Buglama of fish

Quick to cook, easy, unconventional, unusual, useful. The recipe will be interesting to all lovers of Caucasian spicy cuisine. The dish is easily prepared both in a cauldron on fire and at home. Suitable for dietary recipes.

The Patricks channel

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Pike perch

1.5

Onion

500

Bell pepper

Tomatoes

800

Potatoes

Greenery

to taste

Spices dry

to taste

Water

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 8 g

Fats 0 % 0 g

Carbohydrates 47 % 7 g

60 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Before you start cooking buglama, you need to prepare the ingredients. Use any fish that does not contain a large number of bones, in particular walleye. We cut the pike perch into large steaks about four centimeters thick.
Step 2:
Salt fish steaks, add seasoning
Step 3:
We take out a dense core from the onion and cut it into narrow rings
Step 4:
Remove the core and seeds from the bell pepper. Cut into rings
Step 5:
We do the same procedure with tomatoes as with onions
Step 6:
Cut potatoes into not thick rings
Step 7:
Put everything in the dishes in layers. At the bottom we lay half of the cooked onion.
Step 8:
Put the fish on top of the onion
Step 9:
Then potatoes
Step 10:
After the potatoes, pour out and level the remaining onion. Salt and add seasoning
Step 11:
Bell pepper
Step 12:
Tomatoes. Salt and add the seasoning again
Step 13:
Then hot pepper, potatoes, bell pepper and the remaining tomatoes.
Step 14:
Salt again and add spices. Butter. On top of the "pie" a bunch of greens and 150 ml. of water.
Step 15:
Put it to simmer on low heat for forty minutes. After this time, the dish will be ready

A very fragrant and delicious dish of Azerbaijani cuisine. It occupies one of the first places in the cuisine of this nationality. It is prepared very easily and very simply from any fish in which there are no small bones. Vegetables for this dish can be taken any available in your refrigerator. According to this recipe, fish meat is easily replaced with any meat according to your taste. It is only necessary to take into account the time of stewing meat that you will cook. According to the principle of making hashlama in Armenian, you can pour beer instead of water, there will be a very pleasant wheat smell and a taste of hops. This dish is both the first and the second. The liquid that occurs when cooking a dish from vegetable juices can be poured into a separate bowl when serving to the table. The dish is very healthy, stewed, not fried. It goes well with some diets that do not allow fried. If you cook in a home kitchen, it is not necessary to use a cauldron on a gas stove, it is cooked without problems in a regular saucepan. But cooking in nature, on a campfire betrays, of course, the unforgettable taste of a campfire.