Step 1: Prepare the fish.

The hake fillet must be defrosted and dried. To do this, blot it on each side with a napkin. Then cut the fillets into small pieces.

In a deep bowl, combine flour with 1/2 teaspoon salt and seasoning. Dip fish slices in this mixture before frying.

Heat a skillet with plenty of oil. Fry the breadcrumbs of fish over 3-4 minutes from each side. Use a slotted spoon to remove the fried fillets from the pan and place on napkins to absorb excess oil. In the meantime, take care of vegetables.

Step 2: Prepare the vegetables.

Peel the carrots or simply rinse well, removing all the dirt with a vegetable brush. Chop clean carrots with a coarse grater.
Peel the onion and chop into thin half rings.
Just wash the tomato and gently chop it with a knife so as not to crush it.
Chop the peeled garlic using a special garlic press.


Put all vegetables, except for the garlic, in a deep frying pan, you can use the same one in which you fried the fish. Simmer carrots, onions and tomatoes with vegetable oil over medium heat 10-15 minutes stirring occasionally. Then add the tomato paste, vinegar, remaining salt, sugar and 0.5 liter purified water, stir and, without closing the lid, cook more 5 minutes.

Step 3: Stew the fish in tomato marinade.

In vegetables stewed with tomato paste and other spices, add fillet pieces fried earlier in breadcrumbs and fresh garlic, without turning off the heat, continue cooking 10 minutes... On the last 5 minutes cooking can be covered with a lid.
Let the finished dish steep 15-20 minutes under a closed lid. If necessary, fish and vegetables can be warmed up before serving.

Step 4: Serve the fish stewed in tomato sauce.

Serve the fish stewed in tomato sauce with boiled rice or potatoes. No additional sauce is needed, but be sure to garnish the finished dish with fresh herbs.
Bon Appetit!

You can use any white fish fillet, not just hake.

For spiciness, add ground red pepper to this dish.

Add bay leaf to the tomato stew if desired, but be sure to remove it before serving.

We offer you one of the versatile options for cooking juicy and tender fish.
Stewed fish in tomato sauce with onions and carrots is, one might say, a culinary classic. It is not at all difficult to prepare this dish, but, nevertheless, it always tastes excellent! Both river and sea fish are suitable for cooking. If you like fish without bones, it is better to use sea fish, for example, hake, pollock, pelengas. For a more varied taste, at the time of frying vegetables in a pan, you can use other vegetables, for example, tomatoes, zucchini, bell peppers. Fish in tomato sauce goes well with any side dish, but it goes especially well with mashed potatoes.

Ingredients

• Frozen pollock - 350 g;
• Onions - 190 g;
• Carrots - 210 g;
• Tomato paste - 85 g;
• Vegetable oil - to taste;
• Water - 200 ml;
• Table salt - to taste;
• Ground black pepper;
• Bay leaf - 2 pcs.;
• Wheat flour - for breading.

Preparation

Let's start with cooking vegetables, which, to a greater extent, will determine the taste of the finished dish. Peel the onion, and then, be sure, rinse and dry with a napkin. Chop the peeled onions into random medium-sized pieces and place them in a skillet with heated vegetable oil. Stir with a wooden spatula and fry the onion until soft and lightly browned.

Now prepare the carrots. Peel, be sure to rinse and dry. By the way, did you know that you can quite easily and quickly peel carrots with an ordinary metal sponge? All you need to do is just scrub the root crop with a sponge under running water!
Grate the carrots on a coarse grater or cut into small cubes. After that, add the carrots to the onions and stir. Continue to sauté the vegetables over moderate heat until the carrots are tender.

Add tomato paste to the vegetables. Top up with purified water, either hot or cold. While stirring, bring the contents of the pan to a boil and simmer the vegetables for about 5-7 minutes.

The next step will be the addition of spices, they are necessary in order for the finished fish to be tasty and aromatic. You can experiment with a set of spices at your discretion. Simmer for 2 minutes and turn off heat.

Let's move on to the fish. In advance, remove the carcass from the freezer and defrost it. Rinse, remove the entrails and the black film inside the abdomen. Pat dry with a paper towel. Trim the fins. Cut into portions about 2-3 cm wide. Salt the fish pieces and sprinkle with black pepper.

For this dish, we use sliced ​​pollock, fillet is also suitable, but it takes less time to fry it.

Heat enough vegetable oil in a skillet.

Bread the fish pieces in flour and dip in boiling oil. Fry over high heat until golden brown on all sides.

Place some of the sautéed vegetables in a deep baking dish. Arrange the pieces of fried fish in one row on top, spread the rest of the onion-tomato frying over the fish.

Cover the dish with cling foil and place in the oven for 20-30 minutes at a temperature of 200 0 C.

By the way, this dish can be cooked not only in the oven, but also in an ordinary saucepan. To do this, you need to fill it in the same way as the baking dish, add a small amount of water, and then simmer over low heat for half an hour.

Fish stew with carrots and onions in the oven is ready. Bon Appetit!

Since childhood. This dish is still prepared in kindergartens and served with mashed potatoes. Many children are happy to eat 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 on store shelves at an affordable price. Fish cooked at home is a rather budgetary dish and at the same time quite tasty. This explains the love of the people. Today, such fish is prepared not so much out of economy as because of its wonderful taste. Moreover, thanks to its expressiveness and consistency, the recipe has occupied a worthy niche even in the restaurant menu. So, the benefits, taste, economy, ease of preparation are the main advantages 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: the scales must be cleaned, the large ones must be cut into pieces, and the 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 the best way for this dish is fish, 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, you should use fresh tomatoes for the tomato base, but you can also get by with pasta or juice. If desired, bell pepper, herbs, roots, ginger are added to the sauce.

It is better to cook the sauce separately. To do this, fry finely chopped onions, grated carrots, pieces of other vegetables in oil. Using a blender or meat grinder, make a tomato from tomatoes (it is advisable to first remove the skin and large seeds). When the onions become translucent, and the carrots let out golden juice, you can pour in the tomato. You don't need to stew for too long, just boil it.

The approximate proportions of the products are as follows: per kilogram of fish, you will need a couple of onions, one carrot and one and a half glasses of liquid. If used, then 2-3 tablespoons should be stirred 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 it aside so that it is soaked and infused. We cut the fish into pieces or prepare whole small carcasses. If it is planned that the fish will be used with the head, the gills must be removed. Otherwise, they will saturate the fragrant, delicate dish with the smells of mud.

So that the fish in tomato sauce retains its shape and does not fall apart during the cooking process, we first fry it in oil. Most species require flour breading. Only the amount of flour should be kept to a minimum. Put the fried pieces in a saucepan in layers. When all the fish is ready, we proceed to the next stage - 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 a lid, so that it turns out tender in tomato sauce. During the preparation process, the dish must be tried in order to decide whether to add acid, spiciness, sweetness. Much depends on tomatoes, because their taste is very different. If the dish turns out to be too bland, you can add a little lemon juice, soy sauce, adjika to it. 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, sitall saucepan. It turns out well in an ordinary gosper.

Serving to the table

As a rule, fish in tomato sauce is served directly on the plates. So that not a single drop of the fragrant gravy is wasted in vain, the pieces of fish are laid out on top of the garnish. Fresh herbs go well with the elegant color of the sauce. For decoration, you can use multi-colored pieces of fresh vegetables, olives, olives, canned corn.

Garnish, food pairing

Fish in tomato preparation, which is discussed above, is combined with most vegetable and cereal side dishes. If pasta is served with fish, it is better to choose those that hold the sauce well: shells, feathers, scallops. Although it goes well with long spaghetti.

For a festive table, you can choose stewed asparagus, young potatoes, mashed green peas, pasta. And for an ordinary family dinner, you can serve boiled porridge with aromatic butter.

In addition, in 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.

Technological maps of the preparation of dishes in kindergartens (preschool educational institutions) in Moscow according to the new SanPiN 2013: 2.4.1.3049-13, chemical composition and nutritional value of dishes, permitted dishes.

In this section you will find a new collection of recipes(reference book, recipe book), which contains technological charts (recipes) for preparing 178 dishes for kindergarten(DOE).

When preparing the collection, the official publication was used: Organization of meals in preschool educational institutions: Methodological guidelines for the city of Moscow. Designed by: Kon 'I.Ya. (GU Research Institute of Nutrition of the Russian Academy of Medical Sciences); A. V. Mosov (Office of Rospotrebnadzor in the city of Moscow, Research Institute of Hygiene and Health Protection of Children and Adolescents, GU SCCH RAMS); Tobis V.I., (Moscow Foundation for the Promotion of Sanitary and Epidemiological Welfare of the Population); Tsapenko M.M. (Department of Education of the city of Moscow) and others.

The norms for the laying of products, semi-finished products (embedded dishes), gross and net, per 100 grams of the mass of the finished dish have been published. The recommended output of the dish for feeding children of both toddler age (1-3 years old) - nursery, and children 3-7 years old is indicated. The nutritional value and chemical composition of each dish is given, including the content of proteins (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calorie content (kcal), the content of vitamins: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals (trace elements, micronutrients): Ca (calcium), Fe (iron). The type of processing is indicated and a complete technological map (technology, recipe) of cooking is provided.

You can view these recipes both on our website and in the program, the demo version of which you can download for free on our website and install it on your computer. This program contains all the technological maps published here, as well as a menu plan for 8-10, 12, 24 hours of keeping a child in a preschool educational institution and much more.

The recipes here are given per 100 grams of net ready meal. For your convenience, the program recalculates these masses for a specific dish outlet, for example, when a dish comes out 200 grams, the weight of the products is multiplied by 2. The program contains reports on the chemical composition both for the prospective (planned) menu and for the actual one for any period. There is also a requirement menu, cumulative statements and other documentation on organizing meals for preschoolers and accounting for products in the warehouse.

Dishes included in the diet can consist not only of simple products, but also of semi-finished products (previously prepared dishes), for example, baked goods are made from dough, and soup is cooked in broth. In this case, a link to the recipe for the attached dish is provided here as part of the recipes. All our computer programs of the series calculate the complete bookmark, including all nested dishes (of any nesting depth), resulting in the final composition and weight of elementary products.

Nutritional value and chemical composition of used food are listed in the product guide.

All recipes presented on this site, you can save and automatically add food to any program of the series, so as not to enter it manually.

Fish stewed in tomato sauce with vegetables

TECHNICAL AND TECHNOLOGICAL CARD № Fish stewed in tomato with vegetables

1. APPLICATION AREA

This technical and technological map is developed in accordance with GOST 31987-2012 and applies to the dish Fish stewed in tomato and vegetables produced by the public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of the current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

* The rates are given for cod, pollock, gutted, decapitated.

4. TECHNOLOGICAL PROCESS

The fish is cut into fillets with skin without bones, cut at an angle of 90 °, one piece per serving, placed in a greased saucepan in layers: a layer of fish, a layer of vegetables, etc. The vegetables are cut into strips.

Pour in water or broth cooked from fish waste, bring to a boil, add browned tomato puree, sugar, salt, cover with a lid and stew until tender - 45 - 50 minutes. Spices are introduced 5 minutes before readiness.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale according to SanPin2.3.2.1324-03, SanPin2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.

The fish is released with a side dish and sauce in which the fish was stewed.

Serving temperature 65 C.

Side dishes: boiled potatoes (large cube), mashed potatoes, crumbly cereals.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

The fish is well cleaned, the pieces are whole, retained their shape, the consistency is soft. The fish is covered with sauce with vegetables. The color of the fish on the surface is light orange, on the cut it is white. The aroma peculiar to the type of fish, vegetables, tomato puree.

6.2 Microbiological and physicochemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Caloric content, kcal (kJ)

14,52 8,03 7,51

160,29

Process engineer.