Pescado bajo una tapa hecha de tubérculos
Ralla las verduras con un rallador grueso, pica la cebolla finamente. Calienta una sartén, añade el puré de tomate y 1 cucharada de aceite. Remueve y sofríe un momento, luego añade la cebolla y fríe a fuego lento, removiendo constantemente.
- 2 pcs carrots
- 1 piece parsley
- 3 cm celery
- 1 onion
- 70 g tomato puree
- granulated sugar
- ground sweet paprika
- 2 balls of allspice
- 1 bay leaf
- 100 ml vegetable broth
- 1 tsp white wine vinegar
- 4 hairpiece fillets
- 2 tbsp plain wheat flour
- oregano
- Grate the vegetables on a coarse grater and finely chop the onion. Heat the pan, add the tomato puree and 1 tablespoon of oil. Stir and sauté for a moment, then add the onion and fry over low heat, stirring constantly. Add the coarsely grated carrots, parsley and celery and fry until the vegetables start to soften and smell fragrant. Sprinkle with sugar, sweet paprika, salt and pepper, add allspice and bay leaf. Stir. Pour in the broth or water, add the vinegar, stir and cook until the vegetables are soft.
- Preheat the oven to 180°C. Season the fish fillets with salt and pepper and coat in plain flour. Heat the oil in another clean pan and fry the fish meat quickly. Sprinkle the fillets with oregano and place in a shallow baking dish that will fit the fish snugly. Spread the stewed vegetables with all the juices on the fillets. Place the baking dish in the oven for 25 minutes and let the vegetables bake. Serve warm with a sprinkle of parsley - fries or a baguette are a good side dish. If you don't eat the fish, you can serve the dish cold the next day when the flavours will meld beautifully.
Grate the vegetables on a coarse grater, chop the onion finely. Heat a frying pan, add the tomato puree and 1 tablespoon of oil. Stir and sauté for a moment, then add the onion and fry over low heat, stirring constantly. Add the coarsely grated carrots, parsley and celery and fry until the vegetables start to soften and smell fragrant. Sprinkle with sugar, sweet paprika, salt and pepper, add allspice and bay leaf. Stir. Pour in the broth or water, add the vinegar, stir and cook until the vegetables are soft.