Stewed fish with mushrooms, how to cook

Reviews (2)

Prepared by: TomaB

09/30/2014 Cooking time: 1 hour 0 minutes

Save

I cooked)

Estimate

Fish with mushrooms in the oven is a super tasty and satisfying dish that evokes genuine gastronomic delight. The fish is covered with a delicious cheese crust, which makes it even more desirable.

History of fish stews

Stewing fish is one of the ways to preserve the delicate taste of fish and its beneficial properties.
Fish dishes were prepared by our ancestors in the Stone Age, when fresh fish was simply strung on a spear and fried over a fire. With the advent of dishes in the form of clay pots, fish began to be cooked with the addition of water and a variety of vegetables, mushrooms, and roots. The advantages of stewed fish were appreciated back in those distant times, because it turned out to be quite juicy, not overdried, the integrity of the fish fillet was preserved and, most importantly, the stewed fish was prepared much faster than baked fish and without unnecessary attention from the hostess. Stewed fish with vegetables served as a complete lunch or dinner for the whole family, and these traditions have been preserved to this day. Modern housewives can safely include stewed fish in the list of easily prepared and healthy dishes, which are also quite affordable. We will be preparing stewed hake with mushrooms, which can also be safely classified as a dietary dish.

The nutritional value of stewed hake corresponds to the following data: In 100 g of stewed hake fillet there are 7.7 g of proteins, 11.1 g of fat, 1.7 g of carbohydrates. Due to the fact that the dish of stewed fish with mushrooms also contains dried mushrooms, as well as fresh vegetables, the calorie content of the finished dish is slightly reduced and will be about 139 kcal per 100 g.

Tips from experienced chefs

Of course, there are specific culinary recipes that require a certain type of fish and strict adherence to cooking technology, but most fish dishes can be prepared in the same way as meat dishes. This is most common in Polish cuisine, where julienne or bigos can be prepared with both meat and fish. But in order for fish and mushroom dishes to acquire an exquisite taste, you should listen to the advice of professional chefs:

Only fillet. To make julienne with fish and mushrooms or various casseroles, do not use fish with bones. Of course, the presence of bones will not affect the taste of the finished dish, but the process of picking out small bones will spoil the pleasure of eating a culinary masterpiece.
Drying. It is better to let portioned pieces lie down so that excess moisture drains out, especially if frozen fish is used. This is very important for preparing baked goods with filling, such as kulebyaka with fish and mushrooms. Excess moisture in the filling will not allow the bottom of the pie to fully bake, and the dough will become too dense.
Quality product. You should not use frozen fish to prepare julienne, casseroles or other dishes that require portioned pieces. It has a soft, loose consistency, and this will affect the final result.
Pre-roasting. Even if the recipe calls for baking the raw product, it is recommended to first roll the fish in flour and lightly fry it. This will prevent the fish juices from leaking out during cooking.
Use of sauces. If a fish and mushroom dish is prepared in an open container, then adding cheese and mushroom sauce will help make it more tasty. It can be prepared from a fried mixture of onions and mushrooms with the addition of sour cream, cream or a small amount of broth and grated hard cheese.
Don't be afraid of experiments. Fish and mushrooms go well with most foods, so if desired, you can additionally add sautéed carrots, boiled cauliflower or other vegetables to the dish.

Is there still any doubt that mushrooms with fish are tasty and simple? It’s worth trying to cook and see how simple the process is. Another plus: most recipes do not require exact quantities of ingredients; their proportions can be changed to your taste or others can be added. For example, in fish baked in sour cream sauce with mushrooms in Moscow, in addition to potatoes, you can add sautéed carrots and bell peppers, or replace the potatoes with boiled cauliflower.

Useful properties of hake and stewed fish

Blue hake is classified as a dietary fish, so dishes with this fish are suitable for those who are on a diet and also fasting. Hake meat is perfectly digestible, so the human body receives all the beneficial substances of this type of fish. Hack is rich in protein, which is simply necessary as a building material for the human body. This type of fish contains a wide range of useful microelements and vitamins, as well as a number of saturated fatty acids. Regularly consuming hake improves metabolic processes in the human body, removes toxins and waste, and prevents cancer. In addition to all the beneficial components of hake, this type of fish is recommended to be included in the diet of those suffering from diseases of the thyroid gland, mucous membranes and skin. The beneficial properties of hake are reflected in the functioning of the human nervous system; it is an excellent antioxidant and regulates blood sugar. The benefits of hake are undeniable, so dishes from this type of fish simply need to be included in your diet. In addition, this is one of the budget varieties of fish, and hake is prepared quite quickly and in just 30-40 minutes you can prepare a tasty and healthy fish dish.

Ingredients for fish stew with mushrooms

Ingredients for fish stew

To prepare we will need:

500 g fresh frozen blue hake
1 onion
1 carrot
150-200 g dried mushrooms
4-5 tbsp. vegetable oil
2 tbsp. tomato paste
salt, pepper, bay leaf.

With potatoes in pots

You will need the following products:

Pink salmon (fillet) – 300 grams;
Potatoes – half a kilogram;
Champignons – 300 grams;
Onions – 170 grams;
Carrots – 180 grams;
Mayonnaise (you can use sour cream) – one tbsp per pot;
Hard cheese – 100 grams;
Water - a quarter glass per pot;
Salt, pepper - at your own discretion.

Cooking time is one and a half hours.

Number of servings – 3.

K/B/F/U: 117.8/7/6.5/7.9.

Step-by-step preparation:

Rinse the fish, dry it and divide it into small pieces. Salt and pepper it, then leave for ten to fifteen minutes.
Peel the potatoes and cut into bars.
Peel the onion and chop into small cubes.
Peel the carrots and cut into slices.
Wash the mushrooms and chop into slices.
Grate the cheese on a coarse grater.
Place all the ingredients in the pots in layers: first potato, then fish, then onion, mushroom and carrot. Each layer should be salted and peppered at your own discretion.
Place mayonnaise or sour cream on top of the stacked products. Place grated cheese on the very top.
Pour water into the pots, cover with lids and place in an oven preheated to 180 degrees for an hour.

Pink salmon baked in pots with mushrooms and potatoes will be an excellent dinner for the whole family.

Cooking variations

As for vegetables, you can also add bell peppers, tomatoes, cauliflower, broccoli, zucchini, and eggplant to the dish. Spices for fish include marjoram, rosemary, white mustard, cumin, sage, thyme, fennel, and curry. Before cooking, the fish can be marinated in sour cream or mayonnaise, or you can add sour cream during the cooking process, pouring over the fish while placing it in a stewing container. To make the fish even more juicy and tender, it can be stewed in a cauldron in the oven at 150-160 degrees.

Carp with fresh mushrooms

Carp with mushrooms is the national Belgian dish, which the Belgians serve almost every May holiday. One of the features of this food is that the fish is first boiled and then fried. Bon appetit.

To prepare you need:

Carp is one thing
Frozen milk mushrooms - a jar,
Hot pepper - one piece,
Chicken broth - 3 liters,
Sweet onions - two pieces,
Butter - one bottle,
Parsley,
Salt, pepper, herbs - to taste.

Prepare as follows:

To properly defrost milk mushrooms (otherwise you may lose texture and taste), we will use a long-known defrosting method:
Now drag the mushrooms into a refrigerator with a positive temperature, where the fruits will begin to melt smoothly.
Now leave them on the kitchen counter for about a day, drain all the water and cut the fruits into medium cubes.
Cut the carp using the following method:
Rinse the fish and remove the insides, then send to cook for half an hour.
Add hot pepper, onion and garlic to the water.
After the fish is cooked, it now needs to be thoroughly fried:
Now cool the oil by removing the pan from the heat.
Add chicken broth, onions and plenty of black pepper.
Fry the fish for about 20 minutes.
The dish is ready - bon appetit!

How to serve stewed fish

Stewed fish can be safely served hot or cold. When serving, the dish is decorated with fresh parsley and lemon, and potatoes, buckwheat, separately stewed vegetables in various sauces or in the form of a salad, and legumes, including canned peas, are perfect as a side dish for fish. Stewed fish can be safely included in the children's diet. The editors of KhozOboz hope that this recipe will be the next step towards a healthy diet for our readers, as always, we wish you bon appetit and are waiting for feedback from you in the form of comments on this article

Fish and mushroom dish in creamy sauce

Components:

2 mackerel;
20 g flour (any flour will do, the best option is wheat);
a small amount of grated cheese;
25 ml of white wine (this is the wine that is used for sauces, since it has a special combination with them);
15 ml cream;
lemon juice;
yolk;
150 g mushrooms;
spices.

Preparation:

Clean the mackerel and fry in butter, after brushing with spices and lemon juice.

In the same oil, add cheese, flour with water, lemon, seasonings, egg yolk and alcohol. Stir the mixture. Pour the resulting mixture over the fish and simmer with mushrooms. Place the finished dish on plates and garnish the pre-cut portions with herbs.

Bon Appetit everyone!

Source: mukhomor.com