How to Make Tasty Sea bream fish stew

Sea bream fish stew. A hearty and tasty whole sea bream stew with vegetables that makes for a delightful family meal. Sea bream is a Mediterranean fish which is available in. This stew can be served with either rice.

This delicate white fish can be baked, fried, grilled or steamed. Try flavouring it with fragrant Indian spices. This large group of fish from the Sparidae or Bramidae families are generally caught in the Mediterranean and off the west coast of Africa. You can cook Sea bream fish stew using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Sea bream fish stew

1. You need 1 of big sea bream +1.2kg.
2. Prepare 1 of onion chopped.
3. Prepare 2 of large tomatoes grated.
4. Prepare 2 cloves of garlic minced.
5. You need 2 tablespoon of oil.
6. You need 1/2 teaspoon of curry powder.
7. It's 2 tablespoon of tomato paste.
8. Prepare 1 cup of water.
9. You need 1 teaspoon of fish spice of choice.
10. You need 1 teaspoon of salt.
11. It's 1/4 teaspoon of pepper.

Here are some of the latest recipes for this particular species of fish. To discover even more tasty meals, be sure to check out our. Red sea bream is a name given to at least two species of fish of the family Sparidae, Pagrus major and Pagellus bogaraveo. Pagellus bogaraveo is also known as blackspot sea bream.

Sea bream fish stew step by step

1. Let’s wash the fish and gutting it Cutting the fish into smaller portion size.
2. In a low pot add the oil and layer the fish in the pot.
3. Add the next layer of onions on top of the fish.
4. In a bowl add the tomatoes, tomato paste, salt, pepper, fish spice and the water and mix Add the tomato mixture on top.
5. Put on the stove on medium high heat until it reaches a simmer then lower the heat to low and let it simmer for about 2 hrs or until most water has evaporated and enough soup remains and it’s done.

In Japan, Pagrus major is known as madai (真鯛, or "genuine tai". Gilthead sea bream (Sparus aurata) is the only species of sea bream which is currently farmed on a large scale. It is common throughout the Mediterranean and is also found along the Eastern Atlantic coasts, from the United Kingdom to the Canary Islands. Its Latin name comes from the characteristic. Sea Bream, or as we call it in Greece "Tsipoura".

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