Cooking fish can be difficult, as it burns, loses its juiciness and acquires a dubious flavor.
In order that fish products are not dry and do not burn, it is worth observing a few rules of cooking.
Firstly, the optimal utensil for cooking fish is a cast iron pan.
Secondly,
it is
better to marinate small pieces of fish rather than the whole carcass
.
Small pieces absorb the marinade faster.
You can fry fish or bake it not only in sunflower oil, but also in other types of oil.
Let’s tell you how to cook stewed hake for dinner.
Ingredients for braised hake:
- Hake fish – 900 g;
- Cod fish – 600 g;
- Onion – 2 pcs;
- Carrots – 1 pc;
- Water – 200 ml;
- Tomato paste – 2 tbsp;
- Sugar – 1 tsp;
- Black pepper – 0.5 tsp;
- Paprika – 1 tsp;
- Fish seasoning – 0.5 tsp;
- Laurel leaf – 1 pc;
- Peppercorns – 10 pcs;
- Flour – 2 tbsp;
- Salt – ½ tsp.
Cooking stewed hake:
Clean both types of fish from the insides, gills and fins, remove the heads. Cut the hake and cod into small pieces.
Pour black pepper, paprika, fish seasoning and salt into a bowl with flour.
In a frying pan with vegetable oil over high heat fry the hake and cod on both sides until golden. After frying, put the fish on a separate dish.
Grate peeled carrots on a coarse grater, cut onions into quarter rings. In the same pan fry onions and carrots with bay leaf, black pepper and tomato paste
. To balance the flavor of the vegetables pour sugar, salt to taste. Pour 200 ml of water to the mixed vegetables, mix again. Under a lid, bring the vegetable mass to a boil, and then put the fish pieces.
Under a lid on low heat stew fish for 15 minutes. Then turn the fish pieces over and stew similarly for 5-7 minutes.
Chop cilantro and parsley to taste and sprinkle it on the dish. Cover the fish with a lid and continue to stew for 10 minutes.
Tomato sauce with vegetables perfectly absorbs into the fish meat. Because of this, hake and cod get new flavor notes and become very juicy.
