Jellied fish in tomato recipe

Jellied fish in tomato recipe

Ingredients

Step-by-step recipe for making Jellied fish in tomato with photo

And now let's start creating:

First, thoroughly rinse the fish and cut into portions.

Peel the onion and chop finely.

Peel and rinse the carrots, take a large grater and grate the carrot vegetable.

Heat a frying pan with olive oil and fry the onion.

Add carrot sticks to the golden onion pieces, stir and simmer the vegetables over low heat.

Then fry the remaining pieces of fish.

For now, take a huge saucepan, place some of the vegetables in the tomato on the bottom, then dark peppers, aromatic peas, bay leaves, and on top some of the fried fish pieces.

Cover the first fish layer again with tomato vegetables, pepper and bay leaf.

Video recipe: Jellied fish in tomato

Jellied fish in tomato in a slow cooker

And if you have a multicooker, then you are completely lucky, because next you will learn how to prepare tasty, satisfying and juicy jellied fish in tomato in a multicooker. You will spend only an hour making this fish sweet, but the most important thing is that such fish is a beautiful dietary dish and is useful for those who eat only healthy food!

So, in order to cook fish according to this recipe, you will need:

Ingredients:
hake – 3 pieces;
onions – 2 pieces;
carrots – 2 pieces;
champignons – 200 gr;
flour – 0.5 tablespoon;
tomato paste – 3 tablespoons;
ketchup – 3 tablespoons;
adjika – 1 teaspoon;
lemon – ½ citrus;
salt, dark ground pepper - to your own taste.

Well, let’s show off our culinary capabilities:

Peel the carrots immediately.

Now you will need a large grater; grate the carrots on it.

Peel the onion and cut into thin half rings.

Wash the champignons and cut into slices.

At this point, pour vegetable oil into the multicooker bowl, set the “baking” mode to start and fry the vegetables, do not forget to sprinkle them with salt and pepper.

Rinse the fish and cut into portions.

Heat a frying pan with vegetable oil and fry the fish on both sides.

Transfer the fried fish pieces to a plate.

Now we need to start making tomato sauce. Take a bowl, put ketchup, tomato, adjika into it, mix the ingredients, add salt and pepper, add flour here, pour in a little lemon juice and again carefully mix everything together.

Bon appetit!

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Jellied fish in tomato sauce

Sunday, February 22, 2015 22:54 + to quote book

Almost any housewife can cook jellied fish, but creating a dish that is not just tasty, but wonderful is culinary art. A warm vegetable coat in which pieces of fish will be stewed will imbue them with a special smell, a pleasant sweet and sour taste and impart juiciness. The result of the work you have done will not have to wait long. Fish lovers will highly appreciate this amazing dish and will probably ask for more.

For this dish, I did not use fish notothenia by chance. It has very tender meat, virtually no bones and no sharp fishy aroma when fried. But practically any sea fish (hake, pollock) and some types of river fish (pike or silver carp) can be poured with a similar tomato sauce.

Recipe information

Category: fish dish.

Production method: frying and stewing.

Total production time: 50 min.

Number of servings: 5.

Ingredients:

• notothenia fish 1 kg
• large carrots 1 pc.
• large onion 1 pc.
• vegetable oil for frying 3 tbsp. l.
• wheat flour 6 tbsp. l.
• tomato paste 2.5 tbsp. l.
• salt 1.5 tsp.
• sugar 2 tbsp. l.
• snow white peppercorns 7 pcs.
• boiled water 300 ml.

Manufacturing:

Defrost the notothenia in advance at room temperature. We clean the fish carcasses, trim the fins with kitchen scissors, cut the bellies and carefully rinse them with water. Then cut into pieces 2 cm long, put in a bowl and moderately distribute 1 tsp. salt. Set the bowl with the fish aside to salt for 30 minutes.

Dip each piece of fish separately in flour.

Heat 2 tbsp in a frying pan. l. vegetable oil and place the fish in flour.

Fry the notothenia on both sides until golden brown. Place the finished fried fish in a pan.

Grate the carrots and cut the onion into cubes. Pour a tablespoon of oil into a clean frying pan and fry the vegetables until tender. In order to distribute the work time most correctly, start frying the vegetables while the fish is salting.

Dilute the tomato paste in boiled water, add the remaining salt and sugar. Pour tomato sauce into the fried vegetables. Let it boil and remove from heat. Tomato paste can be replaced with tomato juice. Instead of 2.5 tbsp. l. add 250 - 300 ml of tomato juice to the vegetables, then do not use water.

Pour the prepared tomato sauce over the fried fish. The tomato sauce must cover the fish one hundred percent. Add snow-white peppercorns, bay leaf if desired, cover the pan with the jellied fish with a lid, and set to simmer on a leisurely fire for 5 - 10 minutes. After that, remove the pan with the finished dish from the stove. The fish turns out even tastier if you let it steep in tomato sauce for 1 - 2 hours.

Before serving, place the fish along with the gravy on a plate and garnish with herbs. Jellied fish is delicious in different forms - hot and cool. It doesn’t matter what kind of porridge, pasta or potato dishes will suit it as a side dish. If you plan to prepare jellied fish for a festive table, serve it as a separate dish. When cool, it makes a luxurious appetizer, and when warm, it makes a main course.

Fish in tomato. Jellied fish in tomato. Recipes, photos

Fish in tomato is a very tasty and unusual dish that can be safely presented at a festive feast. It should also be noted that such a meal can be consumed with any side dish. Moreover, if you cool it, it will make a good snack dish.

How to make fish aspic in tomato on the stove?

Jellied fish is a very tasty and frisky dish, which is especially popular among those who like to eat hearty food. To make such a lunch we need:

• frozen hake fillet – about 1 kg;
• tomatoes marinated in their juice - 1 half-liter jar;
• sifted light flour - 3 huge spoons;
• medium-sized sand-sugar - dessert spoon;
• non-bitter onions – 1 medium head;
• refined oil – about 55 ml;
• fresh greens - a small bunch;
• small sea salt and dark pepper – use to taste.

Making fish on the stove

Fish in tomato is a very satisfying dish, for the preparation of which you will only need an hour of free time. To create such a lunch, you should defrost the fillet of the main product one hundred percent, and then cut it into portioned pieces. Next, the processed fish needs to be seasoned with pepper and salt. After this, the tender and soft fillet needs to be rolled in light sifted flour so that it completely covers the product. Finally, breaded fish should be fried in refined oil until golden brown.

Making tomato filling

After the fish is fried, you need to put it aside and immediately start making the filling. To do this, you need to peel and finely chop the onions. Next, the vegetable should be sautéed in vegetable oil. When the product becomes transparent, you need to add crushed tomatoes and their juice to it. It is necessary to simmer these components over medium heat for about 7 minutes. After this, they should be seasoned with pepper, salt, fresh herbs and sugar.

Serve it right for dinner

Fish in tomato, the recipe for which we looked at, turns out very satisfying and tasty. It should be served like this: breaded fillet fried should be placed on a plate, and then poured with tomato dressing. In addition to this fish, you can add mashed potatoes or boil pasta.

By the way, fish in a tomato sauce in a slow cooker comes out just as tasty and nutritious as on the stove. If you decide to create this dish using the mentioned device, then we recommend using the baking program to fry the fillet, and stewing to make the filling.

The most delicious fish in tomato: a recipe for making it in the oven

We told you how you can quickly and deliciously create such a dish on a stove or slow cooker. But what if you cannot use these devices for one reason or another. In this case, we suggest creating a dish in the oven.

Fish in tomato baked with cauliflower turns out quite filling and nutritious. To create this dish for the arrival of long-awaited guests, you should prepare the following products in advance:

• fresh frozen cod fillet – approximately 300 g;
• tomato juice or tomato paste diluted with water - about 250 ml;
• sifted light flour - 2 huge spoons;
• garlic cloves – 2 small pieces;
• coriander - a full small spoon;
• cumin - a full small spoon;
• turmeric – ½ small spoon;
• crushed dark pepper, sea salt - use to taste;
• broccoli or ordinary cauliflower – approximately 200 g;
• canned corn - ½ container;
• refined oil – about 35 ml;
• canned green peas - ½ container.

Ingredient Processing

Before the fish in the tomato is placed in the oven, it should be well processed. To do this, you need to thaw it one hundred percent, and then cut it into medium pieces and season it with salt. You also need to rinse broccoli or regular cauliflower separately. After this, it needs to be divided into the smallest inflorescences and boiled in salted water for 5-9 minutes.

As for canned corn and green peas, they should be deprived of the brine and mixed.

Making pouring

To bake such a dish in the oven, you need to pour it with tomato dressing in advance. To make it, juice or diluted paste must be mixed with flour, and grated garlic cloves, cumin, turmeric, crushed dark pepper, coriander and sea salt must also be added.

Forming the dish

To prepare such a lunch, you should use deep dishes. It needs to be greased with refined oil, and then carefully lay out the salted pieces of cod. Next, the fish needs to be covered with boiled cauliflower, also with a mixture of peas and corn. Finally, all the laid out ingredients should be poured with tomato dressing.

Bake in the oven

After the tasty and satisfying dish is formed, it needs to be sent to a very hot oven. It is recommended to bake fish with vegetables in tomato sauce for 38-45 minutes at a temperature of 210 degrees. During this short time, the cod fillet will be one hundred percent cooked, become soft and very tender.

How should it be served to invited guests?

After the fish is one hundred percent cooked under the tomato juice, it needs to be pulled out and distributed among plates. It must be emphasized that there is no need to separately create a hearty side dish for this dish. After all, it is a real lunch, which must be served to family members only with a piece of bread and any salad.

Let's sum it up

Now you understand how to bake fish in a tomato sauce, and also cook it on the stove or in a slow cooker. But if you don’t have time to create the presented dish, but you really love this product, then you shouldn’t be upset in advance. After all, fish in tomato (canned food) is sold in virtually any store. It should only be opened and consumed with bread.

But for such a dinner to be truly complete, you should definitely create some kind of tasty and satisfying side dish for the canned fish in tomato. Bon appetit!

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

1. Frozen pollock carcass (without head) 600 g
2. 1 huge size onion
3. Carrots 150 gr
4. Wheat flour 2 tablespoons
5. Tomato paste 6 tablespoons
6. Vegetable oil 4 tablespoons
7. Medium sized bay leaf 1 piece
8. Sugar 1 teaspoon
9. Salt to taste
10. Ground dark pepper to taste
11. Unsullied water 1 glass
12. 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.