Calories
329 kcal
Protein
39 g
Fat
10.8 g
Carbohydrates
18.7 g
Wash the cod fillets under running water. Cut into small pieces.
Peel carrot and onion, wash and cut into rings.
Peel chili pepper, remove the seeds and cut into rings. Read below.
Put the canned tomatoes into a blender jar. Blend until smooth. Season the puree with vegetable oil, sugar and salt.
Make sauce. Peel the garlic, grind in a mortar with parsley (first wash the herbs). Add a pinch of sugar and lemon juice.
Take a deep frying pan, transfer a half of fish fillets. Then cover with a half of vegetables and bay leaves. Repeat the actions. Pour the tomato puree over the fish. Bring to a boil and cook over high heat for about 10 minutes.
Transfer the fish on a plate, pour over the garlic sauce.
It is obligatory to dry the fish fillets after washing under running water.
To defrost fish quickly, place it into microwave and use the defrost setting. The second way – transfer the fish to a bowl, filled with cold water. Let it sit for about an hour. The third way – put under running water (about 30 minutes).
Wear gloves and peel the chili pepper, so you do not burn your skin. First wash chili, then cut lengthwise with a sharp knife. Remove the seeds with a blade of knife. Then wash your knife and cutting board thoroughly. Do not touch your face and eyes while cutting.
Bon Appetit!
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