Tomato ragout with pollack fillet

Name: Tomato ragout with pollack fillet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg ripe tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 1 kg waxy potatoes; 1 collar (approx. 200 g) Spring onions; 600 g Saithe fillet; 1/2 bunch bunch of basil; 3 TABLESPOONS Tomato paste

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg ripe tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
1 kg waxy potatoes
1 collar (approx. 200 g) Spring onions
600 g Saithe fillet
1/2 bunch bunch of basil
3 TABLESPOONS Tomato paste

Directions

1
Wash, clean and dice the tomatoes, season them vigorously in a large pot with salt, pepper and a little sugar, mix them and let them rest for 10-15 minutes to draw some water
2
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Boil up the tomatoes, cover and simmer for about 5 minutes
3
Clean, wash and chop the spring onions. Fish wash, dab dry, cut into pieces, season with salt and pepper. Wash basil, shake dry. Pluck the leaves from the stems and chop them, except for a little bit for garnishing
4
Leek onions, tomato paste and basil, except for something to sprinkle, add to the tomatoes and stir in. Season to taste again. Place the fish pieces on top and steam covered for about 8 minutes. Drain potatoes and sprinkle with pepper or basil strips as desired. Arrange fish with sauce and potatoes, garnish with basil