Tinned Pilchard Fish "Rougaille"
Tinned Pilchard Fish "Rougaille"

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, tinned pilchard fish "rougaille". It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tinned Pilchard Fish "Rougaille" is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Tinned Pilchard Fish "Rougaille" is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have tinned pilchard fish "rougaille" using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Tinned Pilchard Fish "Rougaille":
  1. Take 1 tin Glenryck Pilchards (preferably in tomato sauce)
  2. Prepare 1 medium size onion - chopped or sliced
  3. Make ready 1 fresh tomato - chopped (or tomato puree)
  4. Get Handful frozen garden peas
  5. Prepare 1 inch ginger - grated
  6. Prepare 1 clove garlic - paste
  7. Prepare Sprigs thyme fresh or dried herbs
  8. Prepare Spring onion to garnish
  9. Make ready to taste Green or red fresh chillies
  10. Take Salt to season
  11. Get Freshly coriander to garnish
Instructions to make Tinned Pilchard Fish "Rougaille":
  1. Place a large skillet on the hob, add some oil. Turn heat on, add onion and cook for a few seconds.
  2. Add ginger, garlic cook for a few seconds.
  3. Add the chopped tomato and cook for a few minutes until softened.
  4. Open the tin, separate the fish from the tomato sauce, set them aside.
  5. Using a fork I usually open the fish fillet and remove the thread like vein inside the fillet. (Personal preference)
  6. Now add the tomato sauce from the tin to the pan, season with salt.
  7. Add the thyme, cover and leave to simmer until the tomato sauce has thickened.
  8. Carefully place the fish filet to the cooking sauce. Cover and simmer for another 5 minutes.
  9. Add the frozen peas, carefully mix and simmer for another 5 minutes. Taste for seasoning and adjust as per taste.
  10. Turn heat off, add chillies, coriander and chopped spring onion.
  11. Serve warm with bread or plain boiled rice. Or even as a side dish accompaniment.
  12. Other serving options, can be served with pasta/spaghetti.

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