Stewed sea bass with potatoes, onion and peas, recipe without oven
Today we are going to prepare a stewed sea bass with potatoes, onion and peas that you can prepare as a single dish for a lunch or a light dinner, without the need for additional ingredients, except for some bread to also enjoy the sauce.
Almost always when we prepare this fish, we do it in the oven with baked potatoes, or we cook it with salt, leaving it with the perfect point. However, sea bass is also great when it is prepared in a casserole, stewing it slowly as we did in the recipe for sea bass with cider that we taught you a few years ago.
IngredientsFor 2 persons
- Ration sea bass of approximately 600-700 g 1
- Fresh or frozen peas 150 g
- Potato 2
- Onion 1
- Fish broth or stock a glass and a little more, if necessary
How to make stewed sea bass with potatoes, onion and peasDifficulty: Easy
- Total time 45 m
- Elaboration 15 m
- Cooking 30 m
- Repose 10 m
We cut the potatoes with a mandolin into very thin slices so that they can be cooked in a short time without being raw. Chop an onion in brunoise and brown it in a saucepan. The more we brown it, the darker the sauce will be later, so make it to your liking.
On the golden onion, we place the potatoes and after stirring a couple of minutes we add a glass of fish broth. We cover the saucepan and let it cook for ten minutes, while we cut the sea bass into portions. To do this, we separate the two loins and divide each one into two pieces.
Add the fish and let it cook for 5 minutes with the skin on top. Afterwards, we add a splash of white wine and turn the fish over carefully so that it does not split. Add the peas and chopped parsley and cover the saucepan again.
After five more minutes, the fish is ready to eat. If in the process we see that there is a lack of broth we can add a little more. We test that the potatoes are tender, breaking them with the edge of a spoon and if everything is ready, we turn off the heat and let it rest covered for another ten minutes so that the flavors settle.5 4 3 2 1 Thank you! 5 votes