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Fillet cod stewed in tomato paste with vegetables

Cod Fillet Braised in Tomato Sauce with Vegetables

A timeless classic, tested by generations. As it cooks, this cod braised in tomato sauce with vegetables fills the house with mouthwatering smells that make everything feel a little cozier. One by one, everyone in the family wanders into the kitchen to ask when dinner will be ready! I love fish made this way.

UnicornSteak

Recipe author

Fillet cod stewed in tomato paste with vegetables

Composition / ingredients

Servings:

Cod fillet (any fish fillet, or fish with bones)

700

Flour

Salt

Vegetable oil

Onion

300

Carrot

300

Tomato paste

Sugar

Water

Bay leaf

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 8 g

Fats 22 % 4 g

Carbohydrates 33 % 6 g

86 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you braise fish fillets in tomato sauce with vegetables? I went with boneless cod fillet, but you can use any fish you like. Thaw it and cut it into serving pieces.
Step 2:

In a shallow bowl, combine all-purpose flour and salt. Dredge each piece of fish in the mixture on all sides.
Step 3:

Heat a skillet over high heat. Pour in two tablespoons of vegetable oil and let it get good and hot — it's only ready once it's fully heated. Add the fish and fry until golden brown; it took me about three minutes per side. Don't cover the fish. Once browned, remove from the heat.
Step 4:

Peel the onion and slice it into thin half-moons. Pour a tablespoon of vegetable oil into a separate skillet and heat it. Fry the onion for five minutes.
Step 5:

Wash and peel the carrots. I use a vegetable peeler — it's much faster and easier than a regular knife.
Step 6:

Grate the peeled carrots on the coarse side of a box grater and add them to the skillet. Fry everything together for about seven more minutes.
Step 7:

Add the tomato paste and stir well. It should heat through and blend into the vegetables.
Step 8:

Pour in a cup of boiling water — careful not to burn yourself! Now is the time to season with salt and add sugar to the sauce to taste; add a little at a time and keep tasting. Simmer the sauce for five minutes.
Step 9:

Now spoon out half of the sauce and set it aside. Add half a bay leaf and some allspice berries to the sauce remaining in the skillet.
Step 10:

Lay the fish pieces on top. Add the rest of the bay leaf and allspice. Spread the reserved sauce evenly over the fish. Cover and braise for forty minutes.

Served with mashed potatoes, this dish is pure comfort — as pretty as it is delicious. This is exactly how home cooks made fish back in Soviet times. They'd use pike perch, pike, cod, or pollock for it, so feel free to reach for any of them today. It'll be just as tasty. Enjoy!