A fish

Jellied fish in tomato

Ingredients for Cooking Jellied Fish in Tomato

  1. Pollock carcass (without head) frozen 600 grams
  2. Large onion 1 piece
  3. Carrot 150 grams
  4. Wheat flour 2 tablespoons
  5. Tomato paste 6 tablespoons
  6. Vegetable oil 4 tablespoons
  7. Bay leaf medium size 1 piece
  8. Sugar 1 teaspoon
  9. Salt to taste
  10. Ground black pepper to taste
  11. Pure water 1 cup
  12. Fresh parsley to taste
  • Main IngredientsMintai, Onion, Carrot, Tomato
  • Serving 3 servings
  • World Cuisine


A teaspoon, a tablespoon, a medium bowl, a cutting board, a kitchen knife, a plate - 2 pieces, a deep bowl, a frying pan - 2 pieces, a stove, a wooden spatula, a small cauldron with a thick bottom, a lid for a cauldron, a serving dish, kitchen scissors, kitchen paper towel, grooved fish knife, small bowl

Cooking jellied fish in tomato:

Step 1: prepare the fish.

Put frozen pollock carcasses in a medium bowl and leave aside to reach room temperature. Attention: In no case do we accelerate this process due to a microwave oven or a jet of hot water, otherwise the fish will lose its taste and density. Immediately after, using a special knife, we clean the component from scales, entrails and with the help of kitchen scissors we cut off all the fins.
Thoroughly rinse the pollock under running warm water, wipe it with kitchen paper towels and put it on a cutting board. Using a regular knife, cut the fish into pieces and move it back into a new small bowl.

Step 2: prepare the onions.

Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the component on a cutting board and cut it in half. Finely chop each part with thin strips and immediately pour the half rings into a clean plate.

Step 3: prepare the carrots.

With a knife, peel the carrots and rinse well under running water. Now put the vegetable on a cutting board and cut into small cubes, circles, cubes or a crescent. The taste of this will not change, so we grind the component as you like best. We put finely chopped carrots in a free plate.

Step 4: prepare the jellied fish in tomato.

Pour flour into a deep bowl and start cooking fish. Pour into the first pan 2 tablespoons vegetable oil and put on medium heat. When the contents of the container are well warmed up, put the pieces of pollock here, which are previously rolled on all sides in flour. Fry the component for 2-3 minutes until a golden crust appears on the surface. To do this, turn the fish with a wooden spatula from one side to the other. Then we set the container aside, and we transfer the component to the cauldron.

Pour the remaining vegetable oil into another pan and put on the same burner. When it is hot, reduce the heat and pour into the bowl half the onion. From time to time, stirring with the tools at hand, fry the component until transparent. Next, add chopped carrots to the pan and continue cooking the vegetable frying until it becomes a soft golden color.

Immediately after that, pour tomato paste and clean water here, and also add sugar, bay leaf and salt and black pepper to taste. Having mixed everything again, we extinguish the tomato dressing for 4-5 minutes. After the allotted time, turn off the burner, and transfer the contents of the pan to the cauldron with fried pieces of pollock with a wooden spatula.
Now put the container on a small fire, cover it with a lid and cook the dish for 15-20 minutesuntil the tomato sauce is thoroughly absorbed into the fish. At the end we turn off the burner and we can start serving the dining table.

Step 5: serve jellied fish in tomato.

We put the prepared aspic fish in a tomato in a special plate and serve it with a side dish, such as mashed potatoes, boiled rice, various cereals, as well as pieces of bread. If desired, the dish can be sprinkled with a small amount of finely chopped parsley.
Bon appetit to all!

Recipe Tips:

- to gently clean the fish from scales, you must do this in water poured into a medium bowl. Then the kitchen will remain clean, and improvised equipment will not be saturated with the smell of fish, which is also important;

- to prepare the sauce, carrots can also be chopped with a medium or large grater;

- instead of pollock, you can add hake to the dish. This is also a very tasty fish that goes almost boneless and cooks quickly;

- For the sauce, it is best to use home-made ketchup. If you did not find such a dressing at hand, then it can be replaced with tomato paste with water or tomato juice.