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.