How to put out fish: fast, tasty, varied

Our century has become a century of progress and, sadly, an age of disease. Stress and malnutrition lead to the fact that a large part of the population has problems with digestion. Getting such a disease is very simple, but cure is difficult.

However, if you properly organize a diet and eat healthy food, it is realistic to normalize your condition. As one of these healthy dishes, you can recommend stewed fish. It will suit a person of any age and is almost always included in the menu in kindergartens, hospitals and nursing homes. Almost everyone loves this dish, although not everyone has an idea of how to extinguish the fish. Nevertheless, it is much easier to cook than it seems at first glance.

First you need to prepare the fish: unfreeze (if it was frozen), rinse, scrape and cut off the head and tail (if you bought whole carcasses). Then you need to determine how to extinguish the fish: by pieces or entirely. In the first case, the fish are cut into small pieces or in half, separating the ridge and, if possible, the costal bones and thus obtaining fillets. In the second case, the carcasses are laid on one side or backs down (if the fish is small or a lot of it) in a frying pan or a pan specially designed for extinguishing.

Many also prefer pre-lightly fry fish. In this case, you get an effective peel - more dense and firmer than if it were without frying. Such a peel will well retain the appearance of both pieces and whole carcasses. Therefore, if you need to prepare a dish for some solemn occasion, it will be better to use this method. Preliminary frying is done as follows: pour vegetable oil on the pan and then fry the fish on both sides for five to ten minutes. By the way, you can also roll fish in flour or breadcrumbs and then fry. Everything depends on the tastes and preferences of your household.

If you are not too important appearance, and more concerned about the benefits to health - we advise you to do without frying.

Then the question of how to extinguish the fish is solved even easier: simply pour the fish with water, sauce, sour cream, milk or ketchup and simmer on low heat (it is necessary to bring the fish to boiling beforehand on a large one) for about half an hour (depending on the value Carcasses or chunks and, of course, the species of fish).

Such a classic method of cooking stews does not, of course, exclude the addition of salt or water, finely chopped onions and spices to the water or sauce, giving the fish an exquisite taste and aroma. Especially good are mustard, basil, rosemary, pepper, lemon and coriander. If you manage to find and mix all these spices - the taste and aroma of the dish will be just divine.

If you have not decided how to extinguish the fish: separately from the garnish or together, - we advise you to go the second way: to combine garnish and fish. For example, a fish with potatoes, stewed at the same time, will save you not only extra forty minutes and one clean frying pan, but also make the potatoes more juicy and fragrant. To prepare this dish for fish, it is necessary to add potatoes and greens, cut into small pieces, and then to extinguish all this together.

Many mistresses when deciding how to extinguish the fish: separately or with seasonings, also add carrots, onions and paprika to the potatoes. To do this, carrots tinder on a large grater, and paprika and onions cut into medium-sized rings or pieces. The garnish is placed simultaneously with the fish or in ten to fifteen minutes after boiling (depending on the size and type of fish).

The only thing to remember is that the garnish mixed with fish will complicate the process of extracting fish bones. Therefore, add garnish should be only if you are preparing fish fillets or beforehand removed all the bones from fish pieces.