Recipe

Old World Recipe - Fish In Tomato Sauce Recipe


Old World Recipe - Fish In Tomato Sauce Recipe
Add Step-by-Step Photos 		Crainny / All my dishes
1 year, 9 months ago
My mom introduced us to this dish very early on, and it was featured as one of the many delicious items on our New Year's traditional menu. Works great hot or cold!
Prep:20m Cook:60m Servings:6

Crainny


frying fish


saute onions

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Ingredients
  • 2 lbs white firm fleshed fish, such as carp, cod, hake, catfish, etc... Use fillets or steaks cut in halves, with back bone removed.
  • 4 large onions, finely chopped
  • 1 small can tomato paste
  • 1/2 cup flour
  • salt, pepper, sugar to taste
  • allspice whole corns
  • bay leaves
  • coriander seed
  • cooking oil
  • butter

Directions
  1. Cut fish into serving pieces, about 1-1/2 x 4 inches each. Leave the skin on if desire
  2. Add about 1 tbsp salt and 1/2 tbsp pepper to flour and mix well
  3. Heat 4-5 tbsp cooking oil in a skillet, add 1 tbsp butter
  4. Drench each fish piece in flour mix and fry on all sides until pleasantly browned
  5. Remove fish from the skillet and place in a saucepan, dutch oven or medium pot
  6. Melt 1-2 tbsp butter in another skillet and saute onions until golden-brown and most of the liquid is evaporated
  7. Add 1 tbsp of the drenching flour mix to the onions and cook, constantly stirring for another minute or so
  8. Stir in 2-3 cups of water, 2 tbsp sugar, salt and pepper to taste.
  9. Add coriander, whole spice, mix well
  10. Add tomato paste and stir until all is smooth and tomato paste is dissolved.
  11. Adjust the flavor if necessary to result into punchy sweet and sour sauce
  12. Pour tomato sauce over the fish, bring to boil
  13. Simmer over very low flame for about 45 minutes
  14. Add 3-4 bay leaves and simmer for another 3-4 minutes.
  15. -
  16. Add fresh chopped parsley before serving
  17. Serve hot over mashed potatoes, or cold.

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Comments

trigger 1 year, 4 months ago said:
Flagged as beautiful because it is that and tasty as well. High Five
Michael


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