Gyuvetch of fish sailor

Submitted by enr on 02 Jun 2011
600 g fish fillet
4 fish anchovies
6 tbsp vegetable oil
1-2 onions
2 carrots
1 thin slice chervil
2-3 tomatoes
3-4 peppers
1/2 cup Fresh peas
4-5 potatoes
1 zucchini
1-2 cloves garlic
10-15 olives
1 lemon
2 tbsp breadcrumbs
1 bay leaf, black pepper, salt
Gyuvetch of fish sailor
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Half of the vegetable oil is heated and It smothered chopped onions, carrots, chervil and garlic. After 15 min, and peas. Stew continues on low heat with the addition of 2-3 tbsp water and a pinch of salt. Finally add chopped tomatoes. After 2-3 minutes, the court withdrew from the fire. peppers baked, peel, cleaned of seeds, cut into small pieces, sprinkle with a little lemon juice and move aside. Peel the potatoes and cook for 10-12 minutes in a little salted water. Steamed vegetables are spread in plenty oiled baking dish and cover with round slices of zucchini slices. In the middle put the chopped portions of fish fillets. It is followed on the pods that scatter breadcrumbs and arrange the potatoes around. The dish is sprinkled with finely powdered bay leaf, black pepper, bay with the remaining oil and bake in a moderately heated oven for 15 minutes. After removal from the oven dish sprinkle with free of stones and chopped olives, mixed with a little oil and chopped parsley. Leave for 15-20 minutes. Serve each portion is served with 1 fish anchovies and 1 circle of lemon. Separately served lettuce, garnished with slices of hard-boiled eggs.
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02 Jun 2011
Cookbook * * Baked dishes author Sofia Smolnitska