Fried fish and potatoes the Cossack way

1. Stage

Prepare all the ingredients. Peel the vegetables, defrost (or clean) the fish.

2. Stage

Cut potatoes and fry in a pan until half cooked.

3. Stage

Cleaned and chopped fish, send salt, black pepper and can be seasoned for fish and let stand for 15 minutes.

4. Stage

Dip the fish in flour and fry on both sides until golden brown.

5. Stage

Transfer the potatoes to a cauldron (or duckpot) or any heat-resistant deep dish. On top of the potatoes lay our fried fish.

6. Stage

While the fish and potatoes were roasting, I chopped up the vegetables for our roast.

7. Stage

Pour vegetable oil in a hot frying pan and fry the onions.

8. Stage

Then add carrots and white root to the onions, and after 5 minutes bell peppers. And fry everything together for about 5-7 minutes.

9. Stage

To fried vegetables add 3 tbsp. of tomato paste and 1.5 cups of water.

10. Stage

Now lightly salt, pepper, and add 1 tsp. sugar, peppercorns, bay leaf and stew for another 10 minutes.

11. Stage

Now we assemble our "layer cake". In the cauldron, where we have potatoes covered with fish, on top we put the roast and distribute it evenly over the fish, as a single layer!

12. Stage

Cover with lid and stew over the lowest heat for 25-30 minutes!

13. Stage

And voila, we put the fish on a plate, next to potatoes and our wonderful vegetables! Bon appetit!