Cold Russian Fish in Tomato Sauce (Classic Soviet-Style Dish)

• ### Tomato Sauce
• 4 Tbsp unsalted butter
• 1 large sweet onion, finely chopped
• 1 garlic clove, minced
• 6 oz (170g) can tomato paste
• 2 cups (480ml) chicken stock
• 2 bay leaves
• 1 tsp sugar
• Salt and pepper, to taste
• 1 spice ball with whole peppercorns or allspice (optional)
• ### For the Fish
• 2 lbs (900g) cod fillets, cut into 3-inch pieces
• 1/3 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp light olive oil or avocado oil (plus more as needed)

Instructions

1. 1

   Make the tomato sauce: In a medium saucepan, melt 4 tbsp (57g) butter over medium heat. Add finely chopped onion and sauté for about 5 minutes, until soft but not browned. Add minced garlic and cook for 30 seconds, just until fragrant. Stir in the tomato paste and cook for 1–2 minutes, stirring frequently to remove the raw taste — do not let it brown. Pour in the chicken stock, add bay leaves and sugar. Bring to a gentle boil, then cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Remove bay leaves and spice ball when done.

2. 2

   Prepare the fish: Pat fish pieces very dry with paper towels. Season both sides with 1 tsp (5ml) salt and ½ tsp (2.5ml) pepper. Sift flour over both sides of the fish to create a light coating.

3. 3

   Sauté the fish: Heat 2 tbsp (30ml) oil in a large non-stick skillet over medium heat. Once hot, dredge fish in flour just before adding to the pan. Sauté in batches, about 3 minutes per side, until golden but not fully cooked through. Add more oil if needed between batches. Transfer sautéed fish directly into the simmering tomato sauce.

4. 4

   Finish cooking: Once all the fish is added to the sauce, cover the pan and simmer gently for 6–7 minutes, or until the fish is cooked through and flakes easily.

5. 5

   Serve warm or cold: Serve immediately with crusty bread, potatoes, or rice. For traditional cold serving: let cool to room temperature, then refrigerate for at least 4 hours or overnight. The flavours deepen and improve when chilled. Optional additions: stir in capers, chopped olives, or fresh parsley or dill after cooling for added complexity.