Greek Fish – 2 –3 servings

Sauce:
100 g coarsely grated carrots            
 100 g chopped celery
100 g coarsely grated parsnips            
150 g finely chopped onions
4 cloves garlic, crushed                       
10 ml paprika
5 ml mustard powder                           
3 bay leaves
45 ml tomato paste                              
10 ml sugar
15 ml lemon juice                                 
salt & milled black pepper
Fish:
800 g white fish                                  
5 ml thyme
5 ml fish salt                                       
5 ml dill tips
Black milled pepper                              
about 200 ml water
1.        Fish:  Make sure there is no skin on the fish, rinse the fish & place in a large saucepan with a lid.
2.       Mix the fish spices with the water & pour over the fish in saucepan.
3.       Poach the fish for about 5 minutes, just done.
4.       Switch off heat, cover with lid & allow to cool.
5.       Sauce: In a little oil, stir-fry the onions & garlic until soft & transparent.
6.       Add the paprika, stir-fry.
7.       Add the celery, stir fry for 5 minutes.
8.       Add the carrots & parsnips, stir fry for 5 minutes.
9.       Add a little water, mustard powder, pepper, lemon juice, tomato paste, sugar & bay leaves.
10.    Allow mixture to simmer for 15 minutes. Until the carrots etc are soft.
11.     Add salt & milled pepper to taste.
12.    Add the fish, stir the fish through. Allow mixture to cook for 5 minutes.
13.    Fish will break up into pieces.
14.    Serve hot or cold.

 

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