Description
Love the fish and Georgian cuisine. Dish diet - low oil and maximum taste! A wonderful fish with a southern flavor. In hot or cold are equally delicious! Cooked very simply and quickly!
Ingredients
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Fish fillets
600 g
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Onion
1 piece
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Cilantro
1 coup
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Parsley
0.5 coup
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Garlic
5 tooth
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Tomato
3 piece
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Tomato paste
1 Tbsp
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Vegetable oil
3 Tbsp
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Walnuts
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Vinegar
1 Tbsp
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Salt
-
Black pepper
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Chili
Cooking
Fish cut into pieces.
Onions cut into half rings.
Preheat the pan with oil and lightly fry the onion, chilli and garlic, but NOT to fry!
Add the tomatoes, cut into dice and peeled, walnuts, tomato paste, salt and pepper, pour 150 ml of water. When tomatoes are out of season, like now, I use just tomato paste - 2 tbsp uppers and 200 ml of water, and do absolutely not excusable for Georgian cuisine - adding a pinch of sugar and all this splendor to boil for 10 minutes.
Put the fish pieces on the bottom and the sauce with onions over the fish sauce should not cover the fish, only to reach the end, sprinkle with chopped greens, but not all, to leave a little and simmer for 10 minutes under the lid.
Then add wine vinegar and taste for salt and pepper. Simmer for 10 minutes. Turn off the heat, place the remaining herbs.
Served with rice or mashed potatoes, I love cold.
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