Atlantic perch stifado - ReCiPes

Atlantic perch stifado

Europe |
Mediterranean cuisine |

Stifado is a Greek dish. Stifado is prepared with meat or fish (lamb, beef, rabbit, or any sea fish with a dense sirloin portion, even a seafood cocktail is suitable). The main thing in this dish is onion sauce, for which you can use both whole small onions, and sorted into petals and even chopped into small cubes. There are a lot of recipes for stifado. Today we will share with you a recipe for stifado with red Atlantic perch.

Ingredients for 6 servings:

  • perch (carcasses without a head) – 1.2 kg;
  • green onions – a bunch;
  • onions – 3-4 pcs. medium size;
  • Extra Virgin Olive Oil – 120 ml;
  • ground nutmeg – on the tip of a knife;
  • dry white wine – 200 ml;
  • garlic – 1-2 cloves;
  • tomato sauce (tomato paste – 500 ml, a glass of fish stock, 2 tbsp. l. sugar, salt, black pepper, thicken);
  • brandy – 100 ml;
  • vanilla – on the tip of a knife;
  • fish broth – 2 glasses;
  • ground sweet paprika – 1 tsp;
  • hot red pepper – to taste;
  • carrots – 1-2 pcs. medium size;
  • salt.

To prepare the dish you will need: a grater, bowls for ingredients, a spatula made of wood or silicone, a pan, kitchen tongs, kitchen scissors (our experts recommend Zwilling kitchen scissors – real German quality), serving plates.

Peel the onion, cut into small cubes. Rinse green onions, dry, and chop. Peel the carrots, grate.

Clean the fish, trim the tail and fins with scissors, wash, dry on napkins and cut into portions. Pour olive oil into the pan, add vanilla, nutmeg, and a little red pepper. Pay attention to the cast-iron pan from KitchenAid – this series of dishes is ideal for dishes that require stewing. Preheat the mixture and lightly fry the fish, turning it over with tongs.

Remove the fried fish and set it aside on napkins to remove excess fat. Add onion to the pan and fry it until soft (a few minutes). Then add the grated carrots. Fry 3-5 minutes. After that add green onions and fry for another 3-4 minutes.

Add garlic and brandy to the pan. Mix. After a minute add wine. Stir again. Extinguish the mixture by stirring with a silicone or wooden stirrer until the excess alcohol evaporates. Next add pre-condensed tomato sauce, paprika, fish stock. Simmer on low heat for about 20 minutes. Stir, put the fish in a pan, season with ground black pepper and salt. Simmer over low heat for another 8-10 minutes.

Remove the finished dish from the heat and let stand for 10 minutes. Arrange portioned portions on serving plates and pour over the sauce. Serve hot. White porcelain plates are perfect for serving.


  • Many stifado recipes have an orange. Optionally, you can add slices of orange (½ pcs.) And fresh from the remaining half at the stage of adding sauce and fish stock.
  • The dish will be brighter in taste if you prepare for it a sauce of fresh tomatoes. To do this, cook the concassage tomatoes, cut them into small cubes, add 30-40 g of concentrated concentrated tomato paste, salt, pepper, optionally cardamom, broth, sugar and simmer over low heat until a homogeneous mass is formed. Then wipe the sauce through a fine sieve and season completely.
  • If desired, finely chopped parsley greens (at the finish stage) can be added to the dish.

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