Other

Mackerel in tomato sauce

Mackerel in tomato sauce


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

boil the water with the onion and the carrot, after they have boiled in half, add the tomato paste and season.

the cleaned and sliced ​​fish is added to the sauce and left to boil very well until the previously added oil comes to the surface. boil over low heat.

season to taste and serve hot.


Method of preparation

We clean the fish from the intestines, remove the heads, tails and wings and wash it very well with cold water. We salt and pepper it and sprinkle it with lemon juice. We leave it like this for at least half an hour in the fridge, then we drain it and dry it with a kitchen towel.

Tomato sauce: Heat the oil in a saucepan and add the onion and chopped garlic. When it softens, put the peeled and diced tomatoes. Heat them together for 2-3 minutes and add the pepper paste diluted in white wine. Add bay leaf, basil, salt and pepper. Let it boil for a few minutes, then transfer it to a tray. Place the fish over the sauce and put the tray in the preheated oven over medium heat. While the fish is in the oven, it should not be turned over, it is only brushed from time to time with the sauce from the tray. Leave it in the oven for about an hour and a quarter, until it browns nicely. Five minutes before it is ready, add the lemon slices and finely chopped greens.

Baked mackerel with tomato and garlic sauce

The fish cleans very well of intestines and debris. We remove the heads we give to the kittens. :) Yes


Mackerel in tomato sauce (for winter)!

It is a delicious and aromatic preserve, which we have been preparing for many years (even the carrot in it has an exceptional taste). All our friends love canned fish this way. We usually enjoy it when we have little time to prepare the meal. A real lifebuoy!

INGREDIENT:

For a 700 ml jar:

-about 180 g of carrot

-a teaspoon with a pinch of tomato paste

-5 g of salt (½ teaspoon with tip).

METHOD OF PREPARATION:

1. Cut the mackerel, removing the head, entrails and black film from the inside. Cut off its wings and tail. Then wash it very well.

2.Cut each fish into 6 pieces.

3.Put the carrot through the large grater.

4. Dissolve the tomato paste in plain water. Then add the grated carrot and mix well.

5.Pour a teaspoon of oil into a 700 ml jar (previously sterilized). Then spread a third of a carrot combined with tomato paste on its bottom.

6. Add 3 black peppercorns and place 3 pieces of fish on the first layer of carrot.

7. Spread another third of the carrot on the fish layer. Add 3 black peppercorns.

8.Place the other 3 pieces of fish on the second layer of carrot. Cover them with the remaining carrot. Then add 3 black peppercorns, one allspice berry, a bay leaf and 5 g of salt.

9. Proceeding similarly, fill all the jars.

10. Cover the jars with sterilized lids, sealing them tightly.

11.Put the future cans in a tall saucepan, lining the bottom with a clean cloth. Pour water into the pan so that you cover ¾ from the height of the jars with it.

12.Place the pan on the fire. After the water starts to boil, reduce the flame to a minimum, cover the pot with a lid and let the jars boil for 6 hours. The cooking time is longer (usually such cans are boiled for 5 hours), so that the fish bones can soften.

During this process you will notice how the lids of the jars will swell. It's absolutely normal! After the cans cool, their lids will return to their original shape.

13. In 6 hours turn off the heat and let the cans cool completely, without removing them from the water and without removing the lid from the pan.

14.Then put them in the storage place: cool and dark (in the cellar or in the refrigerator).


SHRIMP WITH TOMATO SAUCE

We like it very much shrimp , especially if they are prepared simply and quickly. For a weekend dinner I chose shrimp in tomato sauce,a recipe delicious and very easy to prepare.

I had shrimp fresh ones that I cleaned and washed, then I dried them between the absorbent kitchen napkins.

I hope it tempts you and you try too shrimp in tomato sauce, I assure you that you will not regret it.

  • 450 g shrimp
  • 400 ml of tomato juice
  • 2-3 tablespoons of olive oil
  • 1 small onion
  • 2 cloves of garlic
  • freshly ground salt and pepper
  • parsley

How to prepare shrimp with tomato sauce

In a frying pan, heat the olive oil and sauté the finely chopped onion. Add the garlic and sauté a little more, then the tomato juice, sorrel and pepper to taste.

Instead of pepper you can put a few slices of hot pepper, adding it with the garlic.

Then put the shrimp and cook for a maximum of three minutes, until the sauce drops slightly. Turn off the heat and sprinkle with freshly chopped parsley.

Eat them plain hot or with boiled pasta, boiled brown rice. We ate them with a slice of rye bread, our favorite. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Mackerel in tomato sauce, in the oven

For those who love fish, this way of cooking can be very attractive. Baked mackerel in tomato sauce sounds great, even for those who do not tolerate the taste of fish so well.

Fish can be eaten in many recipes, not just fried: in soups, tarts, meatballs. This recipe is very easy to make, even for those who do not have much experience in the art of cooking.

Mackerel in tomato sauce, in the oven - recipe

• 5 mackerel fish
• 500 g of tomato paste
• 1 carrot
• 1 bell pepper
• 1 onion
• 2 tablespoons of vinegar
• 2 bay leaves
• 1 teaspoon of oregano
• 1 teaspoon of raw sugar
• salt and pepper

The mackerel, either fresh or frozen, is cleaned, the tail and head are cut and washed well, then cut into suitable pieces. (Ideally, you should use fresh fish). It can also be left whole (without a head). Rub well with a little salt, pepper and ground oregano, then set aside.

Peel a squash, grate it and slice it. It is placed in a high-walled baking tray. Sprinkle with vinegar and sprinkle with salt and pepper. Place the mackerel slices on this bed of vegetables.

Put the tray in the hot oven. Match the fire and leave for 20 minutes.

Then prepare the sauce that will be poured over the fish. In a saucepan, put the tomato paste, 1 cup of water, finely chopped pepper and sugar. Let it boil for a few minutes.

Then remove the pan from the oven and pour the sauce on top. Break the bay leaves and put them in place. Put the tray back in the oven and leave the fish for about 40 minutes to penetrate well.

This food tastes similar to commercial canned food. It can be served with greens (parsley), garlic, lemon, bread or polenta.

The mackerel in tomato sauce is just as good hot and cold. It is much tastier the next day, after it has been cold and the flavors have combined and amplified.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


How to prepare tomato sauce & # 8211 simple recipe

In the preparation of tomato sauce we have two options. Either mix the oil with the flour on the fire (make a rantas) and dilute with the tomato juice, or mix the flour cold with the sauce, add the oil and put it on the fire. I proceeded as I described in the second version because it is the one indicated by Silvia Jurcovan.

I mixed the flour and tomatoes directly in the pan, then added the oil and salt. The sugar is put at the end to correct the acidity (degree of acrea).

I put everything on low heat and added a little water. The amount of water differs depending on how thick the tomatoes are. If you use broth (which is more diluted) put 400 ml of broth directly, without water. I added a few celery leaves and a whole onion. Instead of celery you can put a bay leaf (taste thing). Stir quite often, especially after it thickens a bit. The fire must be small.


Mackerel in tomato sauce - Recipes

Ingredient:

  • For 2 servings:
  • 2 pcs. mackerel, about 700 g
  • 2 medium-sized tomatoes (cleaned)
  • 1 bunch of green onions
  • 3-4 cloves of garlic
  • 500 g of tomato sauce
  • the juice of a lemon
  • ½ connection of larch or parsley
  • 2 tablespoons oil
  • salt and pepper

The first step in preparing the mackerel with tomato sauce in the oven is to wash the fish and cut them a little with the knife on both sides. Salt them and sprinkle with lemon juice. Leave to marinate for 15 minutes.

Fill the fish with sliced ​​or crescent-shaped tomatoes, green onions and finely chopped garlic and a few stalks of larch or parsley. Sprinkle with oil and place in the pan.

Add the tomato sauce to the fish, as well as the other fresh vegetables and spices.

Bake in the preheated oven at 180 degrees for 30 minutes.

You can add olives or walnuts.

The recipe is suitable when you have fish and vegetables of your choice in your personalized diet.

If your answer is yes, we are glad you found us! Our mission is to help you gain and maintain the perfect weight, feeding you in a healthy way. This is entirely possible with the help of a diet designed especially for you. We hope we find it useful.


  • 3 mackerel fish (1 kg fish)
  • 4 cloves garlic
  • 300 ml home-made tomato paste (if you don't have one, use diced peeled tomatoes or canned tomato juice)
  • 100 ml of semi-sweet wine
  • a tablespoon of lemon juice
  • basil
  • salt, pepper, olives
  • 40 ml olive oil

Fish cleaned of intestines and head dry it with a dry napkin.
Sprinkle with a pinch of salt and pepper and leave to cool for 2 hours.
Heat the oil in a saucepan and lightly fry the cleaned and sliced ​​garlic.
Extinguish with wine and let it boil for 2 minutes.

Add the tomato paste (if it is too thick, add a little water) and cook for 5 minutes.

Meanwhile, preheat the oven to 180 degrees and add a teaspoon of dried basil and a tablespoon of lemon juice to the sauce. You can also put a teaspoon of sugar or 1/2 teaspoon of honey. Match the taste of salt.

Place the fish in a heat-resistant dish and pour the tomato sauce.
Put a few olives in the pan and put the pan in the oven, on the middle step, for 55 minutes - an hour.

Every now and then spoon over the fish. Do not spin at all, there is no need and you risk undoing the fish.

Take it out of the oven when it has browned to your heart's content and serve it with polenta.


  • 3 mackerel fish (1 kg fish)
  • 4 cloves garlic
  • 300 ml home-made tomato paste (if you don't have one, use diced peeled tomatoes or canned tomato juice)
  • 100 ml of semi-sweet wine
  • a tablespoon of lemon juice
  • basil
  • salt, pepper, olives
  • 40 ml olive oil

Fish cleaned of intestines and head dry it with a dry napkin.
Sprinkle with a pinch of salt and pepper and leave to cool for 2 hours.
Heat the oil in a saucepan and lightly fry the cleaned and sliced ​​garlic.
Extinguish with wine and let it boil for 2 minutes.

Add the tomato paste (if it is too thick, add a little water) and let it boil for 5 minutes.

Meanwhile, preheat the oven to 180 degrees and add a teaspoon of dried basil and a tablespoon of lemon juice to the sauce. You can also put a teaspoon of sugar or 1/2 teaspoon of honey. Match the taste of salt.

Place the fish in a heat-resistant dish and pour the tomato sauce.
Put a few olives in the pan and put the pan in the oven, on the middle step, for 55 minutes - an hour.

Every now and then spoon over the fish. Do not spin at all, there is no need and you risk undoing the fish.

Take it out of the oven when it has browned to your heart's content and serve it with polenta.


Video: Mackerel In A Delicious Tomato Sauce #TastyTuesdays. (June 2022).


Comments:

  1. Meldon

    Between us speaking, in my opinion, it is obvious. You did not try to look in google.com?

  2. Thurlow

    Agree, that's the funny phrase

  3. Bonnar

    This message, amazing))), interesting to me :)

  4. Flaviu

    I have not heard of this yet

  5. Fitz James

    I like your posts, it makes me think)

  6. Dairisar

    I congratulate, remarkable idea and it is duly



Write a message