Fish Buglama

I asked my followers from Neftchala for a fish buglama recipe. The preparation method varied from family to family, but this one was the most recommended, so I made it this way. Note that fish buglama can be made in two ways depending on the season: with herbs, or with tomatoes and peppers as seen in the video. I usually prefer fried fish and didn't think I would like fish buglama. But when I tasted it, I realized how wrong I was. In short, it was magnificent and everyone who tasted it loved it!

Ingredients

• Carp or kutum fish 1 kg
• Medium potatoes 3 pcs
• Onion 1 pc
• Bell pepper 2 pcs
• Tomatoes 3 pcs
• Sour cherry plum (alcha) 10 pcs
• Fresh herbs to taste
• Butter 70 g
• Vegetable oil 2 tbsp
• Turmeric 0.5 tsp
• Salt
• Black pepper

Method

1. 1.Slice the potatoes into rounds about half a centimeter thick. Slice the onion into half-rings and the peppers into rings. Remove the stems from the tomatoes and cut them in half. Finely chop the herbs.
2. 2.It is best to buy the fish already cleaned (I used kutum fish).
3. 3.If the sour cherry plums are dried, soak them in water beforehand.
4. 4.Add vegetable oil to the bottom of a non-stick pan or pot.
5. 5.Arrange the potatoes at the bottom so they absorb the fish fat and cook evenly, as they cook faster than the fish.
6. 6.Next, layer the fish, onion, peppers, and tomatoes (cut side down).
7. 7.Then add the sour cherry plums, butter, salt, black pepper, and turmeric.
8. 8.Cover with a lid and cook on low heat for 20 minutes.
9. 9.Open the lid, remove the tomato skins, add the chopped herbs, and cook again with the lid closed until the potatoes are fully cooked.
10. 10.Occasionally shake the pan/pot to mix the spices, but be careful not to break the fish apart. Bon appétit!

Notes

• If you prefer a broth-like buglama, you can add half a cup of water. I prefer it when it cooks down to its oils.