Mackerel in tomato-orange sauce with black olives
90 40 минут 4 порции
This recipe caught my attention for its unusual sauce and loved it. The fish turns out tender and with a very interesting poslevkusiem. Now is the time to cook fatty fish, including mackerel and useful, especially for those who want to stay healthy and young for many years. Fit and in the days of Fasting, when allowed to fish.
Ingredients for Mackerel in tomato-orange sauce with black olives
- Mackerel - 2 PCs
- Tomato paste - 1 tbsp
- Tomatoes in own juice - 1 ban.
- Orange - 1 piece
- Olives - 10 PCs
- Onion - 1 piece
- Garlic - 3 tooth.
- Vegetable oil - 2-3 tbsp
- Pepper Cayenne
Step by step instruction of cooking Mackerel in tomato-orange sauce with black olives
Put in a hot sauce prepared pieces skumbrija, olives and simmer on low heat under a lid for 15-20 minutes, turning once fish.
Bonus. A fish broth.
Put down the head, fins, tail in a small pan, add the celery (mine is from frozen) - 2 PCs., onions or leeks - 1 PC., cake from tomato, 1 sliced carrot, 0,5 sliced lemon, 1 Bay leaf, pepper - 5-6 pieces, 130 ml dry white wine 1.3 litres of water and a few sprigs of parsley if you have it.
Give writing a rolling boil on low heat under lid ajar 25 min.
Strain through a fine sieve, pressing the vegetables and fish. Allow to cool and freeze in portions for several months.
Here we present the mackerel in a tomato-orange sauce is ready to serve. You can serve it with rice or with pasta.
The fish turns out tender, fragrant and not very pleasant smell for all practically absorbs the sauce.
Liked the sauce its unusual: he first tomato, then recognized a light citrus tone, and then felt the gentle spiciness of Cayenne pepper, uh, for lovers of this kind of sauces with poslevkusiem!
Our simple set of products.
I had mackerel frozen, so, it is first necessary to defrost in the fridge! 500 g - net weight skumbrija, no goals.
Board first, RUB a piece of lemon and cut the gutted fish into slices thickness of 5-6 cm, including the head, fins and tails.
Of the heads, fins and tail will prepare the fish stock (for those interested I have listed below my recipe) that you can freeze for future use for other fish sauces.
Orange, well washed and scalded with boiling water.
To remove the zest from orange and squeeze the juice out of it.
Finely chop the onion and garlic.
If you do not have passerovannym tomatoes, tomatoes in own juice through a sieve. (Cake to leave for the broth!)
A few tablespoons of vegetable oil to fry onions and garlic over low heat until transparent.
Add the onion and garlic.