Fish stew from Tirana: Difference between revisions
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====Random recipe review==== | |||
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''<span class="reviewTitle">Nice!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Especially with all that garlic! </span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]])</span></span> | |||
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This is an Albanian speciality. | This is an Albanian speciality. | ||
Revision as of 20:03, 30 December 2021
| Fish stew from Tirana | |
|---|---|
Random recipe reviewNice! 5/5 Especially with all that garlic! Klapaucius) |
| Servings: | Serves 6 |
| Calories per serving: | 409 |
| Ready in: | 55 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 19th January 2013 |
This is an Albanian speciality.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 45 ml olive oil
- 1 medium onion, thinly sliced
- Garlic to taste, finely chopped
- 2 tablespoons tomato purée
- 600 ml court bouillon or water
- 125 ml dry white wine
- 6 medium potatoes, peeled and thinly sliced
- 2 bay leaves
- 1 teaspoon salt
- A large pinch of black pepper
- A small pinch of basil
- ½ teaspoon Cayenne pepper
- 750 g firm white fish, cut into 4 cm chunks
- 300 ml yogurt mixed with 1 beaten egg
- 2 tablespoons parsley, finely chopped
Method
- Heat the oil in a large pan and fry the onion and garlic until soft.
- Stir in the tomato purée then add the court bouillon or water, wine, potatoes, bay leaves, seasoning, basil and Cayenne pepper.
- Cook over a medium heat, covered, for about 10 minutes.
- Add the fish and cook for a further 15 minutes until the potatoes are tender.
- Stir in the parsley and yogurt mix and heat through but do not boil.
Serving suggestions
Serve on a bed of pilav or noodles.
Variations
Carp, if you can get it, would be the fish to use. Otherwise, try halibut, hake, cod, or monkfish. I used the latter.
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