Stewed Fish in Tomato Sauce
by Editorial Staff
Stewed fish in tomato sauce with vegetables is a tasty and easy dish to prepare. So you can cook any fish, as long as it is not bony. Most often, this dish is prepared from hake, pollock, or pike perch.
Cook: 50 minutes
Servings: 4
Ingredients
- Fish (hake or pollock, pike perch) – 800 g
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Tomato paste – 30 g
- Vegetable oil – 20 ml
- Ground black pepper – 0.25 teaspoon (to taste)
- Bay leaf – 1-2 pcs.
- Sugar – 1 tbsp (to taste)
- Salt – 1 tbsp (to taste)
Directions
- Gut the fish, rinse and cut into portions.
- Peel, wash, cut carrots into strips or slices.
- Peel, wash, cut onion into half rings or cubes.
- Heat vegetable oil in a saucepan with a thick bottom, in a saucepan or cauldron. Place the onions and carrots.
- Cover the pan with a lid and simmer the vegetables over low heat, stirring occasionally, for 5-7 minutes. Add tomato paste, salt, pepper, sugar, and bay leaves.
- Pour in 250 ml of boiling water, stir. Boil.
- Put the pieces of fish in the tomato sauce with vegetables. (The dish will taste better if the fish pieces are pre-fried, but you don’t have to.)
- Cover and simmer the fish in tomato sauce over low heat for 25-30 minutes.
- Fish in tomato sauce with vegetables are ready.
Enjoy your meal!
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