Fish in a monastery

Submitted by enr on 12 Apr 2014
500 g fish fillet
3-4 onions
4 tomatoes
3 cloves garlic
1 tsp pepper
1/2 dry lovage
1-2 tbsp lemon juice
chili - optional
50 -60 ml sunflower oil salt
Fish in a monastery
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Heat the oil and fry the onion until golden. Add garlic - chopped, pepper, salt, tomatoes - grate, lovage and 1/2 cup Water (125 ml). Simmer 25-30 minutes on medium heat with the lid on. 15 minutes before adding the fish fillets to tomato sauce, cut it in suitable pieces Salt with salt and pour the lemon juice. Add fish fillets 5-10 minutes before turning off the heat. After switching off the stove leave eating at least five minutes on it. Serve hot, sprinkled with chopped parsley. * I used fresh fillet of hake, but the recipe would be great with mackerel and other marine fish. Fish pieces added 5 minutes before turning off the stove, I left eating for another 5 minutes on the stove. For fresh hake that was enough, but if you use other fish judge how long it will take to cook. * Dry lovage can be replaced with fresh. * Use 1 can of 400 ml, peeled and chopped tomatoes and coarsely grated 1 fresh tomato. * These products are for 4 servings.
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12 Apr 2014