To prepare paprikash from pike perch, we will use the following products:
Pike perch weighing 1.2 kg
Three on onions
Garlic – two cloves
Four tomatoes
One sweet yellow pepper
One sweet green pepper
Red wine – 125 ml
Sour cream – 200 grams
Smuses – two tablespoons
Juice of one lemon
Ground sweet paprika – one teaspoon
Ground cumin – one pinch
Parsley and Mayran leaves
White ground pepper and salt
How to cook paprikash from pike perch:
We clean the fish, gut, remove fins and heads. Next, divide the fish into the fillet and remove the bones from it. We cut the fillet with slices, the width of which should be two fingers, season with pepper, salt and spray with lemon juice. We remove from the head of the gills. Fish head, fins, ridge and bones pour 1.5 cups of water, bring to a boil, remove the foam and cook for half an hour.
We make cross -shaped cuts on tomatoes, after which we lower them for twenty seconds into boiling water. Then we pour icy water, remove the skin, take out the seeds and cut into four parts the pulp.
We remove the core from sweet pepper, and cut the pulp with thin strips. Clean the garlic and onions, chop the garlic, and cut the onion in half rings.
In the saucepan we melt the nibble, and fry the bow for five minutes. Add pepper strips and cook for another five minutes. Put the garlic, sprinkle with paprika, stirring, warm one to two minutes.
Then add wine and fish to the stewpan, bring to a boil and cook for three minutes.
We lay out tomatoes, pour 100 ml of fish broth, season with cable, pepper, salt, cover with a lid, put low fire and extinguish the vegetables and fish, five or six minutes until readiness. Next, we lay the paprikash on deep plates, add one tablespoon of sour cream, sprinkle with leaves of parsley and major.
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