Fish in tomato sauce

Step-by-step cooking

1. Step 1:

   

   How to make fish in tomato sauce? Prepare the products. Any white sea fish will do — pollock, nototenia, cod, I usually cook hake according to this recipe. Instead of tomato juice, you can take a good tomato paste diluted with water. Wash and peel the vegetables.

2. Step 2:

   

   My fish is already gutted and without a head. If you have it whole, then first gut it and cut off the head. Be sure to remove the black film from the abdomen — it can be bitter. Then clean the fish from the scales, rinse well under running water, dry with paper towels and cut into portions. Add salt and let it stand for a while so that the fish is well salted.

3. Step 3:

   

   Pour the flour into a deep bowl. Roll the pieces of fish in flour.

4. Step 4:

   

   Preheat a frying pan over medium heat, pour vegetable oil on it for frying. Put the pieces of fish in a frying pan and fry them until golden brown on both sides.

5. Step 5:

   

   While the fish is frying, finely chop the onion and grate the carrots on a coarse grater.

6. Step 6:

   

   Place the fried fish on a plate.

7. Step 7:

   

   Put the prepared vegetables in the same pan where the fish was fried. Fry them, stirring, until golden brown over low heat for a few minutes.

9. Step 8:

   

   Then add tomato juice (I have homemade) or pasta diluted with water and bring to a boil.

10. Step 9:

    

    Add salt and a little sugar to balance, try. The sauce should be sweet and sour, moderately salty.

11. Step 10:

    

    Pepper.

12. Step 11:

    

    Add the bay leaf and allspice, let it boil for another 1-2 minutes.

13. Step 12:

    

    Put the fried fish in the resulting sauce, bring to a boil, cover the pan with a lid. Simmer it on low heat for about 30 minutes.

14. Step 13:

    

    Bon appetit!