Fishing “buglama”





fish 500 grams
coriander 1 beam
green onion 1 beam
parsley 1 beam
dill 1 beam
sweet pepper 1-2 pod
onions 2 heads
Turmeric powder 1 h. a spoon
coriander seeds 1 st. a spoon
cardamom 3-5 pods
dried savory 1 h. a spoon
cherry tomatoes 10-12 pieces
Champagne 350 milliliters
ground black pepper to taste
salt to taste
olive oil 30 grams
vegetable oil 30 grams
butter 10 grams



For the preparation of this dish is best to use the cauldron, but the fit and a cast-iron pan.


Prepare fish (washed, cleaned of scale, gut). Better to take marine fish (bones and less ooze does not smell), but you can also cook and freshwater. You can cook the fish whole, but you can fillet a la carte pieces. I prepared differently. Your choice.


Coarsely chop the onion and fry in the hot olive mixture, sunflower (odorless!) And butter. Add turmeric.


Grind the herbs and fry with the onions. Salt to taste.

Pour champagne and wait until the alcohol has evaporated. Add black pepper, coriander seeds, savory.


Cardamom pods crushed in a mortar, remove the seeds and add 7-10 units in stock.
Lay the fish, salt and pepper.


Cherry tomatoes drown in broth with fish cuttings WITH !!!


Cover with sliced ​​bell pepper squares. Cover and simmer for 20-30 minutes on low heat, depending on the size of the fish.


Lay on a dish, garnish with fresh herbs and serve. BON APPETIT!!!

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