Tomato sauce with smoked fish

🐟 Tomato forms most of this sauce; smoked fish provides pieces and aroma.

Ingredients

• 200 g boneless food-grade smoked fish flesh
• 600 g tomatoes
• 150 g onion
• 20 g vegetable oil
• 400 ml water
• Up to 2 g salt

Preparation

Prepare fish according to its packaging. Remove bones carefully, then weigh 200 g flesh. Slice onion and chop tomatoes.

Soften onion in oil for 5 minutes. Add tomatoes and cook 12 minutes, stirring.

Add water and fish. Simmer gently 20 minutes, or longer if product instructions require. Stir gently.

Check pieces again when serving, adjust the liquid and taste before salting: the fish may supply enough salt. Divide into four portions.