Composition / ingredients
Cooking method
1. We clean the fish, wash it well, cut it into pieces.
2. Vegetables are washed and cleaned.
3. Chop the onion lengthwise (or cut into half rings), cut the carrots into strips, chop a piece of celery finely, cut the tomatoes into small pieces, potatoes into medium pieces, garlic into plates.
4. Pour water into a saucepan, bring to a boil. We put fish and potatoes in it, salt it, cook it over moderate heat.
5. In a frying pan, heat the vegetable oil, put the onion in it, fry for a few minutes - until light golden.
6. Add the carrots, fry it together with the onion, stirring, for 5 minutes.
7. Put the garlic and celery, fry for 2 minutes.
8. Spread the tomatoes, simmer all together for 5-7 minutes.
9. Fish and potatoes are almost ready - we spread the fried vegetables, keep on fire for another 5 minutes.
10. Add chopped fresh herbs and a few peas of pepper to the pan, turn it off.
Serve the ear hot. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Smoked mackerel - 221 kcal/100g
- Boiled mackerel - 211 kcal/100g
- Fresh mackerel - 181 kcal/100g
- Garlic - 143 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
