Description
I like the fact that the preparation of food and cooking the sauce takes no more than 45 minutes. And the fish, which stew in the sauce, turns out tender and flavorful. The sauce is perfect for rice, couscous, boiled or mashed potatoes.
Ingredients
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Fish
-
Tomato
4 шт
-
Zucchini
1 шт
-
Eggplant
1 шт
-
Carrots
1 шт
-
Onion
1 шт
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Garlic
4 зуб.
-
Greens
-
Ginger
-
The mixture of peppers
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Vegetable oil
4 ст. л.
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Pepper
1 шт
Cooking
Pieces of fish sprinkle with lemon juice and salt (any white fish varieties, I have sea bass). To leave aside.
Zucchini, eggplant ( aubergine I cleaned from skin), bell pepper cut into cubes. Zucchini and eggplant I was average, so I took half. Tomatoes, onion, garlic and piece of ginger grind in a blender. A few sprigs Basil, parsley or celery finely chopped.
Carrots cut into cubes or slices, as you like. It's where we start: in a saucepan put the carrots and stew in a little water for 2-3 minutes.
The water has evaporated, add the 4st. L. vegetable oil and pour in the tomato puree. Cook, stirring 10-15 minutes.
Tomato puree is done, add remaining vegetables (zucchini, eggplant and bell pepper),
Pour ½ cups of water and simmer with the lid on. At this time add salt and pepper, add the greens. Who likes more spicy, add chilli flakes or ground chilli pepper.
After 10 minutes add 1 Cup of water (or look at the consistency of the sauce), stir as needed salt and lay the fish pieces. Cover and simmer on low heat, never stirring, for about 10 minutes, until the fish is cooked.
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