- The fillet of the sea language is medium - 2 pieces (cut into pieces by one bite)
- Onion small - 1 piece (Finely chopped)
- Carrots are not large - 1 piece (cut into strips)
- Celery, feather - 1 piece (cut into pieces as large as peas)
- Average tomato (can be hothouse) - 1 piece (Cut into cubes, do not remove seeds)
- Tomato paste - 1/2 cup
- Vegetable broth - 2 Cups
- Frying oil - 2 Cups (Orient on the dishes, the thickness of the oil layer should be 1.5 - 2 cm)
- Garlic, crush - 2 - 3 teeth
1. In a preheated oil, fry the pieces of fillet in batches to the extent of reducing the rapid boiling (3 -4 minutes per serving). When loading the next batch, leave a free oil surface on 3/4 of the surface. 2. Put the fried fillets on paper towels to remove excess fat. 3. After frying fish, inspect the frying pan, if there is a layer of burnt residues - wash. 4. Preheat 2 tbsp. spoons of olive oil. Pour the onions to transparency over medium heat. 5. Add the celery and 1 tsp. dry basil and a pinch of crushed red pepper. Pour another 2 minutes. 6. Add the carrots. Pass the carrots to yellow. 7. Add the garlic. Passing a little more than a minute. 7. Add 2 tablespoons of red dry or semisweet grape wine. Let the alcohol evaporate. 8. Add the tomatoes and fry for about 2 minutes. 9. Add the tomato paste, broth. If desired, you can add 1 -2 teaspoons of sesame paste. 10. Bring to a boil and taste. If the vegetables were low in sugar, add to taste (I add half a teaspoon and try). Instead of salt it is better to use the mixture, fish sauce and soy sauce, a teaspoon and adjust to taste. 11. Add the fish. Allow the odor to mix and turn off the heat after a couple of minutes and cover. For garnish you can use, for example, a mixture of boiled rice with beans. If you prefer to serve garnish separately from the main dish, reduce the amount of broth in the recipe to 3/4 -1 cup.
Servings: 5-7