Hake cooking recipes in tomato sauce. Hake stewed in tomato sauce with onions and carrots

Hake in tomato is a dish familiar to everyone since childhood, nutritious and, importantly, low-calorie. It is prepared quickly, does not require significant labor costs. You can cook a hake, either by stewing in a tomato, or simply pour marinade over it and let it brew.

Hake fish in tomato sauce

Ingredients:

• hake - 1 kg;
• eggs - 2 pcs.;
• flour;
• vegetable oil;
• tomato paste - 2 tbsp. spoons;
• onions - 2-3 pcs.;
• carrots - 1 pc.;
• margarine - 30 g.

Cooking

Wash and clean the fish, trimming the fins, cut into portions and add a little salt. We heat the pan, roll the pieces of fish in the egg and flour, fry on both sides. Put the fried fish in a saucepan. We cut the onion into cubes, carrots into strips (carrots can be rubbed on a coarse grater). Fry the onion in vegetable oil until transparent, add the carrots, mix and cover with a lid for 3 minutes. Cooking: take half a cup of water, stir the tomato paste in it, salt a little and add 2 teaspoons of sugar, pour the tomato paste into the pan. Mix everything well, add margarine and simmer under the lid for 5 minutes. Then fill the fish in a saucepan with sauce and put the hake in a preheated oven for 7 minutes.

Garnish with mashed potatoes or boiled rice.

Hake stewed in tomato with beans

This recipe for hake in tomato is somewhat different from the traditional version, since green beans are found among the ingredients.

Ingredients:

• hake - 1 kg;
• tomato juice - 200g;
• green beans - 200-300 g;
• onion - 1 pc.;
• salt, pepper - to taste;
• cloves - to taste;
• olive oil - 10 g.

Cooking

Wash the fish, clean, cut into pieces, salt and pepper. We heat the olive oil in a pan, put the fish, fry over low heat. While it is fried, cut the onion into small cubes, add to the hake. We fry the onion and fish in this way for about 15 minutes until the hake is half cooked, then pour the fish with tomato juice, cover with a lid, add the beans and a little cloves and simmer for another 7 minutes until the beans are ready.

Ingredients:

Cooking

Wash and clean the fish, cut into pieces, roll in salted flour and fry in a pan, put in a deep container. Finely chop the onion into cubes and fry in vegetable oil, then add canned tomatoes, peeled from the skin, juice from the jar and simmer for 5-7 minutes, salt and pepper to taste. Pour the fish with this sauce and leave for 2-3 hours. Then sprinkle with herbs and serve.

Stewed hake in tomato sauce is a classic example of a simple yet delicious homemade meal. This dish can be prepared not only by experienced housewives, but also by beginners in cooking.

In addition, hake is a fairly affordable seafood. It can be found on the shelves of almost all shops, supermarkets, fish shops and markets. Pleases buyers and a fairly affordable price for the product.

Despite the ease of preparation and wide distribution, tomato hake has a pleasant taste, aroma and awakens the appetite. Having prepared such a dish, you will not disappoint your household.

How to cook stewed hake on your own in your kitchen and what useful properties such a product has - about this in our material.

Composition and energy value

Hake (or hake) is a genus of fish common in the Atlantic and Pacific oceans. This fish in its composition contains a large number of useful components:

• vitamins of group B, as well as vitamins A, E, C and PP;
• minerals: iodine, calcium, fluorine, magnesium, sodium, iron and many others.

As for the nutritional and energy value of the product, it is important to note here that there are only 82 kilocalories per 100 grams of fish. This indicator indicates that hake is a dietary product and it is allowed to be used even by those people who are on diets and worry about their weight.

In addition, 100 grams of hake contains 16.5 grams of protein, 1.8 grams of fat, but fish does not contain carbohydrates. The absence of carbohydrates is a big plus of any product in the human diet.

Benefit and harm

Due to its composition, hake has a number of positive properties that have positive effects on the human body. So, among them it is possible to single out the fact that hake fillet is indicated for use by people who suffer from thyroid diseases, disorders in the digestive system and gastrointestinal tract, as well as those who have an elevated blood sugar level.

There is only one contraindication to eating fish - individual intolerance and allergy to fish or to the substances it contains.

Recipe

In order to cook hake stewed in tomato, you will need to take the following products:

• hake - 2 fish;
• wheat flour - 4 tablespoons;
• vegetable oil - 120 milliliters;
• onions - 1 head;
• carrots - 1 piece;
• tomato paste or sauce - 50 grams;
• water;
• salt to taste.

The first thing to do is prepare the fish. If you are using a frozen hake, then it must be thawed. In addition, the fish should be cleaned of the husk, head, fins, entrails, tail and other unnecessary components. After this, the hake should be thoroughly rinsed under running cold water and cut into neat portioned pieces.

Next, you need to sprinkle the fish with salt, and you can also add any other spices you wish, and then roll in wheat flour, which will act as a breading. Now the fish needs to be fried - this should be done in a well-heated pan in vegetable oil. Do not forget to fry the fish on both sides until a delicious crispy crust appears. Then briefly set the fish aside and proceed to the preparation of vegetables.

Onions and carrots must be peeled, washed under the tap, dried and chopped. In this case, it is advisable to grate the carrots or use a blender, and cut the onion into half rings. Vegetables also need to be fried.

Now put fish and vegetables in a separate pan with thick walls or cauldrons, add tomato paste. You also need to add hot water to the container so that it covers all the contents. Don't forget to salt the water.

Despite the fact that hake is a fairly common fish in our country, many housewives bypass this product. And this is completely in vain. With a low cost and an important ingredient in many fairly easy-to-cook dishes, hake can be a great lunch or dinner.

Don't be afraid to experiment in your kitchen. Using the proposed recipe for cooking this fish, you will add variety to your diet and delight your household and guests.

To learn how to cook hake with vegetables in tomato sauce, see the video below.

Good day, dear readers! After a hard day for dinner, a tender and fragrant hake in tomato will be an ideal side dish for boiled boiled potatoes. The recipe with a photo below will tell you all the subtleties and secrets of how to cook this dish deliciously.

Hake fish is the best representative of cod species.

1. Firstly, this type of marine representative is sold at any time of the year.
2. Secondly, always at an affordable price.
3. Thirdly, the complete absence of bones, the presence of only one ridge.
4. Fourth, it contains many useful substances for our health.
5. Well, and fifth, a variety of dishes are prepared from the carcass.

So, it is boiled, stewed, fried, baked, grilled or steamed, combined with a variety of products, supplemented with sauces and marinades ... This review is dedicated to the best recipe and demanded by many housewives - stewed hake in tomato.

This dish at the same time turns out to be juicy, satisfying and light. The taste of tomato is moderate and not pronounced, while it wonderfully sets off the taste of fish.

The calorie content of hake in tomato is minimal, and the recipe is indecently simple, which any novice housewife can do. In addition, food is served not only hot, but also cold, because. fish even after cooling retains its amazing taste.

Ingredients:

• Frozen hake carcass - 3 pcs.
• Onion - 2 pcs.
• Seasoning for fish - 1 tsp
• Tomato paste - 1 tbsp.
• Vegetable oil - for frying.
• Soy sauce - 50 ml.
• Salt and ground pepper - to taste.

How to cook:

Make a sauce. In a deep bowl, combine soy sauce, tomato paste, fish seasoning, ground black pepper and salt.

Add your favorite herbs and spices as desired. Stir and leave to infuse to release the flavors in the spices.

Defrost frozen fish completely naturally without the use of warm water or a microwave oven. Otherwise, the carcass at the bone may not be well fried.

The best way to defrost is in the refrigerator, if time permits. After, rinse the hake and blot dry with a paper towel.

Pour a small amount of vegetable oil into a frying pan and heat. Put the fish in and turn on the high heat to "seal" the juice.

Fry the carcass on both sides until a beautiful golden brown. The fish may be browned, but not yet fully cooked. Do not worry, it will reach full readiness when extinguishing.

In another frying pan in vegetable oil, sauté the onions chopped in half rings. Bring it to transparency and light golden. Do not overexpose it for a long time so that it does not become dry.

Transfer the fried hake to the pan on the onion pillow.

Pour the prepared sauce over the carcasses and turn on the high heat.

When the sauce boils, make a minimum heat, cover the pan with a lid and simmer the fish in tomato and onion for about half an hour.

Serve either immediately after preparation or as a cold appetizer after cooling.

Delicate stewed hake in tomato, combined with the sourness of tomato sauce and light piquancy of soy sauce, will undoubtedly please everyone. This is a great recipe to diversify your daily menu or holiday menu. Bon appetit and good mood.