The fish has become welcome guest in your house? This is amazing! Any modern person who cares about the harmony of the body and the health of the spirit puts fish at the heart of his diet. And if not just arrange a fry-park for her, but experiment? Your friends will only remember this yummy, and your family will ask you to cook it again.
Because it will be terribly delicious! After all, you prepare tender dish in sauce. No, not in white, and not some super trendy and fancy. Tomato sauce and fish - what could be better than this combination!
The most delicious recipe for gobies in tomato sauce - step by step cooking with photos
“Genius is in simplicity” is the leitmotif of my dish today. After all, I had fresh bulls, from which few people usually expect anything like that. But in tomato sauce they were incredibly delicious. Let's spend time with benefit, and prepare a sort of master class, and with your active participation. Outcome - delicious dinner and experience in cutting this fish, which will definitely fit into your diet!
Ingredients:
- Fresh gobies - 500 g
- Salt - to taste
- Ground black pepper - a pinch
- Lemon juice - to taste
- Flour - for boning
- Sunflower oil - for frying
For tomato sauce:
- Tomato - 0.5 cup
- Garlic - 4 cloves
- Spices - as desired and to taste
- Flour - 1 teaspoon
- Olive oil
How to cook soft and tasty gobies in a light tomato sauce - my favorite lesson
Of course, we will start with the preparation of bulls. Before cleaning them, gut the fish very carefully, cutting the abdomen lengthwise. Rinse it in several waters. After all, the goby loves to dig in the sand, but he is not very good on his teeth!
Step 1. Bulls are washed
So, is the fish washed and gutted? Let the water drain, because we have to fry. Now for the cleaning. Should I remove the scales or not? Controversial question. Leave it for the ear. And for frying? I cleaned the carcasses and removed the heads.
Step 3: Trim the Fins
If you decide to stew the whole fish, that is, with the head, tails and fins, you will only need to gut it and remove the scales from it. Well, what a cute fish turned out.
Step 4. Finished fish carcasses
The fish is ready to cook. To make it even tastier, salt it quite lightly and sprinkle it with just a few drops of lemon juice.
Step 5. Lemon Juice
Let the carcasses marinate, and we will prepare the sauce. Fry finely chopped garlic in oil and add flour here. We fry it until a golden hue appears.
Step 6. Flour and garlic in oil
if you have tomato juice, it's not bad. Not? It doesn't matter, I had tomatoes in own juice. Squeeze the pulp out of the tomato. It is especially tasty if it is a tomato in its own juice. Let's stew it all, season with your favorite spices and that's it, incomparable sauce ready!
Step 7. Tomato Sauce
And now we fry the gobies. They should be crispy, but not overcooked. To do this, dip each bull in flour mixed with ground black pepper, sparing no flour.
Step 8. Dip the bulls in flour
We heat the pan. We pour oil into it. We wait until it warms up well, and fry the gobies without removing the fire. I put in the pan and lemon slices, from which I squeezed the juice.
Step 9. Roast the gobies
As soon as the fish is browned on all sides, pour the sauce over it. How much to stew? A few minutes should be enough. After all, the sauce is designed to only slightly stew the gobies. Put it on the table soon! It will be very tasty...
Ever since childhood. Such a dish is still prepared in kindergartens and served with mashed potatoes. Many children enjoy eating such a fish, because it is tasty and bright, and besides, even kids know how useful it is. The dish gained considerable popularity in the half-starved 90s, when it was rare to find something tasty at an affordable price on store shelves. Fish cooked at home is a fairly budgetary dish and at the same time quite tasty. This explains the people's love. Today, such fish is cooked not so much out of economy, but because of the wonderful taste. Moreover, thanks to expressiveness and organicity, the recipe has taken a worthy niche even in the restaurant menu. So, the benefits, taste, economy, ease of preparation are the main trump cards of fish stewed in tomato sauce. Let's try and cook this wonderful dish!
Choosing a fish
Small sprat, inexpensive blue whiting, noble trout, huge catfish steaks - almost any fish is suitable for this recipe. There are not so many rules: scales must be cleaned, large ones must be cut into pieces, and small ones must be stewed whole. Fish in tomato sauce - the recipe is quite universal, and it is suitable for most types that we use to prepare holiday and everyday dishes. But in the best way for this dish, fish is suitable, which contains a minimum of bones: hake, pollock, saury, mackerel, salmon.
How to cook tomato ingredients and cooking methods
In addition to fish, you will need vegetables: onions, carrots, garlic. Ideally, for a tomato base, you should use fresh tomatoes, but you can get by with pasta or juice. Optionally added to the sauce bell pepper, greens, roots, ginger.
The sauce is best cooked separately. To do this, fry finely chopped onions, grated carrots, pieces of other vegetables in oil. Using a blender or a meat grinder, we will make a tomato from tomatoes (it is advisable to first remove the skin and large seeds). When the onion becomes translucent, and the carrots let out golden juice, you can pour in the tomato. You don’t need to simmer for too long, just boil it.
The approximate proportions of the products are as follows: a couple of onions, one carrot and one and a half glasses of liquid are required per kilogram of fish. If used, then 2-3 tablespoons should be mixed in water. After boiling, add your favorite spices and salt.
How to cook fish in tomato sauce?
Cover the stewed sauce with a lid and set aside so that it soaks and infuses. We cut the fish into pieces or harvest whole small carcasses. If it is planned that the fish will be used with the head, the gills must be removed. Otherwise, they will nourish the fragrant, tender dish with the smells of mud.
So that the fish in tomato sauce retains its shape and does not fall apart during cooking, first fry it in oil. Most species need flour breading. Only the amount of flour should be minimal. Put the fried pieces in a saucepan in layers. When all the fish is ready, proceed to the next step - stewing.
To do this, pour the sauce into the saucepan so that it covers the fish. The further process should take place on low heat, under the lid, so that it turns out tender in tomato sauce. In the process of cooking, you need to try the dish in order to decide whether to add acid, spiciness, sweetness. A lot depends on the tomatoes, because their taste is very different. If the dish is too bland, you can add a little lemon juice, soy sauce, adjika. At the very end, add finely chopped greens - it will emphasize the taste of the dish.
By the way, about the dishes. It is best to cook such a dish in a cast-iron pot or saucepan, glass-ceramic saucepan. It turns out great in a regular goose.
Serving to the table
As a rule, fish in tomato sauce is served immediately on plates. So that not a single drop of fragrant gravy is wasted in vain, pieces of fish are laid out on top of the side dish. Fresh greens go well with the elegant color of the sauce. For decoration, you can use multi-colored pieces fresh vegetables, olives, olives, canned corn.
Garnishing, food pairing
fish in tomato cooking which is discussed above, is combined with most vegetable and cereal side dishes. If fish are served pasta, it is better to choose those that hold the sauce well: shells, feathers, scallops. Although with long spaghetti it matches well.
For holiday table you can choose stewed asparagus, new potatoes, mashed green peas, pasta. And for the usual family dinner you can serve boiled porridge with fragrant butter.
In addition to tomato sauce, you can serve homemade pickles, pickled mushrooms, salads from seasonal vegetables. Bread also plays an important role, because many people like to dip it in sweet and sour tomato sauce.
Fish in a tomato great recipe for an easy and inexpensive meal. You can serve such a fish with almost any side dish hot or cold, and various ways cooking will allow you to diversify the menu without changing the ingredients. How to cook fish in a tomato we will learn in this article.
Jellied fish in tomato - recipe
Jellied fish in tomato - the most popular recipe from the entire series. In this cooking method, ordinary fried fish is marinated in tomato and becomes unusually juicy and crumbly. This dish is sure to please your loved ones.
Ingredients:
- hake fillet - 1 kg;
- tomatoes in their own juice - 1 can;
- flour - 3 tbsp. spoons;
- sugar - 1 teaspoon;
- onion - 1 head;
- greens - 1 bunch;
- salt, pepper - to taste.
Cooking
Wash the fish and cut into large pieces, each of which is thoroughly rolled in salted flour. Hake pieces are fried in hot oil until cooked and put in any deep container.
Preparing the fill: finely chop onion and simmer it in vegetable oil. Put the peeled and chopped tomatoes into the pan to the onion, add the juice from the jar and let it stew until the sauce “disperses”. Next, we season our filling and cover the fish with it. Cooking jellied fish in a tomato will take about 2-3 hours, during which the fried pieces of hake will absorb all the juice. After the time has passed, serve the fish to your favorite side dish generously sprinkled with herbs.
Baked fish in tomato sauce with vegetables
Another great method cooking fish in tomato - baking. Tender fillet under a thick tomato sauce with your favorite vegetables and a whole range of spices - what is better for a diet dinner?
Ingredients:
- cod fillet - 300 g;
- tomato juice - 250 ml;
- flour - 2 tbsp. spoons;
- garlic - 1 clove;
- coriander - 1 teaspoon;
- cumin - 1 teaspoon;
- turmeric - ½ teaspoon;
- black pepper, salt - to taste;
- broccoli, or cauliflower- 200 g;
- corn - 200 g;
- peas - 200 g.
Cooking
My cabbage, divide into inflorescences and cook in salted water until half cooked. Thoroughly mix the tomato juice with flour and let it thicken over low heat. Season the sauce with crushed garlic, salt, pepper, coriander, cumin and turmeric. Before cooking fish in a tomato, the fillet must be washed and cut large pieces. After that, you can spread the cod on a baking sheet and pour the spicy mixture. Bake fish with boiled cabbage, corn and peas at 200 degrees for 25-30 minutes. Finished fish fillet can be served topped with brightly colored cheese creamy taste: "Philadelphia", "feta", "mozzarella" - fit perfectly.
Fish in tomato sauce with vegetables
If you do not know how to properly stew fish in a tomato, then this recipe will definitely come in handy. Even a young housewife can do such a dish, because the fish according to this recipe always turns out juicy and tasty.
Ingredients:
- halibut fillet - 500 g;
- cod fillet - 500 g;
- onion - 1 pc.;
- garlic - 3 cloves;
- frozen vegetable mixture - 500 g;
- tomatoes in their own juice - 1 ½ cans;
- smoked paprika - 1 tbsp. a spoon;
- rosemary - ½ teaspoon;
- thyme - 1 teaspoon;
- dry white wine - 200 ml;
- olive oil - 3 tbsp. spoons;
- salt, pepper - to taste.
Cooking
Before making fish in tomato, prepare a mixture of spices: cut the onion into half rings and fry until soft on olive oil with paprika. Add chopped thyme, garlic and rosemary, keep on fire until the aroma comes out (about 30 seconds). Now it's time to get any frozen one you like. vegetable mix and fry it with spices. 
Ready? Then add chopped tomatoes, tomato juice left in the jar and about a glass of white wine. Let the mixture simmer covered for about 10 minutes. We do not waste time in vain - we begin to prepare the fish fillet: wash and cut into small cubes. After the specified time, put the pieces of halibut and cod in our sauce and leave to stew. Cooking fish in a tomato will take 10-15 minutes. Ready meal sprinkle with lemon juice.
Stewed fish in a tomato in a slow cooker is prepared in a similar way, although stewing takes 45 minutes in the “Baking” mode.
Ingredients:
(4-6 servings)
- 1.5 kg. fish (pike, hake, crucian)
- 2 large onions
- 1 large carrot
- 1 red salad pepper (optional)
- 0.5 tbsp flour
- 1.5 cups of tomato juice or 2-3 tbsp. tomato paste
- Bay leaf
- black peppercorns
- seasoning for fish
- vegetable oil
- We take one or more large fish. We cut off the tail, head, fins, but do not throw them away, we will prepare fish stock from them, which will be useful to us in the future.
- So, put the head and fins in a small saucepan, fill with water, about 1.5 cups, put the bay leaf, pepper and salt. We cook 20 minutes. Strain the fish broth.
- We cut the fish carcass into portioned pieces, salt and pepper, sprinkle with seasoning for fish. Leave for half an hour so that the fish is saturated with spices.
- While the fish is soaking, prepare sweet and sour tomato sauce. To do this, three large carrots on a fine grater. Finely chop one small onion. If there is a red salad pepper, finely chop it too. Lecho or canned peppers in tomato are just perfect for this dish.
- Sauté onions in vegetable oil. When the onion becomes soft and translucent, add red pepper, and then, after a while, carrots.
- When the vegetables are ready, put half a tablespoon of flour, immediately stir so that lumps do not form. Add tomato juice or tomato paste diluted in water to the sauce. You can use borscht dressing.
- Add salt, sugar and pepper to the sauce to taste. Boil a little and turn off. Sauce for fish in tomato is ready.
- Take another clean pan. Fry the fish pieces in vegetable oil. It is not necessary to fry until cooked, only until a golden crust appears.
- We take a cauldron or a saucepan. At the bottom we put the onion, cut into rings, one bay leaf.
- Put the fried fish pieces on top of the onion.
- Put the tomato sauce on top of the fish. Then we pour everything with the fish broth that we prepared earlier. If there is no broth, then fill it with ordinary boiling water. In this case, the liquid should slightly cover the fish.
- We put the saucepan on the fire. When the contents of the saucepan boil, reduce the fire. Fish in tomato sauce is cooked under the lid for about 30 minutes. For hake, the cooking time can be reduced to 20 minutes, but for pike, it takes at least half an hour.
- Delicious and fragrant
stew a fish dish is delicious and tender delicacy. It is generally difficult to spoil the fish during the cooking process, so even if you are just a novice cook and for the first time you are behind your stove in the kitchen, do not worry, you will succeed. And we will help you with this and tell you how fish is cooked in tomato. The dish will turn out juicy and attractive!
Ingredients
Step-by-step recipe for cooking Fish in a tomato with a photo
Let's start cooking:
Rinse the fish fillet and cut into large pieces. Salt and pepper on each side.
Pour flour into a flat dish. Roll each fish slice in flour.
Preheat the pan, pour in vegetable oil and send the fish to fry. Fry the delicacy for no more than two minutes on each side, an appetizing should appear. golden crust.
Peel the onion and garlic. Chop the onion into small cubes and mince the garlic. Take another pan, pour a small amount of vegetable oil and fry the vegetables, they should acquire a sunny translucent color.
Put the fried fish in a pan with onions and garlic.
Add tomato paste here, dilute it a little with water. Fish pieces should be covered with tomato mass. Cover the pan with a lid and let it cook for 20 minutes. That's all the fish in the tomato is ready, let it brew a little, and then you can invite everyone to the table!
Video recipe Fish in tomato
Braised fish in tomato
Also, fish stewed in tomato can be prepared according to a different recipe. This fish delicacy will charm you from the first bite!In order to cook fish according to this recipe, you will need:
Ingredients:
pollock - 1 kg;
carrots - 0.5 kg;
onions - 2 heads;
bay leaf - 2 pieces;
allspice in the form of peas - 5 pieces;
salt - to your taste;
vegetable oil - 100 milliliters;
flour - 100 grams.
So, let's get down to business:
- Clean and rinse the fish under running water. Then cut into small pieces.
- Pour flour into a clean container and roll the fish pieces.
- Put the pan on the fire, pour in vegetable oil and fry the fish, it should turn golden.
- Take a deep frying pan or cauldron, pour in vegetable oil and let it boil. Cut the onion into half rings and send it to stew in oil, it should become transparent.
- Peel the carrots, rub on a grater with large holes.
- Send the shabby carrots to a cauldron with onions.
- Dilute the tomato paste, use water, salt, pepper and mix. Send the tomato sauce to the cast iron to the rest of the ingredients, simmer for 10 minutes. Then transfer the onions with carrots to a clean container.
- Put the fried fish in the cast iron, brush it with the prepared sauce.
- Put bay leaves, sweet peas here, make a low fire and let the fish stew. That's all, a fish delicacy is served with a potato side dish, and you can also eat such a fish as an independent dish!
