Mackerel in tomato sauce: simple recipes. Dear Me

Mackerel in tomato sauce with vegetables - recipe with photos

This amount of ingredients makes 4 servings of fish. But you can take 2-3 mackerel, then the ingredients will need to be doubled.

Ingredients:

Mackerel (I have a 450 gram fish)
1 carrot
1 onion
1 PC. sweet bell pepper (if not, you can leave it out)
400 ml. tomato juice (I use homemade)
3-4 tablespoons of vegetable oil
1 tbsp. spoon of sugar (add sugar to your taste)
0.5 tsp salt
Ground black pepper (optional)

Spices: bay leaf, black peppercorns (optional)

How to cook mackerel in tomato sauce:

I bought frozen mackerel, I bought frozen. The most important thing is to buy quality fish. If it gets frozen, it will fall apart.

I cut off the head and tail, the fish also needs to be gutted, the black film inside removed and washed. Cut into pieces.

I peeled the onion and cut it. How to cut an onion does not matter, rings, half rings. I place the onion in a saucepan.

Carrots need to be peeled and washed. I cut the carrots into circles and cut each one in half. How to cut carrots is not important, cut as you like.

I have sweet bell peppers and use that too. I washed it, cut it in half, removed the seeds and chopped it. Add to the chopped onions and carrots.

If you have fresh tomatoes, you can add tomatoes. I already wrote above that if you don’t have sweet bell peppers, you can do without it. In my opinion, it makes mackerel in tomato sauce more aromatic and tastier.

I pour 3-4 tbsp. tablespoons of refined vegetable oil.

Place the vegetables in a saucepan over medium heat and simmer the vegetables for about 10 minutes. If you like, you can fry the onions in a frying pan, add carrots and peppers, and then transfer the fried vegetables to a saucepan. I cook it this way, the vegetables are not fried, but stewed.

After the vegetables have been stewing for 10 minutes, add tomato juice. If there is no tomato juice, it can be replaced with tomato paste.

At this stage, if desired, you can add bay leaves, peppercorns, cloves and other spices.

My tomato juice is sour, I add salt, sugar and ground black pepper to the gravy. Add these ingredients according to your taste. We love sweet and sour gravy.

First I added 1 tbsp. a spoonful of sugar, 0.5 teaspoon of salt and 1/3 teaspoon of ground black pepper. I tried it, but it wasn’t enough for me, so I added more salt and sugar.

Be sure to try and focus on your taste. Adjust to suit your taste preferences.

I put the saucepan on the fire and simmer the vegetables and tomatoes until the vegetables are ready. Then I put the chopped mackerel in the tomato sauce.

Stew mackerel with vegetables for 15 minutes. Simmer the fish until done. It is important that the fish is completely covered with tomato sauce. I’m posting this specifically for the photo to show you. But I dipped the fish in tomato sauce.

This is what ready-made stewed mackerel with vegetables in tomato sauce looks like. The recipe is very simple, affordable and quick. It's easy and quick to prepare.

While my fish was stewing, I peeled the potatoes and made mashed potatoes. Mackerel with mashed potatoes is especially tasty.

The result is delicious, juicy mackerel. Absolutely not dry, but juicy and tender. The vegetables are tasty, soft, the tomato sauce is sweet and sour.

We ate it all at once, not even a piece of mackerel was left. Both children and adults like the dish.

The fish is very tasty both cold and warm. If there is any fish left, it must be cooled and refrigerated. The next day you can eat it cold or warm it up.

Prepare it, I’m sure you won’t regret it.

The most delicious fish

Not everyone knows how to bake mackerel pieces in the oven with onions and carrots. Slices of fish are cooked on a bed of juicy and colorful vegetables, which are a side dish. The seafood turns out to be very appetizing.

Cooking process:

Clean the mackerel from the entrails, wash it, and cut it into portions. Pepper and salt to taste, sprinkle with dry aromatic herbs.
Peel the carrots and onions. Grate the carrots on a coarse grater, cut the onion into segments. Fry the vegetables in a saucepan or frying pan in heated vegetable oil until half cooked.
Add tomato paste, stir, season to taste.
Place the onions and carrots in a baking dish, with pieces of fish on top. Cover with foil and bake in the oven for 30 minutes, preheated to 180°C.
Remove the finished dish from the oven. You can decorate it with fresh herbs.

Canned mackerel with winter vegetables recipes in tomato sauce with. Cooking features

When canning any products for the winter, it is very important to strictly follow the technology. This is especially true if the canned food contains fish or meat. For this reason, before you start preparing mackerel salads for the winter, you need to study the recommendations of experienced chefs.

Instead of mackerel, you can use any other not too bony fish to prepare canned fish and vegetables for the winter, but gourmets claim that mackerel makes them especially tasty.
Before combining with vegetables, mackerel is most often boiled until tender and carefully disassembled into pieces. It is desirable that the pieces are not very small, but at the same time, bones should not be allowed to get into the snack. Options are possible when the mackerel is first cut, and then put raw in a salad and cooked until tender along with vegetables.
If rice or other grains are added to the salad, it becomes more satisfying. This snack, if heated, will completely replace lunch.
The cereal is boiled until half cooked before adding to the mackerel salad.
Vegetables for salad are usually cut into thin strips or grated. Carrots look more appetizing in a salad if they are grated for Korean appetizers.
Most often, mackerel salad includes tomatoes or tomato paste. It’s easier to prepare a snack with pasta, but with tomatoes it turns out tastier and healthier. Tomatoes usually need to be crushed until pureed. The easiest way to do this is with a blender or meat grinder, but if you grind the tomatoes through a sieve manually, the pouring consistency will be the most delicate. In any case, tomatoes must be peeled before chopping. This can be done as follows: cut the skin crosswise. Place the tomatoes in boiling water for 2 minutes, remove, cool and remove the skins by pulling the ends around the cut.
Any canned food will stand well only if cleanliness is maintained during its preparation. All ingredients must be thoroughly washed, dishes should be rinsed with boiling water before use, and jars and lids intended for canned food should be sterilized.

Mackerel in foil

We suggest you bake mackerel in the oven with onions and carrots in foil. Many argue that there is nothing tastier and healthier than this dish. Take:

One lemon.
One mackerel.
3 g salt.
30 ml lean oil.
3 g ground black pepper.
One carrot.
One onion.
A package of cherry tomatoes.
Greens (to taste).

Mackerel in tomato sauce with vegetables recipe for the winter. Recipe for homemade canned mackerel in tomato

380 ml tomato paste;
6 allspice;
1200 g mackerel;
1 onion;
5 laurel leaves;
1 large carrot;
15 g salt;
sugar;
vinegar.

Time – 1 hour and 45 minutes + 6 hours.

Calories – 149.

Cooking principles:

Wash the fish and be sure to clean it from the entrails, tail, head and fins;
Cut the mackerel into portions, wash it;
After this, put in a bowl, add salt, knead with your hands and leave for 40 minutes;
Then pour oil into the frying pan, add the fish and fry it on all sides;
After this, take out the mackerel and cool it;
Add chopped onion to the oil, which must first be peeled and washed;
Simmer it, stirring, until golden brown;
While the onions are cooking, peel the carrots, wash them too and chop them;
Add to the browned onions and cook until soft;
After this, add tomato paste, salt, vinegar and sugar;
Simmer, stirring, for several minutes and remove from heat;
Place the fish in already sterilized jars, add allspice and bay leaves;
Pour the tomato marinade over it all and place the jars to sterilize in a water bath for the next forty minutes;
After this, roll up the jars and sterilize them for another six hours over low heat.

Chicken main courses - a selection of dishes that should always be on hand.
Read our article on how to cook meatballs with sauce.

Read how to prepare an awesome sauce for shawarma with meat and vegetables in our article.

Stewed fish with onions and carrots

Stewing allows you to retain all the juices in the fish pulp, and the fillet is saturated with vegetable aroma, becomes slightly sweet, moderately spicy and very tasty.

Hake with celery

Celery gives the dish lightness and freshness, and vegetables make the pulp sweet and spicy. Food set: 600 g of hake pulp, a couple of juicy carrots, 1 stalk celery, a couple of onions, 3 bay leaves, pepper powder mixture - a pinch at your discretion, 4 tbsp. l. frying oil, a little salt, green branches of parsley and fir trees.

Cooking recipe in stages: divide the fillet into portions, add spices and rub salt into the flesh with your hands. Roll the fish into flour and cook them in a frying pan for 3 minutes on each side. Place the slices fried until crispy on a paper napkin to remove excess oil.

Chop the crispy carrots into strips. Chop the onion into half rings and grate the celery. Fry the vegetables, put the bay leaves in the pan and season. Simmer until the vegetables are soft, then remove the bay leaves.

Place a layer of stewed vegetables in a deep container, distribute the fish on them, and cover with the rest of the vegetables. Cover the container with a lid and let the dish sit for 30 minutes so that the fish is saturated with the spicy juices of the vegetables. Serve with sour cream sauce, vegetable salad and chopped greens.

When gutting hake, you need to clean off the thin black film so that the finished dish does not taste bitter.

Pollock with sour cream

Pollock is the most affordable fish, the fillet of which is rich in vitamins B and E, as well as phosphorus and essential amino acids. Set of ingredients: 1 kg of pollock, a glass of flour, ½ glass of frying oil, 0.5 l of purified water, a couple of onions and carrots, a glass of sour cream with 20% fat content, concentrated tomato paste - 1 full tbsp. l., 1 tsp. salt and finely ground black pepper, bay leaf, 2 cloves.

Cooking method: Wash the pollock thoroughly and divide into pieces. Rub each slice with salt and spices. Chop the onion and grate the peeled carrots. Sauté the vegetables in oil until soft, add tomato paste and full-fat sour cream.

Simmer the sauce for a few minutes, add water and sprinkle with salt and pepper. Continue simmering for another 10 minutes. In a separate frying pan, fry the pollock pieces rolled in flour until golden brown and place in the hot marinade. Boil the mixture for 15 minutes and serve with a side dish of fluffy rice or fried potatoes.

Important! Pollock pulp has little fat, so it is important not to dry it out during frying.

Cod in a slow cooker

Cooking in a slow cooker ensures even stewing of the fish and low calorie content. You need: 1 kg of fresh frozen cod, 2 onions and the same amount of carrots, 200 ml of fat sour cream, 1-2 tsp. seasonings for fish dishes, 2 tbsp. l. oil for frying, a slice of butter weighing 30 g.

Method of cooking in a slow cooker. Cut the cleaned cod into several pieces. Grate the carrots on a medium grater and finely chop the onion. Coat the surface of the multicooker bowl with butter and place a slice of butter inside. Pour in the vegetables and turn on the “Baking” program.

Fry the onions and carrots until golden. Send in the cod slices and pour in the sour cream evenly. Change the mode to “Stew” and cook the fish for another 40 minutes. You can serve this rich dish with a slice of white bread, vegetable salad or potatoes.

The fish should be cut into approximately equal pieces so that they cook at the same time

Carp in spicy sauce

Ruddy carp in a thick and aromatic marinade of vegetables will turn out appetizing and juicy, while the slices will remain intact and will not turn into mush. Required: 6-7 small carp carcasses, 3 tbsp. l. oil, 500 ml of tomato juice, 3 large onions, a couple of carrots (if you put more, the sauce will be sweeter), a glass of flour, 2 bay leaves, 2 black peppercorns, 1 tbsp. l. granulated sugar, 1 tsp. spices for fish dishes, 1 tsp. fine salt and ground pepper.

Fish in tomato with carrots is prepared according to plan. Slice the carps, bread them in a thin layer of flour and cook in a hot frying pan. Divide the onion into long thin strips and grate the carrots. Simmer the vegetables for 5-6 minutes over low heat until the pieces become transparent. Season the mixture with spices, add salt and sugar.

Pour the tomato into the pan and bring the marinade to a boil. Place the carp in tomato marinade and simmer the dish for 20 minutes at low temperature. Turn the mixture periodically with a spatula to prevent the sauce from sticking to the bottom. Serve with green peas or green beans.

Mackerel in tomato sauce at home for the winter. Ingredients:

fresh frozen mackerel (herring) - 2 pieces;
onions - 2 pieces;
vegetable oil - 80 milliliters;
water - 200 milliliters;
tomato sauce (ketchup) - 250 milliliters;
vinegar (9%) - 1.5 tablespoons;
salt - 1 level tablespoon;
sugar - 1 heaped tablespoon;
ground black pepper to taste;
cloves - 2-3 pieces;
black peppercorns - 10 pieces;
bay leaf - 3 pieces.

Magnificent mackerel in tomato. Step by step recipe

To prepare the tomato marinade, we need a saucepan (for this I use a small saucepan, but you can use a saucepan).
Pour water into the prepared pan (according to the recipe) and place it on the stove.
Pour salt (one level teaspoon), sugar into a saucepan with water, add a little ground black pepper, cloves, black peppercorns and bay leaves.
Bring the contents of the pan to a boil and after the water boils, let it simmer for a few more minutes.
Then add the tomato sauce to the pan, mix everything well and bring the contents of the pan to a boil again.
Tip: When preparing the marinade for great mackerel, you can use ketchup instead of tomato sauce.
As soon as the tomato in the pan begins to boil, add 1.5 tablespoons of vinegar (for tomato marinade we use 9% vinegar), and mix everything again.
Tip: If you add ketchup rather than tomato sauce, you may need less vinegar.
Let the tomatoes boil over medium heat for a couple more minutes.
Now add vegetable oil to the tomato, mix and let it boil again for a few minutes. Remove the prepared tomato marinade for excellent mackerel from the heat and leave to cool.
Peel the onions (I used medium-sized onions), wash them and cut them into half rings.
Wash two fresh frozen mackerel, remove the skin and clean the middle. The mackerel will peel well if it is not completely melted.
Tip: instead of mackerel, you can use fresh frozen herring, but mackerel turns out much tastier.
Cut the prepared mackerel into portioned pieces, and then cut each piece of fish in half and remove the bone from the inside.
To marinate mackerel in tomato, we need a container with a lid (I use a deep food tray with a lid).
Place half of the onion cut into half rings into the prepared tray, place all the fish on the onion and a layer of onion on top.
Fill the entire contents of the tray with tomato marinade (the marinade should not be hot, but slightly warm) and cover tightly with a lid.
Leave the fish in the marinade for at least six hours, but it’s best to leave it overnight.

Mackerel soup in tomato sauce - recipe

I would like to offer you a very simple recipe for mackerel soup in tomato sauce. Appetizing and filling, it is perfect for a quick lunch.

Mackerel in tomato 1 piece
Onion 1 piece
Carrot 1 piece
Potatoes 3-4 pieces
Fig 2-3 St. spoons
Vegetable oil 2 tbsp. spoons
Salt 1 To taste
Pepper 1 To taste
Bay leaf 1-2 pieces
Greens 1 Pinch

You can prepare mackerel soup in tomato sauce at home either simply with potatoes or by adding rice to it. It turns out a very rich and flavorful soup. Additionally, you can also use tomato hot sauce in the recipe to give it a spicy kick. But first things first. 1. To begin, bring water to a boil in a saucepan and add salt to taste. 2. At the same time, heat a little vegetable oil. 3. Peel the onion and cut it into small cubes. Fry the onion until transparent. 4. Peel and chop the carrots (into thin slices or grate). Add to the onion and fry for 3 minutes. 5. Place rice in boiling water. 6. Peel the potatoes and cut them into cubes. Add to rice. 7. Place the fried vegetables in the pan, boil them until the potatoes are soft. In this case, bay leaves are used for flavor, but you can supplement this simple recipe for mackerel soup in tomato sauce with aromatic herbs or any spices. 8. Add a can of canned food, remove from heat after a couple of minutes. 9. Chop the greens, place in a saucepan, cover with a lid and leave to steep for another 10-15 minutes. That's all, a hearty lunch without any hassle is ready to be served.

Oven cooking recipes

Baking fish fillets is an affordable and convenient way to prepare an appetizing delicacy with a toasted crust and a juicy center in a thick vegetable sauce.

Meaty cod with mayonnaise

The tender cod pulp covered with mayonnaise turns out soft and appetizing. Required ingredients: 1 kg cod fillet, 2 onions, 3 sweet carrots, 100 ml full-fat mayonnaise sauce, 1 tsp. freshly ground black pepper and fine salt.

Baked fish is easy to prepare according to the recipe. Remove all the bones from the cod fillet, chop the onion into feathers, and grate the carrots with a medium-mesh grater. Salt and pepper the pulp. Place the cod in a frying pan and add mayonnaise sauce.

Bake in the oven at 200℃ for about 20 minutes. Reduce temperature to 150℃ and continue cooking for another 20 minutes. Present with lettuce, sour cream sauce and sliced cucumbers and radishes.

Delicious pink salmon

Red fish is soaked in vegetable juices, the center remains tender, and the skin acquires a beautiful blush. To prepare the dish you will need: 1 kg of pink salmon pulp, 2 onions, carrots, 3-4 peppercorns, juice from ½ lemon, 3 bay leaves, a pinch of salt, 150 g of cheese shavings.

Recipe for step-by-step preparation of the dish: pink salmon pulp, cleared of entrails, divided into round plates. Line a baking dish with foil. Place the fish in it, add salt and pepper.

Drizzle lemon juice onto each piece, add bay leaf and peppercorns. Divide the vegetables into thin strips and spread over pink salmon. Cover the pan with foil and bake at 180℃ for about 20 minutes. Open the foil, cover the dish with cheese and bake until golden brown for 5 minutes.

You can omit cheese from a dietary recipe by sprinkling the dish with chopped onions or sesame seeds

Soft hake cutlets

Fry excellent cutlets from dietary hake, and you will get a complete dish for a healthy snack for children. The rich gravy will add juiciness and flavor to the delicacy. Required: 500 g fish fillet, 1 carrot, onion, egg, a piece of white baguette soaked in 100 ml milk, ½ tsp each. fine salt and crushed pepper, ½ cup breadcrumbs, 50 g butter.

Fish cutlets need to be made according to plan. Sauté chopped onions and carrots and cool. Grind the hake fillet in a meat grinder, mix with vegetables and soaked bread. Season the mixture with salt and pepper. Make cutlets and roll each one in breadcrumbs.

Place the pieces on an oiled baking sheet and bake for 15 minutes at 180℃. After this, turn the cutlets over and continue frying for another 15 minutes. Serve delicious cutlets by adding sliced tomatoes, and as a side dish you can offer mashed potatoes or buckwheat porridge.

Nutritious mackerel

Fish stewed in tomato with vegetables

Mackerel meat is quite fatty, so you can use a minimal amount of oil during the cooking process. List of necessary components: 2 meaty mackerel carcasses, onion, 1 carrot root, 3 tbsp. l. tomato sauce, 3 tbsp. l. oil for frying, optional salt and pepper.

The recipe consists of the following steps. Thoroughly clean the mackerel, cut off the head and tail. Divide the pulp into medium-sized pieces. Grate the carrots and chop the onion into half rings. Place vegetables in roasting pan. Season the mackerel pieces and place on the carrot and onion mixture.

Cover the roasting pan with a lid and place in the oven for 15 minutes. Add tomato sauce, mix the mixture and keep covered again for 15 minutes. Cooked mackerel tastes best with fried vegetables; you can serve French fries or fluffy rice as a side dish.

Due to its high protein content, mackerel is recommended for people with kidney, liver and stomach diseases

Mackerel baked in the oven in tomato sauce. Mackerel in tomato sauce

Despite the fact that mackerel is a fatty fish, this fat is still fish oil, so it is not deposited in the sides and does not form cholesterol. Many people know that all athletes, fitness trainers and everyone who is losing weight eat fish. Fish is also very healthy, it is easily digestible and does not burden the digestive processes. Mackerel is one of the most delicious and aromatic types of fish, so buy it more often and prepare healthy and dietary dishes from it. Today I’ll tell you how to prepare mackerel in tomato sauce, we hope that this dish will take its rightful place on your table. The recipe for this fish dish is very simple and quick. I think you will also like this stuffed mackerel baked in the oven.

Necessary products: - 400 grams of mackerel, - 100 grams of onions, - 100 grams of carrots, - 1 bay leaf, - 2 tbsp. l. tomato paste, - 150 grams of water, - 1.5 tables. l. vegetable oil, salt, pepper.

How to cook at home

Lightly saute the grated carrots and finely chopped onions in a frying pan, adding a little vegetable oil. When the vegetables become soft and transparent, add tomato paste and a little water to create a not very thick tomato sauce. Simmer carrots and onions in tomato sauce for 10 minutes.

We wash the mackerel (it should already be defrosted), clean it from the fins, head, entrails and intestines. Cut the mackerel into medium-thick pieces.

Add the fish pieces immediately to the simmering tomato sauce. This way we don’t fry the fish and it doesn’t absorb a lot of oil. We do not use additional vegetable oil. In tomato sauce, the fish will be more dietary and will be cooked as if steamed.

Simmer the mackerel until cooked, about 10-15 minutes, making sure to cover with a lid. The mackerel will be perfectly simmered, cooked and will turn out tasty and tender. It will be soaked in tomato sauce and will be very aromatic. At the end of cooking, the mackerel pieces can be turned over and simmered for another 5 minutes. Also see how to cook it.

Mackerel in tomato sauce is good both hot and cold. Serve it to the table along with the sauce. Bon Appetite!

Stuffed fish

Agree, it takes very little time to cook mackerel in the oven with onions and carrots. This beautiful and appetizing fish will take pride of place on any table. She's very helpful. It contains unsaturated fatty acids that our body needs. Mackerel also contains phosphorus, calcium, iodine, and iron. Adding vegetables makes the taste of fish more balanced and rich. For 6 servings of stuffed fish you will need:

700 g mackerel.

150 g carrots.

150 g onions.

Three cloves of garlic.

1 tbsp. l. olive oil.

200 g bell pepper.

2 tbsp. l. lean oil

100 g hard cheese.

Salt (to taste).

Ground black pepper (on the tip of a knife).

1 tbsp. l. mayonnaise.