A wonderful way to diversify a fish day or a festive menu is to cook fish in tomato sauce with vegetables. The tenderness of fish meat combined with the sourness of tomatoes and the freshness of the vegetables create a superbly tasty dish that you will surely like.
Fish, stewed with vegetables in tomato sauce - recipe
Ingredients:
- carcasses of fish (pollock or hake) - 1 kg;
- onion - 240 g;
- carrots - 240 g;
- one small zucchini;
- several fruits of sweet Bulgarian pepper;
- tomato paste - 60 g;
- granulated sugar - 40 g;
- ground black pepper - to taste;
- laurel leaves - 1-2 pieces;
- peas of sweet pepper - 3-4 pcs .;
- purified water - 350-400 ml;
- wheat flour - 90-100 g;
- vegetable refined oil;
- salt - to taste.
Preparation
Defrosted carcasses of fish are washed, wiped dry, rid of fins, cut into portions, we sop them with large salt, ground black pepper and let them marinate for a while.
Without wasting any time, we clean and shred onions with onions, carrot sticks, cubes zucchini and Bulgarian pepper. Do not forget to wash and dry the vegetables beforehand.
We scorch the prommarinated fish thoroughly in flour and brown it on high heat in vegetable oil in a frying pan, and then transfer it to a sauté pan, alternating with cubes of zucchini and peppers.
Then we pass on the pan a onion with carrots, add the tomato paste, pour the boiled water, throw the leaves of the laurel, the fragrant pepper peas, add the sauce to taste with salt, sugar, ground black pepper, let it boil, and pour to the fish with other vegetables. We cover the dishes with a lid and after full boiling reduce the fire to a minimum and let the dish soak for fifteen minutes.
How to cook fried fish in tomato sauce in a multivariate?
Ingredients:
- fillets or steaks of fish - 750 g;
- onion - 150 g;
- carrots - 150 g;
- Bulgarian pepper - 150 g;
- garlic - 1 tooth;
- tomato paste - 60 g;
- cream - 180 ml;
- water - 180 ml;
- juice of half a lemon;
- ground black pepper - to taste;
- Spices for fish - to taste;
- vegetable refined oil;
- salt sea - to taste.
Preparation
Fillet or steaks of fish rubbed with salt, spices for fish and ground black pepper, flavored with lemon juice and let it soak for twenty five minutes. Without losing time, clean and shinkuyu rings or
In multicasting, we pour refined oil, turn on the "Bake" or "Frying" mode and brown the fish from both sides in it. Temporarily remove the fish slices from the bowl of the device, add the oil and lay the vegetables. Let them brown for ten minutes, then pour in the sauce, stir and return the fish. Switch the device to the "Quenching" mode and leave the fish and vegetables in it for twenty or thirty minutes.