Tomato fish in a jar

Ingredients for 1 servings:

• 900 ml water
• 100 g salt
• 3 tbsp, heaped fish seasoning
• 1,800 g fish fillet(s) (e.g. mackerel)
• 12 tbsp oil, good
• 3 onions, chopped
• 12 small tomatoes, quartered
• 1 bell pepper(s), green, cut into strips
• 4 gherkins, chopped
• 8 tbsp herb vinegar
• 2,600 g tomatoes, pureed
• 220 g mango chutney
• 30 g curry powder
• 3 tbsp, heaped parsley, fresh, chopped
• 3 g garlic granules or 2 chopped garlic cloves
• 1 g cayenne pepper
• 3 g pepper, mixed, ground
• 20 g salt
• ½ g mace flower(s), ground
• 10 g mustard powder
• ½ g ginger powder
• 200 ml condensed milk (12% fat)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 4 hours; Total time approx. 1 day 5 hours

suitable for any type of fish, sufficient for approx. 12 preserving jars of 450 ml each

First, make a stock from the water, table salt, and fish seasoning: bring to a boil briefly, then let cool. Then, marinate the fish fillets in the stock for 4 hours, ensuring the fish is completely covered. Meanwhile, to make the tomato sauce, fry the chopped onions in hot oil in a saucepan until translucent. Then, add the quartered tomatoes, strips of bell pepper, and chopped gherkins to the pan. Then, add the passata and all the remaining ingredients. Reduce the sauce to a simmer over low heat for 2 hours. Tip: If the sauce is still too thin, add a little cornstarch. Do not bring it back to a boil, as this will happen later in the jar during the cooking process. Remove the fish fillets from the stock and pat them dry, then cut them into bite-sized pieces. Then, fill 12 prepared 450ml jars each about one-third full with sauce (if you don’t want any chunks in the sauce, press them through a sieve first). Now place the fish evenly into the jars, pressing down slightly and filling with sauce to 1 cm below the rim. Then boil the jars in a water bath for 120 minutes (the jars should be covered with at least 1 cm of water). Cool and let stand for a day before eating. It will keep safely for several months if stored in a cool, dark place.