Fish fillet stewed with vegetables
4 servings
30 minutes
Fish fillet stewed with vegetables is a vivid example of Russian home cooking, where simple ingredients turn into an amazingly harmonious dish. Tender fish infused with the aromas of tomatoes and fresh vegetables gains softness and rich flavor. Fried eggplant, zucchini, and sweet pepper add juiciness, while thyme and garlic provide a spicy zest. Historically, such recipes emerged in Russian cuisine due to the availability of fish and vegetables, creating hearty and healthy meals for the whole family. It is an ideal option for dinner—light and nutritious—combining the tenderness of fish with the richness of vegetable aromas. Served hot, it pairs excellently with herbs and fresh bread.
1
Cut the fish fillet into small pieces, season with salt and pepper. Peel the onion and dice it, wash the pepper, remove the stem, deseed it, and dice it. Peel the zucchini and slice it into thin rounds. Cut the eggplant into cubes and the tomatoes into wedges.
- Fish fillet: 600 g
- Onion: 1 head
- Sweet pepper: 3 pieces
- Zucchini: 2 pieces
- Eggplants: 3 pieces
- Tomatoes: 4 pieces
- Ground black pepper: to taste
- Salt: to taste
2
Fry the onion in olive oil until golden, add minced or pressed garlic. Add eggplant, sweet pepper, and zucchini to the pan with the onion and fry for 5 minutes, season with salt and add thyme.
- Onion: 1 head
- Olive oil: 100 ml
- Garlic: 2 cloves
- Eggplants: 3 pieces
- Sweet pepper: 3 pieces
- Zucchini: 2 pieces
- Salt: to taste
- Thyme: 1 teaspoon
3
Layer the vegetables in pots, place the fish fillet on top, add tomato juice, cover with lids, and stew in the oven until the fish is cooked.
- Fish fillet: 600 g
- Tomatoes: 4 pieces
- Tomato juice: 200 ml