Cholent fish (Fish stewed with vegetables)

4 servings

120 minutes

The recipe is taken from the book "Cuisines of the World. Jewish cuisine.

Energy value per serving

• Calories: 703.2
• Proteins: 48.9g
• Fats: 32.3g
• Carbohydrates: 57.8g

Ingredients

• Carp: 1 kg
• Salt: to taste
• Potato: 8 pc
• Carrot: 3 pc
• Onion: 3 head
• White cabbage: 600 g
• Vegetable oil: 4 tbsp
• Ground black pepper: to taste

Cooking steps

1. Clean the fish from scales, gut it, and rinse well.

   Required ingredients:

   • Carp: 1 kg

2. Cut into small pieces.

   Required ingredients:

   • Carp: 1 kg

3. Salt and leave for 15-20 minutes.

   Required ingredients:

   • Salt:  to taste

4. Peel the vegetables, cut the potatoes into wedges, the carrots into rounds, and the onions into half-rings.

   Required ingredients:

   • Potato: 8 pieces
   • Carrot: 3 pieces
   • Onion: 3 heads

5. Chop the cabbage.

   Required ingredients:

   • White cabbage: 600 g

6. Heat vegetable oil in a thick-bottomed pot, add vegetables, and simmer over medium heat for 10-15 minutes.

   Required ingredients:

   • Vegetable oil: 4 tablespoons

7. Salt and pepper the vegetables to taste, flatten them out, and place pieces of fish on top.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Carp: 1 kg

8. Fill the pot with water up to the middle.

   Required ingredients:

   • White cabbage: 600 g

9. Preheat the oven to 180 degrees and place a pot with fish and vegetables inside.

10. Simmer on medium heat for 1–1.5 hours.

11. Place the fish on the plates and arrange the stewed vegetables around it. Serve the dish hot.