- 22, Jun 2020
- #1
Ingredients:
1 kg white fish fillet,
1 tablespoon melted butter or olive oil,
1 brown onion, finely chopped,
3 sticks of celery, trimmed, chopped,
2 carrots, peeled, finely chopped,
400 g can of tomato
125 ml (1/2 cup) fish stock.,
with peppermint leaves to serve, lemon wedges (optional) to serve.
For the inoculum sauce:
1/4 cup chopped fresh cilantro,
1/4 cup chopped fresh continental parsley,
1 large red chili pepper, cut in half, remove seeds, finely chopped,
2 cloves of garlic, crushed, a large pinch of saffron,
1 tablespoon of cumin seeds, 1 lemon, juice
Cooking:
In order to cook the cranmula, mix cilantro, parsley, pepper, garlic, saffron, caraway seeds and lemon juice in a large glass or ceramic bowl.
Cut the fish into strips about 6 cm x 4 cm wide.
Add to the vermilion.
Shuffle to combine.
Cover and refrigerate for 2 hours for marinating. Heat ghee or vegetable oil in a pan with a diameter of 28 cm over medium heat.
Sauté the onions, celery and carrots, stirring, for 8 minutes or until the onions are soft. Add the tomatoes and broth and bring to a boil.
Reduce the heat to a minimum.
Place the fish on top of the onion mixture.
Cover and cook for 10 minutes or until the fish is easily divided into flakes when tested with a fork. Garnish with mint leaves and serve with lemon slices if you wish.
1 kg white fish fillet,
1 tablespoon melted butter or olive oil,
1 brown onion, finely chopped,
3 sticks of celery, trimmed, chopped,
2 carrots, peeled, finely chopped,
400 g can of tomato
125 ml (1/2 cup) fish stock.,
with peppermint leaves to serve, lemon wedges (optional) to serve.
For the inoculum sauce:
1/4 cup chopped fresh cilantro,
1/4 cup chopped fresh continental parsley,
1 large red chili pepper, cut in half, remove seeds, finely chopped,
2 cloves of garlic, crushed, a large pinch of saffron,
1 tablespoon of cumin seeds, 1 lemon, juice
Cooking:
In order to cook the cranmula, mix cilantro, parsley, pepper, garlic, saffron, caraway seeds and lemon juice in a large glass or ceramic bowl.
Cut the fish into strips about 6 cm x 4 cm wide.
Add to the vermilion.
Shuffle to combine.
Cover and refrigerate for 2 hours for marinating. Heat ghee or vegetable oil in a pan with a diameter of 28 cm over medium heat.
Sauté the onions, celery and carrots, stirring, for 8 minutes or until the onions are soft. Add the tomatoes and broth and bring to a boil.
Reduce the heat to a minimum.
Place the fish on top of the onion mixture.
Cover and cook for 10 minutes or until the fish is easily divided into flakes when tested with a fork. Garnish with mint leaves and serve with lemon slices if you wish.
![[Алексей Пахомов] Автоэлектрик с нуля](/assets/images/icons/forum1.png){kind=icon}
![[Ната Герман] Школа осознанного благополучия. Пятая ступень. 38 занятие](/assets/images/icons/forum4.png){kind=icon}
![Пак Графики От Creative Market [november Big Bundle]](/assets/images/icons/forum0.png){kind=icon}
