Pots from the sea: 7 stews with fish

Especially in the winter season, the sea is abundant with fresh fish and it is time to use it for stews and stews.

Unlike meat dishes that require a particularly long cooking time, the fish stew is ready in half an hour and no less rich.

Everything you need next to it is fresh challah

Walla!

Food

28/01/2022

Friday, 28 January 2022, 07:49 Updated: 07:52

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Sea fish in a stew of greens and beans (Photo: Dror Einav)

Fish stew with beans and winter leaves

Chef Moshiko Gamliel (Bar 51, Muna) in a recipe for a thick green stew of winter leaves, in a sour and slightly spicy sauce with juicy sea fish.

To prepare such a dish at home, Gamliel recommends that you stock up with bull's tongue or hubiza - which can be obtained in the markets (and you can definitely go out to pick it, he emphasizes) but winter meaty chard leaves will also be very suitable here.

The stew can be enriched with green beans or peas and in any case if you follow the instructions in the recipe, we guarantee you a fish stew that you have never tasted.

Enter the full recipe for a fish stew with beans and winter leaves

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Fish soprito (Photo: Alon Mesika)

Fish soprito

Chef Yogev Yaros takes the familiar and beloved soprito pot and connects it to the sea.

The chicken or meat we are used to finding in a pot that originates in Jewish-Spanish cuisine, he replaces with fillet to shine and besides crispy potatoes outside and soft inside, he also adds olives and white wine.

This soprito pot is going to occupy the Sabbath table.

Enter the full recipe for fish soprito

Avi Bitton fish stew (Photo: Nimrod Saunders)

Mediterranean fish stew

Lots of garlic (at least 10 teeth), chopped tomatoes, hot pepper, generous lemon juice and plenty of herbs - it all goes into Chef Avi Bitton's Mediterranean fish stew.

He actually recommends not using the fillet but slices of whole fish, because it would be a shame to give up the rich taste that the bones will add to the sauce.

It is possible next to challah and no less delicious it over couscous.

Enter the full recipe for Mediterranean fish stew

Indian-style submission by Hila Alpert (Photo: The Food Channel, courtesy of the Food Channel)

Indian fish stew

Hila Alpert's recipe for an Indian fish stew.

A colorful cauldron rich in hot spices and flavors from the East into it it puts chunks of fresh morals.

Enter the full recipe for an Indian-style fish stew

Fish patties (Photo: Alon Mesika)

Stew fish patties in tomato sauce and hot pepper

If you want to invest a little more, chop the fish fillet with a sharp knife and turn it into juicy patties.

Chef Assaf Gabay (Sheine Restaurant) in a homemade recipe for a pot of the most delicious fish patties you will ever eat, cooked in a tomato sauce with hot peppers.

A simple pot that is served in the center of the table and brings with it all the aromas, flavors and so special atmosphere of Shabbat.

Add to the full recipe for the fish patties stew in tomato sauce and hot pepper

Fish stew with chard and herbs (Photo: Alon Mesika)

Pot of fish in chard and lemon

Ines Yanai's fish pot is loaded with flavors and green leaves - chard, garlic, green onions, coriander, hot pepper and lemon, all combined together into a thick and rich stew that wraps the fish pieces.

Without hard work and without hours of cooking, a complete and delicious meal is obtained.

Enter the full recipe for a pot of fish in chard and lemon

Flakes in Shabbat fish sauce (Photo: Walla !, Matan Chopin)

Fish stew with flakes

Finally, a dish of fish that will be very popular with the children as well.

Matan Chopin prepares a fish stew in a delicate and not spicy tomato sauce, one that even the little ones can enjoy.

And if they are not convinced to taste until now, he cooks in the sauce flakes that absorb all the flavors and the fish fillet he breaks down into small chunks that are served on top.

Try and you will not regret it.

Enter the full recipe for a fish stew with flakes

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• Fish

• Fish

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• stew

• winter