Perch Mushrooms And Potatoes Stew |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Delicious for supper on cloudy days. Choose the fish you like best. Perch works fine for me since it is a meaty and tasty one. Ingredients:
4 tbsp virgin olive oil |
2 garlic cloves, chopped |
1/2 bunch fresh parsley |
1 pound tiny new unpeeled potatoes, cut in chunks or slices |
2 laurel leaves |
water or fish broth enough to cover potatoes |
saffron (a few strings) |
1/2 cup chopped dry mushrooms (your choice) |
salt and pepper |
1 1/2 pounds perch fillets, bite pieces |
Directions:
1. Heat oil in a casserole. Then add garlic and parsley. Cook for 2 minutes stirring constantly. Add potatoes, laurel and water or broth just to cover potatoes. Take it to a gentle boil on medium heat.. Add saffron, mushrooms, salt and pepper. Cover and let it simmer for 15 minutes or until potatoes are almost done.
2. Carefully place fish over the potatoes in casserole. Stir with a wooden spoon, being careful not to brake fish pieces. Cook on medium heat for 10 more minutes or until fish is done but still firm.
3. Salt and pepper to taste and serve very hot.
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