Take one fundamental formula for fish in tomato sauce along with tailor it to fit your household tastes, or attempt both of these delicious options – fish curry and fish creole. Each formula runs on the 500g pouch of fish stock your local store should take. River cobbler and cod loin are excellent assortments for this dish. Serves 4 Ready in forty minutes Price per serving 2.35. 500g vine ripened tomato -2 shallots, totally chopped -2tbsp olive oil -500g pouch fish inventory -2tsp dried oregano -1 degree tablespoon cornstarch -3tbsp ketchup -600g skinless white fish fillets -240g pack raw tiger prawns -1tbsp chopped parsley -Crusty bread, to serve.
Quarter the tomato, then dig up the seeds along with juices with a teaspoon along with lose. Cook the shallots in the oil until soft along with translucent. Add the tomato, stir, then cover and cook gentlyfor five minutes or until soft. Add the inventory and oregano and simmer, discovered, for fifteen minutes. Mix the cornstarch with a touch of cold water until smooth along with stir into the sauce with the ketchup. Cut the white fish into big blocks, add to the pan along with simmer gently for 5-10 minutes. Add the prawns and simmer till they turn pink as well as the white fish flakes easily.
Sprinkle with the parsley, then season along with serve with bread. Make as before, but in measure 1 after cooking the onion, stir in 1tbsp Madras curry powder along with cook for 1 minute. Grate a 50g packet of coconut along with stir in when the sauce is simmering. This dish draws on the tasty flavours of America’s Deep South. Make as before, but in Step 1 cook a sliced red along with green pepper along with a diced stay of celery with the shallots.