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.
- 2 lbs of fish fillet such white, perch, catfish or cod, cut in 2" pieces
- 1 onion, chopped
- 1 carrot, grated
- 1 small can (4oz) of tomato paste
- 1/3 c olive oil, flavorless
- 3 bay leaves
- 3+ tbs sugar
- salt to taste
- 2-3 whole chili peppers (optional)
- 1/2 tsp black pepper, ground
- 4+ cups of water