Pollock stewed in tomato sauce

Fish meat is digested and absorbed by the body much faster than, for example, pork or chicken. And marine fish species are even more useful, since in addition to phosphorus, they contain a large amount of iodine and fluorine.

Fish dishes are included in the diet for hypertension, atherosclerosis, heart disease, as well as metabolic disorders in the body. Therefore, you can not hesitate to include fish in your diet and the more often, the better.

Fish can be fried, baked, stewed, steamed. Each option is delicious and good in its own way. This recipe describes the process of extinguishing pollock fish. As a result, it turns out juicy, with an abundance of fragrant tomato sauce.

1. Peel the onion, then cut into cubes.

2. Pour olive oil into a frying pan, send it to the fire.

3. In preheated olive oil, fry the onion until transparent.

4. Then put the canned tomatoes in the pan along with the juice.

5. At the same stage, pour sugar, pour soy sauce, season with fresh thyme.

6. Bring the fragrant sauce to a boil, then add additional tomato sauce.

7. Cook on low heat for 5 minutes.

8. Meanwhile, cut the pollock fillet into portions. We put the fish in the sauce.

9. Cover the pan with a lid, simmer the fish for 10 minutes. It should become soft.

We serve pollock in tomato sauce on our own or with a side dish of potatoes. If desired, the fish can be decorated with fresh thyme leaves.

Bon appetit!