Fish Stewed White. Recipe

Recipe for Fish Stewed White:

History and Fun Facts:
Fish stewed white is a classic dish that has been enjoyed for centuries. It originated in Europe and has been a popular choice in many culinary traditions, including Dutch and British cuisine. This dish was often served as a special meal and was a favorite among the upper class.

Fun Fact: The term "stewed white" refers to the cooking method of simmering the fish in a flavorful broth until it turns white and tender. The addition of spices and herbs adds depth of flavor, making it a satisfying and delicious dish.

- 1 onion, finely chopped
- 1 tablespoon of oil
- 1/2 pint of water
- 1 pound of fish fillets (such as cod or haddock)
- Pepper, salt, mace, ground allspice, nutmeg, and ginger (to taste)
- 4 egg yolks
- 2 lemons
- 1 teaspoon of flour
- 1 tablespoon of cold water
- Saffron (optional)
- Chopped parsley
- 2 tablespoons of butter
- Crumbs of bread
- Sliced lemon and parsley (for garnish)

1. Heat the oil in a stew-pan over medium heat. Add the finely chopped onion and sauté until browned.

2. Add half a pint of water to the stew-pan and bring it to a simmer.

3. Season the fish fillets with pepper, salt, mace, ground allspice, nutmeg, and ginger. Place them in the stew-pan.

4. Let the fish simmer gently until it is cooked through. This should take about 10-15 minutes, depending on the thickness of the fillets.

5. While the fish is cooking, prepare the sauce. In a cup, mix the beaten egg yolks, juice of two lemons, flour, cold water, and saffron (if using).

6. When the fish is done, carefully stir in the sauce mixture into the stew-pan. Continue stirring in one direction until the sauce thickens.

7. Meanwhile, prepare the fish balls. Take a little bit of the cooked fish and finely chop it. Mix it with the fish liver and roe (if available), chopped parsley, warmed butter, crumbs of bread, and seasoning according to your taste. Form this mixture into balls of a moderate size.

8. About twenty minutes before serving, add the prepared fish balls to the stew-pan. Let them cook in the sauce.

9. Once the fish balls are heated through, the dish is ready to be served. Garnish with sliced lemon and parsley for added freshness and visual appeal.

Similar Recipe Dishes:
1. Bouillabaisse: A traditional Provençal fish stew originating from France, bouillabaisse is made with a variety of fish and seafood cooked in a flavorful broth with herbs and spices. It is often served with garlic aioli and crusty bread.

2. Cioppino: Hailing from Italy and popular in coastal regions of the United States, cioppino is a seafood stew made with a tomato-based broth. It typically includes a mix of fish, shellfish, and other seafood, often served with toasted bread.

3. Caldeirada: A Portuguese fish stew, caldeirada is made with a variety of fresh fish, potatoes, onions, tomatoes, and traditional Portuguese herbs and spices. It is a hearty and comforting dish often served with rustic bread.

These similar dishes share the commonality of using fish as the main ingredient, and they vary in flavor profiles and regional influences. Each one offers a unique and delicious way to enjoy fish in a hearty and satisfying stew.



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