Pickled fish family

Description

Despite the fact that we have in the family this fish is called pickled, in fact it is just a long, languishing with vegetables on small fire. It's very tasty, though a budget option of cooking with minimal products comes out a tasty dish. This is my first recipe, so my apologies if something is wrong.

Ingredients

Fish

600 g
Carrots

1 piece
Onion

3 piece
Tomato paste

1 pack
Bay leaf

3 piece
Allspice

4 piece
Black pepper
Sugar

1 tsp
Salt
Vegetable oil

6 Tbsp
Flour

3 Tbsp
Water

500 ml

Cooking

Necessary ingredients (except vegetable oil - forgot to put)

First, carrots grate on a coarse grater, onion cut cybercollege.

Fry the vegetables in a small amount of vegetable oil.

Then fried vegetables divide into two parts - one spread in a saucepan, in which we simmer the fish, add the Bay leaves, allspice and a few peas black pepper. The second part of the vegetables separately delayed.

Let us fish. Carcass of hake (in my case. You can use Pollock, it does not matter) cut into serving pieces. To the flour add a little salt and ground black pepper. Roll the fish in flour and fry in vegetable oil until Golden brown on all sides.

Fried fish spread on the vegetables in the pan.

Fish lay out the remaining vegetables.

Make sauce. Tomato paste, sugar, salt, black pepper mixed with hot water. The exact amount of sugar, salt and pepper will depend on the tomato pasta sauce need to try.

Pour contents of the pan sauce.

There is one small caveat. I have a glass pan, so I cook on the divider. In principle, even in a regular pot, I would advise you to use it. BUT, if such a rarity you have nothing to worry about, on a very small fire with fish nothing will happen.

Put on the smallest fire and forget about fish hours 2.5-3. In this case, the longer - the better. The shape of the fish definitely will not lose by pre-roasting. The only condition is that a very small fire.

All. Pickled fish is ready! Good to serve with mashed potatoes or rice. Delicious in hot or cold. I, for example, in cool even more like. Bon appetit!

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