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Ukrainian Fish and Vegetable Stew
Rybna z Ovochevamy
A light yet flavorful stew featuring tender pieces of white fish simmered with a medley of fresh vegetables in a savory broth. This dish, often called 'Rybna z Ovochevamy,' highlights the abundance of fresh produce and the tradition of simple, wholesome cooking in Ukraine.
🧂 Ainekset
- 500 g White fish fillets (e.g., cod, pollock, or pike-perch), cut into chunks
- 2 tbsp Vegetable oil
- 2 Medium onions, chopped
- 2 medium Carrots, sliced
- 1 medium Bell pepper (any color), chopped
- 2 medium Potatoes, peeled and cubed
- 3 Garlic cloves, minced
- 700 ml Fish stock or water
- 1 tbsp Tomato paste
- 1 Bay leaf
- 3 tbsp Fresh parsley, chopped
- 2 tbsp Fresh dill, chopped
- to taste Salt and freshly ground black pepper
👨🍳 Ohjeet
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until softened, about 5 minutes.
💡 Ammattilaisvinkit: Using a good quality vegetable oil will enhance the flavor. - 2
Add the sliced carrots and chopped bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
💡 Ammattilaisvinkit: Ensure vegetables are cut into uniform sizes for even cooking. - 3
Add the cubed potatoes and minced garlic to the pot. Stir and cook for 1 minute until fragrant.
💡 Ammattilaisvinkit: Don't burn the garlic; it can become bitter. - 4
Stir in the tomato paste and cook for 1 minute, then pour in the fish stock or water. Add the bay leaf, salt, and pepper. Bring the mixture to a boil.
💡 Ammattilaisvinkit: Tomato paste adds depth and color to the broth. - 5
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender.
💡 Ammattilaisvinkit: Simmering gently allows the flavors to meld without overcooking the vegetables. - 6
Gently add the fish chunks to the simmering stew. Cook for 5-7 minutes, or until the fish is opaque and flakes easily. Be careful not to overcook the fish.
💡 Ammattilaisvinkit: Poaching the fish in the stew ensures it stays moist and tender. - 7
Remove the bay leaf. Stir in the chopped parsley and dill. Taste and adjust seasoning if necessary. Serve hot.
💡 Ammattilaisvinkit: Fresh herbs added at the end provide a burst of freshness.
💡 Ammattilaisvinkit
- ✓You can add other vegetables like peas, green beans, or zucchini.
- ✓For a richer flavor, a splash of white wine can be added with the stock.
- ✓If you don't have fish stock, a good quality vegetable stock or even chicken stock can be used.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of saffron for a more complex flavor and color.
- Serve with a side of crusty bread for dipping.
- For a spicier kick, add a pinch of red pepper flakes.