photo: niftyrecipe.com

Hake with Stewed Tomato and Bell Peppers

Tomato stew made of hake with bell pepper is very delicious and nutritious, with a picky sour-sweet taste. Any sea fish: hake, cod, pollack will be suitable for the recipe. Of the river fish, it is best to use a pike or pike-perch. Delicious tomato stew with fish is good for a fasting or dietary menu. Saturated and fragrant sauce, gentle and juicy fish fillet - what else do you need for a delicious lunch? Except for some boiled rice or a portion of hot mashed potato as a side dish.

Ingredients

40 min

4 servings

Ingredients

Hake

800 g
Bell pepper

1 pcs
Onion

1 pcs
Cherry tomatoes

5 pcs
Garlic

3 clove
Tomato paste

2 tbsp
Olive oil

50 ml
Water

300 ml
Sugar

1 tsp
Dried basil

0.5 tsp
Salt

- to taste
Black pepper

- to taste

Steps

1. Peel onions and cut into small cubes. Peel garlic cloves and finely chop.

2. Put cut onions in a deep frying pan with pre-heated olive oil. Periodically stirring, let’s brown vegetables on low fire until a light golden brown.

3. Then add chopped garlic to the browned onions. Stir and continue to fry vegetables together for another 1 minute.

4. Wash the bell pepper, remove the seed box and cut into large cubes. Wash cherry tomatoes and cut into 4 parts. Add cut tomatoes and bell pepper to the frying pan with browned vegetables. Continue to fry vegetables together for 3-5 minutes.

5. Then add tomato paste, sugar, salt and seasonings to the vegetables.

6. Pour into vegetable mixture 300 ml of hot water, vegetable or fish broth. Stir and bring the mixture to a boil.

7. Wash hake carcasses and remove fins and insides. Cut the fish alongside into 2 fillets and remove the backbone and large bones. Cut the hake fillet into 3 cm wide portion pieces.

8. Put the fish fillet in a frying pan with a boiling vegetable mixture. Cover the frying pan with a lid and let’s cook the stew from hake with bell pepper on a low fire for 20 minutes.