Mackerel stewed in tomato
Description
The dish is prepared without unnecessary complications. I indicated the time as 1 hour, which does not include the time needed to defrost the fish. Usually, I leave it on the table overnight and cook it in the morning. Do not pour hot water over the fish or place it in a warm oven; the fish should thaw gradually, preferably in a bag to prevent the skin from drying out and the fish from losing its appearance. After reading my recipe to the end, you will learn that the finished dish can be served at the table.
Instructions
- 1
Step 1
1. Prepare the ingredients. Thaw the mackerel at room temperature.
- 2
Step 2
2. Peel all the vegetables, cut the pepper into cubes, slice the onion into half-rings, cut the garlic into 4 pieces, and grate the carrot on a coarse grater. Fry the vegetables in vegetable oil until half-cooked.
- 3
Step 3
3. Wash the fish, cut off the heads, remove the innards, backbone, and large and small bones. Cut each fish into large pieces.
- 4
Step 4
4. When the vegetables are ready, remove half of them to a plate, place the fish on top, and then spread the reserved vegetables over the fish.
- 5
Step 5
5. Dilute the tomato paste in 300-400-500 ml of water and pour it over the fish. Add salt, bay leaf, spices, and dried herbs. Bring the fish to a boil, then simmer covered for 40 minutes.
- 6
Step 6
6. Ready! You can taste it now.
- 7
Step 7
7.