Fish stewed in marinade (classic recipe)
Description
The most traditional way to marinate fish is with a mixture of vegetables (onion and carrot) and tomato paste, which allows the fish to absorb the flavors and juices, becoming very tender and delicious inside. This fish is served with vegetable side dishes, potatoes, or with porridge.
Instructions
- 1
Step 1
1. Rinse the pollock fillet under running water and pat it dry, then cut into small pieces.
- 2
Step 2
2. In a bowl, mix flour with a pinch of salt, then coat the fish pieces in the coating.
- 3
Step 3
3. Place the pan over heat and add a little sunflower oil. Sear the fillet on the hot surface until a golden crust forms.
- 4
Step 4
4. Peel and wash the vegetables. Cut the parsley into thin pieces, dice the onion into small cubes, and grate the carrots on a coarse grater. Pour sunflower oil into a frying pan and sauté all the vegetables for 5-7 minutes on the heated surface.
- 5
Step 5
5. Add tomato paste to the sautéed vegetables, along with bay leaf, cloves, and a little cinnamon. Mix well and simmer for 10–15 minutes. Then pour in fish broth and vinegar, add salt, and simmer for about 10 minutes.
- 6
Step 6
6. Add the fish to the ready broth, simmer for 10 minutes, then turn off the heat and let it steep for 15-20 minutes. Then serve.