To prepare this delicious recipe for stuffed tomatoes with vegetables and fish, we need a few simple but essential ingredients. First of all, the choice of tomatoes is crucial; make sure they are fresh, well-ripened, and medium-sized so they can be easily stuffed. We start by hollowing out the tomatoes with a teaspoon, being careful not to damage them. After hollowing out the tomatoes, we place them face down on a paper towel to drain excess liquid, which will help keep the filling consistent. The pulp of the hollowed tomatoes is blended, adding salt, sugar, and pepper to taste. This paste will add an intense flavor and will become the aromatic base of the dish.
Meanwhile, we take care of the potatoes. They should be peeled and boiled in salted water until soft. Once boiled, we mash them while they are still hot, creating a fine puree that will help bind the ingredients. The frozen vegetables, whether they are carrots, peas, or peppers, are thoroughly rinsed under a stream of cold water to remove any ice crystals and refresh their texture.
For the fish, we choose a variety that holds its shape when cooked, such as cod or salmon. It is cut into small cubes and drizzled with lemon juice, then seasoned generously with salt, pepper, and optionally, herbs. In a large bowl, we mix the vegetables with the potato puree, and then fill the tomatoes with this mixture: a layer of vegetables, a few cubes of fish, followed by another layer of vegetables.
In a glass dish, we pour in the blended tomato pulp, which will serve as the sauce for the dish. We carefully arrange the stuffed tomatoes in this sauce, making sure to organize them nicely. If you want to add extra flavor, a bay leaf can be placed among the tomatoes. Each tomato will benefit from being topped with a slice of herb-flavored butter or, alternatively, they can be drizzled with olive oil for a more intense taste.
The dish is placed in the oven, set to a medium temperature, and left to bake for an hour. In the first 45 minutes, it is important to cover the dish with a lid to allow the tomatoes to cook evenly, and in the last 15 minutes, we uncover it to allow the tomatoes to brown slightly. In the end, you will have a savory dish, with tender tomatoes stuffed with aromatic vegetables and delicate fish. Enjoy your meal!
Meanwhile, we take care of the potatoes. They should be peeled and boiled in salted water until soft. Once boiled, we mash them while they are still hot, creating a fine puree that will help bind the ingredients. The frozen vegetables, whether they are carrots, peas, or peppers, are thoroughly rinsed under a stream of cold water to remove any ice crystals and refresh their texture.
For the fish, we choose a variety that holds its shape when cooked, such as cod or salmon. It is cut into small cubes and drizzled with lemon juice, then seasoned generously with salt, pepper, and optionally, herbs. In a large bowl, we mix the vegetables with the potato puree, and then fill the tomatoes with this mixture: a layer of vegetables, a few cubes of fish, followed by another layer of vegetables.
In a glass dish, we pour in the blended tomato pulp, which will serve as the sauce for the dish. We carefully arrange the stuffed tomatoes in this sauce, making sure to organize them nicely. If you want to add extra flavor, a bay leaf can be placed among the tomatoes. Each tomato will benefit from being topped with a slice of herb-flavored butter or, alternatively, they can be drizzled with olive oil for a more intense taste.
The dish is placed in the oven, set to a medium temperature, and left to bake for an hour. In the first 45 minutes, it is important to cover the dish with a lid to allow the tomatoes to cook evenly, and in the last 15 minutes, we uncover it to allow the tomatoes to brown slightly. In the end, you will have a savory dish, with tender tomatoes stuffed with aromatic vegetables and delicate fish. Enjoy your meal!
Ingredients
5 tomatoes, 1 fillet of fish (here hake), 3-4 tablespoons of mixed frozen vegetables, 2 new potatoes, spices, herb-flavored butter or oil.