If you want to make an unusual fish dish, the “Portuguese” recipe will interest you. A dish without pathos can be called "wine fish pilaf." At the same time, his taste has exquisite exotic notes, the bouquet of which will directly depend on the choice of wine.
Pick your recipe
You will need
- - 2 glasses of rice,
- - 700 g of fish fillet,
- - 2 onions,
- - 500 g of tomatoes,
- - 5 tbsp. tablespoons of tomato sauce
- - 2 tbsp. tablespoons of soy sauce
- - 100 g of wine
- - 1 large head of garlic,
- - vegetable oil for frying,
- - salt, parsley, thyme and spices to taste.
Instruction manual
1
Rinse the rice and hold it in salted water while you prepare the rest of the ingredients.
Chop or crush the garlic, peel the tomatoes from the tomatoes and chop them finely, chop the parsley. Cut the fish fillet into medium sized pieces.
2
Peel and wash the onion, finely chop it and fry in a large deep pan or in a cauldron in vegetable oil. When the onion is browned and turns golden, add garlic, parsley, tomatoes, tomato and soy sauces, as well as a little boiled water to the pan. Stew for 5-7 minutes.
3
Drain the rice and add it to the stewed mixture of tomatoes and sauces. Put pieces of fish on top, pour in the wine. The liquid should cover the rice with the fish completely: add some water or diluted sauce if necessary. Salt, add wine here (I opted for a white semisweet). Also add thyme and other spices of your choice to the pan (it’s easiest to buy a ready-made mix of spices for fish).
4
Simmer the dish under the lid over low heat for 25-30 minutes. While cooking, rice can be stirred, but this must be done very carefully so that the tender fish fillet does not fall apart. If rice and fish are almost ready, and there is too much liquid left in the pan, remove the lid and then open the dish - excess water will evaporate. If all the liquid has absorbed and the rice is still solid, add a little more sauce diluted in boiled water.
Serve hot.
