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عرب
Ear with potatoes and tomatoes
1 serving
pike perch, catfish, carp, burbot or other sufficiently fleshy fish to prepare as usual, and then remove the fillets from the fish with skin, but without bones. cut them into portions, salt them and place them in a cool place before use. boil broth from heads, fins, bones. strain the ready broth, bring to a boil, put chopped potatoes, onions and parsley roots into it and cook for 20 minutes, then add fish, spices, chopped fresh tomatoes and cook for another 20-25 minutes. Remove from the heat, season with pieces of butter. before serving, put a piece of fish in each plate and sprinkle crushed greens over the ear
pike perch, catfish, carp, burbot or other sufficiently fleshy fish to prepare as usual, and then remove the fillets from the fish with skin, but without bones. cut them into portions, salt them and place them in a cool place before use. boil broth from heads, fins, bones. strain the ready broth, bring to a boil, put chopped potatoes, onions and parsley roots into it and cook for 20 minutes, then add fish, spices, chopped fresh tomatoes and cook for another 20-25 minutes. Remove from the heat, season with pieces of butter. before serving, put a piece of fish in each plate and sprinkle crushed greens over the ear
walleye - 600-800 g, or catfish - 600-800 g, or carp - 600-800 g, parsley root - 1 pc., onions - 1 pc., potatoes - 4-5 pcs., tomatoes - 4 pcs., butter - 1 tbsp. spoon, bay leaf - 1-2 pcs., black peas - 2-4 peas, salt to taste
