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Goferia piaka - stewed fish (greek cuisine)

Cooking recipes / Second-course recipes / Fish dishes / Stewed fish

Characteristic of Mediterranean cuisine is a light fish dish - goferia piaka or stewed fish in Greek, prepared with the addition of tomatoes, onions and garlic.

Fish (any sea) - 250 g, Ripe tomatoes - 1-2 pcs., Bulb onions - 2-3 pcs., Garlic - 2 wedges, Salt - 0.5 tsp, Ground black pepper - 1 pinch, Lemon (juice) - 1/3 pcs., Vegetable oil - 2 tbsp. spoons

Prepare products. For this recipe, you can take hake, pollock, trout, mackerel, mullet, flounder or other small-leaved fish (I have a tooth).

How to make goferia piaku (stewed fish in Greek): Peel the onions and garlic.

Cut the onions into cubes.

Finely chop the garlic.

Lightly fry the onions with garlic in 1 tbsp. spoonful of vegetable oil. Fry over a medium heat for about two minutes.

Scald the tomatoes with boiling water and remove the skin. You can not do this, but if you do not miss this step, the dish will turn out more gently.

Cut the tomatoes into wedges.

Add to the pan.

Salt (a pinch will be enough) and pepper. Simmer for 3-5 minutes.

Transfer to a separate container.

Now is the time to do fish. I picked up a toothfish steak, but if you don't like oily fish, you can use a different but necessarily slightly spicy fish or ready-made fillet. Clean fresh fish, remove bones, remove skin if desired. Then cut it into portions.

Drizzle the fish with lemon juice, grate with salt.

Place the fish in a frying pan with the warmed vegetable oil.

Add the fried onions and tomatoes, pour 2-3 tbsp. spoons of water. If tomatoes are very juicy, then water does not need to be added.

Simmer for about half an hour over less than average heat. I only simmered for 15 minutes, as the tooth cooks quickly.

Goferia piaka is ready.

Enjoy your meal!