Fish in Tomatoes, Peppers and Pineapple (Roberg's) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Yet another recipe we learned as a family in the kitchen of Roberg's restaurant. This one is Miriam's specialty. Ingredients:
1 1/2 kg nisichat hanilus fish, frozen |
2 onions, cut into thin strips |
2 red peppers, cut into thin strips |
1 (15 ounce) can pineapple chunks |
1 (15 ounce) can diced tomatoes |
30 g margarine |
6 tablespoons olive oil |
4 tablespoons tomato paste |
3 tablespoons flour |
3 cups water |
salt |
paprika |
Directions:
1. Fry the vegetables in oil and margarine.
2. Add the tomato paste and fry.
3. Add cold water. Mix until the paste is dissolved.
4. Bring to a boil and add the pineapple. Add the spices to taste.
5. Place the pieces of fish in the pan.
6. Pour the sauce over the fish. Cover with tin foil and bake for 1 hour.
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