Fish Stew with Fish Stock / Balık Buğulama

Fish StewThis recipe is a very delicious and easy one. Would be good show-off even for your guests. The fish stock adds a lot to the taste and you can use the fish stock later for making a fish soup. This recipe provides the information you need about a healthy fish stock as well as a fish stew.

You need fish with white meat. I have used sea brass but any other similar fish would do. Have the in filetto without the skin but make sure to spare the head and the bone of the fish for the stock. I prefer to cut the fish to large pieces, you can keep them as half fish or cut to smaller pieces, wouldn’t change the taste.

Fish fileto pieces

You can also add mushrooms and shrimps to this recipe. Don’t forget that the mushrooms will be leaving out lots of water.

First prepare the stock. If you use a pressure cooker you will be finished quicker. However do not think of using a pressure cooker for the stew as  the fish will cook very quickly and will be over cooked if you use a pressure cooker.

Fish Stock

After the fish stock is ready cool it and store in freezer if left over. I personnaly think this dish is a wonderful option of having fish with no smell in the kitchen. Perhaps the only bad part about it is as it has a delicious broth it might make you eat bread.

Hope you’ll try and like it.

Fish Stew / Balık Buğulama
Print Recipe
This recipe is a double one providing a fish stock recipe as well as a fish stew recipe.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Fish Stew / Balık Buğulama
Print Recipe
This recipe is a double one providing a fish stock recipe as well as a fish stew recipe.
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Fish Stock
Fish Stew
Servings: servings
Instructions
Fish Stock
  1. Cut all the vegetables to large pieces.
  2. Heat the olive oil in a large pot and sauté the vegetables for a few minutes until they change color.
  3. Add the fish heads and bones to the vegetables together with black peppers and bay leaves.
  4. Also add cold water to cover and boil about 45-60 minutes. You can shorten this time by using a pressure cooker to 5-10 minutes.
  5. When the time is up, drain using a wire colander with small holes. This is a stock that can be kept in the freezer to use later. It can be used for the fish stew as well as to prepare fish soup.
Fish Stew
  1. Use a wide iron skillet. Add the olive oil and the butter together and heat until the butter melts.
  2. Chop the onion and sauté until translucent.
  3. Crush the garlic cloves and sauté another minute
  4. Chop the celery stalks to small pieces and add. Sauté for 1-2 minutes.
  5. Peel and chop the carrots and the potatoes to small pieces and add. Sauté for 2-3 minutes.
  6. Add a table spoon of flour if you choose to and mix. The flour will work as a thickening.
  7. If you choose to add the green peas at this stage too.
  8. Then add the fish stock and bring to boil. Cook until the vegetables are almost ready. Check the carrots by pocking a thin knife to understand. .
  9. Taste and adjust salt, pepper and/or lemon to taste.
  10. Then add the fish gently. Cook - without mixing too much for about 5-7 minutes. Fish cooks fast. Try not to overcook.
  11. Serve with well chopped parsley garnish.
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