Stewed herring in tomato sauce (Multicooker Panasonic SR-TMH 18)

Category: Fish dishes
Stewed herring in tomato sauce (Multicooker Panasonic SR-TMH 18)

Ingredients

Fresh frozen herring 1 kg
Bulb 1 PC.
Salt (fine without a slide) 1.5 h
Lemon acid 0.5 tsp
Water 3/4 Art.
Vegetable oil 100 ml
Spice for fish (I have Avocado), bay leaf, black peppercorns to taste
Carrots, onions 1 pc.
Celery root small piece
Tomato paste 70 g

Cooking method

  • STEWED HERRING IN TOMATO SAUCE (tastes like canned)
  • This recipe is consonant with this:
  • Stewed herring in tomato sauce (Multicooker Panasonic SR-TMH 18)
  • Stirring, I let the oil color (so that later the color was beautiful), added water (so that the sauce acquired the desired thickness), 1 tsp. sugar, salt to taste and a little nutmeg.
  • I put the fish with tomato sauce on STEERING for another 1 hour.
  • All the fish is ready.
  • Stewed herring in tomato sauce (Multicooker Panasonic SR-TMH 18)

Note

To be honest, I liked this option more. The fish turned out to be more juicy and tender. In oil, stewed drier and harder turns out. But both options are tasty, this one is slightly different.

rinishek
Lena! just super!
beautiful - no words HOW!
I still savor the fish according to your recipe for canned food with butter, but here !!! favorite tomato!
THE BEAUTY!
May @
Lena, do you drain the first liquid irrevocably?
shade
Peace be with you bakers!
May @ - the first liquid you drain irrevocably?

you can bake FISH bread
Elenka
Irochka, Thank you! Help yourself and join!

Quote: May @

Lena, do you drain the first liquid irrevocably?
Yes, absolutely irrevocably!

shadethanks for the joke!
It can only be understood in our circle.
In my opinion, nowhere else is there such waste-free production as ours.
I remember and laugh all the time.
Crochet
Quote: shade

you can bake FISH bread

Quote: Elenka69
thanks for the joke!

Elenka69
No, no, no, what a joke, everything is quite serious! Haven't you seen it? Catch FISH BREAD .

Elenka
Well, then I have no words!
What the people can't think of!
The most interesting thing is that first we bake fish bread, and then we discuss for a long time and amicably how to get rid of the fish smell.
sweeta
Girls, and I put the mackerel to stew, though all at once I put the carcass in tomato sauce, to be honest, the smell is not very good in the kitchen, I can imagine how the saucepan will then "smell" ... But intuition suggests that it should turn out delicious ...
Crochet
sweeta
I also defrost mackerel, and I also decided to cook it according to this recipe, I came to Elenka69 ask, why not stew the fish immediately in tomato sauce, and here you are:
Quote: sweeta

and I put the mackerel to stew, though all at once in a tomato filling I carcass
... put it out ...

Quote: Elenka69

then carefully poured the liquid out of the saucepan
Elenka69
Helen, and you just pour out the liquid from under the fish? Don't use it? It's just that I have already cooked such a soup twice with my own on this "broth"! They liked it soooo ...
sweeta
I am reporting ... I could not resist, after 2 hours I snatched 2 pieces ... Lyuyuyuyu-diii !!!! So tasty!!! Now I'm waiting for the end of stewing, yes, when I opened it, I added a bit of pink peppercorns (shob boulo) and plopped off a glass of my father's homemade wine (for experiment). I already called my husband and told in all colors about the upcoming dinner. He answered laconically: "I already want to ..." Oh, girls, what will the colleagues think ...
Elenka
Tiny
I poured out the liquid and did not regret it. Only I eat ear in the house,
but even I don't want fish soup on a herring.
And the liquid of this color was
I didn't want the tomato to boil for 7 hours, I like the delicious tomato sauce. So I did it.
Those who are not as fastidious as me can do to their taste.
As you know, there are no comrades for him.
Crochet
In general, I prepared it:
🔗

Only instead of herring I have mackerel again, something with herring is problematic in our area ...

Elenka69
My fish according to this recipe also liked the most !!! Thank you so much so great !!!
Elenka
Tiny, for good health!
And the fish is so good! Very nice and delicious!
The herring will be much more beautiful and tasty!
Thank you for using my recipes.
Nataly_rz
Thanks for the interesting recipe! Today I cooked gobies in tomato on it. I'm not a big fish lover at all, but it turned out very tasty! I never thought that I would buy frozen fish, I never even paid attention to it in the store, but now I am studying the assortment, and I regret that the choice is not very rich.But the mackerel in the freezer is already waiting in the wings
Elenka
Nataly_rz, eat to your health!
I also study the range of fish and plan what else to cook. While we are full of fish, we will take a break.
I also thought about bulls, by the way.
Crochet
Quote: Nataly_rz

Today I cooked gobies in tomato on it.
Oh, and mine are so fond of store canned food "Bulls in tomato sauce" ... It's a pity that you won't find fresh frozen bulls with a lantern in the daytime ... I have never seen it on sale ... Otherwise, I would uuuh ... if they had a whole saucepan of gobies, let them eat them!
Lydia
I just put a fish to cook. (True, mine and cooked in oil are ready to eat every day, but I really wanted something new.) I immediately set a double rate, a full multicooker. (Otherwise, I usually almost don't get it! While I drink, they eat it) In this regard, the question is: to stew (until tomato sauce) also 6 hours or more? I set it to 7 (+ will be 1 hour in tomato sauce). Is this not enough? Has anyone cooked a lot at once?
Crochet
Lydia
I also cooked a double portion of fish, but I did not change the stewing time, i.e. 6 hours + tomato sauce + 1 more hour. More definitely not necessary!
Lydia
Krosh, Thank you. There is still a reserve of time, I will turn it off an hour earlier.
Lydia
And they almost ate the fish ... The husband said that he would not mind if the fish cooked according to these recipes (in oil or in tomato) is on the menu every day. I also liked the tomato more - but perhaps because I have cooked it only once so far. I'm going to put + for this recipe. Elenka69, this is for you!
Elenka
Lydia, glad you liked it! Thanks for your feedback!
I recently cooked a sprat, rather even a herring in a tomato. Something she is hard in my opinion. Probably, a little less acid is needed for such a trifle.
My husband praises, eats with pleasure, but I am addicted.
julifera
Elenka69

The question arose.

I don’t want to do it in the cartoon, the problem is in the fishy smell, I don’t tolerate it all my life, then I’m fooling around to remove it from the multi there is no desire.

Does it make sense to make such a fish in a water bath? I wonder how long it will take, will this pleasure last for 9 hours?
That is, I want to put a stand in a wide saucepan, and on it is already a closed glass pan with fish.

Why can't I immediately turn on gas without a bath - because it needs to be set small, and small gas is blowing out in a draft, no one will close the windows in this heat for 4-5 hours, I have the last floor, sunny side, there is no condenser.

I've never done fish like that, I'm not a fishy person, but for my son I want to try and cook deliciously
Elenka
julifera
I don't even know what to advise. Somehow everything takes a long time to prepare for me at the bathhouse. Try ...
If I cooked, I would put it on a divider, you know, a two-layer one with holes and cook. Well, make a completely blown out fire, and if the door to the kitchen is closed, then there will be no draft. If you put it in the evening, then it will definitely be prepared before sleep.
A friend of mine cooked mackerel in this way, she says that soft bones are faster than mine.Yes, this is not necessary, you can get the spinal bone later.
julifera
I just put tajin on such a double-layer divider with holes, and there is always a fire under it and blows out. I don't like strong boiling, it seems to me that everything useful will be killed there. Okay, I will act according to the circumstances, how I cook - I will tell
Elenka
Yulechka, good luck!
julifera
I did so! As I wanted - in a water bath!

The fish was saury.
I put it on a low stand - 1-1.5 cm from the bottom.
Inside - a glass saucepan Luminark with a tight-fitting lid - this is important - so that water from the outside does not get inside! All the tomato-filled fish took up half of the saucepan.

Water level in large saucepan = fish fill level, that is, up to the middle of the inner saucepan. You cannot pour water above, otherwise, when boiling, there are such gales inside that it will begin to pour the inner pan through the top.

I closed the lid of a large pot completely, I don't need extra steam in the kitchen.
I did everything at random, did not open anything in the process, did not get it and did not try.
Just through 6 o'clock turned off and left the system until it cools completely.
There was no fishy smell during cooking with this method.

Perfectly prepared!

True, I added sugar to the cooled mass, because we really love the fish tomato sauce to be sweet and sour.

Thank you very much Lenochka for the recipe, I will try with other types of fish
Elenka
julifera... Julia, thank you very much for the experiment and the detailed description, I am sure that it will come in handy for someone, maybe for me too.

Well, and the fish itself, how did it taste? Have you succeeded?
julifera
Elenka69 - according to your recipe, it turned out delicious - definitely

In general, I did it in 2 ways.
She freed 6 pieces from the bones and baked in the oven with sauce.
The remaining 4 pieces were spent on this recipe, count 4 cans of canned food.

So baked - we barely eat, I don't know, it seems to have turned out well, but it doesn't fit my son, she says it's too concentrated.
But this canned food of yours in a tomato is just to grab

Was fussing with this baked saury, with this removal of ridges with bones ..... uff .... so much time has gone.
And he crumbled this one, filled it with gravy and forgot - a minimum of worries!
It's good that it got a little colder, I think in winter I will regularly cook such a fish.
On gas, electricity does not turn, there is no smell, tasty and healthy - solid pluses
Elenka
julifera, everything is clear, it means that I have pleased my son.
And how are the bones soft or not quite?
julifera
Quote: Elenka69

And how are the bones soft or not quite?

Well, not so much so that they are boiled down, but they practically do not feel.
My eater is picky enough, almost something is wrong, I would have been sitting there picking out until the end of the century, and then I took it without a side dish and ate everything myself just like that with bread, and didn't even burst
Elenka
It is clear, something like this turns out m MV.
rusja
Elenka
Today I have already cooked mackerel in oil in a slow cooker and have already brought agro-friendly "thanks", but a question about this fish has arisen. Can I put tomato juice instead of tomato paste? I have more of it in stock (homemade), I think it will even be softer
Elenka
rusja, thanks for the feedback and "thank you" - it's always nice. It is doubly pleasant that I liked the fish!
I also have homemade tomato juice, even boiled well, but I didn't dare to make fish on it. In a multicooker, the evaporation of liquid is scanty. Therefore, the fish will turn out to be watery, but you want the sauce to be thick as in "canned" fish. I don't know anything about the evaporation of liquid in a slow cooker - try it, it might work.
Natusichka
And I put in a lot of gravy, we really love tomato gravy !!!! Therefore, the fish is practically invisible, it is all there ... below. I’m not special to make pictures, but if only it would be possible to convey the taste .... !!!!!! Delicious! Thank you, Lenochka, HUGE !!!
🔗
Elenka
Natusya, very appetizing! You can't spoil a fish with gravy!
Katena
What a wonderful recipe, how great I came across it. I don't like fish only because of the bones, but according to this recipe, the bones do not feel at all, as if they are not there.
I made herring, I was afraid of an unpleasant smell while cooking, but it smelled very appetizing. The fish turned out to be tender, but it did not fall apart. Thanks a lot for the wonderful recipe.
Elenka
Katena, thanks for the tip! Good health to you!
Swan-Seagull
Elenka, made capelin according to your recipe in the Kitfort Slow Cooker. Sooooo delicious!
Stewed herring in tomato sauce (Multicooker Panasonic SR-TMH 18)
THANK YOU !
The fish was specially brought to a state of almost crumbling.
Elenka
Swan-Seagull, thanks for the review and photo report!
It's nice that the fish is a success!
I cooked a sprat in tomato from a small one, it cannot be compared with a store one, even from the best times.)))
So, our efforts are not in vain.
brendabaker
Elenka,
Can you simmer in tomato sauce for 6 hours at once, without preliminarily stewing in oil?
Elenka
Quote: brendabaker

Elenka,
Can you simmer in tomato sauce for 6 hours at once, without preliminary stewing in oil?
brendabaker, of course it is possible.
The sauce may be slightly different, but it should be tasty.
Oksana, tell us the result later, if you cook it.
brendabaker
Elenka,
Stewed herring in tomato sauce (Multicooker Panasonic SR-TMH 18)
It turned out sprat in tomato, as it used to be in stores. I cooked in a mellen cooker, so I described everything in detail in the topic * Kitfort slow cooker temperature table *, page 13.
Thank you very much for the good proportions of the ingredients, it turned out exactly what you need.
Elenka
brendabaker, thanks for the report!) The fish is so intact!
Looked at your cooking slow. I really liked the idea of ​​soaking fish in a solution of salt and lim. to-you, so the fish is salted, marinated and not fermented. Perhaps there will be less specific smell. I will definitely cook small fish like that.
brendabaker
Elenka,
Elena, there is a smell and for the first 3 hours it smells not disgusting, but palpable.
I think next time to clean the fish, especially black films, rinse under running water, put in a bowl, salt, pepper, put lavrushka and sprinkle with lemon juice, the juice removes the fish smell better. And then, I'll see, maybe I'll rinse the fish before pouring the sauce, or maybe I'll put it like that
Elenka
I always clean the wash from the entrails and the head, and the sprat too. Capelin has its own specific smell.
I don't like cooking herring, it is larger, but dry and not tasty.

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