Fish Stewed in Tomato Sauce

by Editorial Staff

Small sea fish are cooked in tomato sauce with a minimum of spices.

Summary

Cook Time	45 mins
Course	Soup

Ingredients

Small whole fish (red mullet, blue whiting, monkfish) – 900 g
Canned tomatoes without skin (chopped) – 300 g
Extra virgin olive oil – 60 g
Onions (finely chopped) – 1 pc.
Garlic (minced) – 1 clove
White or red wine vinegar – 90 g (6 tablespoon. L.)
Salt to taste
Ground black pepper – to taste

Instructions

Pour olive oil into a large thick-walled saucepan, add onions and garlic, cook over medium heat for about 5 minutes, until soft.
Add vinegar to a saucepan, cook, stirring, until the vinegar evaporates.
Add chopped tomatoes to a saucepan, cook, stirring occasionally, for about 10 minutes. Gradually introduce fish into the boiling tomato mass.
Simmer the sauce for about 30 minutes, until the fish is done. Serve the fish stew immediately.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.