Stewed hake with celery and tomatoes

Step-by-step cooking

1. Step 1:

   

   I had frozen carcasses. I defrosted them, cleaned them, gutted them, cut off the fins, removed the head. Gave me time to dry off. Then she cut the carcasses into equal slices.

2. Step 2:

   

   Salted the pieces, peppered, seasoned with spices. While we are engaged in other processes, we will let the hake marinate.

3. Step 3:

   

   Onions can be chopped in any format. I crushed it into small pieces. Carrots can be grated, then the gravy will be thicker. But I wanted aesthetics. And I sliced peeled and washed carrots in this format.

4. Step 4:

   

   Celery can also be chopped in different ways. But in such a dish, celery will look good in such thin half-slices. That is, we cut the stem across.

6. Step 5:

   

   Let's cut the tomato last. Let it be small dolechki.

7. Step 6:

   

   You can turn on the stove and put two frying pans. In one, where the oil is heated, we fry vegetables over medium heat – first garlic, followed by onions, carrots, celery and tomatoes at the end.

8. Step 7:

   

   And in the second, where the oil is also heated, – the fish, having rolled it in flour before that.

9. Step 8:

   

   Let's fill the ready–made vegetables with water (a glass or half a glass, as much as possible - look at the situation). As soon as it boils, add tomato paste to it. After stirring everything, boil for a minute and put the fried fish here (so that it is half drowned in gravy). Simmer under the lid for 10 minutes. At the end we try and, if anything, add spices or salt.