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.

Chop the garlic and onion, then fry in olive oil for 3 minutes. Add tomato paste and spices to this mixture, then simmer over low heat for another 2-3 minutes.

Meanwhile, cut the artichokes into two parts, then put them in a frying pan. Now cut the fillet into small pieces, add to the total mass and simmer for 15-20 minutes under a closed lid over low heat.

Fish in tomato sauce

Welcome to the pages of my homemade recipes!

I fell in love with the dish that I will prepare now in my distant childhood, when there was a lot of sea fish in stores, and the price for it was completely affordable. That's why we ate it as much as we wanted.

My aunt cooked it in a particularly delicious way, and therefore, when I became a housewife myself, I adopted this recipe for fish in tomato sauce from her.

Now the cost of fish cannot be called economical, which is why I don’t cook it as often as I would like. But, even without looking at today’s cost, eating sea fish is absolutely necessary. As is clear, it contains many useful benefits that our body needs.

On the pages of home recipes you will find various recipes for making fish if you wish. For example, fish roll or cod cutlets.

One of my favorite dishes is fish in tomato sauce; it can be prepared quite quickly and without any hassles. The key to success here is properly prepared, tasty tomato sauce.

Ingredients

Hake fish – 250-300 gr
Tomato juice – 150 -200 ml
Onion – 1 head
Carrots – 1 root vegetable (small)
Flour – 2 tablespoons
Bay leaf – 1-2 pieces
Allspice – 2-3 peas
Any bitter pepper - to taste
Salt and sugar - to taste
Vegetable oil - for frying

Fish in tomato sauce recipe

When we hear the title of the recipe “Fish in Tomato Sauce,” we involuntarily immediately imagine the canned food “Sprat in Tomato Sauce” and are already licking our lips, remembering their appetizing appearance. Probably any of us in childhood loved to soak this thick and juicy sauce with bread crumbs, preferring to leave the fish carcasses for the adults. In general, no one will stop us from creating this at the moment - all you have to do is prepare such a dish and again enjoy its excellent taste!

History of making fish in tomato sauce

This savory delicacy, like fish in tomato sauce, has gained popularity since ancient times, although almost everyone still argues about its origin. Some say that fish with tomato sauce originated in Mediterranean countries, where fish is the main food of the local population, while others are convinced that such a dish was invented by sailors who were tired of the same fish soup or boiled fish and made a new fish dish from the leftover food on the ship. Specifically, from tomatoes and onions, turning them into sauce and complementing boiled or fried fish.

Ingredients

1 hake (carcass 300 g);
1 onion;
2 tbsp. tomato paste;
1 tsp salt;
20 g wheat flour;
0.5 tsp sweet sand;
1 tbsp. water for sauce;
20 ml vegetable oil.

Making fish in tomato sauce

It is best to prepare all the products in advance so that they are in sight at the most necessary moment! In order to cook fish in tomato sauce, you don’t have to stick to the recipe and get hake specifically - you can cook any type of fish in tomato! It’s just that hake is prepared more quickly than other types and actually contains neither scales nor bones. Therefore, not only adults, but also children can eat such cooked fish, because fish is very healthy and nutritious for a child’s body!

We will prepare all the necessary products

We gut the fish carcass, clean it and wash it well, then cut it into pieces of the required size. Now put the fish in a pan, add water and cook for about 15 minutes

The water needs to be salted

Peel the onions and cut them into pieces of the required size: you can use half rings, or you can do it very finely

Heat vegetable oil in a frying pan and fry the onion until golden brown.

Add tomato paste to the fried onions and simmer for about a minute.

Now that the tomato paste is fried, pour a glass of water into the saucepan

Don't forget to add a little sweet sand to the sauce

Add salt to the sauce

Boil the sauce and put boiled fish in it and simmer for at least 10 minutes

To thicken the tomato sauce, add a little flour to it, stirring the sauce with a whisk. Now the sauce needs to be boiled again for at least a couple of minutes.

To serve, place a couple of pieces of fish on a plate and pour the sauce over it. It is best served with fresh herbs and fragrant bread. But as a side dish for such fish, rice or mashed potatoes will be irreplaceable

Let's talk about the usefulness of the dish we prepared

Boiled fish is a source of almost all valuable vitamins and minerals. It perfectly saturates our body with easily digestible protein, restores the coagulation functions of our blood (internal environment of the human and animal body) , improves vision and even lowers cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) in the blood (internal environment of the human body and animals) !

In addition to the benefits of fish, the tomato sauce present in the dish is made from new tomatoes, and they contain lycopene, a substance that can resist cancer cells in our body. Therefore, by preparing such a light sauce for your own family, you are already carrying out preventive measures for their bodies. In addition, the sauce is quite low in calories and is an excellent substitute for sour cream sauces and mayonnaise, and even wins in taste! So for those who are fasting, tomato sauce is a good find!

Fish in tomato sauce - a delicious dish for a special and everyday table

Almost everyone remembers the taste of fish in tomato sauce from their youth. This dish is still prepared in kindergartens and served with mashed potatoes. Almost all children eat this fish with pleasure, because it is tasty and colorful, and besides, even children know how healthy it is. The dish also gained great popularity in the half-starved 90s, when on store shelves you could occasionally find something tasty at a reasonable price. Fish in tomato sauce, cooked at home, is a fairly economical dish and at the same time quite tasty. This explains people's love. Nowadays, such fish is prepared not so much for savings, but because of its delicious taste. Moreover, thanks to its expressiveness and organic nature, the recipe has found a worthy niche even in restaurant menus. So, usefulness, taste, economy, ease of production are the main trump cards of fish stewed in tomato sauce. Let's try to cook this wonderful dish!

Choosing a fish

Small sprat, cheap blue whiting, generous trout, big catfish steaks - it really doesn’t matter what kind of fish is suitable for this recipe. There are not many rules: the scales must be cleaned, large ones must be cut into pieces, and small ones must be stewed completely. Fish in tomato sauce is a completely universal recipe, and it is suitable for most types that we use for preparing festive and everyday dishes. But the best fish for this dish is one that contains a minimum of bones: hake, pollock, saury, mackerel, salmon.

How to make tomato sauce? Recipes, ingredients and production methods

In addition to fish, vegetables are useful: onions, carrots, garlic. The standard for tomato base should be the freshest tomatoes, but you can get by with paste or juice. If desired, bell peppers, herbs, roots, and ginger are added to the sauce.

It is better to prepare the sauce separately. To do this, fry finely chopped onion, grated carrots, and pieces of other vegetables in oil. Using a blender or meat grinder, create a tomato from tomatoes (it is better to remove the skin and large seeds first). When the onion becomes translucent and the carrots release golden juice, you can add the tomato. There is no need to simmer for a very long time, just boil it.

The approximate proportions of goods are as follows: per kilogram of fish you will need a couple of onions, one carrot and one and a half glasses of water. If you use tomato paste, then 2-3 tablespoons must be stirred in water. After boiling, add your favorite spices and salt.

How to cook fish in tomato sauce?

Cover the stewed sauce with a lid and set it aside so that it soaks and infuses. We cut the fish into pieces or prepare whole small carcasses. If you plan to eat the fish with its head, the gills must be removed. Otherwise, they will imbue a fragrant, delicate dish with the smells of mud.

To ensure that the fish in tomato sauce retains its shape and does not fall apart during the manufacturing process, fry it in oil in advance. Most types require flour breading. Only the amount of flour must be minimal. Place the fried pieces in a saucepan in layers. When all the fish is ready, we proceed to the next step - stewing.

To do this, pour the sauce into the saucepan so that it covers the fish. The upcoming process should take place over low heat, under a lid, so that the stewed fish in tomato sauce comes out tender. During the manufacturing process, you need to taste the dish to decide whether to add acidity, spiciness, or sweetness. Here almost everything depends on the tomatoes, because their taste can be very different. If the dish comes out very bland, you can add a little lemon juice, soy sauce, and adjika to it. At the very end, add finely chopped greens - they will highlight the taste of the dish.

Speaking of dishes. It is best to cook such a dish in a metal cauldron or stewpan or glass-ceramic saucepan. It also works unsurpassed in an ordinary goose bowl.

Serving

Usually, fish in tomato sauce is served immediately on plates. So that not a single drop of the fragrant gravy goes to waste, pieces of fish are laid on top of the side dish. The freshest herbs blend perfectly with the rich color of the sauce. For design, you can use multi-colored pieces of fresh vegetables, olives, olives, and canned corn.

Garnishing, food compatibility

Fish in tomato sauce, the recipe for which is discussed above, is mixed with most vegetable and cereal side dishes. If pasta is served with fish, it is better to choose those that hold the sauce well: shells, feathers, scallops. Although it mixes well with long spaghetti.

For a festive table, you can choose stewed asparagus, new potatoes, green pea puree, and pasta. And for an ordinary home dinner, you can serve boiled porridge with fragrant butter.

In addition to the side dish, you can serve fish in tomato sauce with homemade pickles, pickled mushrooms, and seasonal vegetable salads. Bread also plays an important role, because almost everyone loves to dip it in sweet and sour tomato sauce.