I propose to recall the classic recipe for childhood memories and cook hake in a tomato. This dish was probably prepared in every family, but today it is a little forgotten. Let's remember it and enjoy its wonderful taste.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Hake, a mute oily fish, but stewed in tomato sauce, it is in perfect harmony with the gravy. The dish turns out to be juicy, hearty and light. The recipe is very simple and within the power of every novice housewife. And the best side dish for stewed fish is boiled potatoes or mashed potatoes.
In this recipe, I slightly changed the classics. In today's time, there are many new delicious sauces and seasonings. Therefore, along with the tomato paste, I also added soy sauce, which goes well in the dish. Many people are generally skeptical about cooking fish in tomato sauce. However, the hake, according to this recipe, turns out to be very tender. This is the perfect dinner dish for the whole family. In addition, a bonus of this dish - the hake in a tomato can be consumed both warm and chilled. The fish will absolutely not lose its wonderful taste after cooling. In my family, this dish is generally eaten exclusively cold. I cook it in the evening, and then send it to the refrigerator for cooling, and for breakfast and lunch the next day, the hake is at the right temperature.
In addition, I stewed the fish with sautéed onions. However, the range of vegetables can be embroidered. For example, fried carrots, sweet bell peppers, garlic and other spices to taste will be in good harmony here.
- Caloric content per 100 g - 103 kcal.
- Servings - 3
- Cooking time - 40 minutes
Ingredients:
- Frozen hake - 3 pcs.
- Onions - 2 pcs.
- Tomato paste - 2 tablespoons
- Soy sauce - 2 tablespoons
- Seasoning for fish - 1 tsp
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
Cooking hake in tomato:
1. In a small bowl, combine tomato paste, soy sauce, fish seasoning, salt and ground pepper. Mix well. Be careful when adding salt, as the added soy sauce is already salty. Therefore, there is a risk of oversalting the dish.
2. Defrost the fish in advance, because hake in our latitudes is sold only frozen. Do it right, first on the bottom shelf of the refrigerator, then at room temperature. Next, wash the fish and pat dry with a paper towel. Put the pan on the stove, add oil and heat well. I draw your attention to the fact that the fish is fried exclusively in a very hot frying pan. Otherwise, it will stick to the surface and fall apart. Fry the hake on one side until golden brown, then turn it over and bring it to the same consistency. Cook it over high heat, literally 3 minutes on each side. Do not worry that it will not be completely fried, it will come to readiness during the stewing.
3. Peel the onions, wash and chop into half rings. In another skillet, heat the oil and add it there.
4. Heat medium and sauté the onion until translucent.
5. Place the fried fish on top of the fried onions.
6. Sprinkle the hake sauce liberally.
7. Boil, bring to a moderate temperature and simmer over low heat for half an hour, covered. Serve the fish as you like, either hot straight out of the pan or cold after cooling.
See also a video recipe on how to cook stewed hake in a tomato.
