Fish in tomato with carrots and onions is a delicious dish from childhood. Tender meat, stewed in tomato sauce, melts in your mouth, and spices and vegetables add piquancy. It is not difficult to prepare a dish and it can be done in different ways: in a frying pan, in the oven, or even in a slow cooker, if there is not enough time.
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Which fish is better to choose
White sea fish is the best suited for this dish. For people who are on a diet, hake with its lean meat, rich in vitamins, is most useful. The catfish is more fat and high-calorie, but at the same time more tender, almost without bones. Pollock and notothenia are universal, they can be prepared in any way, and you will still get a delicious dish.
Almost any white fish stewed with vegetables will turn out delicious.
The main thing is not to destroy the delicate harmony of tender meat and stewed vegetables with overly bright seasonings. Garlic and allspice go well with this dish - they add pungency, but do not overshadow the aromas. Ginger and nutmeg add extra spice.
Bake with vegetables in the oven
The fish, baked with vegetables in the oven, is especially tender, it is easily separated from the bones. Carrot-onion sauce adds a spicy zest to the dish and leaves a pleasant aftertaste in the mouth.
You will need:
- 1 kg white fish fillet;
- 3 medium carrots;
- 1-2 onions;
- 2-3 tbsp. l tomato paste;
- a few tablespoons of flour;
- salt, pepper and other spices to taste.
Step-by-step instruction:
- Thaw a whole fish first, why cleanse it from scales, fins and entrails. Cut the finished fillet into medium-sized pieces, salt and pepper.
- Heat a frying pan with oil and fry the fish until golden brown. Preheat the oven to 180 ° C.
- Grate the carrots and chop the onion in half rings.
- Fry the onion until transparent and golden brown. Add the grated carrots and cook it for another 3-4 minutes. to softness. Put tomato paste and spices for vegetables, mix, simmer for several minutes and set aside.
- Put the pieces of fish in a baking dish. Spread the vegetable frying evenly on top. Cover with foil or lid and cook for about 30 - 40 minutes.
Boiled potatoes will be an excellent side dish for this dish. You can do otherwise - bake potatoes diced with fish, onions and carrots. It turns out very tasty, fast and inexpensive.
How to put out in a slow cooker
A slow cooker is a salvation for busy people who like to treat themselves to tasty and juicy stewed fish. Modern technology will allow you to cook quickly and effortlessly.
You will need:
- 1 kg pollock;
- onion head;
- large carrots;
- 2-3 tbsp. l tomato paste or a glass of tomato juice;
- 1-2 tbsp. l vegetable oil;
- a pinch of salt and spices as desired.
Step-by-step instruction:
- Clean the fish, cut into slices of the desired size.
- Cut the onion into rings or half rings, grate the carrots on a coarse grater.
- Put a layer of fish in the multicooker bowl. Put a mixture of vegetables on top. Salt a little and add seasoning to taste. Stir the tomato paste with water and pour this mixture into the bowl;
- Cook on the "Extinguishing" mode with the lid closed 40 - 60 min.
Stewed fish in a slow cooker with vegetables should never be bored if you update the composition every time, for example, crumble some sweet pepper.
Cooking in layers
The most delicate fish, saturated with aromas and spicy juices of carrots and onions, deserves a festive table.
You will need:
- 1 kg of notothenia;
- 1 - 2 large onions;
- 2-3 large carrots;
- 2-3 tbsp. l tomato paste or a glass of tomato juice;
- salt, spices to taste, black peppercorns and bay leaf.
Step-by-step instruction:
- Cut the fillet into portions.
- Peel and chop vegetables: onion - rings, grate carrots, or chop with a knife.
- Heat the pan and cook onion on it until soft. Add carrots and fry for a few more minutes. Put the tomato paste, stir and simmer a little.
- Lay out in a pan in layers: a third of the cooked roast, followed by half of the fish, cover it with a second third of vegetables. Repeat the layer, finishing with the remaining vegetables on top.
- Dilute tomato paste in water and pour into a pan, season with salt and spices. Bring to a boil, close the lid and simmer for 20-30 minutes. Shortly before cooking, add bay leaf and peppercorns.
Such fish do not have to be stewed in a pan. You can do this in a slow cooker or in the oven. Serve fish in tomato with carrots and onions, stewed in layers, along with boiled potatoes or mashed potatoes.
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Fish in tomato on a carrot-onion pillow
This dish is a great option for a casual or festive menu. If desired, you can add other ingredients: thinly sliced potato slices or sliced champignons, but the main components are always carrots, tomatoes and onions. Only thanks to them the fish becomes so juicy and takes on a unique taste.
You will need:
- 1 kg of cod;
- 1-2 onions;
- 1-2 carrots;
- salt and spices to taste;
- 2-3 tomatoes or a small jar of canned tomatoes in their juice.
Step-by-step instruction:
- Thaw the fillet and cut into slices, grate them with spices and salt. Grate the carrots and cut the onion into rings.
- Heat a little vegetable oil in a pan and fry the onion until soft and transparent. Add grated carrots, mix and simmer under the lid for about 5 minutes.
- Peel fresh tomatoes: cut a cross at the base with a knife. Bring the water to a boil in a small saucepan, dip the tomatoes into it and peel off. Mash pulp with a blender. Canned Tomatoes - Just Puree.
- Preheat the oven to 180 ° C.Grease the baking dish with oil and put onion and carrot-onion “pillow”. Lay out pieces of fish in one layer on top. Pour in tomato sauce. Simmer for about 40 minutes.
Fish stewed with carrots, onions, tomatoes, served with vegetables as an independent dish or with a side dish: boiled potatoes, rice, buckwheat.
Read also:recipe fish in the oven in foil
Fish stewed with vegetables is an easy-to-cook dish that will allow you to feed your family a healthy and nutritious dinner.
