Second courses

Hake in tomato sauce. Recipe with photos / Side dishes / Delicious

Clean the fish from scales, fins, and entrails. Wash, dry and cut into small pieces. Then salt the fish and leave for 10 minutes.

Peel the onion and cut it into cubes.

Peel the carrot, cut it into thin strips or grate it on a coarse grater.

Bread pieces of fish in flour and fry in sunflower oil on both sides until golden brown. Put the fried fish on a plate.

In the same pan, on a low heat, after adding a little more oil, fry the carrots and onions (about 10 minutes).

Then add finely chopped tomatoes with juice to carrots and onions, stew for another 5 minutes.

The contents of the pan should be well peppered, salted, mixed and removed from the heat.

In a small pan, alternately lay the fish in layers (lay the fish tightly) with the sauce. The first and last layer should be tomato sauce with vegetables. Add a bay leaf.

Pour the contents of the pan with water (the water should be at the level of the last layer of fish), cover with a lid, quickly bring to a boil and simmer on low heat for another 10-15 minutes. Hake in tomato sauce is ready.

Hake in tomato sauce tastes good with mashed potatoes or boiled rice. When serving, sprinkle with chopped parsley.

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