Shrimp fish dishes. Video recipes

First and second courses from Congrios can be found in the national cuisine of many countries. Delicious fish soups and stews are made from it, it is also used to prepare the famous buibes, fried, stewed, baked in the oven and grilled. In Japanese restaurants, it is served raw – it is an ingredient in sushi and rolls.

Congrio is good because there are almost no bones in it, and to make a fillet from it, it is enough to gut the carcass, cut off the head, tail and fins, remove the skin and carefully cut the flesh from the backbone. Anything you cut when filleting a shrimp fish can be used to make a stew. Since this fish is tasty in itself, it is better to prepare its fillets in the simplest way, for example, fry in batter.

For this stew you will need; – heads, fins, tails and ridges from 3-4 Congrio carcasses; – ½ glass of millet; – 1-2 potatoes; – 2 small tomatoes; – ½ bell pepper; – 1 carrot; – 1 onion; – 2-3 bay leaves; – 5-6 peas of black pepper; – fresh herbs: parsley, dill; – ground black pepper; – salt.

Wash fish and millet, peel onions and carrots. Wash the bell pepper, cut off half, peel it of seeds and cut into strips. Hold the tomatoes in boiling water for 10 seconds, remove the skin from them, cut into slices. Cut the onion into quarters, the carrots into large pieces.

Pour 1-1,5 liters of cold water into a saucepan, place on the stove. When the water boils, put millet, onions and carrots in a saucepan, cook over medium heat for 10 minutes. Salt the water, put the potatoes cut into cubes in it and after 6-7 minutes – pieces of fish, tomatoes and peppers. Wait until it boils, remove the resulting foam, put bay leaf and peppercorns in a saucepan, reduce heat to low. Cook for another 10 minutes, then remove the saucepan, let the chowder stand for 10-15 minutes and serve on bowls, sprinkle with ground pepper and chopped herbs.

Serve the congrio in batter, sprinkle with chopped fresh herbs and lemon juice