I had some cod fillets in the freezer and decided to make this fish stew with potatoes fragranced with sweet paprika. I prefer to buy fresh fish because at Pam there is always a very rich fish and shellfish counter, but occasionally I take advantage of the supermarket offers which sometimes are so convenient …

What are the best cooking techniques for fish?
A cooking method for fish is in a liquid (court-bouillon) in fact there are two: the poached and the braised cooking. In “poached” cooking, the cooking liquid should never reach boiling temperature because this could dehydrate and contract the proteins of the fish.

The types of fish most suitable for this poached cooking are sea bass, cod, hake, and salmon.
Braised fish cooking, unlike meat, is done in a very little concentrated liquid which will then be the essential base for the accompanying sauce. You can certainly use whole fish or sliced fish like salmon, sea bass, turbot, John Dory, and sole.

Other types of fish like eel and swordfish are perfect for roasting, which is quite simple and guaranteed to succeed even for beginner cooks. Fish en papillote cooking, instead, is a method many of us have tried in our kitchens!

In the papillote, in addition to the fish, add diced potatoes and tomatoes, capers, and olives which help to flavor and give great taste to the preparation.

Also, crusted cooking for large fish is very suitable and can be done with a real dough like bread, with salt, or with clay. It’s a widespread method that will leave the meat tender and succulent, a real delight!

Another method of cooking fish is grilling, particularly suitable for fish with rather lean meat like sea bass, turbot, and swordfish.

Now remains sauté cooking which can be done with butter, à la meunière, and even with a light breading and is perfect for fish like dogfish, perch, tench, and red mullet.

FISH STEW
ASI’s kitchen