4 Appetizing Appetizers Suggestions for Fish

Spices and vegetables are great accompaniments for fish. In this article you will be able to see 4 recipes to vary your usual menu. Surprised.

In Portuguese cuisine there are lots of fish recipes, in the most varied forms of preparation you can imagine. Likewise, there are suggestions of accompaniments for fish that combine with this food and which may be softer or more intense.

If you usually prepare fish and serve with fries and potatoes, but you’re tired of always having the same ideas, it’s time to try other recipes to accompany. This is exactly what you will see in this article.

4 RECIPES FOR ACCOMPANIMENTS FOR FISH

1. SAFFRON RICE

This rice has a spice flavor perfect for being the first on the list of accompaniments for fish.

– Ingredients –

  • 500 g fresh mushrooms cut into quarters
  • 200 g of peas
  • 1 small chopped onion
  • 60 ml of olive oil
  • 1 cube of chicken broth
  • 2 teaspoons saffron
  • 250 g of rice
  • 800 ml of water
  • Get out what

– Method of preparation –

  1. In a pan, bring the oil and the onion to the heat. Let sauté without browning.
  2. Add to the fried mushrooms and peas. Season with salt.
  3. Add the cube of chicken stock and saffron. Stir, cover and cook for 3 minutes.
  4. After 3 minutes, add the rice. Stir and add the water. Cover and cook over medium heat for 20 minutes.
  5. After 20 minutes, extinguish the heat and allow to stand for 2 minutes. It is ready to serve.

2. MASHED POTATOES WITH MATCHA TEA

Another suggestion among the accompaniments for fish is a version of traditional mashed potatoes, seasoned with matcha tea , which is the green tea powder.

– Ingredients –

  • 1 kg of potatoes
  • 1 tsp shallow green tea powder (matcha)
  • 2 tablespoons full of mustard with beans
  • 1 teaspoon of balsamic vinegar
  • 4 tablespoons olive oil
  • Coarse salt to cook the potatoes
  • Thin salt for puree

– Method of preparation –

  1. Wash the potatoes, put them in a pan and cover with cold water. Bring to a boil, add coarse salt, reduce the heat and cook until the potatoes are tender.
  2. Drain the potatoes, peel and knead them roughly with a fork, adding olive oil, mustard and vinegar.
  3. Then add the tea and mix it once again. Add the salt, flavor and true seasoning.

3. AÇORDA OF TOMATOES

If you are going to serve fried fish, the tomatillo of tomatoes will follow very well with the taste of the prepared.

– Ingredients –

  • 1 saloio bread (approx 800 g)
  • 1 small can of peeled tomato
  • 1 onion
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons chopped coriander
  • Salt and pepper to taste

– Method of preparation –

  1. Cut bread into pieces, pour into a bowl, add water and let soak until soft. Then drain well.
  2. Peel and chop the onion and garlic cloves. Take a pot on the fire with the oil, let it heat, add the onion and the garlic and let it brown. Add the drained and chopped peeled tomatoes, stir and cook for 5 minutes.
  3. Add the bread, season with salt and pepper, wrap well and cook, add a little water if necessary, until a smooth açorda.
  4. Add the chopped coriander, grate the seasoning, wrap and serve decorated to taste.

4. GASPACHO

The gazpacho is a cold tomato soup that tastes good with fish from the vegetable garden. You can add the potatoes as a follow-up to a more complete meal.

– Ingredients –

  • 2 kg mature tomatoes
  • 1 green pepper
  • 1 cucumber
  • 1 onion
  • 4 cloves garlic
  • Get out what
  • 4 tablespoons olive oil
  • 5 tablespoons red wine vinegar
  • Orgoes that
  • Eve bread

– Method of preparation –

  1. Take the skin and seeds to the tomato. Cut 1 large tomato into small squares and set aside.
  2. Take the seeds to the pepper and cut half in small squares.
  3. Peel the cucumber and cut evenly half the portion into squares.
  4. Chop half onions and arrange the vegetables cut into separate containers.
  5. Reduce the purée by tapping the remaining tomatoes, peppers, cucumber and onion together with garlic cloves, a little salt and olive oil in a blender jar.
  6. Pour the puree into a bowl and add the vinegar. Stir, check the amount of liquid and add fresh water only in the amount needed for the soup (about a liter and a half in total).
  7. Cut the bread into squares and place in the oven. Place in a container.
  8. Serve the soup in a bowl and at the same time, the vegetables and the bread in separate containers.
  9. Sprinkle the gazpacho with oysters and is ready to be one of the tastiest accompaniments for fish.

> The recipes in this article have been adapted from the pages Sabor Intenso , Recipes without Frontiers , Tele Culinary and Snacks , respectively.

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