Fish stewed in tomato sauce with vegetables. Stewed fish in tomato with onions and carrots Recipe for stewed fish in tomato

We offer you one of the universal options for preparing juicy and tender fish.
Stewed fish in tomato with onions and carrots is, one might say, a culinary classic. cook this dish not difficult at all, but, nevertheless, the taste of it always turns out excellent! Both river and sea fish are suitable for cooking. If you like fish without bones, it is better to use sea ​​fish, for example, hake, pollock, pelengas. To get a more varied taste, at the time of frying vegetables in a pan, you can use other vegetables, for example, tomatoes, zucchini, bell pepper. Fish in tomato is suitable for any side dish, but it goes especially well with mashed potatoes.

Ingredients

• Frozen pollock - 350 g;
• Onion - 190 g;
• Carrots - 210 g;
• Tomato paste - 85 g;
• Vegetable oil - to taste;
• Water - 200 ml;
• Salt - to taste;
• Ground black pepper;
• Bay leaf - 2 pcs.;
• Wheat flour - for breading.

Cooking

Let's start with the preparation of vegetables, on which, to a greater extent, the taste of the finished dish will depend. Peel the onion from the husk, and then, be sure to rinse and dry with a napkin. Cut the peeled onion into arbitrary medium-sized pieces and send to a frying pan with heated vegetable oil. Stirring with a wooden spatula, fry the onion until soft and lightly browned.

Now prepare the carrots. Peel off the skin, be sure to rinse and dry. By the way, did you know that you can quite simply and quickly peel carrots with an ordinary metal sponge? All you need to do is just scrub the root crop with a sponge under running water!
Grate the carrots on a coarse grater or cut into small sticks. After that, add the carrots to the onions and mix. Continue sautéing the vegetables over moderate heat until the carrots are soft.

Add to vegetables tomato paste. Top up with purified water, either hot or cold. While stirring, bring the contents of the pan to a boil and simmer the vegetables for about 5-7 minutes.

The next step will be the addition of spices, they are necessary in order for the finished fish to turn out tasty and fragrant. With a set of spices, you can experiment at your discretion. Simmer for 2 minutes and turn off the flame.

Let's move on to the fish. In advance, remove the carcass from the freezer and defrost. Rinse, remove the insides and the black film inside the abdomen. Pat dry with paper towel. Trim the fins. Cut into portioned pieces about 2-3 cm wide. Salt the fish pieces and sprinkle with black pepper.

For this dish, we use chopped pollock, fillet is also suitable, but it takes less time to fry.

Heat enough in a frying pan. vegetable oil.

Bread the fish pieces in flour and dip in boiling oil. Fry over high heat until golden brown on all sides.

Place some of the fried vegetables in a deep baking dish. Arrange the pieces on top fried fish, spread the rest of the onion-tomato fry over the fish.

Cover the form with food foil and put in the oven for 20-30 minutes at a temperature of 200 0 C.

By the way, this dish can be cooked not only in the oven, but also in an ordinary pan. To do this, you need to fill it in the same way as the baking dish, add a small amount of water, and then simmer over low heat for half an hour.

Fish stew with carrots and onions in the oven is ready. Enjoy your meal!

For many, the combination of fish with tomatoes or tomato paste is unacceptable, but those who have loved canned sprats in tomato since their student days will surely appreciate and love this dish. These products are very similar in taste, but, of course, home-cooked fish, with fresh vegetables, and with a side dish, is a completely different pleasure than that you can get from sprat from tin can. Even dry pollock, which does not pretend to be a delicacy, cooked according to this recipe with tomato and vegetables, becomes fragrant and juicy, acquiring a sweetish aftertaste of roots, vegetables and tomato. Try to cook fish with tomato and vegetables, and you will forget that you once just fried this fish in a pan, dipped in flour or batter.

Stewed fish with tomato and vegetables is a delicious dish when hot, but it does not lose its taste even when cold, which allows you to cook it in advance if you do not have enough time. And if there is a lot of it, then do not be lazy and separate the fillet from the bones before cooking, so this dish will be even more tender. As a side dish for fish in tomato with vegetables, you can serve green salad, boiled potatoes or boiled cauliflower.

Ever since childhood. Such a dish is still prepared in kindergartens and served with mashed potatoes. Many children enjoy eating such a fish, because it is tasty and bright, and besides, even kids know how useful it is. The dish gained considerable popularity in the half-starved 90s, when it was rare to find something tasty at an affordable price on store shelves. Fish cooked at home is a fairly budgetary dish and at the same time quite tasty. This explains the people's love. Today, such fish is cooked not so much out of economy, but because of the wonderful taste. Moreover, thanks to expressiveness and organicity, the recipe has taken a worthy niche even in the restaurant menu. So, the benefits, taste, economy, ease of preparation are the main trump cards of the stew in tomato sauce fish. Let's try and cook this wonderful dish!

Choosing a fish

Small sprat, inexpensive blue whiting, noble trout, huge catfish steaks - almost any fish is suitable for this recipe. There are not so many rules: scales must be cleaned, large ones must be cut into pieces, and small ones must be stewed whole. Fish in tomato sauce - the recipe is quite universal, and it is suitable for most types that we use to prepare holiday and everyday dishes. But in the best way for this dish, fish is suitable, which contains a minimum of bones: hake, pollock, saury, mackerel, salmon.

How to cook tomato ingredients and cooking methods

In addition to fish, you will need vegetables: onions, carrots, garlic. Ideally, for a tomato base, you should use fresh tomatoes, but you can get by with pasta or juice. Optionally, bell pepper, herbs, roots, ginger are added to the sauce.

The sauce is best cooked separately. To do this, fry finely chopped onions, grated carrots, pieces of other vegetables in oil. Using a blender or a meat grinder, we will make a tomato from tomatoes (it is advisable to first remove the skin and large seeds). When the onion becomes translucent, and the carrots let out golden juice, you can pour in the tomato. You don’t need to simmer for too long, just boil it.

The approximate proportions of the products are as follows: a couple of onions, one carrot and one and a half glasses of liquid are required per kilogram of fish. If used, then 2-3 tablespoons should be mixed 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 aside so that it soaks and infuses. We cut the fish into pieces or harvest whole small carcasses. If it is planned that the fish will be used with the head, the gills must be removed. Otherwise, they will nourish the fragrant, tender dish odors of mud.

So that the fish in tomato sauce retains its shape and does not fall apart during cooking, first fry it in oil. Most species need flour breading. Only the amount of flour should be minimal. Put the fried pieces in a saucepan in layers. When all the fish is ready, proceed to the next step - stewing.

To do this, pour the sauce into the saucepan so that it covers the fish. The further process should take place on low heat, under the lid, so that it turns out tender in tomato sauce. In the process of cooking, you need to try the dish in order to decide whether to add acid, spiciness, sweetness. A lot depends on the tomatoes, because their taste is very different. If the dish is too bland, you can add a little lemon juice, soy sauce, adjika. At the very end, add finely chopped greens - it will emphasize the taste of the dish.

By the way, about the dishes. It is best to cook such a dish in a cast-iron pot or saucepan, glass-ceramic saucepan. It turns out great in a regular goose.

Serving to the table

As a rule, fish in tomato sauce is served immediately on plates. So that not a single drop of fragrant gravy is wasted in vain, pieces of fish are laid out on top of the side dish. Fresh greens go well with the elegant color of the sauce. For decoration, you can use multi-colored pieces fresh vegetables, olives, olives, canned corn.

Garnishing, food pairing

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

For holiday table you can choose stewed asparagus, new potatoes, mashed green peas, pasta. And for the usual family dinner you can serve boiled porridge with fragrant butter.

In addition to tomato sauce, you can serve homemade pickles, pickled mushrooms, salads from seasonal vegetables. Bread also plays an important role, because many people like to dip it in sweet and sour tomato sauce.

Step 1: Prepare the fish.

Hake fillet needs to be thawed and dried. To do this, blot it on each side with a napkin. After that, cut the fillet into small pieces.

In a deep bowl, mix flour with 1/2 teaspoon salt and seasonings. Roll the fish pieces in this mixture before frying.

Heat up a pan with plenty of oil. Fry the breaded fish pieces 3-4 minutes from each side. Remove the fried fillet from the pan with a slotted spoon and place on napkins so that they absorb excess oil. In the meantime, take care of vegetables.

Step 2: Prepare vegetables.

Peel the carrots or just rinse them thoroughly, removing all dirt with a vegetable brush. Grind a clean carrot with a coarse grater.
Peel the onion from the husk and chop into thin half rings.
Just wash the tomatoes and carefully, so as not to crush, chop with a knife.
Chop the peeled garlic using a garlic press.


Put all vegetables, except garlic, in a deep-brimmed pan, you can use the same one in which you fried the fish. Simmer carrots, onions and tomatoes with vegetable oil over medium heat 10-15 minutes, stirring occasionally. Then add tomato paste, vinegar, remaining salt, sugar and 0.5 liters purified water, mix and, without closing the lid, cook more 5 minutes.

Step 3: Stew the fish in a tomato marinade.

In the vegetables stewed with tomato paste and other spices, add the previously fried breaded pieces of fillet and fresh garlic without turning off the fire, continue cooking 10 minutes. On the last 5 minutes cooking can be covered.
Let the finished dish rest 15-20 minutes under a closed lid. If necessary, fish with vegetables can be heated before serving.

Step 4: Serve the fish stewed in tomato.

Serve fish stewed in tomato sauce with boiled rice or potatoes. Additional sauce is not needed, but be sure to decorate ready meal fresh herbs.
Enjoy your meal!

You can use any white fish fillets, not just hake.

For spiciness, ground red pepper should be added to this dish.

If desired, add a bay leaf to the stewed fish in tomato sauce, but be sure to remove it before serving.

If someone who is reading the recipe now is from the USSR, then they will probably immediately remember how the so-called fish day was in canteens in those days. It was Thursday. On that day, all the dishes were from fish, except for compote, of course :-) I don’t know if there is a similar dish in any cuisine of the world, but in our Russian one, it is firmly entrenched. Prepared quickly, eaten just the same.

Take any fish. Personally, I love pollock.

The fish can be pre-fried, and for a more dietary option, it can be steamed and then warmed up with vegetables.

To cook fish stew in tomato with vegetables, we will immediately prepare the products according to the list.

Cut the fish into pieces, salt and pepper to taste. Roll in flour, fry on both sides in sunflower oil.

While the fish is frying, prepare the vegetables. Cut the onion into half rings, grate the carrots on a fine grater, garlic - as your heart desires. Roast everything until done. Add tomato paste, paprika, salt and pepper.

We spread the finished fish to the vegetables. Add laurel and allspice peppers. We add water. Sprinkle the fish with wild garlic. Simmer covered for 10 minutes.