Fish fillet stewed with rice and vegetables
4 servings
30 minutes
Fish fillet stewed with rice and vegetables is a harmonious blend of marine tenderness and the spicy aroma of Russian cuisine. This dish has roots in home cooking traditions where simple yet hearty ingredients transform into an exquisite dinner. Tender fish infused with the flavor of white wine and herbs is complemented by fluffy rice that absorbs the juices of tomatoes and spices. The lightness and richness of flavor make this dish perfect for cozy family dinners. A special magic unfolds when stewed in pots, as the aromas merge into a single gastronomic masterpiece. It is served hot, garnished with fresh herbs — making each bite a true delight.
1
Pour salted water over the rice and boil until half-cooked.
- Rice: 200 g
- Salt: to taste
2
Peel the onion, chop it finely, and lightly fry it in vegetable oil. Add finely chopped or pressed garlic, chopped parsley, quartered tomatoes, and simmer.
- Onion: 1 head
- Vegetable oil: 100 ml
- Garlic: 1 clove
- Parsley: 40 g
- Tomatoes: 2 pieces
3
Strain the almost cooked rice. Add sautéed vegetables and wine, season with salt and pepper.
- Rice: 200 g
- Dry white wine: 50 ml
- Salt: to taste
- Ground black pepper: to taste
4
Cut the raw fish into cubes, place it on the prepared rice. Transfer to pots and simmer covered in the oven until cooked.
- Fish fillet: 400 g
