I used to be afraid to cook canned fish. But after I tried a friend's canned sprat with vegetables, which she had prepared for the winter, my opinion changed dramatically. The sweet and sour taste of fish with vegetables won my heart.
Ingredients
Step-by-step cooking recipe
To prepare this canned food, I use frozen sprat. Defrost it, separate the heads and insides, rinse well under water and dry with a paper towel.
Separate the onion from the husk, wash the tomatoes well. Put the vegetables through a meat grinder.
Peel the carrots and grate on a medium grater. Fry until golden brown.
Pour a little oil into a saucepan, let it heat up. Add carrots, onions with tomatoes, bay leaf and bring to a boil.
Put the fish on top, mix a little. Add salt, spices, mix again and simmer for 5-10 minutes.
Add vinegar to the fish, stir and simmer for a couple more minutes.
Prepare the jars, wash them well and sterilize them. Arrange the fish in jars. I get 4 half-liter jars. Roll up and put to cool in a dark place. Store in the refrigerator.
