Fish stewed with potatoes Recipe

Home

Add a Recipe

Top 100

Cold Appetizers Hot Appetizers Seafood Salads Soups Main Course Desserts Drinks Baked Goods

Recipes for Kids Microwaveable Recipes Holiday Foods Dietary Recipes BBQ Recipes Vegetarian

English Recipes Jewish Recipes African Recipes Caucasian Recipes Swiss Recipes International Recipes American Recipes French Recipes Ukrainian Recipes Italian Recipes Eastern European Recipes Chinese Recipes Spanish Recipes Japanese Recipes German Recipes South American Recipes Belarusian Recipes

You are here: All Recipes

Main Course

Main Course - Fish & Seafood

Fish stewed with potatoes

Submit a recipe photo

Ingredients:
6 potatoes,
300 g perch fillet,
2 onions,
2—3 tblsps vegetable oil,
30 g dried mushrooms,
4 tblsps sour cream,
2 tblsps flour, salt.

Directions:
(in a stoneware pot). Cut the perch fillet into cubes, dredge with flour and brown. Boil previously soaked dried mushrooms, chop fine and brown together with onion. Cut peeled potatoes into cubes and saute slightly. Put a layer of potatoes in a stoneware pot with sauteed fish, mushrooms, onion and potatoes again on top to follow. Pour over the sour cream and fish stock, add the salt to taste and stew until done.