Pink salmon stew: video recipe
Pink salmon is the smallest, but also the most common fish from the vast salmon family. Due to its excellent taste and relatively low price, this fish is very loved by many housewives. Soups are made from it, baked and simply fried. Such dishes are unlikely to surprise home and guests, but if you stew pink salmon the way it is done in a restaurant, there will be no limit to the admiration of eaters.
Basques are a people living in Spain and France. The cuisine of this nation is famous all over the world for its dishes, which have absorbed the best traditions of European and Mediterranean cuisine. Basques prefer not to fry, but to cook and stew products, especially they succeed in stewed fish, so the chefs of the best restaurants like to include their national recipes in the menus of their establishments.
To stew Basque pink salmon, you will need:
– 1 tablespoon of olive oil; – 3 colored bell peppers; – 1 large head of onion; – 400 g of young potatoes; – 2 teaspoons of smoked paprika; – 2 cloves of garlic; – 2 teaspoons of dried thyme leaves; – 400 g of fleshy chopped tomatoes; – 4 fillets of pink salmon; – 1 tablespoon of chopped parsley.
You can replace fresh tomatoes with canned ones in your own juice
Cut off the stem of the bell pepper, remove the seeds and jumpers, and rinse the pods inside and out. Dry and cut the peppers into rings. Peel and chop the garlic. Rinse the potatoes and, without peeling, cut into halves. Peel the onion, rinse it and chop it into rings.
Heat oil in a wide saucepan, add onion, pepper and potatoes. Cook, stirring occasionally, for 5-8 minutes, until the onions are golden. Add garlic and tomatoes to a bowl of stir-fried vegetables and season with thyme and paprika. Bring to a boil, stir, reduce heat and, covered with a lid, simmer for 12-15 minutes. If the sauce is too thick, add some boiled warm water. Put the pink salmon on the vegetables, skin side down, cover the pan with the lid again and simmer the dish over low heat for another 8-10 minutes (the cooking time depends on the thickness of the fillet). Season with parsley before serving and serve.
Italian braised pink salmon
Italian cuisine is one of the most popular in the world. There are hundreds of thousands of restaurants serving her recipes. Stewed pink salmon is also served in them. To repeat this dish at home, you will need:
– 4 fillets of pink salmon with a total weight of 1 kg; – 400 g of white beans, canned in their own juice; – 400 g of canned tomatoes; – 2 cloves of garlic; – ¼ a teaspoon of ground black pepper; – ¼ a teaspoon of finely ground salt; – 1 tablespoon spoon of olive oil.
You can use dried white beans instead of canned ones, but then you will have to soak them 10-12 hours before cooking, and then boil
Preheat oven to 210 ° C. In a bowl, combine tomatoes, beans, peeled and minced garlic, season with salt and pepper. Cut 50cm by 25cm squares out of cling foil, brush with olive oil and place the pink salmon fillets, skin side down, in the center. Place a mixture of beans and tomatoes on each fillet, seal the foil, leaving some space on top for steam. Place the envelopes on a baking sheet and cook the pink salmon for 25 minutes. Due to the fact that steam and liquid will collect inside the foil, the fish will be stewed rather than baked. Before serving the dish, open the foil to allow the hot fish steam to escape, otherwise your guests or household members risk scalding.
If you don’t like fish, try chicken with vegetables. A very tasty and healthy dish for those who want to lose weight.