Blog's Category: USSR-era Recipes, International, My Staple Food
What is it
Briefly seared fish pieces, drown in tomato sauce, are simmered/stewed for a while for flavors to incorporate into fish flesh.
As it's all about sauce - very tomatoey, bumped with the "must" bay leaf flavor and a good amount of sweetness. Fish, slow-cooked in this sauce, interpolate its taste into beautiful sweet-&-sourness, and create the nicest fish-tomato marriage ever known. Supplemental ingredients, onion and carrots, contribute to smooth taste and texture of the dish. Although traditionally this dish is rarely made spicy, a couple whole red chili peppers in it don't hurt - at list to my taste.