- Eel - 1 Kilogram
- Carrot - 2 pieces
- Bulgarian pepper - 1 piece
- Tomatoes - 3 Pieces
- Zucchini - 2 pieces
- Bow - 2 pieces
- Garlic - 2-3 teeth
- Flour - 3-4 Art. spoons
- Vegetable oil - 150 milliliters
- Salt - 1 teaspoon
- Black pepper powder - 2-3 Pinch
- Dill greens, parsley - 50 grams
we clean the eel. We remove mucus from it with a large salt. The skin is removed (you can not take it off). We cut into pieces. Solim. We drop the pieces of eel in flour and lightly fry in vegetable oil. Before the golden color fry sliced onions. Add the chopped peppers and garlic to the onions. There we send carrots. Next, add the zucchini to the frying pan. Vegetables cut as you like. At me here so. In the last turn, add tomatoes. If tomatoes are ripe you should remove the skin from them. Stew vegetables for a few minutes, salt and pepper. If there is not enough juice in it - you can add some water. Now decide - where you will continue the process. Stew can be baked in the oven or put out on the stove. In any case, the bottom layer will be fish. On the fish lay out our vegetable magnificence, sprinkle with sliced greens, cover with a lid and send the minutes for 15-20 or in the oven, or on the stove.
Servings: 6