At first glance, it may seem that a salad with fish and tomatoes in cans is something strange. But in fact, these are excellent canned fish, much better than any store. And you can also choose your favorite fish.
Ingredients
Step-by-step cooking recipe
Carve the fish, cut into portions and boil for 15-20 minutes.
Boil the rice until it is half cooked.
Peel the tomatoes and chop them in a blender.
Finely chop the onion and pepper, grate the carrots and fry the vegetables until soft in half the oil.
Add the remaining oil and fish to the tomato, and simmer for half an hour.
Put the roast in the tomato, add salt and spices, and simmer for another 15 minutes.
Add the rice, simmer for another 15 minutes and pour in the vinegar.
Roll the salad into sterile jars.
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