Cod under marinade

Cod under marinade

Once cod under the marinade could be ordered in any dining room. She was not particularly popular, she was even considered a student dish. But it turned out that it can be very delicious if cooked with a soul and attention to all the stages of the process.

You will need:

Cod -1 pcs;
Onion — 4 pcs;
Carrots — 4 pieces;
Tomato paste — 250-300 gr;
Water — 150 g;
Flour — 2-3 tablespoons;
Vegetable oil for frying;
Salt, spices to taste.

The recipe for cod under the marinade, which we offer to your attention, will equally please both bachelors who do not favor complex dishes, and mothers trying to cram more vegetables into their children, and many others. The fish is prepared quickly, it turns out juicy, fragrant. Eat it can not only be in hot form — cod under marinade perfectly goes as a cold snack. With a white loaf, and with a glass of something strong! ..

Preparation

For this dish, there is no need to search exclusively for cod fillets. It is also suitable for ordinary fish. Of these, you need to remove the fins, and cut into portions. If desired, of course, you can cut the ridge and remove the skin. Pieces of fish salt, pepper and put aside for a while to the side.

Peel and cut thin onion rings. Carrots clean, cut into strips, or rub on a large grater. You can use a grater for Korean carrots — it will be beautiful.

Fry onion in oil until golden. Then add carrots to it and fry all together until a uniform orange color.

Then place the tomato paste (or tomatoes in your own juice), lightly lightly simmer all together on a slow fire and transfer to a saucepan. Add water, vinegar, sugar, salt to taste. From spices suitable bay leaf, cloves, black and sweet pepper peas. All this is simmered for about 10 minutes.

Fish roll in flour and fry until ruddy crust in a frying pan. When all the pieces are roasted, put them in tomato sauce and cook in it under the lid for 10-15 minutes on a small fire. Turn off the fire under the saucepan and let it sit for an hour or two. The sauce will absorb into the fish, it will remain very little.

If, over time, very tight, or you love the fish more tender, without crust, do not fry it before laying it in the sauce. In this case, the cooking time should be slightly increased, up to 20-30 minutes. When the pieces become soft, they will easily be broken with forks — the dish is ready.

Now you know how to cook the cod under the marinade. She will be especially delicious the next day. Serve it with mashed potatoes or rice, or just eat with bread.

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