Fish Stewed in Tomato Sauce
by Editorial Staff
Small sea fish are cooked in tomato sauce with a minimum of spices.
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
Directions
- 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!
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