Cholent fish (Fish stewed with vegetables)
4 servings
120 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Clean the fish from scales, gut it, and rinse well.
- Carp: 1 kg
2
Cut into small pieces.
- Carp: 1 kg
3
Salt and leave for 15-20 minutes.
- Salt: to taste
4
Peel the vegetables, cut the potatoes into wedges, the carrots into rounds, and the onions into half-rings.
- Potato: 8 pieces
- Carrot: 3 pieces
- Onion: 3 heads
5
Chop the cabbage.
- White cabbage: 600 g
6
Heat vegetable oil in a thick-bottomed pot, add vegetables, and simmer over medium heat for 10-15 minutes.
- Vegetable oil: 4 tablespoons
7
Salt and pepper the vegetables to taste, flatten them out, and place pieces of fish on top.
- Salt: to taste
- Ground black pepper: to taste
- Carp: 1 kg
8
Fill the pot with water up to the middle.
- 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.
