Fish stew with champignons and broccoli
There are a lot of recipes for fish dishes: it is baked and fried, salted, steamed ... Many of them are not quite familiar - like, say, this fish stew - but invariably delicious.
Ingredients
Servings 4 servings- 200 g champignons
- lemon juice
- butter - 2 tbsp.
- 500 g broccoli
- dill
- cream
- 500 g fish fillet
- onion - 1 onion
- salt
Cooking
Step 1
Prepare vegetables. Wash the broccoli, disassemble into small inflorescences, cut the stems into circles 2 cm thick. Boil water in a saucepan, add salt. Dip broccoli in it for 3 minutes, then transfer with a slotted spoon to a bowl of cold water, after 2 minutes. put in a colander, let drain all the water. Save the broccoli decoction.
Step 2
Wash the mushrooms, cut into quarters, sprinkle with 1 tbsp. l. lemon juice. Peel the onion and cut into thin half rings.
Step 3
Rinse the fish fillet, dry it with paper towels, cut into small pieces 2–2.5 cm wide. Sprinkle with the remaining lemon juice.
Step 4
Melt butter in a deep frying pan, 3 minutes. fry the mushrooms. Add onion and cook 4 more minutes.
Step 5
Pour 100 ml of broccoli broth, add sour cream. Put broccoli in the pan, salt, pepper, mix.
Step 6
Carefully place the fish pieces in the middle of the pan. Reduce heat, cover and cook for 7 minutes; remove from fire. Sprinkle the finished dish with finely chopped dill, garnish with lemon slices. Tip: Fish is a perishable product, so try to cook it immediately after purchase. It can only be stored frozen for more than a day. To defrost fish, it is best to put it in the refrigerator for 24 hours.