Mackerel in tomato for the winter
0
5816
Kitchen
European
Calorie content
218.3 kcal
Portions
4 l.
Cooking time
220 minutes
Proteins *
6.5 gr.
Fats *
13.2 gr.
Carbohydrates*
44.9 gr.
Canning mackerel with vegetables is a great way to prepare canned fish. Once you taste the homemade canned food, you will no longer want to purchase it from the store. Composed entirely of natural ingredients, with plenty of vegetables and spices to suit your taste, they are a great option for a quick lunch or dinner. After all, it is worth adding a side dish of potatoes or boiled rice to the canned food and the finished dish is on your table!
Ingredients
Cooking process
We wash the tomatoes under running water and put them in a saucepan. Scald them with boiling water and leave for 2-3 minutes. Then pour off the boiling water and pour cold water. After that, remove the peel from the tomatoes. Cut the tomatoes in half, remove the stalk and grind with a blender in puree.
We wash the mackerel under running water. Cut off the tail and head, then cut the abdomen and clean the giblets off the fish well. We wash it under cool running water, put it in a saucepan, fill it with water, add salt to taste and put the pan on fire. Bring the water to a boil, reduce the heat, and boil the mackerel for 15 minutes. Then we remove the pan from the heat, take out the fish on a plate and leave to cool, after which we disassemble it into large pieces, separating it from the bones.
Put the tomato puree, onions and carrots in a deep heat-resistant bowl, add salt and sugar, vegetable oil, mix and put on fire. Bring the mass to a boil over medium heat, reduce the heat and cook for 1.5 hours, not forgetting to stir the vegetables often so that they do not burn to the bottom. After the time has elapsed, put the boiled mackerel in the vegetables, mix and cook for 20 minutes. Add bay leaf and red pepper 10 minutes before cooking. When ready, remove the bowl from the heat, remove the bay leaf, add the essence and mix well.
