Description
Gyuvech is the Bulgarian national dish. The name refers to the dish itself and the clay vessel in which this dish is prepared. Gyuvech is usually made from meat with addition of various vegetables. Also, you can prepare a hotchpotch of vegetables with the addition of fish or meat. This is the option I want to show You. The dish turns out very tasty and fragrant. I invite you to try it! This recipe I dedicate to the wonderful cook Ira (terry-68).
Ingredients
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Fish
300 g
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Zucchini
1 piece
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Onion
1 piece
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Potatoes
2 piece
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Chicken egg
1 piece
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Cream
100 g
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Vegetable oil
100 g
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Salt
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Black pepper
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Greens
Cooking
Gyuvech is traditionally made in a clay pot as this pot I have, make a small digression and cook it in the pan. So, fish fillet (I had hake) cut into small pieces and fry a little.
Potatoes cleaned and cut into circles. Zucchini and onions are also cleaned and cut into halves
Zucchini and onions fry in vegetable oil until soft. Fry the potatoes separately, until Golden brown.
In a pan put potatoes, zucchini, onion and fish. Salt, pepper, sprinkle with chopped greens. Slightly whisk the egg with cream, add a pinch of salt and pour the fish with vegetables. Cook covered for about 20-25 minutes. The same fish can be baked in the oven. Cooking time in the oven will be the same, and the temperature of 180-200 degrees.
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