If you want to cook an unusual fish dish, the “Portuguese” recipe will interest you. A dish without pathos can be called “wine fish pilaf”. Moreover, its taste has exquisite exotic notes, the bouquet of which will directly depend on the choice of wine.
It is necessary
- - 2 cups of rice,
- - 700 g fish fillet,
- - 2 onions,
- - 500 g of tomatoes,
- - 5 tbsp. spoons of tomato sauce,
- - 2 tbsp. spoons of soy sauce,
- - 100 g of wine,
- - 1 large head of garlic,
- - vegetable oil for frying,
- - salt, parsley, thyme and spices to taste.
Instructions
Step 1
Rinse the rice and soak it in salted water while you prepare the rest of the ingredients.
Chop or crush the garlic, remove the skin from the tomatoes and chop them finely, chop the parsley. Cut the fish fillets into medium-sized pieces.
Step 2
Peel and wash the onion, chop it finely and fry in a large deep frying pan or cauldron in vegetable oil. When the onions are browned and golden brown, add garlic, parsley, tomatoes, tomato and soy sauces, and some boiled water to the pan. Simmer for 5-7 minutes.
Step 3
Drain the rice from the water and add it to the stewed mixture of tomatoes and sauces. Put pieces of fish on top, pour in wine. The liquid should cover the rice and fish completely: add a little water or diluted sauce if necessary. Salt, add wine here (I opted for a white semi-sweet). Also add thyme and other spices of your choice to the pan (the easiest way is to buy a ready-made spice mixture for fish).
Step 4
Simmer the dish covered over low heat for 25-30 minutes. You can stir the rice while cooking, but this must be done very carefully so that the delicate fish fillet does not fall apart. If the rice and fish are almost ready, and there is too much liquid in the pan, remove the lid and sweat the dish open - the excess water will evaporate. If all the liquid has been absorbed, and the rice is still hard, add a little more sauce diluted in boiled water.
Serve hot.
