Sauce

Spicy red tomato sauce with fish

Name: Spicy red tomato sauce with fish
Total time: 55 min
Yield: 4 servings
Ingredients: 6 Tomato; 400 g White fish fillet; 2 Onion; 2 Chili pepper; 3 cloves Garlic; 2 tbsp Tomato paste; 3 tbsp Neutral oil; 1 tsp Salt

Preparation time: 55 min
Servings: 4 servings

Ingredients

4 servings

Tomato — to buy6
White fish fillet — to buy400 g
Onion — to buy2
Chili pepper — to buy2
Garlic — to buy3 cloves
Tomato paste — to buy2 tbsp
Neutral oil — to buy3 tbsp
Salt — to buy1 tsp

Preparation

Roughly blend the fresh tomatoes with 1 onion and 1 chili into a slightly chunky purée.
Slice the second onion, chop the garlic and the second chili, then sauté them for 4 minutes in the hot oil in a pot.
Add the tomato paste, cooking it for 2 minutes while stirring so it loses its acidity and deepens in color.
Pour in the blended tomato purée, season with salt, and simmer for 20 minutes over medium heat, stirring occasionally, until the sauce thickens and the oil rises slightly to the surface.
Cut the fish into large pieces and gently place them into the sauce without breaking them.
Cover and let poach for 12 to 15 minutes over low heat, until the fish is cooked through and flakes easily.
Adjust the seasoning at the end and serve hot over akassa or plain rice.