Aromatic fish cutlets in tomato sauce with basil

The fish can be used to make many dishes, both for the festive meal and on weekdays during Lent. Fish contains many nutrients that are important for the human body, so it is recommended to eat it at least once a week.


1 kg minced fish

1 piece of rusks

2 cibulines, 2 cloves of chives

4-5 sprigs of parsley and basil

olive oil

salt, ground black pepper to taste

For the sauce:

- 4 cloves of cayenne,

- 1 stalk of cibouli leek,

- 4-5 tomatoes,

- basil for relish,

- 2 tbsp. cucumber,

- olive oil,

- salt, ground black pepper for flavour.


Chop the onion and the chives, then chop the herbs. In a large bowl, mix well the minced fish, onion, herbs, dried herbs, chives, salt and pepper. Bake at room temperature for 40 minutes. For the sauce, clean and chop the chives. Slice the leeks thinly, the chives thinly.

Place the tomatoes in a bowl and pour the vinaigrette over them for 2 hours, then pour off the boiling water and cover the tomatoes with cold water. Remove the cucumber from the tomatoes and puree in a blender. Thinly slice the basil leaves.

Heat the oil in a large saucepan over a low heat, deglaze the leeks and cook for 5 hours. Add the tomatoes, salt, zucchini and pepper. Braise the sauce for 10 x. If the sauce is too thick, add a little sparkling water. Add the basil and turn the heat up. Wet your hands with cold water and form round meatballs a little larger than an oxtail.

Heat a little oil in a wide frying pan and coat the cutlets. Then transfer them to a saucepan with the sauce and braise on a low heat for 5-7 hours.

Serve with rice, couscous or other pasta.



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