Name: Salmon Buglama (Tevzis Buglama)
Yield: Serves 4
Cuisine: Georgia
Ingredients: Freshly ground black pepper; 1½ pounds (4 medium) ripe tomatoes, sliced; Salt; 4 bay leaves; 2 medium onions, peeled, sliced, and separated into rings; 1 cup chopped cilantro; 2 small lemons, sliced; 2 pounds salmon, skinned and cut in 1½-inch pieces from thick end of fillet or steak; ¾ cup vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

Similar to veal buglama, this salmon stew is full of delicious tomatoes and herbs. It is easy to prepare and very fresh-tasting. Serve with boiled potatoes or rice.

Ingredients

¾ cup vegetable oil
2 pounds salmon, skinned and cut in 1½-inch pieces from thick end of fillet or steak
Sal

Method

Pour ¼ cup of the oil into a deep saucepan large enough to hold the chunks of fish in a single layer, and swirl it to cover the bottom of the pan. Place the pieces of fish over the oil and season with salt and pepper. Top the fish with layers of cilantro, onions, lemons, and bay leaves, in that order.