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Smoked fish stew

Smoked fish stew, Prescriptions, Any category, Any kitchen, Main dishes, Russian cuisine, Ragu

Ingredients portion 4

Hot smoked gorubsha 500 g

White wine 100ml

33% cream 200ml

Red onion 1 head

Chicken broth 1 l

Chicken egg 4 pieces

Olive oil 20 ml

Turmeric ½ teaspoon

Cooking instructions 20 minutes

1 In a deep sauté pan with olive oil, sauté the finely chopped onion until soft, add the white wine and evaporate it completely, then add the chicken stock and cream, add the turmeric and cook until thick.

2 Cut the smoked fish into large fibres and mix into the sauce. Season with pepper and salt, if necessary (smoked fish puts a lot of salt into the sauce, so be aware of that).

3 Boil the soft boiled eggs (3 minutes after the water has boiled) and serve with the fish stew.

Rice with pork

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .