A very tasty dish with a slight sourness, it vaguely resembles a hodgepodge. Suitable with boiled rice or mashed potatoes. Seafood with olives in tomato sauce can even be served as a first course, as the sauce is not very thick.
It is necessary
- - 300 g frozen seafood cocktail;
- - 1 large tomato;
- - 6 pitted olives;
- - 2 cloves of garlic;
- - a pinch of fish seasoning.
Instructions
Step 1
Place the seafood in a colander and thaw completely. Cut the tomato crosswise, scald with boiling water, remove the skin, finely chop the pulp. Cut the olives in half. Peel and chop the cloves of garlic. If you like spicy, then you can take more garlic.
Step 2
Heat vegetable oil in a skillet, fry lightly chopped garlic, then add thawed seafood to it and fry them quickly for 1-2 minutes.
Step 3
Add chopped tomato, olives to the pan, stir. Pour in some liquid from a jar of olives, season with salt, or add a pinch of all-purpose fish seasoning.
Step 4
Let the mixture simmer for a couple of minutes, then immediately remove the pan from the heat. Seafood cannot be cooked for a long time, otherwise you risk serving "rubber" octopuses and squids for dinner or lunch.
Step 5
Seafood with olives in tomato sauce is best served hot immediately after cooking. Garnish - at your discretion.
