Old World Recipe - Fish In Tomato SauceFrom crainny 9 years ago
- 2 lbs white firm fleshed fish, such as carp, cod, hake, catfish, etc... Use fillets or steaks cut in halves, with back bone removed. shopping list
- 4 large onions, finely chopped shopping list
- 1 small can tomato paste shopping list
- 1/2 cup flour shopping list
- salt, pepper, sugar to taste shopping list
- allspice whole corns shopping list
- bay leaves shopping list
- coriander seed shopping list
- cooking oil shopping list
- butter shopping list
How to make it
- Cut fish into serving pieces, about 1-1/2 x 4 inches each. Leave the skin on if desire
- Add about 1 tbsp salt and 1/2 tbsp pepper to flour and mix well
- Heat 4-5 tbsp cooking oil in a skillet, add 1 tbsp butter
- Drench each fish piece in flour mix and fry on all sides until pleasantly browned
- Remove fish from the skillet and place in a saucepan, dutch oven or medium pot
- Melt 1-2 tbsp butter in another skillet and saute onions until golden-brown and most of the liquid is evaporated
- Add 1 tbsp of the drenching flour mix to the onions and cook, constantly stirring for another minute or so
- Stir in 2-3 cups of water, 2 tbsp sugar, salt and pepper to taste.
- Add coriander, whole spice, mix well
- Add tomato paste and stir until all is smooth and tomato paste is dissolved.
- Adjust the flavor if necessary to result into punchy sweet and sour sauce
- Pour tomato sauce over the fish, bring to boil
- Simmer over very low flame for about 45 minutes
- Add 3-4 bay leaves and simmer for another 3-4 minutes.
- Add fresh chopped parsley before serving
- Serve hot over mashed potatoes, or cold.