Boiled Fish

Boiled Fish - Russian Fish & Seafood Recipe

How to Cook & Prepare Boiled Fish:

Almost any fish may be boiled. The less water used, the tastier the fish will be. To each litre of water add one teaspoonful of salt, ½ carrot, parsley, 1 onion, 1 or 2 bay leaves and a dash of pepper. Slice the onion and vegetable roots. When cooking cod, sole, caffish or pike, add one half cupful of pickled cucumber brine per litre of water. This will eliminate their specific “fishness. Pieces of fish weighing 500 g or over should be put in cold water; when cooking small fish, pour boiling water over them. When the water begins to boil, the heat is turned down and the fish simmers until tender. All fish must be well cooked. Small pieces of sturgeon, sevruga or beluga should be boiled for 20-30 minutes; pieces weighing over 500 g for 1 ½ hours. Zander, carp or pike weighing 1-1 ½ kg cook for 50-60 minutes, while 100-150 g pieces cook for 15-20 minutes.

Test the fish with a toothpick. The fish stock may be used to make white stock sauce or tomato sauce to be served with the fish or to make soup.
Salt fish should be soaked. After soaking, drain and pour over cold water. Cook without salt.

Boiled fish may be served hot or cold. When served hot, garnish with boiled potatoes and when served cold, garnish with Russian salad, coleslaw, pickled beets, cucumbers or green salad.

Parboiled fish is cooked in a small amount of water or stock to which aromatic herbs, mushrooms, pickled cucumbers brine or grape wine have been added; cover the saucepan and simmer.

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			Boiled Fish with Potatoes