Fried fish in tomato sauce. Fish stewed in tomato

A stewed fish dish is a delicious and tender delicacy. It is generally difficult to spoil the fish during the cooking process, so even if you are just a novice cook and for the first time you are behind your stove in the kitchen, do not worry, you will succeed. And we will help you with this and tell you how fish is cooked in tomato. The dish will turn out juicy and attractive!

Ingredients

Step-by-step recipe for cooking Fish in a tomato with a photo

Let's start cooking:

Rinse the fish fillet and cut into large pieces. Salt and pepper on each side.

Pour flour into a flat dish. Roll each fish slice in flour.

Preheat the pan, pour in vegetable oil and send the fish to fry. Fry the delicacy for no more than two minutes on each side, an appetizing golden crust should appear.

Peel the onion and garlic. Chop the onion into small cubes and mince the garlic. Take another frying pan, pour in a small amount of vegetable oil and fry the vegetables, they should acquire a sunny translucent color.

Put the fried fish in a pan with onions and garlic.

Add tomato paste here, dilute it a little with water. Fish pieces should be covered with tomato mass. Cover the pan with a lid and let it cook for 20 minutes. That's all the fish in the tomato is ready, let it brew a little, and then you can invite everyone to the table!

Video recipe Fish in tomato

Braised fish in tomato

Also, fish stewed in tomato can be prepared according to a different recipe. This fish delicacy will charm you from the first bite!

In order to cook fish according to this recipe, you will need:

Ingredients:
pollock - 1 kg;
carrots - 0.5 kg;
onions - 2 heads;
bay leaf - 2 pieces;
allspice in the form of peas - 5 pieces;
salt - to your taste;
vegetable oil - 100 milliliters;
flour - 100 grams.

So, let's get down to business:

1. Clean and rinse the fish under running water. Then cut into small pieces.
2. Pour flour into a clean container and roll the fish pieces.
3. Put the pan on the fire, pour in vegetable oil and fry the fish, it should turn golden.
4. Take a deep frying pan or cauldron, pour in vegetable oil and let it boil. Cut the onion into half rings and send it to stew in oil, it should become transparent.
5. Peel the carrots, rub on a grater with large holes.
6. Send the shabby carrots to a cauldron with onions.
7. Dilute the tomato paste, use water, salt, pepper and mix. Send the tomato sauce to the cast iron to the rest of the ingredients, simmer for 10 minutes. Then transfer the onions with carrots to a clean container.
8. Put the fried fish in the cast iron, brush it with the prepared sauce.
9. Put bay leaves, sweet peas here, make a low fire and let the fish stew. That's all, a fish delicacy is served with a potato side dish, and you can also eat such a fish as an independent dish!

Enjoy your meal!

Fish in tomato is a great recipe for an easy and inexpensive meal. You can serve such a fish with almost any side dish, hot or cold, and various cooking methods will allow you to diversify the menu without changing the ingredients. How to cook fish in a tomato we will learn in this article.

Jellied fish in tomato - recipe

Jellied fish in tomato is the most popular recipe in the entire series. In this cooking method, ordinary fried fish is marinated in tomato and becomes unusually juicy and crumbly. This dish is sure to please your loved ones.

Ingredients:

• hake fillet - 1 kg;
• tomatoes in their own juice - 1 can;
• flour - 3 tbsp. spoons;
• sugar - 1 teaspoon;
• onion - 1 head;
• greens - 1 bunch;
• salt, pepper - to taste.

Cooking

Wash the fish and cut into large pieces, each of which is thoroughly rolled in salted flour. Hake pieces are fried in hot oil until cooked and put in any deep container.

Preparing the filling: finely chop the onion and sauté it in vegetable oil. Put the peeled and chopped tomatoes into the pan to the onion, add the juice from the jar and let it stew until the sauce “disperses”. Next, we season our filling and cover the fish with it. Cooking jellied fish in tomato will take about 2-3 hours, during which the fried pieces of hake will absorb all the juice. After the time has passed, serve the fish to your favorite side dish generously sprinkled with herbs.

Baked fish in tomato sauce with vegetables

Another great method of cooking fish in tomato is roasting. Tender fillet under a thick tomato sauce with your favorite vegetables and a whole range of spices - what is better for a diet dinner?

Ingredients:

• cod fillet - 300 g;
• tomato juice - 250 ml;
• flour - 2 tbsp. spoons;
• garlic - 1 clove;
• coriander - 1 teaspoon;
• cumin - 1 teaspoon;
• turmeric - ½ teaspoon;
• black pepper, salt - to taste;
• broccoli, or cauliflower - 200 g;
• corn - 200 g;
• peas - 200 g.

Cooking

My cabbage, divide into inflorescences and cook in salted water until half cooked. Thoroughly mix the tomato juice with flour and let it thicken over low heat. Season the sauce with crushed garlic, salt, pepper, coriander, cumin and turmeric. Before cooking fish in a tomato, the fillet must be washed and cut into large pieces. After that, you can spread the cod on a baking sheet and pour the spicy mixture. We bake the fish together with boiled cabbage, corn and peas at 200 degrees for 25-30 minutes. Ready-made fish fillets can be served covered with cheese with a bright creamy taste: “Philadelphia”, “feta”, “mozzarella” will do just fine.

Fish in tomato sauce with vegetables

If you do not know how to properly stew fish in a tomato, then this recipe will definitely come in handy. Even a young housewife can do such a dish, because the fish according to this recipe always turns out juicy and tasty.

Ingredients:

• halibut fillet - 500 g;
• cod fillet - 500 g;
• onion - 1 pc.;
• garlic - 3 cloves;
• frozen vegetable mixture - 500 g;
• tomatoes in their own juice - 1 ½ cans;
• smoked paprika - 1 tbsp. spoon;
• rosemary - ½ teaspoon;
• thyme - 1 teaspoon;
• dry white wine - 200 ml;
• olive oil - 3 tbsp. spoons;
• salt, pepper - to taste.

Cooking

Before making fish in tomato, prepare a mixture of spices: cut the onion into half rings and fry until soft in olive oil with paprika. Add chopped thyme, garlic and rosemary, keep on fire until the aroma comes out (about 30 seconds). Now it's time to get any frozen vegetable mixture you like and fry it along with the spices. Ready? Then add chopped tomatoes, tomato juice left in the jar and about a glass of white wine. Let the mixture simmer covered for about 10 minutes. We do not waste time in vain - we begin to prepare the fish fillet: wash and cut into small cubes. After the specified time, put the pieces of halibut and cod in our sauce and leave to stew. Cooking fish in a tomato will take 10-15 minutes. The finished dish is sprinkled with lemon juice.

Stewed fish in a tomato in a slow cooker is prepared in a similar way, although stewing takes 45 minutes in the “Baking” mode.

Welcome to my homemade recipe pages!

The dish that I will cook today fell in love with me back in my childhood, then the stores were full of sea fish, 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, eating sea fish is a must. In it, as you know, there are many useful things necessary for our body.

On the pages of homemade recipes, if you wish, you will find different recipes for 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. As for me, this is the most suitable option, hake fish in tomato sauce turns out to be 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 small hake, as I think that this is the most optimal size for preparing 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. Peel the onion, wash and cut into quarter rings. Remove the top layer from the carrot, then wash it under running water and rub it 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 tomato juice and water to make the sauce. Pour juice into a separate bowl, put salt and sugar, mix, taste and add water. Pour everything into a pan with onions and carrots. Put the 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 for 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. We prepare mashed potatoes for a side dish and you can start your meal. Bon Appetit everyone!

With love for you, Lyudmila.

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 the people's love. Today, such fish is cooked not so much out of economy, but because of the 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 fish stewed in tomato sauce. 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, fish is suitable, 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. Ideally, fresh tomatoes should be used for the tomato base, but pasta or juice can also be used. Optionally, bell pepper, herbs, roots, ginger are added to the sauce.

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 is soaked and infused. 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 with the smells 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 turns out to be too bland, you can add a little lemon juice, soy sauce, adjika to it. 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. Fresh greens go well with the elegant color of the sauce. For decoration, you can use multi-colored pieces of fresh vegetables, olives, black olives, canned corn.

Garnishing, food pairing

Fish in tomato preparation, which is discussed above, is 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 it goes well with long spaghetti.

For the festive table, you can choose stewed asparagus, new potatoes, mashed green peas, pasta. And for a regular 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.

We offer you one of the universal options for cooking juicy and tender fish.
Stewed fish in tomato with onions and carrots is, one might say, a culinary classic. It is not difficult to prepare this dish, but, nevertheless, it always tastes excellent! Both river and sea fish are suitable for cooking. If you like fish without bones, it is better to use sea fish, for example, hake, pollock, pelengas. To get a more varied taste, at the time of frying vegetables in a pan, you can use other vegetables, for example, tomatoes, zucchini, bell peppers. Fish in tomato goes well with any side dish, but it goes especially well with mashed potatoes.

Taste Info Second fish dishes

Ingredients

• Frozen pollock - 350 g;
• Onion - 190 g;
• Carrots - 210 g;
• Tomato paste - 85 g;
• Vegetable oil - to taste;
• Water - 200 ml;
• Salt - to taste;
• Ground black pepper;
• Bay leaf - 2 pcs.;
• Wheat flour - for breading.

How to cook fish stew in tomato with carrots and onions

Let's start with the preparation of vegetables, on which, to a greater extent, the taste of the finished dish will depend. Peel the onion from the husk, and then, be sure to rinse and dry with a napkin. Cut the peeled onion into arbitrary medium-sized pieces and send to a frying pan with heated vegetable oil. Stirring with a wooden spatula, fry the onion until soft and lightly browned.

Now prepare the carrots. Peel off the skin, be sure to rinse and dry. By the way, did you know that you can quite simply and quickly peel carrots with an ordinary metal sponge? All you need to do is just scrub the root crop with a sponge under running water!
Grate the carrots on a coarse grater or cut into small sticks. After that, add the carrots to the onions and mix. Continue sautéing the vegetables over moderate heat until the carrots are soft.

Add tomato paste to vegetables. Top up with purified water, either hot or cold. While stirring, bring the contents of the pan to a boil and simmer the vegetables for about 5-7 minutes.

The next step will be the addition of spices, they are necessary in order for the finished fish to turn out tasty and fragrant. With a set of spices, you can experiment at your discretion. Simmer for 2 minutes and turn off the flame.

Let's move on to the fish. In advance, remove the carcass from the freezer and defrost. Rinse, remove the insides and the black film inside the abdomen. Pat dry with paper towel. Trim the fins. Cut into portioned pieces about 2-3 cm wide. Salt the fish pieces and sprinkle with black pepper.

For this dish, we use pollock cut into pieces, fillet is also suitable, but it takes less time to fry it.

Heat enough vegetable oil in a frying pan.

Bread the fish pieces in flour and dip in boiling oil. Fry over high heat until golden brown on all sides.

Place some of the fried vegetables in a deep baking dish. Lay the pieces of fried fish in one row on top, spread the rest of the onion-tomato fry over the fish.

Cover the form with food foil and put in the oven for 20-30 minutes at a temperature of 200 0 C.

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By the way, this dish can be cooked not only in the oven, but also in an ordinary pan. To do this, you need to fill it in the same way as the baking dish, add a small amount of water, and then simmer over low heat for half an hour.

Fish stew with carrots and onions in the oven is ready. Bon appetit!