Food

Fish and seafood dishes

Facts about seafood:

  • low fat content (2%)
  • does not contribute to cholesterol increase
  • seafood is high in protein
  • seafood is enriched with vitamins and soothing
  • Seafood contains omega-3 fatty acids
  • eating seafood contributes to weight loss. Seafood has been part of several weight loss programmes for many years. Because unlike diet pills, seafood has beneficial properties for the human body.

Seafood preparation:

If you don’t have to cook the seafood the day you buy it, it can be stored for up to 2 days at low temperatures. If you want to unfreeze the fish, leave it in the fridge or cold water. Do not leave it to cool in the kitchen, in an open space, as the nutritional value of the product will be reduced.

You can prepare several seafood dishes using different recipes. It can be baked and grilled. Vegetables, and even fruit, can be added to make the dish more flavourful. The fish tastes good in the marinade, with a distinct flavour and without a specific smell.

Some people don’t eat seafood because of the small bones, in which case you can ask for them to be taken out when you shop for fish.

Fried squid with garlic

Thoroughly clean the squid and sprinkle with lemon juice. Cook rice and fish. Prepare a mixture of onion, garlic, lemon pulp and lemon juice for the chop. Cut the fish into cubes. Soak in lemon potion. Bake for 4 minutes. Sprinkle with coriander, black pepper and salt. Serve rice with squid.

To prepare use:

chopped coriander – 5 g
garlic cloves – 2 Item
boiled prawns – 500 g
fish stock – 600 ml
ground black pepper – 1 g
lemons – 1 Item
salt – 1 g
shallot onions – 0.5 Item
cooked squid – 400 g

Omelette with prawns

Heat the oil in a frying pan. Place the prawns, bake them for 30 sec. Reduce fire. Pour in the eggs, soy sauce, and let cook for a few seconds. Serve with onion bow.

To prepare use:

sprouted beans – 50 g

boiled prawns – 100 g
dark soy sauce – 5 ml
olas – 4 Item
Sunflower oil – 5 ml

Crab stick meatballs

Crush the sticks in a blender. Finely chop the onions. Grate the carrots. Mix the chopped nujiņa and carrots with the onion, eggs, milk and breadcrumbs. Add salt and pepper. Assemble the meatball shapes. Bake on both sides until crisp.

To prepare use:

breadcrumbs – 150 g
Carrot – 1 Item
olas – 1 Item
ground black pepper – 1 g
milk – 50 ml
salt – 1 g
crab sticks – 200 g
shallots – 1 Item
sunflower oil – 15 g

Paella at seafood

Before cooking, the seaweed must be thawed. Put them in boiling water with the saffron, leave for 15-20 min. Once cooked, fry them in a pan in heated oil. To cool in the sea. In the same pan, fry the chopped onions over medium heat. Add rice with onions. Bake, stirring, for a few minutes. Pour the saffron into the pan. Reduce the heat and add salt. Baking takes about 20 minutes. Do not stir the rice during baking! Add the chopped tomatoes or their puree, their peel and their seeds. After 10 minutes, add the cluster peas and pepper cubes.
When the water has absorbed and the rice is ready, add the top layer – seafood, and garnish with a slice of lemon. A little water must remain in the pan. Leave to cool for 10 min. It’s getting hot.

To prepare use:

sweet green pepper – 0.5 Item
green peas – 100 g
lemons – 0.25 Item
olive oil – 40 ml
onions – 1 Item
rice – 300 g
Saffron – 3 g
salt – 4 g
seafood (200-250g) – 2 Item
tomato puree – 200 g

Bengal cod

Remove the scales, gut, wash and dry the fish. Rub the pieces lightly with curry, heat in a pan, place in a warm place. Place the fish in a saucepan, preserve in lemon juice and water, sprinkle with cumin, black and red pepper. Set to boil for 10 minutes. Serve it on a warmed tray with the salted lemon sauce and drizzled with melted butter.

To prepare use:

butter – 50 g
buttermilk – 1 L
cod – 1 kg
caraway seeds – 2 g
curry – 2 g
dried red pepper – 5 g
ground black pepper – 2 g
Lemon juice – 5 g
salt – 5 g
turmeric – 5 g