Fish in tomato sauce (canned) in the Comfort Fly pressure cooker

[Pouring tomato]

Fish in tomato sauce (canned) in the Comfort Fly pressure cooker

Category: Fish dishes

Ingredients
Small fish already prepared	1 kg
Pouring tomato
Tomato juice	800 g
Onion	150 g
Vegetable oil	75 g
Salt	0.5 tbsp. lodges
Sugar	2-2.5 st. lodges
Bay leaf	2 pcs
Carnation	2 pcs
Allspice	2 pcs
Peppercorns	2 pcs
Vinegar 6%	2-2.5 st. lodges

Cooking method

• 

  Prepare the fish: cut off the heads and all fins.
• 

  Fry lightly in vegetable oil. I fried without flour in a pan without a non-stick coating, the fish slightly stuck and peeled off without a skin. The skins were scraped off the frying pan and put in a common heap.

• While the fish cools down a bit, prepare the tomato filling

• 

  Fry the onions until golden brown in vegetable oil (I added 1 tablespoon of flour to thicken, although there is no such thing in the recipe), add tomato juice, all the spices. Bring the fill to your liking. Boil for 3-5 minutes so that the spices give their aroma.
• We begin to put the fish in jars, lightly tamping it and pouring it with filling.
• We twist with euro-covers and put SCV in a saucepan.
  I put a rag on the bottom of the pan, poured water on 2/3 of the height of the can.
• Manual mode, 99 min. The pressure was released automatically, I opened the lid, but I did not take out the cans right away, they were in hot water for about an hour.

The dish is designed for

3 jars of 0.5 l

Time for preparing:

99 minutes and a little more

Cooking program:

SCV Comfort, mode

Note

- You can dip the fish in flour and fry, but then during storage the flour swells in the filling and it becomes very thick.

- 1 kg of fish is enough for 3 jars of 0.5 liters, although one or two fish could still fit there.

Whether the bones are crushed and, in general, what the canned food tasted like, I cannot say yet. Have not opened yet.

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Maybe the question is stupid, but we can't gut the fish? Or does it just go without saying

Is it delicious to eat fish without a head and without a tail, but with guts

Well, then of course not, but you just don't have it, and the heads / tails / fins are agreed, so I asked. And sales honestly warned that the question m. stupid.

And thanks for the recipe - I love this fish

[LLika]

LLika, hello, tell me what the temperature was during cooking. I just have another slow cooker, and what do you think, is it possible to try the function of the pressure cooker and how much pressure to set. Soon we will have fish for spawning, so a very relevant recipe. Well, and the last question: "How long do you think these wonderful canned food will be stored?"

Lika,. This year I also got a Polaris pressure cooker, so I canned the pot. I don’t know if he enters the Bug, but enters the Dnieper. True, I did it without tomato, I cooked it with tomato "for now." I noticed that if you eat it right away, then the bones are a little felt, and if you stand for several days, then the bones reach the desired condition. So they will get it right in the seaming.
Are the fish carp?

They are the most - crucians.

The plans include capelin in the form of sprat.

I opened a jar of fish today. The canned food turned out to be very tasty, but the bones in 99 minutes. not steamed until soft. Although not tough, they felt. Probably you need to add another 40-60 minutes during cooking.

Lika, bones (ridges) also do not completely disintegrate in factory canned food. If they chew freely, then the result is achieved.

bones not only spinal, but also ribbed are felt more strongly than in factory canned food. You definitely need to cook longer.
And I also had a suspicion: I tried to push more fish into the jars (I wrote in the recipe that I would have fit in the little thing), the filling was not enough, inside the jar there was fish on fish, maybe that's why the bones did not steam out, they did not have enough liquid
Next time it's better not to report a couple of fish, but pour more filling, it turned out very tasty.

Yesterday I caught a crucian carp in the Metro, 1.5 kg, and decided to make them in Shteba. I made a filling according to this recipe, took 0.7 liters of cans, everything just decomposed and got into the pressure cooker. I poured water into Shtebu, poured salt in order to raise the boiling point, sit, wait
What bones this fish has hard, horror! I think I need to drive two cycles of 99 minutes each, otherwise it won't soften, I'm afraid
I'm waiting ... and Shteba puffs and sighs :))

Added on Monday 04 Jul 2016 10:51 AM

My fish is ready. It looks delicious, but we will try it on occasion.

[Alla]

Alla, thank you for your attention to the recipe and a reminder. I forgot something about these canned food)))). Yesterday at the market I passed by small fish, I thought I don’t want to mess with small fish, but now I’ll buy and repeat my recipe.

When you try, unsubscribe if you liked the fish.

If it looks a little like a store fish in tomato sauce, you will definitely like it! The main thing is that the bones are steamed

[LLika]

LLika, Thanks for the recipe! Carried away))

Now I opened a can of fish, I sit and eat in one face, while no one is at home
The taste is awesome, sorry for the French. The bones are not steamed, of course, you have to remove the ribs and the ridge, but this is such a fish, terribly bony. We need to find a cheap fish for this business and so that there are no such bones and I will be happy. The fill is right what you need. What kind of fish to adapt ...

I think I need to drive two cycles of 99 minutes,

Wow, didn't you steam out in two cycles of 99 minutes?
I felt in 1 cycle, they were denser than I wanted, but I could swallow, they would not get stuck in my throat
It's good that I liked the fish. Cook for health.

Girls, the larger the fish, the longer it takes to stew. I rolled gobies in tomato last year. Small ones without a head (with a tail) just in height stood in a half-liter jar. And large ones had to be cut in half. So, in large bones they softened badly, injected when eaten. And the small ones were just that. There may still be a little acid. I cooked in a pressure cooker for 80 minutes, after two days, repeated sterilization for 20 minutes.

[LLika]

LLikaYeah, that's how they were - you try to take them out so they fall apart, but it's unpleasant to eat them. It was necessary to do one cycle, then it would be possible to take it out. Well, nothing, pink salmon next in line (when we will have a 100r promotion in our store). Then I will come off, I will close up without a ridge, and I will smoke the ridges for beer. And I want to make meatballs in this sauce with barley, well, like we used to be in the store.

solmazalla

Then you will write here how the pink salmon in the tomato turned out.
I made herring according to this recipe. It turned out not so tasty. It seemed to be a little bitter, I can't even describe it, an incomprehensible aftertaste appeared. True, I did not fry it, and instead of that. juice, spread tomato paste, maybe it influenced.

[LLika]

Hello Angela,LLika, Made according to your recipe bream. I have a Mulinex pressure cooker, tell me whether I closed the jars badly, or I poured a lot of pouring, but after opening the mullet I saw a little tomato in the water in which the jars were standing.
And so everything is wonderful, beautiful and simple. On Saturday we will try at the dacha, I wonder how it turned out to taste.