Smoked Fish Stew "Smoky Hut"

Fish stew "Smoked hut"

It's amazing how delicious hot smoked fish can be! This fish stew is so tender and flavorful that it cannot go unnoticed on a festive table.

Information

  • Total: 45 min
  • Active: 25 min
  • Serves 4
  • 113 kcal / 100g

Ingredients

  • Fish
    375 g
  • Leek
    1 piece
  • Onion
    2 piece
  • Carrots
    2 piece
  • Flour
    10 g
  • Butter
    1 tablespoon
  • Broth
    125 g
  • Tomato paste
    1 packet
  • Sauce
    on taste
  • Lemon juice
    on taste
  • Greens
    optional

Directions

1
Done
Peel two large onions and dice them into medium cubes.

Peel two large onions and dice them into medium cubes.

2
Done
Wash and peel the carrots, then also cut them into cubes.

Wash and peel the carrots, then also cut them into cubes.

3
Done
Thoroughly wash the leeks, cut off the green part (it can be discarded), and cut the white part into thin half circles.

Thoroughly wash the leeks, cut off the green part (it can be discarded), and cut the white part into thin half circles.

4
Done
Melt a piece of butter in a saucepan or skillet and add all the vegetables. Simmer over low heat (with the lid closed...

Melt a piece of butter in a saucepan or skillet and add all the vegetables. Simmer over low heat (with the lid closed) for 5-10 minutes.

5
Done
Clean the smoked fish (salmon, mackerel, halibut) from the skin, bones, and remove the backbone. I chose hot-smoked...

Clean the smoked fish (salmon, mackerel, halibut) from the skin, bones, and remove the backbone. I chose hot-smoked mackerel for this dish. Cut the cleaned fillet into small pieces.

6
Done
Coat the contents of the skillet with flour, mix well.

Coat the contents of the skillet with flour, mix well.

7
Done
Add a pack of tomato paste, mix. Pour in 1/8 of strong chicken broth from bouillon cubes, cover the skillet with a lid...

Add a pack of tomato paste, mix. Pour in 1/8 of strong chicken broth from bouillon cubes, cover the skillet with a lid and cook for another 10 minutes. I added homemade chicken broth at this stage. Choose the broth according to your preference.

8
Done
Dress the contents of the frying pan with lemon juice to taste.

Dress the contents of the frying pan with lemon juice to taste.

9
Done
Add Worcestershire sauce to the vegetables. This sauce is slightly reminiscent of soy sauce, but it is sweeter and has an...

Add Worcestershire sauce to the vegetables. This sauce is slightly reminiscent of soy sauce, but it is sweeter and has an interesting tang. If you don't have Worcestershire and soy sauces, then simply season the dish to taste with pepper, add salt, and a little sugar to balance the acidity of the tomato paste. At this stage, rely on your own taste, as some people like it spicy and sour, while others prefer a delicate and sweet taste of vegetables.

10
Done
Add the fish to the vegetables and gently mix the contents of the pot (to prevent the pieces from falling apart). Cook...

Add the fish to the vegetables and gently mix the contents of the pot (to prevent the pieces from falling apart). Cook for about 3-4 minutes.

11
Done
Transfer the ragout to a dish and garnish with herbs. It can be dill, parsley, or cilantro according to your preference...

Transfer the ragout to a dish and garnish with herbs. It can be dill, parsley, or cilantro according to your preference. Fish ragout can be prepared the day before the holiday. Cover it with plastic wrap and refrigerate. During this time, nothing will happen to the vegetables and fish, and the aroma and appearance of the dish will not be affected. Before serving, simply heat the dish in the microwave or in a preheated oven to serve the ragout piping hot. You can also freeze the ragout. To do this, tightly wrap the dish in plastic wrap (preferably multiple layers to prevent liquid from freezing) and place it in the freezer for 2-3 weeks. This dish does not need to be thawed in advance. Use a microwave or preheated oven at 180 degrees for 15-20 minutes for thawing and reheating.

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