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Тушеная семга с овощами

p_O (3).jpg

Ингредиенты (2 порции) 
Семга 400 г 
Помидоры 1 штука 
Перец болгарский 1 штука 
Лук репчатый 1 штука 
Петрушка по вкусу 
Морковь 1 штука 
Перец черный молотый по вкусу 
Соль по вкусу 
Укроп по вкусу 

Способ приготовления (40 минут)   
1. Желательно взять крупные овощи. Нарежьте овощи кольцами. Семгу промойте, отделите от кости, филе нарежьте кубиками 2х2. 
2. Возьмите кастрюлю и выложите ингредиенты слоями в таком порядке: морковь, перец, лук, помидоры, семга, перец, лук, семга, помидоры, морковь. Соответственно, у вас должно получится 10 слоев, покрывающих друг друга. Перец и соль добавляйте в процессе выкладывания овощей. 
3. Укроп и петрушку мелко нарежьте и посыпьте блюдо. Затем поставьте на медленный огонь на 40–45 минут. Обязательно накрыв кастрюлю крышкой.

 
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    [PREVIEW_TEXT] => Не стоит использовать растительные масла — они испортят вкус блюда.
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p_O (3).jpg

Ингредиенты (2 порции) 
Семга 400 г 
Помидоры 1 штука 
Перец болгарский 1 штука 
Лук репчатый 1 штука 
Петрушка по вкусу 
Морковь 1 штука 
Перец черный молотый по вкусу 
Соль по вкусу 
Укроп по вкусу 

Способ приготовления (40 минут)   
1. Желательно взять крупные овощи. Нарежьте овощи кольцами. Семгу промойте, отделите от кости, филе нарежьте кубиками 2х2. 
2. Возьмите кастрюлю и выложите ингредиенты слоями в таком порядке: морковь, перец, лук, помидоры, семга, перец, лук, семга, помидоры, морковь. Соответственно, у вас должно получится 10 слоев, покрывающих друг друга. Перец и соль добавляйте в процессе выкладывания овощей. 
3. Укроп и петрушку мелко нарежьте и посыпьте блюдо. Затем поставьте на медленный огонь на 40–45 минут. Обязательно накрыв кастрюлю крышкой.
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p_O (3).jpg

Ингредиенты (2 порции) 
Семга 400 г 
Помидоры 1 штука 
Перец болгарский 1 штука 
Лук репчатый 1 штука 
Петрушка по вкусу 
Морковь 1 штука 
Перец черный молотый по вкусу 
Соль по вкусу 
Укроп по вкусу 

Способ приготовления (40 минут)   
1. Желательно взять крупные овощи. Нарежьте овощи кольцами. Семгу промойте, отделите от кости, филе нарежьте кубиками 2х2. 
2. Возьмите кастрюлю и выложите ингредиенты слоями в таком порядке: морковь, перец, лук, помидоры, семга, перец, лук, семга, помидоры, морковь. Соответственно, у вас должно получится 10 слоев, покрывающих друг друга. Перец и соль добавляйте в процессе выкладывания овощей. 
3. Укроп и петрушку мелко нарежьте и посыпьте блюдо. Затем поставьте на медленный огонь на 40–45 минут. Обязательно накрыв кастрюлю крышкой.
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