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Fish paste

Fish paste

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I missed the fish paste, so I did :))

  • 2 canned fish in oil
  • 4 tablespoons fine cottage cheese
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 red onion
  • salt pepper

Servings: 6

Preparation time: less than 30 minutes


Peel an onion and chop finely or grate it.

Drain the fish and crush with a fork.

Add cheese, butter, oil and finely chopped onion. Mix well until it becomes a paste and season with salt and pepper.

They can be put in the robot to get a finer paste (I couldn't wait)

Pasta with fish sauce

I have to admit that I really like pasta. I like pasta prepared simply, only with olive oil, garlic and a pinch of hot pepper, those with cheese, spicy tomato sauce, pesto, but also those with meat. Pasta with fish I prepare less often, although they are incredibly tasty, probably because when we have fresh fish we usually throw it on the grill quickly. Well, this time I kidnapped a trout from the grill and made the pasta sauce from it, the recipe of which I share with you today. The sauce is very tasty and it's ready as you say & # 8230 fish! Those who like fish will also be delighted by this pasta sauce, although the taste of the fish is rather subtle, in my opinion. The sauce is suitable for any type of pasta, but I prefer it with long pasta (spaghetti, tagliatelle, ziti, etc.) and for today I chose these wonderful mafalde (long pasta 1-2 cm wide and with wavy edges) which I have loved since childhood and which I regret not finding as often as I would like.

Preparation time: 00:10 hours
Cooking time: 00:30 hours
Total Time: 00:40 hours
Number of servings: 4
Degree of difficulty: environment


  • 1 trout or salami of 300-400 grams
  • 150 ml. dry white wine
  • 2 bay leaves
  • 2-3 tablespoons of olive oil
  • 1 small red onion
  • 2 cloves of garlic
  • 150 ml. concentrated tomato juice (or puree)
  • 2-3 tomatoes (depending on size) peeled and cut into cubes (or tomatoes from broth)
  • 1/2 teaspoon dried thyme
  • 2-3 branches of fresh basil, or, failing that, 1 teaspoon of dried basil
  • 1/2 bunch of green parsley
  • salt and pepper
  • a package of pasta of your choice, I used mafalde

1. For starters, cleaned and gutted trout are placed in a pan with dry white wine, 1 teaspoon of salt, bay leaves and enough water to cover it (picture 1). Put on low heat and simmer for 10 minutes, turning halfway through, then remove the fish on a plate to cool. Strain the soup and store.

2. Finely chop the onion, crush the garlic. Put the olive oil in a large pan (which should be large enough for all the pasta to enter later) and add the onion and garlic, adding a pinch of salt from the beginning. Heat over medium heat (picture 2) until the onions are soft.

3. The trout is carefully cleaned of the skin and bones (picture 3), then the meat is broken with the fingers into pieces, on which occasion any bone that would have escaped in the first phase is removed.

4. When the onion has softened, gradually add 200 ml to the pan. from the soup in which he boiled the fish and let it continue to boil (picture 4).

5. When the soup has dropped, add the tomato sauce and diced tomatoes. Add thyme and basil, diluting with a little fish soup if the sauce is too low and simmer for about 10 minutes. Finally, add the fish pieces (picture 5) and boil the sauce for 3-4 minutes, to harmonize the flavors. Finally, match the taste with salt and pepper.

During the preparation of the sauce, you can already put the pot of water for pasta to boil. You will need 4-5 liters of water to which 1 tablespoon of salt is added. As soon as the water boils, add the pasta, all at once.

Boil the pasta for about 6 minutes, then take it out and put it in the pan with the sauce. (Preferably, the long pasta is removed with a kitchen tongs and put directly into the sauce. If you prefer to drain them through a strainer, keep some of the water in which they boiled). Add as much water from cooking the pasta, spoon by spoon, as you will need to mix the pasta easily. Add the chopped green parsley and cook the pasta in the sauce for another 3-4 minutes. Some pasta like the book must be cooked al dente, that is to say to have texture, not to be apathetic and without consistency.

For this type of pasta, with fish sauce, I don't usually offer Parmesan cheese at the table, but if you want, it won't be a problem. For my taste, the fish in combination with Parmesan is a little too much. I prefer to add a few drops of extra virgin olive oil when serving and that's it, the pasta will be delicious anyway.

Fish paste

I really didn't expect the children to like it either, they devoured it and they barely let us taste it! I didn't do much, because I was sure they wouldn't like it, especially since Jen gets in kindergarten and doesn't touch it. And I was wrong.

1 can of tuna in oil
1 small red onion
lemon juice to taste
salt pepper
a small, boiled potato

Put all the ingredients in the robot.
If the pasta is not thick enough, you can add a little more potato.
Leave it to cool a bit to combine the flavors and serve with fresh bread!

Baked fish with garlic, butter and lemon


  • 2 pieces of pangasius fillets
  • 6 cubes of butter
  • 5 cloves of garlic
  • ½ sliced ​​lemon
  • Juice from ½ big lemon.
  • Peeled lemon peel
  • 3 tablespoons olive oil
  • A few sprigs of fresh thyme
  • Finely chopped parsley
  • A tablespoon of dried mint
  • Salt and pepper.

Method of preparation

The fish is washed and cleaned well. Prepare an oven tray that is greased with butter and place the fish face down. Mix the lemon juice with salt and pepper and add over the fish. Sprinkle oil and dried mint on top and refrigerate the tray for 4 hours.

We also recommend some salty recipes appetizer check.

When it is removed from the oven, add the rest of the butter, oil, grated lemon peel, crushed garlic in the pan, thyme and lemon juice. Put everything in the preheated oven for 15 minutes, at 200 degrees or until the fish gets the desired crust. When the fish is removed from the oven, sprinkle fresh parsley on top and serve hot with the baked potatoes or rice.

Fish paste

What else is cooking, what else is being cooked? Today fish paste :)). In his time you know who we do not eat any color now I eagerly remembered it.

  • 1 small can of sardines in oil (125g)
  • 100g butter
  • a little salt
  • a little onion

We open the can, drain the fish, remove the spine and then chop it with a fork. Separately, mix the butter a little until it dissolves. Add a little by little of the fish in the butter and mix well. At the end, put a little onion on the small grater (the idea is to put onion juice, 2-3 drops) and add salt to taste.

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Bring the pot to a boil, add the oil and add the vegetables, which were previously grated. After half an hour, add the rice and borscht, which will prevent the fish from breaking. Add the fish, add salt and pepper to taste and let it simmer until it boils. At the end, sprinkle the finely chopped larch.

This preparation can be consumed with sm & acircnt & acircnă.

Fish borscht is a traditional dish, being extremely loved by the Roma, especially on days with fish release.

Prepare the ingredients.
The fish is cleaned, washed and dried with absorbent towels.
Preheat the oven to 175 degrees.
Crush the coriander seeds in a mortar, add the cumin, garlic and lime juice, freshly squeezed, parsley, dill and mix until a paste is formed.

Each mackerel is placed on an aluminum foil, which is sprinkled with olive oil. Put the garlic paste with spices on the inside of the fish.

Put the fish pieces in the tray and place them on top of the lime slices. Sprinkle with olive oil. Gather each foil well.

Put the tray in the oven for 30-40 minutes, depending on how big the fish is.

Remove from the pan, sprinkle with lime and olive oil and serve immediately.
Good appetite!

Carbonara pasta with cream and bacon

  • 400 g spaghetti
  • 250 g bacon
  • 100 g Champignon mushrooms
  • 2-3 garlic cloves
  • a medium onion
  • 2 eggs
  • 300 ml cream for cooking
  • salt
  • pepper
  • 1 tablespoon chopped parsley
  • 4 tablespoons grated Parmesan cheese.

Method of preparation

Bring the pasta to a boil, according to the instructions on the package (about 8 minutes, in boiling water with a pinch of salt). Meanwhile, fry the bacon in the pan until well browned, and place the finely chopped onion, crushed garlic and sliced ​​mushrooms. When the mushrooms have changed color, add cooking cream and beaten eggs immediately after.

Add the grated Parmesan, parsley and season the sauce for pasta carbonara salt and pepper. Strain the pasta and bring it over the sauce, then return it to the sauce until smooth. Serve the carbonara pasta with sour cream sprinkled with a little Parmesan and ground pepper.

Carbonara pasta with cream

Put the fish in boiling water and leave it for about 5 minutes.

In the meantime, chop what needs to be fried and turn to hardening.

First we put the onion, we harden it until it becomes transparent, then we put the potatoes and the chopped hot pepper, we stir them a little through the oil, then we add some water in the composition and let it boil over low heat.

At the end, add the parsley (just to steam). When the water drops, we must be careful, because the composition starts to sizzle immediately and if we are not careful, it burns quickly. Finally, the white sauce must be well bound.

Take the fish, put it in a bowl, put the composition in the pan, the core of a slice of bread, the crushed garlic.

I put the blender into operation, after a mixing which, everything becomes a creamy puree.

Put the fish in boiling water and leave it for about 5 minutes.

In the meantime, chop what needs to be fried and turn to hardening.

First we put the onion, we harden it until it becomes transparent, then we put the potatoes and the chopped hot pepper, we stir them a little through the oil, then we add some water in the composition and let it boil over low heat.

At the end, add the parsley (just to steam). When the water drops, we must be careful, because the composition starts to sizzle immediately and if we are not careful, it burns quickly. Finally, the white sauce must be well bound.

Take the fish, put it in a bowl, put the composition in the pan, the core of a slice of bread, the crushed garlic.

I put the blender into operation, after a mixing which, everything becomes a creamy puree.

Annunciation 2019: The tastiest fish recipes to make tomorrow, on holiday

The Annunciation is a day of Lent full of consolation and hope, when we have a release from the fish.

We have chosen for you some delicious fish recipes, which we hope will delight you. I enjoy cooking and good appetite!

● 1.4 kilograms Headless carp
● 3 onions
● 100 milliliters of oil
● 100 milliliters of tomato paste
● 2 grams of paprika
● 100 milliliters of white wine
● 3 grams of garlic
● 2 grams of ground pepper
● 4 bay leaves
● 500 grams of fresh tomatoes
● 50 grams of green parsley
● salt

The carp is cleaned, washed and cut into 10 pieces and fried. Onions are cleaned, washed, scales are cut. Garlic is cleaned, washed and finely chopped. Tomatoes are washed, scalded, peeled and cut into cubes. The green parsley is cleaned, washed and finely chopped, the tomato paste is diluted in 100 milliliters of water.

Saute onions in water. Add the diced tomatoes. After simmering, add tomato paste, paprika, pepper, bay leaves, garlic, 1 liter of boiled water and salt. Boil the sauce for 10-15 minutes and add the pieces of fish that will be covered with the cooked vegetables and put the tray in the oven for 20 minutes, at a moderate temperature.

Towards the end of cooking, add wine and salt to taste.

● 4 pieces of fish
● 4 tablespoons oil
● 1 large onion
● 2 cloves of garlic
● 1 red pepper
● 1-2 carrots
● celery as small as 1 egg
● 400 milliliters of tomatoes in broth (tomatoes and juice)
● 200 ml of white wine
● 3-4 tablespoons of flour
● 10 peppercorns
● 2 bay leaves
● thyme
● salt, ground pepper
● chopped greens for sprinkling (parsley and thyme, according to preference)

The pieces of fish are salted and peppered, then passed through flour. Heat 3 tablespoons of oil in a frying pan and brown the fish on both sides. Once browned, remove the fish from the pan and set aside.

In the same pan, without washing it, add the rest of the oil, then the chopped onion, the finely chopped celery, the crushed garlic and the sliced ​​pepper. Stir until they begin to soften, stirring constantly. Then add the cleaned and sliced ​​carrots. Add 2-3 tablespoons of wine and simmer the vegetables for 5-6 minutes.

Take the pan of vegetables off the heat and salt and pepper to taste. Place all the vegetables in a deep pan, suitable for the oven and of the right size for the amount of fish to be prepared. Place the pieces of fish on top, pour the tomato juice, and finely chop the tomatoes and spread over the fish. Pour the rest of the wine into the pan.

Add the peppercorns, chopped bay leaves and a few sprigs of thyme. Cover the pan very well (with the lid or aluminum foil) and bake in a preheated oven at 190 degrees Celsius for 45 minutes. After this time, remove the lid and leave in the oven until the dish is browned on top.

Serve the hot fish, sprinkled with chopped greens, along with a portion of vegetables from the pan, with polenta or natural potatoes. Optionally, it can be sprinkled with garlic sauce.

● 500 grams of fish (mackerel, cod)
● 1/2 bunch parsley
● 3-4 cloves of garlic
● lemon juice
● 2-3 tablespoons of olive oil
● 50 milliliters of white wine
● salt
● pepper

If you have fish fillets, boil it in salted water and come until it is completely cooked. If you have boned fish, boil it in salted water, boil it until the meat is a little white, remove it on a mincer, clean the bones, add the wine and put it back until it is well cooked.
Meanwhile, place the finely chopped parsley, sliced ​​garlic, salt, pepper, lemon juice in a bowl and mix.
Add pieces of boiled fish and mix well. Pour in the water in which the fish was boiled, over the composition obtained to cover and leave for at least 20 minutes.

Source: Bucătăraş

head over 2 kg
oil 50 ml
broth 25 g
carrots 100 g
bleach 100 g
onion 200 g
tomatoes 500 g
larch, parsley one link at a time
bag 750 ml
salt to taste

The vegetables are cleaned, washed and cut into thin pieces that are boiled together with the finely chopped onion.

Heat the oil, put the broth, leave it on the fire for a while, then pour it into the soup. The fish head is cleaned, washed with cold water, and put in soup, letting it boil for 15 minutes.

When the soup is almost ready, add sliced ​​tomatoes and salt to taste.


fish with head (horse mackerel) 2.5 kg
potatoes 2 kg
onion 300 g
carrots 250 g
celery root 250 g
fresh tomatoes 600 g or canned 300 g
tomato paste 200 g
garlic 50 g
green dill 2 ties
breadcrumbs 1 tablespoon with tip
flour a tablespoon with the tip
butter 100 g
oil 100 ml
4 eggs
white wine 100 ml
thyme 2 threads
sugar, pepper, salt to taste.

The fish is thawed, the head is cut, the intestines are removed, portioned, the bones are cleaned and washed. The bones are boiled to obtain a soup.

Peel a squash, grate it and slice it. Onions, carrots, celery root and garlic are washed and cut into thin slices. Green dill is cleaned, washed, finely chopped, and fresh tomatoes are cut into larger pieces.

Tomato paste is diluted with 300 ml of bone broth. Onions (100 g), carrots (150 g), celery root (150 g) and fish are simmered for about 15 minutes in 100 ml of oil and 150 ml of fish bone soup. Drain, allow to cool, mix and chop with a fine sieve.

In this composition put two raw eggs, pepper, butter (50 g), tomato paste (100 g), salt and mix until well blended. Place the potato slices in an oiled pan, keep the one in the oven. 10 minutes, then add 200 ml of fish bone soup.

After 15 minutes, remove the potato slices on a plate. Sprinkle the breadcrumbs on the entire surface of a tray, place alternately a row of potatoes, a row of fish composition, then the tray is kept in the oven for 10 minutes.

Prepare a bechamel from two well-beaten eggs, flour (50 g) dissolved in 100 ml of cold fish bone soup, salt and green dill. Mix well until smooth and pour over the composition in the pan. Place slices of tomatoes on the entire surface, then put the tray in the oven for gratin for 25 minutes.

After removing from the oven, leave to cool covered with a damp napkin. Tomato sauce is prepared from the rest of the carrots, celery root and onion, which is stewed in the remaining oil and 500 ml of fish bone soup. Let it boil for 30 minutes. Add the remaining flour and dissolved in fish bone soup, tomato paste, tomatoes, wine, sugar, garlic, thyme and 50 g butter and boil together.

When the vegetables have boiled, cool and strain, and pour the sauce over the portioned moussaka or eat separately.


fish (horse mackerel) without head 1 kg
carrots 50 g
parsley root or parsnip 50 g
celery 25 g
onion 50 g
butter 60 g
oil 100 ml
eggs 4 pcs.
flour 200 g
milk 200 ml
2 bay leaves
1 lemon
soup over 300 ml
ground pepper and salt to taste.

The fish is thawed, cleaned of scales, the head and intestines are removed, washed and threaded. The bones are boiled for soup.

Carrots, celery, parsley root or parsnip root and onion cut into slices, then simmer in half in 20 g butter and 100 ml of fish bone soup.

Add the fish, bay leaves and simmer for 15 minutes, then add the lemon juice. Remove the bay leaves and allow to cool.

Drain the fish and chop with a fine sieve. The pasta is mixed with butter.

Season with salt and pepper and keep cool.

Make pancake sheets from eggs, flour and milk and roll with fish paste.

Video: Japanese Food - GIANT BLUEFIN TUNA FISH CUTTING Sashimi Bowl Tokyo Japan (May 2022).


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