Fish stew in pots
It's no secret that dishes cooked in pots are especially cozy and inviting for a family lunch or dinner. Even the simplest ingredients turn into a hearty and delicious dish, just by putting them in this container. Many people associate pot dishes with fatty and heavy food, but this is not the case. Pots can be used to make excellent dietary and light dishes, such as fish stew.
Information
Ingredients
- Potatoes6 piece
- Fish fillet500 g
- Tomatoes in their own juice250 g
- Salton taste
- Spiceson taste
- Water300 ml
- Green onionon taste
- Garlic powderoptional
- Vegetable oil2 teaspoon
Directions
To prepare fish stew in pots, you will need approximately two large potatoes, but adjust the amount of ingredients to your taste: you can use more potatoes or more fish. Cut the peeled potatoes into small pieces for easy piercing with a fork and eating.
Soak the pots with the lids in water for half an hour to prevent them from cracking in the oven. Then drain the water and pour a teaspoon of vegetable oil into the bottom. I have large pots, so I use two pots for three to four servings. Spread half of the potatoes on the bottom of the pots. Season with a little salt and spices to taste. Italian herbs and garlic powder work well, and you can also add a bit of paprika, turmeric, or other spices to your liking.
For this recipe, you can use boneless white fish fillets of any kind. Pikeperch or tilapia are excellent choices. Cut the fish into the same-sized pieces as the potatoes.
Layer the fish on top of the potatoes, and then add the remaining potatoes. Season and salt to taste.
For fish stew in pots, you can use tomatoes in their own juice or tomato passata - it is lighter than tomato paste. You can take pre-cut tomatoes or whole ones that need to be chopped (you can chop with a knife or blender).
Spread the tomatoes in the pots and pour in a little water. The amount of water determines the consistency of the dish. If you want a thicker stew, add 50-70 ml of liquid, but be careful not to let it all boil away. I prefer a more liquid version: something in between a soup and a main course, so I add a little more water to almost reach the top layer of potatoes.
Close the pots with a lid and bake in the oven at 180 degrees for about 40-50 minutes. Place the pots in a cool oven so that they heat up together with it. Open the lid and check if the potatoes have become soft. If yes, cook for another 10 minutes without the lid, if not, continue cooking under the lid for another 10 minutes. If you want the liquid to evaporate faster and the dish to thicken, you can open the lid halfway through cooking.
Before serving, sprinkle the fish stew in the pots with chopped herbs, such as dill, parsley, or green onions.
