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Braised hake with celery and tomatoes

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2 servings
35 min

Heck - 300 gr, Wheat flour - 2 tbsp, Vegetable oil - 2 tbsp, spices dry - to taste, ground black pepper - to taste, Salt - to taste, Vegetable oil - 1 tbsp, Dry spices - to taste, Salt - to taste, Carrots - 50 g, Onions - 50 gr, Celery - 25 gr, Tomatoes - 50 gr, Tomato paste - 2 tbsp, Water - 1 pack.

I had frozen carcasses. I thawed them, cleaned them, gutted them, trimmed their fins, removed my head. Gave time to dry. Then she cut the carcasses into equal slices.

She salted the pieces, peppered them, seasoned them with spices. As long as we are engaged in other processes, we will let the heck go home.

Onions can be shredded in any format. I shredded it into small pieces. Carrots can be grated, then the gravy will be thicker. But I wanted aesthetics. And I chopped peeled and washed carrots in this format.

Celery can also be shredded in different ways. But in such a dish, celery will look good in such thin half-voles. I. e. cutting the stem across.

Last cut the tomato. Let it be small bits.

You can turn on the stove and put two pans. In one, where the oil is heated, we fry vegetables on a medium heat - first garlic, after it we put onions, carrots, celery and tomatoes at the end.

And in the second, where the oil is also heated, the fish, having collapsed it in flour before.

We will pour ready-made vegetables with water (a glass or half a cup, you can do more - see the situation). As soon as it boils, add tomato paste to it. After stirring everything, we boil for a minute and put the cooked fish here (so that it is half buried in gravy). Simmer under the lid for 10 minutes. At the end, we try and, if anything, add spices or salt.