How to Prepare Wet Ingredients for Greek Fish Plaki

Video Transcript

"VICTORIA GUTAVAS: We're going to be preparing some of the wet ingredients now. And as I told you before, tomato paste is one of the ingredients that we're going to use. And the reason I'm using tomato paste instead of tomato sauce is because it has a much richer and sweeter flavor. And just using a manual can opener to open this up. Thank goodness, this one is easy to use. What we're going to do is put the tomato paste into this glass measuring cup, and that's where these wonderful wooden spoons come into play and they're really easy to get--dig this stuff out with. As you can see, it's really rich and thick that's why they call it paste. You could probably literally paste a couple of these pieces of fish together with the tomato paste that we're using here. So once that you get the majority of paste out of the can, what you're going to do is pour in enough cold water to make--until it comes up to two cups of liquid. And then the easiest way to get this all blended together is to take your whisk--and that's why we got it here--and just slowly blend it together. And you're going to see it's going to become a very rich tomatoey sauce. But it's actually going to be thicker than paste or thicker than a tomato sauce that you would buy in a can, and that's why we're using the tomato paste."