Fish and Vegetables in Rich Tomato Sauce with Carrots
A hearty one-pot dish that combines tender fish with a medley of sautéed vegetables in a sweet and savory tomato sauce. Carrots, celery, zucchini, and onions are simmered until tender, then combined with a flour-thickened tomato sauce that's balanced with sugar and seasonings. The fish can be baked in the oven for a hands-off approach or simmered on the stovetop. This comforting meal works well for family dinners and makes excellent leftovers, with the flavors deepening overnight.
Ingredients
- 10 slices white fish or 15 slices Ungar's Gefilte Fish, cut while frozen
- 2 onions, sliced
- 5 tablespoons oil, divided
- ½ green pepper, thinly sliced
- 2 parsley roots, dicedparsnips1:1none
similar earthy flavor
- 4 carrots, sliced
- 2 stalks celery, cubed
- 1 zucchini, sliced
- 2 tablespoons flour
- 2 15-ounce cans Gefen Tomato Sauce
- 2 cups water
- ¼ cup sugar
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup diced peas and carrots, frozen or cannedfresh peas and carrots1:1none
requires longer cooking
- 2 potatoes, cubed
Instructions
- 1
Sauté onions in three tablespoons oil until delicately browned
- 2
Add green pepper, parsley root, carrots, celery and zucchini
- 3
Cover and simmer for 45 minutes
- 4
Brown flour in two tablespoons oil in a separate saucepan
- 5
Add tomato sauce, water, sugar, salt and pepper and bring to a boil
- 6
Pour sauce over sautéed vegetables
- 7
Add peas and carrots and potatoes
- 8
Cover and cook on low heat for 30 minutes
- 9
Arrange fish slices in a baking pan
- 10
Pour vegetables and tomato sauce over fish
- 11
Cover with aluminum foil and bake at 350 degrees Fahrenheit for 30 minutes
- 12
Uncover and bake for another 30 minutes
Tips
Cut the fish while frozen for cleaner slices that hold their shape better during cooking
Brown the flour in oil to create a roux that will thicken the sauce and prevent lumps
For stovetop cooking, add fish to the pot and simmer for 45 minutes over low heat as an alternative to baking
Good to Know
Refrigerate covered for up to 3 days
Can be assembled and refrigerated overnight before baking
Serve warm with crusty bread or rice
Common Mistakes
Don't skip browning the flour to avoid lumpy sauce
Cut fish while frozen to prevent it from falling apart
Substitutions
fresh fish option
similar earthy flavor
requires longer cooking
FAQ
Can I use frozen fish fillets instead?
Yes, thaw completely and pat dry before using. Fresh fish will have better texture but frozen works well too.
What if I don't have parsley roots?
Substitute with parsnips or additional carrots. Parsley roots add earthy flavor but aren't essential to the dish.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve overnight as they meld together.