 10-15 minutes.
It is recommended to serve the fish with mashed potatoes. This is a wonderful hearty lunch of budget fish.
By the way, instead of hake you can use pollock.
