For stewed fish with vegetables we need:
- any fish
- vinegar or citric acid
- vegetable oil
- Bay leaf
- black and allspice peas
- onion peel
Cooking fish stew with vegetables:
Wash, peel and chop all vegetables. Clean, gut and wash the fish. Cut into portions.
At the bottom of the pan, preferably of large diameter, lay out a layer of chopped beets, then carrots and onion rings, cut in the same way. Next, a layer of portioned pieces of fish. And repeat the layers of chopped vegetables and lay the fish layer again. On top of the last layer of fish we put chopped beets and for the golden color of the fish, you can put the previously washed husks of onions.
Pour all this with boiling water so that the fish is covered, add a few tablespoons of sunflower oil, to taste salt, sugar and 1 tablespoon of vinegar or citric acid, as well as bay leaf and peppercorns. After boiling, reduce the fire so that the liquid in the pan boils slightly and all this is extinguished for 2.5 hours.
After that, we take out the fish, and you can add water to the cooked vegetables and prepare potatoes for the fish in it. Eat it should be cold.