Many people remember the taste of fish in tomato sauce even withchildhood. This dish is still cooked in kindergartens and served with mashed potatoes. Many children enjoy eating such a fish, because it is tasty and bright, and besides, even the little ones know how useful it is. The dish became quite popular in the half-starved 90s, when it was rare to find something tasty on the shelves of stores at an affordable price. The fish in tomato sauce cooked at home is a fairly inexpensive dish and at the same time quite tasty. This explains people's love. Today, this fish is prepared not so much from the economy, but because of the wonderful taste. Moreover, thanks to the expressiveness and organicity, the recipe has occupied a worthy niche even in the restaurant menu. So, the benefits, taste, efficiency, ease of preparation - the main trump cards stewed in tomato sauce fish. Let's try and we cook this wonderful dish!
Choosing a fish
Small sprat, inexpensive blue whiting, nobleTrout, huge catfish steaks - almost any fish is suitable for this recipe. There are not so many rules: the scales should be cleaned, the large ones should be cut into pieces, and the small ones should be extinguished completely. Fish in tomato sauce is a quite versatile recipe, and it is suitable for most of the species that we use for preparing holiday and everyday dishes. But the best way for this dish fit fish, which contains a minimum of bones: hake, pollock, saury, mackerel, salmon.
How to cook tomato sauce? Recipes, ingredients and cooking methods
In addition to fish, you will need vegetables:onions, carrots, garlic. Ideally, fresh tomatoes should be used for the tomato base, but you can do with pasta or juice. At will, Bulgarian pepper, greens, roots, ginger are added to the sauce.
Sauce is better to cook separately.To do this, fry in the oil finely chopped onion, grated carrots, pieces of other vegetables. We will make a tomato from tomatoes using a blender or meat grinder (it is advisable to remove the skin and large seeds first). When the onions become translucent and the carrots pour out the golden juice, you can pour in a tomato. For too long you do not need to simmer, just boil.
The approximate proportions of the products are as follows:per kilogram of fish will require a couple of bulbs, one carrot and one and a half cups of liquid. If tomato paste is used, then 2-3 tablespoons should be stirred in water. After boiling add favorite spices and salt.
How to cook fish in tomato sauce?
Stewed sauce covered with a lid and set aside inside so he soaked and insisted. Cut fish into pieces or prepare whole small carcasses. If it is planned that the fish will be used with the head, the gills must be removed. Otherwise they nourish the fragrant, delicate dish with the smells of tina.
To keep the fish in tomato sauce in shape and notcollapsed in the cooking process, pre-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 are ready, proceed to the next stage - stewing.
To do this, pour sauce into a saucepan so that itcovered the fish. The further process should take place on low heat, under the lid, so that the fish stew in tomato sauce is tender. In the process of cooking, you need to try the dish to decide whether to add acid, spiciness, sweets. Here a lot depends on 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 chopped greens - it will emphasize the taste of the dish.
By the way, about the dishes. Best of all, this dish is cooked in a cast-iron pot or a stewpan, a sieve pot. It turns out great in the usual gooseneck.
Feed to the table
As a rule, fish in tomato sauce is served immediately.on plates. So that not a single drop of fragrant gravy disappears in vain, the fish slices are spread over the side of the garnish. Fresh greens go well with the elegant color of the sauce. For registration, you can use colorful pieces of fresh vegetables, olives, olives, canned corn.
Garnishing, compatibility of dishes
Рыба в томатном соусе, рецепт приготовления which is discussed above, combined with most vegetable and cereal side dishes. If pasta is served with fish, it is better to choose those that hold the sauce well: shells, feathers, scallops. Although with long spaghetti, it goes well.
For the holiday table, you can choose stewed asparagus, new potatoes, mashed green peas, pasta. And for a regular family dinner, you can serve porridge with fragrant butter.
In addition to the garnish, fish in tomato sauce can beserve homemade pickles, pickled mushrooms, salads from seasonal vegetables. An important role is played by bread, because many people like so much to dip it in sweet-sour tomato sauce.
