Fish Stewed in Tomato with Onions and Carrots

Cooking method

1. Step 1:

   

   Gather all your ingredients. I used walleye fillet for this dish, but any boneless fish fillet works — ideally one that doesn't hold its shape too firmly and breaks into small pieces as it cooks. Fresh (chilled) fish is preferable, but if you only have frozen, thaw it in the fridge for 8 hours first, then bring it to room temperature.

2. Step 2:

   

   Peel the onion and cut it into small dice. It's much quicker and easier to peel an onion if you soak it in cold water for 20 minutes first.

3. Step 3:

   

   Heat the vegetable oil in a skillet. Any vegetable oil works, but remember that only refined oils are suitable for frying. Add the onion and cook until lightly golden — usually about 5 minutes.

4. Step 4:

   

   Peel the carrots and grate them on the large holes of a box grater or cut them into thin matchsticks.

5. Step 5:

   

   Add the carrots to the onion and cook everything together for another 3–5 minutes.

6. Step 6:

   

   Rinse the fish fillet, pat it dry, and cut it into small pieces.

7. Step 7:

   

   Add the fish to the skillet with the vegetables.

8. Step 8:

   

   Cook everything together until the fish is nearly done — usually about 10–15 minutes. Covering the skillet helps the fish cook through.

9. Step 9:

   

   Salt the dish. You might want to add some of your favorite seasonings too — cumin (ground or whole), paprika (smoked is best), or just ground allspice would all work well here.

10. Step 10:

    

    Add the tomato paste. If you don't have any, use tomato juice reduced until thick, or even ketchup. Stir the dish, cover, and simmer over low heat for 5–7 minutes.

11. Step 11:

    

    In my opinion, this dish doesn't need a side — but it pairs beautifully with fresh seasonal herbs and vegetables. Enjoy!