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Fish in tomato sauce with wine

Fish in tomato sauce with wine


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  • 1 kg over
  • 100 g red onion
  • 100 ml of olive oil
  • 600 g tomatoes
  • 70 ml dry white wine
  • Little flour (optional)
  • ½ green connection
  • 50 g tomato paste paste
  • A few bay leaves
  • Sweet Boya
  • A curry powder
  • Thyme
  • Pepper
  • Spices for fish
  • A few slices of lemon
  • A few cloves of garlic

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Fish in tomato sauce with wine:

The fish is gutted, washed, portioned, wiped well with a clean towel, seasoned on all sides and left to cool. The tomatoes are boiled in boiling water, left for a few minutes then peeled. Cut the onion into slices or julienne, cook in hot oil, add the mixed tomatoes, bay leaves and spices. Let it boil for 5 minutes, then add the tomato paste (whoever wants can add a little flour to the sauce). After it decreases and a thicker sauce is formed, add the lemon slices. Place the fish in a deep tray, put the chopped garlic and pour the tomato sauce on top. Bake for about 20 minutes and finally add the wine. Serve with green parsley and of course a glass of white wine.


  • 1 kg fillets over (I used Alaska pollok but it goes very well with carp, crucian, trout)
  • 5-6 cloves of garlic
  • 5 large tomatoes
  • salt, pepper, thyme
  • 120 ml of olive oil
  • parsley for decoration

We cut the tomatoes and garlic into slices, we wash the fish fillets and dry them with kitchen paper. In a tray that goes in the oven we put baking paper and place a row of fish, garlic slices and a row of tomatoes, and fish, garlic and tomatoes until all the ingredients are finished.

Sprinkle with salt, pepper, thyme and pour the olive oil over the entire surface.

Cover with aluminum foil and put in the preheated oven for about 25-30 minutes over medium heat. In the last 10 minutes take the foil and let the juice form.

Serve hot sprinkled with chopped parsley. Sport at work and good appetite!

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Similar recipes:

Crap with wood sauce (sailor)

Carp with madera sauce (matelot) prepared with fresh or canned mushrooms, carrot, red and red wine

Carp with olives and chives

Carp with olives and chives, prepared with tomato paste and white wine, flavored with green parsley

Smoked carp in sauce

Smoked carp prepared with milk and sour cream and small tomatoes, seasoned with bay leaves, peppercorns and onions


Preparation:

1. Dampen the fish fillet - prepare pangasius & # 8211 with a kitchen towel so that it is not excessively wet, sprinkle salt and pepper on the fillets and fry it for 2 minutes on each side, in a hot pan. After frying, take it out on a plate.

2. Cut the julienned pepper and fry it briefly in a hot pan. After 2 minutes, add chili flakes or a teaspoon of paprika or hot, as desired. Stir and let it harden for another minute.

3. Cut the tomatoes into small cubes. It does not have to be peeled before, but those who prefer to do so can do so. Add the tomatoes to the peppers in the pan. Put a glass of white wine and grate a little lemon peel, only the yellow part. Stir and simmer for 15 minutes until reduced. If you want a thicker sauce, let it boil more.

4. Peel the Romanian garlic head & # 8211 less quickly & # 8211 and apply it to the garlic press or on a grater. Use a quantity of garlic as you eat garlic. Rub this garlic with a little olive oil and a pinch of salt. When the sauce has dropped, as we like, add the garlic and mix. We give a freshly ground pepper powder. Taste and season with salt. We stop the fire.

5. Break the fish fillet into pieces by hand and place them on the sauce. Garnish with fresh parsley.


The first time we boil pasta water, about 1 l for every 100 g.

Meanwhile, heat the oil and heat the finely chopped onion and celery, the finely grated carrot until the vegetables are soft. Add a couple of tablespoons of water to prevent them from burning.

Then add the tomato paste, well drained chickpeas, salt, pepper and rosemary. Bring a few more to combine the flavors and the sauce is ready.

Mix the drained pasta well and eat immediately chickpea pasta they are delicious, nutritious and I invite you to try them. 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".


Ingredients for the Amatriciana pasta recipe

  • - 160 g dry pasta (2 servings)
  • - 100 g pillows (or pancetta, if you can't find pillows)
  • - A can of good quality tomatoes
  • - A small onion
  • - 2 cloves of garlic
  • - 1 tablespoon olive oil
  • - 50 ml dry white wine (chardonnay)
  • - 50 g pecorino ras

Total preparation time

& ndash Boiling pasta: 15 minutes (6 minutes after boiling water or according to the instructions on the package)
& ndash Sauce preparation: 15 minutes
& ndash Completion: 5 minutes

Necessary tools

& ndash Sharp knife
& ndash A wooden or plastic bottom, as solid as possible
& ndash Frying pan with a diameter of 25-28 cm
& ndash Wooden / silicone spatula
& ndash Pasta cooking pot (according to the instructions on the package)

Preparation for Amatriciana pasta, the classic Italian pasta recipe with tomato sauce

Step 1:
Finely chop the onion and garlic. Cut the pillows into pieces. Guanciale is goose or pork cheek, salted and matured.
Step 2:
Bring water to a boil for pasta. From the moment it boils you can add the pasta, and you only have 6 minutes left!
Step 3:
Add the olive oil to the pan and keep the pan on low to medium heat. Add the pillows / pancetta and let it brown for 5-6 minutes. Work only on low heat to slowly extract the fat from the meat.
Step 4:
After the meat is browned, deglaze with white wine, increasing the heat. Allow the alcohol to evaporate (2-3 minutes)

Amatriciana pasta, classic Italian pasta recipe with tomato sauce

Step 5:
Add onion, garlic and canned tomatoes. Let it reduce by half (5-6 minutes).
Step 6:
Add the cooked pasta. If you need to thin the sauce, you can use 1-2 tablespoons of pasta water & ndash will enrich the final taste and the residual starch will help thicken the sauce
Step 7:
Let it boil together for 2-3 minutes. Add the grated pecorino and mix.

Useful advice

& ndash There are many brands of good quality pasta. Use a good brand!
& ndash You can use fresh pasta instead of dry pasta
& ndash Use a sweeter can of tomatoes (it doesn't have to be sour, because the sauce inherits from the acidity of the wine)
& ndash You can order a large part of the missing Italian ingredients online!

The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.


Mustard sauce for fish

Because fish is eaten more often during Christmas, we think about how to make it more pleasant at a meal, without the family saying: & # 8221 We are tired of fish & # 8221!

We will make a sweet-sour mustard sauce, which will make the fish tastier, leaving a special taste to the taste buds to be desired on other days.


Fish sauces

Prepare fish sauces tasty, with wine and lemon or other key ingredients. Consult these recipes for fish sauces and turn your meals into real culinary delights.

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    Steps

    Clean the tongue well with the knife blade and wash.
    Put it to boil in salted water, after frothing add the vegetables and let it simmer for about 1 hour and a half. We can try it with a fork, if it enters easily and the white skin that surrounds it peels off then it is ready.

    Remove the meat on a wooden bottom and remove the white skin.
    Then cut slices about the size of a finger.

    In a frying pan put two tablespoons of oil and finely chopped onion.
    I took a boiled carrot from the soup and I passed it with a fork, when the onion is shiny I put the carrot, the tomato juice, a glass of soup in which he boiled the tongue and the red wine. Let it boil for about 5 minutes and cover the tongue slices with a lid.
    On low heat until the sauce decreases, add salt and pepper.
    Next we put some boiled potatoes for a puree.

    A delicious Limba lunch with potato sauce and puree, a cabbage salad with beetroot, and a red wine.


    Video: Χρώματα Ελλάδας - Φιλέτα ψαριών με σάλτσα λευκού κρασιού


Comments:

  1. Mojas

    I congratulate it seems to me this is the remarkable idea

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