Main Page
Homemade dinner
Fish with tomato paste, onions and carrots under marinade

Braised Fish with Tomato, Onion, and Carrot

A simple, quick, and tasty dish for the whole family! This fish, braised with tomato paste, onion, and carrot and soaked in all their flavor and aroma, comes out wonderfully tasty and juicy. A few spices add just the right zing.

Pearl

Recipe author

Fish with tomato paste, onions and carrots under marinade

Composition / ingredients

Servings:

Cod (or any fish)

500

Onion

Carrot

Tomato paste

Tomato (optional; a few cherry tomatoes work too)

Salt

Vegetable oil

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 11 g

Fats 30 % 6 g

Carbohydrates 15 % 3 g

107 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make braised fish with tomato paste, onion, and carrot? Gather all the ingredients listed. You can use hake, pollock, or another fish in place of the cod. If you have fresh tomatoes on hand, add them — they make the finished dish juicier and more flavorful.
Step 2:

If your fish is frozen, take it out of the freezer ahead of time and thaw it at room temperature. Remove the heads and tails, scale the fish, and trim off the fins. If it hasn't been gutted, remove the innards, too. Rinse the fish under cold running water and pat it dry with paper towels. Cut the cod into medium pieces.
Step 3:

Peel the onion and carrot (and a clove of garlic, if you like). Wash and dry the vegetables.
Step 4:

Cut the carrot into thin strips or grate it on the large holes of a box grater. Chop the onion however you like, and press or finely mince the garlic.
Step 5:

Heat the vegetable oil in a heavy-bottomed skillet. Add the onion, carrot, and garlic and cook, stirring constantly, over high heat until golden.
Step 6:

Add the tomato paste, your favorite dried spices (dried basil, thyme, a Provençal herb blend, and the like), and salt to taste. Pour in a splash of water (about 1/4 cup / 60–70 ml) and bring to a boil. Reduce the heat, cover, and let the tomato base cook for about 10 minutes.
Step 7:

Add the fish and cherry tomatoes to the pan. If you're using a regular tomato, cut it into small wedges first, and peel it beforehand if you like.
Step 8:

Stir everything gently. Add a pinch of black or allspice, cover, and braise the cod until done (it took me about 20 minutes). Lift the lid now and then to check that nothing is sticking, and add a little boiling water if needed — usually the juice from the tomatoes is enough to braise the fish.
Step 9:

Sprinkle the finished braised fish with fresh herbs and serve!

Enjoy!
Keep in mind that how well you thaw the ingredients has a lot to do with the quality and flavor of the finished dish. Thaw the fish slowly in the fridge for the best texture.
An easy way to peel tomatoes: wash them, score a shallow X in the skin at the top with a sharp knife, and drop them into boiling water for 1–2 minutes. Lift them out, cool slightly, and slip off the skins.
Since everyone's tolerance for salty, sweet, bitter, spicy, sour, and sharp flavors is different, always season to your own taste. If you're using a seasoning for the first time, remember there are some — chili pepper, for one — that are especially easy to overdo.