Best Tomato Simmering Sauce For Fish Recipes

COD FISH IN TOMATO SAUCE

Steps:

• In a large heavy-bottomed pan, melt 4 Tbsp butter and add finely diced onion. Cook over medium heat about 5 min or until onions are soft. Add 1 minced garlic clove, 6 oz tomato paste and continue cooking 5 min, stirring frequently, until tomato sauce starts to brown. Add 2 cups veggie stock and seasonings contained in a spice ball. Bring to a gentle boil then cover, reduce heat to low and simmer 20 min.
• Meanwhile pat fish dry with several paper towels. In a shallow bowl, stir together 2/3 cup flour, 1 tsp salt, and 1/2 tsp pepper. Heat a large non-stick pan over medium heat and add 1/4 cup oil. Once oil is hot, quickly dredge both sides of fish in seasoned flour and place into the hot oil, working in batches if needed (don't crowd the pan). Saute 3 min per side or until golden, and cooked through, adding more oil as needed.
• Once sauce is done, remove and discard seasoning pouch. Add 2 Tbsp lemon juice, 1 Tbsp capers and 1 Tbsp honey and stir/cook another 2 minutes. Add fish and heat until warmed through, turning fish a couple times to coat. Sprinkle with fresh parsley and serve warm or cold. It keeps well for 2-3 days in the fridge.

ONE-POT SMOKY FISH WITH TOMATO, OLIVES AND COUSCOUS

Steps:

• In a large (12-inch) skillet (use one with a tight-fitting lid), heat the olive oil over medium. If using fresh red bell pepper, add it with the onion, and cook, tossing occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, pat the fish fillets dry with a paper towel and season with salt and pepper.
• If using roasted red peppers, add them with the garlic, anchovies, paprika and cayenne, and cook for 1 more minute, until the garlic is fragrant. Add the wine and stir to scrape up any brown bits from the pan. When the wine has almost entirely evaporated, add the chicken stock, tomatoes, olives, parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil over medium-high heat.
• Add the couscous, stir, then add the fish fillets, wiggling them lightly to submerge them in the sauce. Turn the heat to low, cover and simmer for 6 to 8 minutes, until fish is opaque and flakes easily with a fork. Carefully transfer the fish to a plate. Simmer the couscous, uncovered, stirring occasionally, until it's tender and the liquid in the pan has reduced slightly, about 5 minutes.
• Off the heat, stir in the vinegar and gently return the fish to the skillet to warm, being careful to keep it intact. Serve hot in shallow bowls garnished with additional parsley and a drizzle of olive oil.

TOMATO SIMMERING SAUCE FOR FISH

Steps:

• Cook onion and celery in butter until onion is limp.
• Add tomatoes and cook for about 5 minutes.
• Add remaining ingredients and simmer for 10-15 minutes.
• Cook fish in this sauce and serve with the sauce over the fish.