To prepare this dish, it is better to take small fish, for example, sprat, capelin or herring.
If you have fresh tomatoes instead of tomato paste, you can twist them in a meat grinder or grind them in a blender.
You can also use ready-made tomato juice.
The fish should be defrosted and washed beforehand. Separate the heads and entrails and caudal fins of each fish.
You can also leave the fins - during cooking, they will boil and will be imperceptible, like the bones.
Peel and grate the carrots.
Cut the onion in any way you want – in large half rings or small pieces. Add water in 1: 1 proportions, salt, sugar, lean oil and vinegar to the tomato paste. Mix everything well.
Pour some of the tomato sauce into a saucepan or stewpan with thick sides and bottom, then put onions, carrots and bay leaves.
Put cooked fish in a saucepan. Pour the remaining tomato on top and set on low heat for three hours.
In this case, the pan must be covered with a lid.
The dish should boil continuously throughout the cooking time, however, the boil should be noticeable only slightly.
If you plan to roll fish into jars, then before canning it is necessary to sterilize the jars and lids.
Put the fish together with the sauce formed during cooking into jars and roll up.
Ingredients
Directions
The fish should be defrosted and washed beforehand. Separate the heads and entrails and caudal fins of each fish.
You can also leave the fins - during cooking, they will boil and will be imperceptible, like the bones.
Peel and grate the carrots.
Cut the onion in any way you want – in large half rings or small pieces. Add water in 1: 1 proportions, salt, sugar, lean oil and vinegar to the tomato paste. Mix everything well.
Pour some of the tomato sauce into a saucepan or stewpan with thick sides and bottom, then put onions, carrots and bay leaves.
Put cooked fish in a saucepan. Pour the remaining tomato on top and set on low heat for three hours.
In this case, the pan must be covered with a lid.
The dish should boil continuously throughout the cooking time, however, the boil should be noticeable only slightly.
If you plan to roll fish into jars, then before canning it is necessary to sterilize the jars and lids.
Put the fish together with the sauce formed during cooking into jars and roll up.
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