Simply delicious: 3 methods of stewing fish in a tomato that will make you want more

Fish in tomato is one of the traditional culinary combinations, which nevertheless quickly becomes boring. If you want to vary your diet, you can use one of the methods that allows you to prepare this dish so tasty that your family will certainly ask for more.

With onions and carrots

Hake is a low-fat sea fish. Vegetables will help make it very tender and juicy. For this dish you will need:

1 kg hake;
2 tbsp. l. tomato paste or 250 ml of ready-made sauce;
2 onions;
1 large carrot;
3 tbsp. l. flour;
3-4 tbsp. l. refined sunflower oil;
salt, pepper, bay leaf, herbs to taste.

Clean the hake carcasses, cut into large pieces, add salt and roll in flour. After this, fry in vegetable oil.

Meanwhile, chop the onion and carrots and fry them in a separate frying pan. Add tomato paste to the vegetables, then pour in a glass of hot water. If you are using sauce, you do not need to add water. Simmer the vegetables for 10 minutes.

After this, place the hake carcasses into a deep pan and cover with vegetable filling. And then add enough water so that all the products are covered with it. Simmer over low heat for half an hour.

With vegetables and rice

If desired, the fish can be stewed immediately with a side dish, for example rice. The following products will be required:

250 g pollock fillet;
100 g of rice, round is better, but if you like it crumbly, then the basmati variety is suitable;
50 g each of sweet pepper and onion;
60 g carrots;
2 tbsp. l. tomato paste;
2 tbsp. l. vegetable oil;
1 glass of boiled or filtered water;
pepper, salt, bay leaf to taste.

Vegetables need to be peeled, washed, and then chopped. Cut the pollock into portions.

First fry the carrots, onions and peppers in hot oil for 10 minutes. After this, add tomato paste, spices, water, fish and washed rice. Stir gently until the rice is covered with liquid.

Cover the pan with a lid and simmer for 30 minutes over low heat.

With artichokes and garlic

If you want to amaze your family or guests, you can stew the fish with artichokes. The following ingredients will be required:

500 g fillet of snow-white fish;
800 g canned artichokes;
1 onion;
2 tbsp. l. tomato paste;
2 tbsp. l. olive oil;
1 clove of garlic;
salt, pepper to taste.

Fish in tomato

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We will need:
5 carrots
3 huge onions
100-150g tomato paste
olive or vegetable oil
flour
salt
pepper
Bay leaf
vinegar

Various candidates were considered for production, but in the end hake . The fact is that I wanted low-fat fish with much fewer bones, but hake has only one. A total of three carcasses, with a total weight of 1.2-1.3 kilograms.

And here are the hake's companions:

-three huge onions;

-tomato paste (gr 100-150);

-olive or any vegetable oil;

- flour for frying;

-salt, pepper, bay leaf and vinegar.

Regarding onions and carrots, I saw such a paradoxical thing - no matter how much you take, in the end it’s still not enough.

Well, let’s not waste time, although it’s being prepared quickly, the ingredients need to be soaked, infused, in general, “to become friends” (one night is enough for that). I quickly cut the fish into portioned pieces.

I prepare the onion (shredded) and carrots (grid on a large grater).

I start frying the onion in olive oil.

As soon as it has set, I add carrots to it and leave them to simmer over a leisurely fire.

I roll the fish in salted and peppered flour and also fry it in vegetable oil until golden brown.

While the first stage is frying, I add tomato paste to the vegetables, mix in salt (about a level tablespoon), sweeten (2 teaspoons).

I pour a little hot boiling water and increase the heat slightly. About three minutes before mixing with the fish, I add a couple of tablespoons of vinegar.

At the same time, I fry the second portion of fish.

Now it's a small matter - I put some of the vegetables on the bottom of a huge saucepan to cover the bottom. a few peas of dark and aromatic pepper and bay leaf.

The next layer is a layer of fried fish and on top, again, onions with carrots, peppers, bay leaves.

I level it and pour boiling water over it to slightly cover the contents of the saucepan.

Jellied fish in tomato

Jellied fish in tomato is a tasty, satisfying and very fragrant dish, which is served at the dinner table along with various side dishes. It prepares very quickly, the main thing is that you have pollock or hake in the freezer. It is important that such fish comes virtually without bones, so it can be enjoyed even by those who especially do not like to tinker with such dishes and sort through the pulp. Help yourself to healthy and very tasty food!

Ingredients for making jellied fish in tomato

Frozen pollock carcass (without head) 600 g
1 huge size onion
Carrots 150 gr
Wheat flour 2 tablespoons
Tomato paste 6 tablespoons
Vegetable oil 4 tablespoons
Medium sized bay leaf 1 piece
Sugar 1 teaspoon
Salt to taste
Ground dark pepper to taste
Unsullied water 1 glass
Fresh parsley to taste

Products won't fit? Choose a similar recipe from the rest!

Inventory:

A teaspoon, a tablespoon, a medium bowl, a cutting board, a kitchen knife, a plate - 2 pieces, a deep bowl, a frying pan - 2 pieces, a stove, a wooden spatula, a small cauldron with a thick bottom, a lid for the cauldron, a serving dish, kitchen utensils scissors, kitchen paper towel, fish paring knife, small bowl

Making jellied fish in tomato:

Step 1: prepare the fish.

Step 2: prepare the onions.

Step 3: prepare the carrots.

Step 4: cook jellied fish in tomato.

Step 5: serve the jellied fish in tomato.

Tips for the recipe:

– to carefully clean the fish from scales, you need to do this in water poured into a medium bowl. And then the kitchen remains clean, and the available equipment is not saturated with the smell of fish, which is also important;

– to make the sauce, you can also chop carrots using a medium or large grater;

– instead of pollock, you can add hake to the dish. This is also a very tasty fish, which comes virtually without bones and cooks quickly;

– For the sauce, it is best to use homemade ketchup. If you don’t have such a dressing on hand, then you can replace it with tomato paste with water or tomato juice.

Small river fish stewed in tomato sauce

It’s not always possible to catch large fish while fishing, but it’s the little things that make tasty canned food. With prolonged stewing, the prickly bones of the river fish soften, and the fish itself, soaked in tomato sauce with spices, becomes juicy, soft and very tasty. Using this method you can cook any small river fish. In this recipe - verkhovka.

Ingredients

small fish – 500 g; tomato paste – 1 tbsp. l. (25 g); carrots – 1 pc. (100 g); onion – 1 pc. (100 g); vegetable oil – 2 tbsp. l. (32 g); laurel leaf – 4-6 pcs.; pepper (peas) – 1 tsp; allspice – 5 pcs.; water – 1 tbsp.; salt.

Manufacturing

1 Let's prepare the necessary products for making small river fish in a tomato.

2 Clean the fish from scales. The scales are simply removed from the top if you rub the fish together under running water. After removing the scales, we cut off the heads and tail fins of the fish. Having cut the belly of the fish, we remove the insides along with the dark film inside. Once again, carefully wash the fish and set it aside while we prepare the filling for it.

3 Peel the onion and cut into small or medium pieces.

4 Peel and wash the carrots. We cut the carrots arbitrarily: into cubes or circles, or you can even grate them on a large grater. This is what you like best.

5 Fry the chopped (cooked) vegetables in vegetable oil.

6 Now place the cooked vegetables and fish in a saucepan in layers.

7 Place a layer of vegetables in the bottom layer of the pan. Place a layer of fish on top of the vegetables. Next, cover the layer of fish with vegetables again. Between the layers we place a laurel leaf and peppercorns. The top layer, like the first one, is vegetable, that is, we cover the fish “trifle” with stewed vegetables.

8 Prepare the gravy for the fish. Dilute 1 tsp in a glass of water. l. tomato paste. Add salt to taste.

9 Using the purchased tomato sauce, now pour layers of fish and vegetables into the pan. Cover the pan with a lid and put on fire. Then simmer the fish with vegetables in tomato over low heat for 2.5-3 hours.

10 Small river fish stewed in tomato sauce tastes like canned sprat in tomato. These homemade canned river trifles can be served as a snack or used to make soups, borscht and pies.