Stewed hake with celery and tomatoes

Step-by-step preparation

Cooking time: 35 mins

1. STEP 1

   

   I had frozen carcasses. I defrosted them, cleaned them, gutted them, trimmed the fins, removed the head. I gave it time to dry. Then she cut the carcasses into equal slices.

2. STEP 2

   

   I salted the pieces, peppered them, and seasoned them with spices. While we are busy with other processes, let the hake marinate.

3. STEP 3

   

   Onions can be chopped in any format. I chopped it into small pieces. You can grate the carrots, then the gravy will be thicker. But I wanted aesthetics. And I cut the peeled and washed carrots in this format.

4. STEP 4

   

   Celery can also be chopped in different ways. But in such a dish, celery will look good in such thin half-slices. Those. cut the stem crosswise.

5. STEP 5

   

   Let's cut the tomato last. Let these be small slices.

6. STEP 6

   

   You can turn on the stove and put two frying pans. In one where the oil is heated, fry the vegetables over medium heat - first the garlic, followed by onions, carrots, celery and finally the tomatoes.

7. STEP 7

   

   And in the second, where the oil is also heated, add the fish, first rolling it in flour.

8. STEP 8

   

   Fill the prepared vegetables with water (a glass or half a glass, more is possible - depending on the situation). As soon as it boils, add tomato paste to it. After stirring everything, boil for a minute and add the fried fish here (so that it is half buried in the gravy). Simmer under the lid for about 10 minutes. At the end, taste and, if necessary, add spices or salt.