Azu is an everyday dish of Tatar cuisine. Usually azu is made from meat (lamb, beef, horse meat) with various vegetables and spices. A very tasty lean azu can be made from fish. Of course, much depends on what kind of fish we choose.
It is better to choose a fish with the smallest number of bones. Perfect for pike perch, mullet, horse mackerel and other types of fish with white flesh. You can make azu from red fish (in this case we are talking about salmon, trout, pink salmon and some other species).
To prepare the fish, we use the fillet (that is, we cut the flesh from the bones with two layers and, if possible, remove the bones). The skin can be left, but, of course, if the fish has scales, it should be removed beforehand.
Recipe for fish
Ingredients:
- fish fillets - 600-800 g;
- onion - 1-2 pcs .;
- carrots - 1 piece;
- potatoes - 3-4 pcs. medium size;
- tomatoes ripe red dense - 2 pcs. (can be replaced with tomato paste, then 2 tablespoons);
- pickled cucumbers - 3-5 pcs. medium size (better small);
- garlic - 2-3 cloves;
- fresh fresh herbs (parsley, dill, coriander, basil, etc.);
- spices dry ground (at your choice, without salt, sodium glutamate and other non-nutritional supplements);
- a little vegetable oil.
Preparation
Defrost the fillet or milled cleaned and gutted fish yourself. Rinse thoroughly. Using an acute knife, cut the fish into small pieces (approximately 2 by 4 cm in size).
Peeled onions cut into thin rings (can be semirings or quarter rings), and potatoes - small brusochkami. Tomatoes are blanched (poured over with boiling water) and carefully peeled. Rub the tomatoes with a knife finely. Carrots rub on a large grater or grind with a knife. Salted cucumbers cut into small short straws or small cubes.
In a heated frying pan on medium heat, fry onion and potatoes with vegetable oil. A little later (when the onion has acquired the desired shade of color), we add carrots. Fry all together for 3-5 minutes, stirring with a shovel.
Add the pieces of fish and chopped tomatoes (or slightly diluted with water tomato paste) and spices. Gently mix. Cover the frying pan with a lid, reduce the heat and stew for 8 minutes (usually during this time the fish is almost ready). If necessary, you can add a little water. Lastly, we add salted cucumbers (as you understand, it is not necessary to salt the dish). Let the dish rest under the lid for about 8-15 minutes.
We serve to the table, sprinkled with chopped herbs and garlic.