Stewed fish recipe

Here are two good recipes for stewed fish

Stewed fish recipe – 1

Like boiling, stewing extracts flavor and nutriment from fish.

The process differs, however, in that the fish is cooked gently by simmering. This cookery method is employed for fish that is inclined to be tough. Usually, vegetables, such as carrots and onions, are cooked with the fish in order to impart flavor.

To prevent the fish from falling apart, it may be wrapped in cheesecloth or gauze.

STEWED FISH -2

Six pounds of any kind of fish, large or small; three large pints of water, quarter of a pound of pork, or, half a cupful of butter; two large onions, three

table-spoonfuls of flour, salt and pepper to taste.

Cut the heads from the fish, and cut out all the bones. Put the heads and bones on to boil in the three pints of water. Cook gently half an hour. In the meanwhile cut the pork in slices, and fry brown. Cut the onions in slices, and fry in the pork fat. Stir the dry flour into the onion and fat, and cook three minutes, stirring all the time.

Now pour over this the water in which the bones have been cooking, and simmer ten minutes. Have the fish cut in pieces about three inches square. Season well with salt and pepper, and place in the stew-pan. Season the sauce with salt and pepper, and strain on the fish. Cover tight, and simmer twenty minutes. A bouquet of sweet herbs, simmered with the bones, is an improvement. Taste to see if the sauce is seasoned enough, and dish on a large platter. Garnish with potato balls and parsley.

The potato balls are cut from the raw potatoes with a vegetable scoop, and boiled ten minutes in salted water. Put them in little heaps around the dish.

Tags for this recipe :cheesecloth, dry flour, fish recipes, fish recipe, onions, pints, potato balls, raw potatoes, salt and pepper, stewed fish recipe sweet herbs

Sauted Salt Mackerel recipe

When an extremely tasty dish that will afford a change from the usual daily routine of meals is desired, sauted salt mackerel will be found very satisfactory.

Freshen salt mackerel that is to be sauted by putting it into a saucepan and covering it with cold water.

Place this over the fire, and allow the water to heat to almost the boiling point. Pour off the water, and saute the fish in butter or other fat until nicely browned.

If desired, pour a small amount of thin cream over the mackerel just before removing it from the pan, allow this to heat, and serve it as a sauce with the mackerel.

Tags for this recipe :boiling point, fish recipes, mackerel, sauted salt mackerel recipe thin cream

Sauted Pickerel recipe

A variety of fresh-water fish that finds favor with most persons is pickerel.

When this fish is to be sauted, scale and clean it and cut it crosswise into 2-inch strips. Then roll each piece in flour, sprinkle it with salt and pepper, and saute the slices in hot fat.

When one side is sufficiently brown, turn and brown on the other side.

Tags for this recipe :fish recipes, fresh water fish, pickerel, salt and pepper sauted pickerel recipe

Sauted Halibut Steak

Slices of halibut, when firm in texture and cut about 3/4 inch thick, lend themselves very well to sauteing.

Secure the required number of such slices and sprinkle each with salt and pepper. Then spread melted butter over each steak, and roll it in fine crumbs.

Place fat in a frying pan, allow it to become hot, and saute the halibut in this until well browned.

Tags for this recipe :crumbs, fish recipes, frying pan, halibut, melted butter, salt and pepper, sauted halibut steaks sauteing

Sauted Smelts recipe

To be most satisfactory, smelts are generally sauted.

Fish of this kind are prepared for cooking by cutting off the heads and removing the entrails through the opening thus made; or, if it is desired to leave the heads on, the entrails may be removed through the gill or a small slit cut below the mouth.

At any rate, these fish are not cut open as are most other fish. With the fish thus prepared, roll them in fine cracker crumbs and saute them in melted butter until they are nicely browned. Serve with slices of lemon

Tags for this recipe :cracker crumbs, fish recipes, melted butter, saute sauted smelts recipe

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