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Small river fish stewed in tomato sauce
It's not always possible to catch large fish while fishing, but delicious preserves can be made from smaller ones. During long stewing, the prickly bones of the river fish soften, and the fish itself, soaked in tomato sauce with spices, becomes juicy, tender, and quite tasty. Any small river fish can be prepared this way. In this recipe - the topminnow.
Ingredients
Show ingredients
- small fish - 500 g;
- tomato paste - 1 tbsp (25 g);
- carrot - 1 pc (100 g);
- onion - 1 pc (100 g);
- vegetable oil - 2 tbsp (32 g);
- bay leaf - 4-6 pcs;
- pepper (peas) - 1 tsp;
- allspice - 5 pcs;
- water - 1 cup;
- salt.
Preparation
- Prepare the necessary products for cooking small river fish in tomato.
- Clean the fish from scales. The scales come off easily from the topminnow if you rub the fish together under a stream of water. After removing the scales, cut off the heads and tail fins of the fish. After cutting open the belly of the fish, remove the insides along with the dark membrane inside. Wash the fish thoroughly again, set aside while we prepare the sauce for it.
- Peel the onion and cut it into small or medium pieces.
- Peel and wash the carrot. Cut the carrot randomly: into sticks or circles, or you can even grate it on a coarse grater. It's up to personal preference.
- Sauté the chopped (prepared) vegetables in vegetable oil.
- Now place the prepared vegetables and fish in a pot in layers.
- The bottom layer in the pot is a layer of vegetables. On the vegetables, place a layer of fish. Then cover the fish layer again with vegetables. Between the layers, place a bay leaf and peppercorns. The top layer, like the first, is vegetable, i.e. cover the fish "small fry" with stewed vegetables.
- Prepare the sauce for the fish. In a glass of water, dilute 1 tbsp of tomato paste. Add salt to taste.
- Pour the resulting tomato sauce over the layers of fish and vegetables in the pot. Cover the pot with a lid and put it on the fire. Then simmer the fish with the vegetables in the tomato sauce on low heat for 2.5-3 hours.
- Small river fish stewed in tomato sauce tastes similar to canned sprat in tomato. These homemade preserves from river small fry can be served as a snack or used for making soups, borscht, and pies.
Enjoy your meal!
