Stewed fish in tomato sauce with onions and carrots

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. I took a pike perch fillet for this dish, but a fillet of any boneless fish will do, it is better if the fish does not keep its shape very well, but breaks up into small fractions - pieces during cooking. Chilled fish is preferable - there are much more useful substances in it, but if you only have frozen fish, first place it in the refrigerator for 8 hours and only then in room conditions.

2. Step 2:

   

   Peel the onion and cut into small cubes. You will peel the onion much faster and easier if you soak it in cold water for 20 minutes beforehand.

3. Step 3:

   

   Heat the vegetable oil in a frying pan. It can be of any vegetable origin, but remember that only refined types of oil can be used for frying. Add the onion and fry until light golden brown - usually about 5 minutes.

4. Step 4:

   

   Peel and grate the carrots on a coarse grater or cut into thin strips.

5. Step 5:

   

   Add the onion to the pan and fry everything together for another 3-5 minutes.

6. Step 6:

   

   Wash the fish fillet, dry it and cut it into small pieces.

8. Step 7:

   

   Add the fish to the pan with the vegetables.

9. Step 8:

   

   And fry everything together until the fish is almost ready - this usually takes about 10-15 minutes. For the best roasting of fish, I recommend covering the pan with a lid.

10. Step 9:

    

    Salt the dish. You may want to add some of your favorite seasonings. In my opinion, cumin (both ground and whole), ground paprika (smoked is best) or simply ground allspice can come here.

11. Step 10:

    

    Add tomato paste. In the absence of tomato paste, you can use tomato juice, if it is pre-boiled to a thicker state, or even ketchup. Stir the dish, cover and simmer on low heat for 5-7 minutes.

12. Step 11:

    

    In my opinion, such a dish does not need a side dish, but it goes well with fresh seasonal herbs and vegetables. Bon appetit!