Fish soup with seafood and saffron

Ingredients:

Servings: 4

150 g onions

150g carrots

2 stalks celery

350 g small new potatoes

1 tbsp. l. olive oil

1 clove garlic

125 ml dry white wine

300 ml fish stock

10.12 saffron threads

500 g fish fillets (cod or salmon)

150 g green beans

125 g peeled shrimp ready

Salt and pepper

2 tbsp. l. finely chopped green

Preparation :

Peel the onion and carrot, onion rings, slice, carrot slices.  Clean and wash stemmed celery, cut into thin slices.  Wash potatoes and cut brush along the half or into four parts.

Heat the olive oil in a saucepan.  Fry the onion, carrot and celery about 5 minutes.  Add the potatoes and garlic through a press missed.  Cook without a lid for about 5 minutes.  Then pour in the wine and fish broth, put the thread of saffron.  Bring to a boil and simmer, covered for 10 minutes. Meanwhile, wash the fish dry with her slightly and cut into chunks.  Clean and wash beans, then cut each pod in half.  Put the fish and beans in a saucepan and cook all together for about 8 minutes. Add the shrimp and then a little soup.  Season with salt and pepper, sprinkle with finely chopped herbs.  Serve hot.

Recipe-Shrimp with fish

Ingredients :

3 tbsp. l. olive oil

1 large onion, finely chopped

2 cloves garlic, minced

stemmed celery, finely chop the leaves, leave for decoration

1 red bell pepper, cut into

0.5 tsp. chili powder (to taste)

1 tsp. ground cumin

225 g long-grain rice

800 g canned tomatoes

1 tbsp. l. fresh or 1 tsp. dried thyme

300 g fillet of monkfish with the skin removed, cut into 4 pieces

8 peeled raw prawns (about 75 g)

2 tbsp. l. fresh parsley

Preparation:

Pour oil into a large deep frying pan and gently warm up.  Put the onion, garlic, celery, red bell pepper, chili and cumin.  Cook, stirring often, 10-12 minutes, until soft.  Vsypte rice and cook, stirring, 2 minutes. Drain the juice from the canned tomatoes into a measuring cup or bowl.  Leave the juice, and tomatoes, place in Fig.  Sprinkle with the thyme, stir well and turn down the heat a bit. Top up with tomato juice to 1 liter of boiling water, pour into the pan and mix well.  Bring to a boil, reduce heat, cover the pan, leaving a crack, and cook in boiling quiet for 10 minutes. Season the rice to taste and arrange on top slices of monkfish.  Continue to cook in a frying pan loosely covered for 5 minutes.  Gently stir rice, turn the fish pieces and add shrimp.  Again, loosely cover the pan and cook for another 5 minutes until the shrimp become pink, fish pieces do not reach full readiness, and the rice is tender.  The dish should be juicy, not dry. Remove from heat, cover tightly and let stand for 5 minutes.  Sprinkle with parsley and celery leaves and serve with lemon wedges, so you can pour the fresh juice dish.

White mushrooms with eggplant

Ingredients:

500 g mushrooms

2 eggplants

3 cloves garlic

2 tablespoons butter

2 tablespoons olive oil

1 bunch parsley

Salt and pepper           

Preparation:

Rinse mushrooms cut into slices of mushrooms legs, shpyapku-along bars.  Cut the onion half rings.  Eggplant cut into strips. Preheat a frying pan.  Pour the olive oil, to dissolve it in butter. Add sliced ​​mushrooms.  Broil for about 10 minutes, stirring occasionally. Then add the eggplant, cover and cook for about 10-15 minutes.  At the end of the salt and pepper, add chopped garlic.

Carp fried with sour cream

Ingredients:

Servings: 2

400 g of fresh carp

4 tbsp sour cream

1 bunch fresh parsley

vegetable oil

Salt and pepper           

Preparation:

Karp clean.  Obrazat fillet with bone.  Cut into strips. In vegetable oil over medium heat, fry the fish slices.  Broil for 3 minutes on each side. Add sour cream, salt and pepper, cover with lid.  Simmer about 10 minutes on low heat. Cooked fish sprinkled with fresh parsley.

Trout with herbs in white wine

Ingredient:

4 fresh or frozen trout to 200 g

 1 bunch parsley (juice)

 1 sprig lemon balm

 250 ml dry white wine

 1 onion

 4 cloves garlic

 6 tablespoons.  l.  olive oil

 2 tbsp.  l.  flour

 salt and freshly ground black pepper to taste

Preparation: The fish is cleaned of scale, gut, cut off the fins and clean.  Defrost frozen fish at first.  Fish dry with a paper towel, salt and pepper inside and out, roll in flour. Parsley, lemon balm, onions and finely chop the garlic and stir.  In a pan pour some olive oil and fry the garlic and herbs.  Put the trout in the frying pan and fry each side for 2 minutes.  Add a spoonful of white wine, as soon as it boils away a bit, add a serving.  So fry trout for 15 min.  Put on a platter and pour sauce.

Salmon in Rybacki

Ingredient:

1 whole salmon (1 kg)

 250 g cherry tomatoes

 200 g peeled shrimp with tails

 200 g mushrooms

 100 ml dry white wine

 3 tbsp.  l.  olive oil, extra-class

 1 bunch parsley

 salt and black pepper to taste

Preparation: Wash Shrimp and mushrooms, cleaned and cut into slices. Salmon to clean, gut, wash and salt inside and out, put in a refractory form, greased. Cherry tomatoes cut in half, put on the salmon cover with shrimp and mushrooms, season with salt and pepper. Drizzle salmon with olive oil and dry white wine, sprinkle with chopped parsley.  Preheat oven to 200 ° C.Cover the salmon with foil and bake 30 minutes. On the finished salmon off the skin. Serve salmon with tomatoes, shrimp and mushrooms.

Recipe Marinated mackerel

Ingredients:

4 fresh or frozen mackerel (300 g)

 1 bunch fresh mint

 1 bunch parsley

 green leaves for decoration

 1 lemon (3-4 Art. L. Juice)

 2 bay leaves

 2 cloves garlic

 125 ml white wine vinegar

 1 / 2 tsp.  black peppercorns

 4 tbsp.  l.  olive oil

 salt and black pepper to taste

Preparation:

Heat oven to 200 ° C.  Fresh mackerel gut, remove the scales, wash well.  Frozen mackerel thawed first.  The fish is put into a fireproof ceramic or glass form, salt and pepper and put bay leaves.  Sprinkle with lemon juice and add enough water so that it almost covered the fish.  Place in oven and bake for 10-15 minutes. The fish is removed from the broth, dry paper towel.  Still warm fish cut in half lengthwise, cut off his head.  A little cool, then clean off the bone. Mint slice into thin strips.  Parsley and garlic chopped.  Herbs and garlic mix, add the vinegar, olive oil, salt and pepper.