Fish Buglama (Layered Fish Stew)
Quick to cook, easy, non-standard, unusual, and healthy. This recipe will interest all lovers of spicy Caucasus-style food. The dish is easy to make both in a cauldron over a fire and at home. Suitable for diet-friendly recipes.
Updated : 14 January, 2026
Easy
About 30 min.
Ingredients
1.5 kilograms
Zander
500 grams
Onion
2
Bell pepper
800 grams
Tomato
1 kilograms
Potato
to taste
Greens
to taste
Dry spices
150 milliliters
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Before you start cooking buglama, prepare the ingredients. Use any fish that doesn’t have many bones, such as zander/pike-perch. Cut the fish into large steaks about 4 cm (1.6 in) thick.
Step 2
Salt the fish steaks and add seasoning.
Step 3
Remove the firm core from the onion and slice it into not-too-wide rings.
Step 4
Remove the core and seeds from the bell pepper. Slice into rings.
Step 5
Do the same with the tomato as with the onion.
Step 6
Slice the potatoes into not-too-thick rounds.
Step 7
Layer everything in a pot. Place half of the prepared onion on the bottom.
Step 8
Lay the fish on top of the onion.
Step 9
Then add the potatoes.
Step 10
After the potatoes, add and level the remaining onion. Salt and add seasoning.
Step 11
Add the bell pepper.
Step 12
Add the tomatoes. Salt and add seasoning again.
Step 13
Next add hot pepper, potatoes, bell pepper, and the remaining tomatoes.
Step 14
Salt again and add spices. Add butter. On top of the “layer cake,” place a bunch of herbs and 150 ml (about 2/3 cup) of water.
Step 15
Simmer over low heat for about 40 minutes. After that time, the dish will be ready.
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