FISH STEW

FISH STEW

Fish stew is the favourite fish dish. It is cooked in a cauldron in front of guests so that enticing smell of food before you arrives at the table before the meal. Stews are cooked similarly to the soup, but thicker, made on the so-called “short” sauce and are usually on the hot side. It is served usually with homemade noodles.

 

Ingredients (four people)

2 kg of scaled and gutted carp; 200 g onions, chopped; 1 tablespoon hot red pepper; 4 tablespoons sweet paprika; 1 tablespoon salt; 0.5 dl cooked tomatoes; 2 litres of cold water; 400 g of domestic noodles

 

Preparation

The fish is first scaled and gutted then divided into “horseshoe” chops which are placed in the cauldron. Onions and cooked tomatoes are immediately added, and two litres of cold water poured into the cauldron. Stew is cooked for 35 to 40 minutes on the fire of red willow tree branches. When broth boils, add the cayenne pepper. During the last ten minutes stew “whispers” and when thickened and the meat is cooked fish, served in a pot on the table. At the same time, in a separate pot cook the noodles in salted water, to which is added tablespoon cooking oil to the noodles, drain out when not blind. Homemade noodles are served in a separate bowl and pour it in a bowl with soup and fish.

 

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