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 people's love. Today, such fish is cooked not so much out of economy, but because of 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 fit fish, 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. Ideal for tomato base should be used fresh tomatoes, but you can get by with pasta or juice. Optionally added to the sauce bell pepper, greens, roots, ginger.

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. It goes well with the elegant color of the sauce. fresh herbs. 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 with long spaghetti it matches well.

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.

Everyone loves fried fish, but sometimes you really want to surprise yourself and loved ones with something original and unusual. The recipe for fried fish in tomato sauce, while very simple in technique, offers a great alternative to the usual tastes, drawing attention to the ancient folk traditions of enriching the taste of fish with a simple but such appetizing sauce. Braised in the tenderest tomato sauce, fried fish with onions will shine with new faces and become the most appetizing dish on dining table no matter what side dish you serve it with!

Ingredients

• fish fillet freshly frozen (pollock, hake) - 500 g
• onions - 0.5 pcs.
• tomato paste - 2 tbsp.
• breadcrumbs- 2 tbsp.
• vegetable oil for frying
• salt - to taste
• spices for fish (dried marjoram, oregano, basil) - to taste
• boiled water - 1 tbsp.

Recipe for fried fish with onions in tomato sauce

Defrost the fish fillet, then rinse it thoroughly and put it on cutting board. We take napkins and press them to the fish to pick up excess water. If you take away excess moisture, the fish will fry better.

Then cut the fillet into portioned pieces- preferably 3-4 cm wide.

We put a frying pan on the fire, pour a little vegetable oil into it for frying. In the meantime, pour breadcrumbs into a separate plate and roll the pieces of fish in them. Put the fillet in breadcrumbs in a pan and fry on both sides, not forgetting to salt.

While the fish is fried, prepare the tomato sauce. To do this, put in a cup or deep plate tomato paste, pour a glass of boiled (but not hot) water and mix well.

Then we clean the onion and cut it into rings. It is best that the rings are very thin - so they will cook faster (simultaneously with the fish). Posting onion rings in a frying pan - sprinkle them with fish.

Immediately after that, fill the pan with tomato sauce, add seasonings to the fish, salt a little and cover the pan with a lid. Simmer the dish for 15 minutes over low heat so that the fish does not "boil". If desired, the dish can be supplemented with chopped garlic - it will give the fish an exquisite taste.

Fried fish in tomato sauce should be served hot with side dishes (rice or buckwheat porridge, as well as mashed potatoes).

Welcome to my homemade recipe pages!

The dish that I will cook today, I fell in love with distant childhood, Then sea ​​fish the stores were full, and the price for it was quite affordable. So we ate as much as we wanted.

My aunt cooked it somehow especially tasty, and therefore, when I became the hostess myself, I adopted this recipe for fish in tomato sauce from her.

Today, the price of fish cannot be called budget, therefore, I cook it not as often as I would like. But, even despite the current cost of eating sea ​​fish is a must. In it, as you know, there are many useful things necessary for our body.

On the pages of home recipes, you can optionally find different recipes cooking fish. For example, t or cod cutlets.

One of my favorite dishes is fish in tomato sauce, which is prepared quite quickly and without any problems. The key to success here is a properly prepared delicious tomato sauce.

Ingredients

• Hake fish - 250-300 grams
• Tomato juice - 150 -200 ml
• Onion - 1 head
• Carrot - 1 root vegetable (small)
• Flour - 2 tablespoons
• Bay leaf - 1-2 pieces
• Allspice - 2-3 peas
• Any hot pepper - to taste
• Salt and sugar - to taste
• Vegetable oil - for frying

FISH IN TOMATO SAUCE RECIPE

For my favorite dish, I chose sea fish - hake. According to me this is the most suitable option, hake fish in tomato sauce is very tasty.

Let's start our cooking with the processing of carcasses. First of all, we need to clean it from Luska. Then, with kitchen scissors, carefully trim the fins on the back and on the stomach. After these procedures, we wash the hake under running cold water.

Then we cut the carcasses into portioned pieces about 2-3 cm thick. I have a hake small size, as I believe that this is the most optimal size in order to prepare a dish - fish in tomato sauce in perfect form.

We put the chopped pieces in a bowl and, sprinkled with salt, leave for 15-20 minutes to salt the fish.

After the specified time, we prepare a plate with flour and bread each piece of hake from all sides.

We put the pan on the fire, heat it up, pour in the vegetable oil and lay out our fish.

Fry on medium heat until golden brown on all sides.

And since we will have fish in tomato sauce with carrots and onions, while the hake is fried, we will take care of the vegetables. Onion clean, wash and cut into quarter rings. Remove from carrots upper layer, then wash under running water and rub on a coarse grater.

We remove the fried fish from the pan, put it in a saucepan, and send carrots and onions in its place. Add some vegetable oil.

Cover the pan with a lid and sauté the vegetables over low heat for 5-7 minutes. We make sure they don't burn.

The vegetables are ready and we begin the process of preparing a delicious tomato sauce. If you remember, I have already said that it is precisely because of its quality that our dish - fish in tomato sauce, turns out to be either very tasty or vice versa.

I used to make the sauce tomato juice and water. Pour juice into a separate bowl, put salt and sugar, mix, taste and add water. Pour everything into a pan with onions and carrots. We put Bay leaf, allspice peas and ground black pepper.

Let this mass boil and try again. We should end up with a sweet-sour taste of tomato sauce.

If you have achieved the desired result by testing, you can pour our fish with the resulting sauce and put it on the fire to stew.

Cooking time is about 20 minutes over low heat.

Well, that's basically it. I told you my simple and quite affordable recipe how to cook fish in tomato sauce. I hope that it will be useful to someone. I will be glad to your comments and will be happy to answer all questions.

And our cooking process is over and here it is the result - the fish in tomato sauce is very tasty already flaunting on the table. Cooking for a side dish mashed potatoes and you can start eating. Bon Appetit everyone!

With love for you, Lyudmila.

To tell the truth, stew or boiled fish I don't really complain, but for this fish in tomato sauce, I am ready to make an exception every day. There is everything - and bright, summer, rich taste tomatoes, and fragrant, thick sauce with the taste of the sea, and fish, the meat of which itself leaves the bones. A similar dish is sometimes prepared by fishermen throughout the Mediterranean, sending to it that part of the catch that they could not sell, but you and I can take any fish - even inexpensive cod, even overseas sea bass, even familiar and familiar pike perch. I am sure that carp in this form will also appeal to those who love this fish. You choose!

Fish in tomato sauce

You can cook any fish in tomato sauce, it will be tastier if you take 2-3 different types. Clean and gut it, carefully scraping out the blood clots near the spine and removing the gills. After that, put the fish on the bottom of the pan (large cut into pieces, leave the small whole), which is just enough to put all the fish in one layer, pour in white wine and water so as to cover the fish almost entirely. It will be great if you add the spices and roots that you usually use to cook fish to the pan, but without them, believe me, everything will turn out absolutely wonderful! Place the pot on the stove, cover, bring to a boil, and simmer over low heat for 25-30 minutes. Carefully remove the fish from the broth, strain the broth and pour it back into the pot.

Return the pan to the fire - let the broth boil, and its taste and aroma will become richer and thicker. In the meantime, heat a frying pan, pour in and sauté the minced garlic and onion until fragrant, then add canned tomatoes, V own juice or cut. Crush them with a spatula for more small pieces and simmer, stirring occasionally. After 10-15 minutes, when the broth remains about half of the original volume, and the tomato sauce becomes homogeneous, pour the sauce into a saucepan with broth. There also add pieces of crumb lightly stale bread and mix well so that the resulting sauce becomes thick: by increasing or decreasing the amount of bread, you can adjust its density. Add the fish and warm it a little in the sauce, then serve, garnished with parsley, with garlic croutons and a glass of wine.

PS: Fish in tomato sauce can be made even tastier by adding fresh or, for example, mussels or shrimp. To do this, add them to the broth a couple of minutes before the sauce is ready - this time is enough for them to cook.

Ingredients:

(4-6 servings)

• 1.5 kg. fish (pike, hake, crucian)
• 2 large onions
• 1 large carrot
• 1 red salad pepper(optional)
• 0.5 tbsp flour
• 1.5 cups of tomato juice or 2-3 tbsp. tomato paste
• Bay leaf
• black peppercorns
• seasoning for fish
• vegetable oil

• We take one or more large fish. We cut off the tail, head, fins, but do not throw them away, we will prepare fish stock from them, which will be useful to us in the future.
• So, put the head and fins in a small saucepan, fill with water, about 1.5 cups, put the bay leaf, pepper and salt. We cook 20 minutes. Strain the fish broth.
• We cut the fish carcass into portioned pieces, salt and pepper, sprinkle with seasoning for fish. Leave for half an hour so that the fish is saturated with spices.
• While the fish is soaking, prepare sweet and sour tomato sauce. To do this, three large carrots on fine grater. Finely chop one small onion. If there is a red salad pepper, finely chop it too. Lecho or canned peppers in tomato are just perfect for this dish.
• Stew on vegetable oil onion. When the onion becomes soft and translucent, add red pepper, and then, after a while, carrots.
• When the vegetables are ready, put half a tablespoon of flour, immediately stir so that lumps do not form. Add tomato juice or tomato paste diluted in water to the sauce. You can use borscht dressing.
• Add salt, sugar and pepper to the sauce to taste. Boil a little and turn off. Sauce for fish in tomato is ready.
• Take another clean pan. Fry the fish pieces in vegetable oil. It is not necessary to fry until cooked, only until a golden crust appears.
• We take a cauldron or a saucepan. At the bottom we put the onion, cut into rings, one bay leaf.
• Put the fried fish pieces on top of the onion.
• Put the tomato sauce on top of the fish. Then we fill everything fish broth which we prepared earlier. If there is no broth, then fill it with ordinary boiling water. In this case, the liquid should slightly cover the fish.
• We put the saucepan on the fire. When the contents of the saucepan boil, reduce the fire. Fish in tomato sauce is cooked under the lid for about 30 minutes. For hake, the cooking time can be reduced to 20 minutes, but for pike, it takes at least half an hour.
• Delicious and fragrant