Looking for a delicious fish stew? Look no further as this will be the best of all! It needs a bit of work but no good thing comes for free.

As I most recently have some time, I was searching on the internet a few days ago. Trying to find new, stirring ideas, inspiring dishes that We have never tested before, to astonish my family with. Looking for a long time unfortunately couldn’t discover lots of interesting things. Just before I wanted to give up on it, I ran across this tempting and easy dessert by chance over Suncakemom. It seemed so tempting

on its pic, that required quick action.

It absolutely was simple enough to imagine just how it’s created, its taste and just how much my husband might love it. Actually, it is quite easy to please the man in terms of desserts. Yes, I’m a blessed one. Or perhaps he is.Anyway, I visited the website and then followed the detailed instuctions which were coupled with superb snap shots of the method. It just makes life quite easy. I can suppose it is a slight hassle to shoot pics in the midst of cooking in the kitchen as you may will often have gross hands so I genuinely appreciate the commitment she placed in for making this blogpost and recipe conveniently implemented.

That being said I am inspired presenting my own, personal recipes similarly. Many thanks for the idea.

I was fine tuning the original formula to make it for the taste of my family. I have to tell you it had been a great success. They prized the taste, the overall look and loved having a delicacy like this during a busy workweek. They ultimately requested lots more, more and more. Thus the next time I am not going to make the same mistake. I’m gonna twin the volume .

Original fish stew recipe invented by SunCakeMom.

Clean and gut the fish.

Cut off the tail and head then put them in a sauce pan.

Dice up the onions.

Add the onions, paprika, optional salt and black pepper to the sauce pan.

Fill tha sauce pan up with water until the ingredients are submerged and bring it to boil.

Simmer it for 60 – 90 minutes until the meat easily separets from the bones.

Separate the hard parts from the liquid then start the meat exctraction process.

Mash through the meat of the fish on the holes of a sturdy sieve. It’s a heartbreaking toil so better get a special equipment designed for pureing things. Even better if it’s electric.

Pour the pureed fish back into the liquid and we have a delicious fish stock ready.

Put the fish stock back on the cook top, add a some more paprika to it and bring it to boil again.

Add the sliced up fish pieces and cook it on medium until it’s done for about 10-20 minutes depending on the width and type of fish we use.