Red Fish Fillet Stewed with Vegetables in White Wine

Name: Red Fish Stewed with Vegetables in White Wine – Salmon or Trout
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: European
Ingredients: Red fish fillet (salmon, Arctic char, trout) 400 g; Onion 1; Parsnip 1; Carrot 1; Bell pepper 1; Parsley 3-4 sprigs; Green peas 100 g; Brussels sprouts or green beans 100 g; Olive oil 3 tbsp; Dry white wine 100 ml; Salt to taste; Ground black pepper to taste; Thyme 2-3 pinches; Sugar pinch, optional (if the wine is very dry)

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60 mins

Fish stewed with vegetables in wine is red fish that is first pan-fried and then simmered with vegetables in white wine. Since childhood I have remembered that red fish was always red: a famous rarity, a delicacy and a sign of prosperity. Even now, “red fish” usually means only fish with red flesh: salmon, trout, pink salmon, chum and other salmonids.

But in the old days, back in the time of Kyivan Rus’, the word “red” meant something quite different. It meant beautiful, valuable, rare, as in the old phrases “red sun” and “red maiden”. “Red fish” was the name for valuable and rare fish: beluga, sturgeon, sterlet, stellate sturgeon and other rare and delicious species. The flesh of salmonids ranges from dark red to pale pink, though some species, such as whitefish and nelma, have white or milky-white flesh. These were long called “white fish” or “belorybitsa”.

Today, even within their natural range, the valuable kinds of red fish, like white fish, are quite rare. But nature abhors a vacuum, and various fish farms now raise fish successfully.

I remember noticing during a visit to the USA that what looked like the same fish, salmon for example, could cost twice as much in one case as in another. The expensive one had much darker flesh. It turned out to be wild ocean salmon, while the one raised in an artificial pond was “farmed”, paler and cheaper.

Here you can buy trout, like Atlantic salmon, salmon and pink salmon, as whole frozen fish, and we make use of that. Well-cooked trout or salmon is a centerpiece for any table, and this kind of fish is very healthy too. We often make pasta with salmon. This dish of fish stewed with vegetables in wine, made from affordable red-fleshed fish and seasonal vegetables, is simply delicious.

More with red fish

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Ingredients

2 servings

Red fish fillet (salmon, Arctic char, trout) 400 g
Onion 1
Parsnip 1
Carrot 1
Bell pepper 1
Parsley 3-4 sprigs
Green peas 100 g
Brussels sprouts or green beans 100 g
Olive oil 3 tbsp
Dry white wine 100 ml
Salt to taste
Ground black pepper to taste
Thyme 2-3 pinches
Sugar pinch, optional (if the wine is very dry)

Step-by-step recipe

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Preparation

This dish turns out best with fairly fatty red fish. The pieces can be fillets or steaks.
Scale the fish and separate the fillet from the bones. Carefully and thoroughly remove all the bones, the backbone and any leftover fins.
Rub the prepared fish with a mixture of salt and black pepper and sprinkle with a pinch of thyme. Leave for 10-15 mins while you cut the vegetables.
Peel and cut the vegetables. Cut the pepper into thin rings and the onion into strips, and dice the carrot and parsnip. Frozen green beans and peas do not need to be thawed.

Frying

Sear the pieces of red fish on a grill rack or in a grill pan on both sides until they have browned grill marks – there is no need to cook them through, the fish will finish cooking with the vegetables. This gives the fish stewed with vegetables in wine an amazing aroma and a taste reminiscent of red fish barbecue.
Heat the olive oil in a deep sauté pan and fry the bell pepper rings over medium heat until soft and starting to brown.
Move the fried pepper to a separate plate.
In the same oil, fry the diced carrot and parsnip until they lose their noticeable hardness.
The parsnip cooks faster than the carrot, so by the time the parsnip is soft enough, the carrot will be al dente.
Add the chopped onion and fry all the vegetables together, stirring fairly often, until the onion is soft and lightly browned.
Add the frozen or fresh green vegetables: Brussels sprouts (or green beans) and peas. Add salt and pepper and 1-2 pinches of thyme.
By the way, if you are using a very dry white wine, you can add a little sugar at this stage if you like.
Fry all the vegetables for 6-7 mins, then add the pepper you fried earlier.

Simmering in wine

Pour the white wine over the vegetables. Cover and simmer the vegetables in the wine for 5 mins.
Lay the seared red fish on top of the vegetables. Cover the pan and simmer the fish with the vegetables in the wine over low heat for about 15 mins. All the liquid should boil off completely or be absorbed by the fish and vegetables.
One important point: do not stir the vegetables, or the fish will get mixed in and lose its shape.

Serving

Spread the fried and wine-simmered vegetables in an even layer on plates and sprinkle with finely chopped parsley.
Top with the pieces of fish. The fish should be in fairly large pieces, so whether to cut the seared fillet into portions is up to you.
Serve the fish stewed with vegetables hot. If you like, add more pepper or drizzle with a light garlic sauce.

Calories and macros

775 kcal

Serving ≈ 520 g

Protein48 g26% of kcal
Fat48 g59% of kcal
Carbs28 g15% of kcal

100 g151 kcalProtein 9.3 gFat 9.4 gCarbs 5.4 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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