Fish stewed in tomato
Description
The dish is prepared without unnecessary complications. It features a wonderful combination of fish and tomato as a marinade. Once you try making this dish, you'll want to treat your loved ones to it constantly. The special touch comes from the sauce, to which sugar and vinegar should be added in the correct sequence. In terms of preparation, it's quite simple and doesn't require special skills. The finished dish can be served immediately.
Instructions
- 1
Step 1
1. After preparing the fish, let it rest for a while, and before starting to cook, make sure it is thoroughly defrosted. To prepare this dish, we need fish with the least amount of bones. I usually use hake or pollock. You can fry it in whole pieces or cut the fillet into portions, then coat them in flour and fry on both sides.
- 2
Step 2
2. Before coating in flour, you can marinate the fish in lemon juice and garlic. But that's optional. I simply fry the fish with salt and pepper.
- 3
Step 3
3. After frying the fish, add the onion and carrot to the pan. It's better to chop the vegetables by hand, without using a grater—this way the carrot will release its juice and give the fish a better aroma.
- 4
Step 4
4. Finally, pour tomato juice over the vegetables, add half a cup of water, and simmer for about 5 minutes. Now turn the sauce into a marinade: add a small pinch of sugar and a tablespoon of vinegar, boil for another minute, then pour it over the fish (previously place the fish into a casserole dish for simmering).
- 5
Step 5
5. Simmer the fish under a closed lid for about 15 minutes over low heat. Before serving, sprinkle the dish with parsley and serve it as a standalone dish, or you can boil rice as a side.
- 6
Step 6
6. It can also be served cold, and its flavor will be even more intense.