Fish in tomato sauce - a delicious dish for a festive and casual table

Many remember the taste of fish in a tomato sauce sincechildhood. This dish is still cooked in kindergartens and served with mashed potatoes. Many children are happy to eat such a fish, because it is tasty and bright, and in addition, even the kids know how useful it is. The dish became very popular in the half-starved 90s, when on the shelves of shops it was rare to find something tasty at an affordable price. Fish in tomato sauce, cooked at home, - the dish is quite budget and quite tasty at the same time. This explains the people's love. Today, such a fish is not cooked so much from economy, but because of its remarkable taste. Moreover, thanks to expressiveness and organicity, the recipe took a decent niche even in the restaurant menu. So, the benefits, taste, economy, simplicity of cooking are the main trumps of stewed fish in tomato sauce. Let's try and we will prepare this wonderful dish!

Choose a fish

Small sprat, inexpensive blue whiting, nobletrout, steaks of a huge catfish - almost any fish is suitable for this recipe. There are not too many rules: scales should be cleaned, large - cut into pieces, and fine - to extinguish entirely. Fish in tomato sauce - the recipe is quite universal, and it is suitable for most species that we use for preparing festive and casual dishes. But the best way for this dish is a fish, which contains a minimum of bones: hake, pollock, saury, mackerel, salmon.

How to cook tomato sauce? Recipes, ingredients and methods of preparation

In addition to fish, you will need vegetables: onions, carrots, garlic. Ideally, tomato base should use fresh tomatoes, but you can do with paste or juice. At will, Bulgarian pepper, greens, roots, ginger are added to the sauce.

Sauce is best prepared separately. To do this, in oil fry finely chopped onions, grated carrots, slices of other vegetables. From tomatoes with a blender or meat grinder we will make tomato (it is desirable to remove the skin and large seeds first). When the onion becomes translucent, and the carrot leaves a golden juice, you can pour in tomato. Too much time to extinguish it is not necessary, it is enough to simply boil.

Approximate proportions of products are as follows: a kilogram of fish will require a couple of bulbs, one carrot and a half cup of liquid. If tomato paste is used, then 2-3 tablespoons should be stirred in water. After boiling, add the favorite spices and salt.

How to cook fish in tomato sauce?

Put out the sauted sauce and put it inside so that it is soaked and infused. We chop the 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 will nourish a fragrant, tender dish with scents of mud.

In order to keep the fish in tomato sauce and notcollapsed during the preparation, pre-fry it in oil. Most species need floury breading. Only the amount of flour should be minimal. We spread the fried pieces in a sauté pan with layers. When all the fish is ready, proceed to the next stage - quenching.

To do this, pour the sauce into the saucepan so that itcovered the fish. The further process should take place on low heat, under the lid, so that the stewed fish in the tomato sauce turn out to be tender. In the process of preparing a dish, you need to try to decide whether to add acid, witticism, sweets. Here much depends on tomatoes, because their taste is very different. If the dish is too fresh, you can add a little lemon juice, soy sauce, adzhika. At the very end we add finely chopped greens - it will emphasize the taste of the dish.

By the way, about the dishes. It is best to cook this dish in a cast-iron bowl or stew pan, a pothead saucepan. Excellent it turns out and in the usual gooseberry.

Feed to the table

As a rule, fish in tomato sauce is served immediatelyon plates. So that not a single drop of fragrant gravy is lost in vain, pieces of fish are spread over the garnish. With the elegant color of the sauce fresh fresh herbs are well combined. For registration you can use colorful pieces of fresh vegetables, olives, olives, canned corn.

Garnishing, compatibility of dishes

Fish in tomato sauce, recipewhich is discussed above, is combined with most vegetable and cereal garnishes. If pasta is fed to the fish, it is better to choose those that hold the sauce well: cockleshells, feathers, scallops. Although with a long spaghetti, it works well.

For the festive table, you can choose stewed asparagus, fresh potatoes, green peas puree, pasta. And for an ordinary family dinner you can serve boiled porridge with aromatic butter.

In addition to the garnish, to fish in tomato sauce, you canserve homemade pickles, pickled mushrooms, salads from seasonal vegetables. An important role is played by bread, because many people like to dunk it in sweet and sour tomato sauce.