Pollock stewed with carrots and onions. Stewed pollock with carrots and onions: cooking features, recipes and reviews

Pollock is one of the most popular types of fish used in cooking. And it is well deserved. Pollock fillet contains a huge amount of vitamins, trace elements and useful omega acids. In addition, pollock contains no carbohydrates at all, and contains a minimum amount of fat. Therefore, this fish is great for dietary and baby food.

There are a lot of recipes for pollock: it is stewed, fried, boiled, baked, etc. In this article, we will consider several options for how to deliciously stew pollock with carrots and onions.

Required Ingredients:

• Pollock - 1 large fish;
• Carrots - 1 pc;
• Onion - 1 pc;
• Salt and pepper - to taste;
• Table vinegar 6%;
• Vegetable oil.

Cooking:

1. Rinse the fish thoroughly, gut and remove the gills. You also need to remove the black film inside the belly of the fish so that the fish does not taste bitter. Next, you need to cut off all the fins, head and tail. These are all great for the ear.

2. The cleaned fish must be cut into portioned pieces approximately 3-4 cm wide. Next, the fish must be salted to taste, add 1 tsp. table vinegar 6%, mix everything well and leave to marinate for about 30 minutes.

3. While the fish is marinating, you need to peel and finely chop the onion, and grate the carrots on a coarse grater. Next, add the onion to the hot skillet. vegetable oil and fry for about 5 minutes over medium heat. Now you need to add the carrots and fry until the carrots are half cooked.

6. Next, you need to add fish to the vegetables. With a spatula or spoon, push the vegetables under each piece and put the fish in the pan. Salt and pepper to taste, add Bay leaf, fill boiled water and cover with a lid. After boiling water, simmer for about 15-20 minutes over medium heat. The water should not boil too much, the fish should be stewed, not boiled.

That's it,

2. Pollock stewed in tomato with onions and carrots

Required Ingredients:

• Pollock - 2 large fish;
• Carrots - 1 large;
• Onion - 2 pcs;
• Tomato paste or ketchup - 100 gr;
• Salt and pepper - to taste;
• Bay leaf;
• Flour;
• Vegetable oil.

Cooking:

1. Rinse the fish well, clean, remove the inner black film. Next, you need to cut off the fins, tail, head.

2. Cut the fish into portions about 3-4 cm wide, salt and pepper to taste and leave for 20 minutes.

3. Peel and finely chop the onion, and grate the carrots. Next, you need to fry the onions and carrots in vegetable oil until tender. At the end of cooking, add tomato paste, mix well and fry for about 5 minutes.

5. When the fish is ready, put the frying on top, add the bay leaf, pour into the pan boiled water and simmer under a closed lid after boiling for about 10 minutes. The fish must be stewed, so the fire must be made slightly below average.

The fish is ready. Bon appetit!

3. Pollock stewed with sour cream

Required Ingredients:

• Pollock - 2 medium fish;
• Carrots - 1 large;
• Onion - 2 pcs;
• Sour cream - 100 gr;
• Garlic - 2 cloves;
• fresh or dried dill;
• Pepper black peas;
• Salt, pepper and bay leaf - to taste.

Cooking:

1. Rinse the fish, clean, cut off the head and fins. Next, cut into portions. Now you need to salt the fish a little, pepper and let stand for 10 minutes.

2. Peel the onion and carrot, cut the onion into cubes, and grate the carrot on a coarse grater.

3. Pour a little vegetable oil into a heated frying pan, put the fish and pour a little hot boiled water.

4. Put the onion and carrot on top of the fish, salt and pepper to taste and add sour cream. Next, you need to add boiling water again so that the fish is completely covered. Now you need to cover the pan with a lid and simmer pollock for about 30 minutes.

5. Open the lid, add 2 chopped garlic cloves, peppercorns, dill and bay leaf. Optionally, you can add red ground pepper. Next, you need to close the pan again with a lid and simmer the fish for another 10-15 minutes.

The fish is ready. Bon appetit!

4. Pollock in spicy sweet sauce

Required Ingredients:

• Pollock - 3-4 fish;
• Carrots - 2 pcs;
• Onion - 2 pcs;
• Soy sauce - 3-4 tbsp;
• Sugar - 1-2 tsp;
• Garlic - 5 cloves;
• Chili pepper - 1 pc;
• Bulgarian pepper - 1/2 piece;
• Celery root (optional)

Cooking:

1. Clean the fish from scales, remove all the insides and cut off the tail and fins with scissors. Rinse thoroughly and cut into portions.

2. Peel and cut the carrots as you like (circle, square, etc.), peel the onion and cut into half rings. If you use celery root, then it must also be cut into thin strips.

3. Put the chopped vegetables into a deep frying pan and mix well. Arrange the fish pieces on top of the vegetables.

4. Now you need to make the sauce. To do this, in a bowl you need to mix soy sauce, sugar and minced garlic.

5. Pour the sauce over each piece of fish and add 1 cup of boiled hot water. Simmer over medium heat for about 20 minutes with the lid closed.

6. While the fish is stewing, it is necessary to cut the pepper. Cut as you like, the main thing is that the pieces are not too small. If you like it spicier, don't remove the seeds from the chili. If you want to make the dish less spicy, it is better to clean the seeds. You can also add chopped tomatoes if you like.

7. Put chopped peppers and tomatoes (if using) on ​​top of the fish, scoop up the sauce in which the pollock is stewed with a spoon and pour over the vegetables. Cover and simmer for about 10 more minutes.

5. Pollock in creamy sauce

Required Ingredients:

• Pollock - 2-3 fish;
• Onion - 1-2 pcs;
• Carrots - 1 pc (optional);
• Cream of any fat content - 250 ml;
• Wheat flour;
• Vegetable oil;
• Fresh or frozen dill;
• Salt and pepper - to taste.

Cooking:

1. Clean the fish from scales, remove all fins and tail with scissors, clean all the insides and rinse thoroughly. Cut into serving pieces.

2. Salt and pepper the fish to taste, roll each piece in flour and put the fish in a heated pan with vegetable oil.

3. While the fish is fried on one side, we need to peel and chop the onion. If you use carrots, then it also needs to be peeled and grated.

4. As soon as the fish is fried on one side, it must be turned over. Place chopped onions and carrots (if using) on ​​top of the fish, cover with a lid and hold on medium heat for about 7=8 minutes. You don't need to mix anything.

5. Now it is necessary to pour the cream into the pan, add a little salt and cover with a lid, let it boil. Next, reduce the heat, sprinkle everything with dill, mix gently and simmer over low heat for about 10 minutes under a closed lid.

The fish is ready. Bon appetit!

Are you cooking for children or for diet menu The fish does not need to be fried. Just put the pieces of fish in a pan, pour a glass of water and simmer it for 10 minutes. And then add everything according to the recipe

6. Pollock stewed with onions and carrots in milk

Required Ingredients:

• Pollock - 1 kg;
• Carrots - 3-4 pieces;
• Onion - 2-3 pieces;
• Milk - 350 ml;
• Flour - 150-200 gr;
• Vegetable oil for frying;
• Salt, pepper and seasonings - to taste.

Cooking:

1. First of all, you need to clean the fish, remove the fins and tail and rinse the fish well. Next, cut it into portioned pieces, salt, pepper and season to taste. Let's lie down for half an hour.

2. While the fish is marinating, it is necessary to peel the onion and cut into half rings, and grate the carrots on a coarse grater. Set vegetables aside.

3. Roll each piece in flour and put in a preheated pan with vegetable oil. Fry the fish for 7-8 minutes on each side.

4. Spread the onion evenly on the fried fish, and also spread the carrots on top of the onion. Pour everything with milk, salt, pepper to taste, add your favorite seasonings and simmer under a closed lid for 25-30 minutes.

The fish is ready. Bon appetit!

7. Pollock stewed in mayonnaise with onions in the oven

Required Ingredients:

• Pollock - 700 gr;
• Onion - 5 pcs;
• Mayonnaise - 350 gr;
• Hard cheese - 150 gr;
• Salt and pepper - to taste.

Cooking:

1. Clean the fish, cut off the tail and all fins and rinse well. Next, you need to cut it into portioned pieces. Salt and pepper the fish to taste. You can also season with your favorite spices.

2. Peel and cut the onion into half rings.

3. Spread half of the fish evenly on the bottom of the baking dish, put the onion in an even layer on the fish and pour a glass of hot boiled water into the dish. Top the onion over the entire surface with half of the mayonnaise.

5. Bake in the oven at 200º for about 20-25 minutes.

The fish is ready. Bon appetit!

In contact with

Slightly dry pollock will turn out very tender and soft if stewed in sour cream sauce. Vegetables, spices and fresh herbs give additional taste and aroma to fish.

To make the dish tasty, without an unpleasant aftertaste, it is important to properly defrost and cut the carcasses, taking into account the recommendations for their preparation from experienced chefs.

cooking secrets

1. Defrost fish carcasses on the bottom shelf of the refrigerator so that they retain their juiciness. Never use a microwave oven or warm water, insofar as abrupt change temperature will make the product even drier.
2. Before cutting the fish into portions, remove the fins and dark film from the belly, otherwise the dish will become unpleasantly bitter.
3. To make stewed pollock even tastier, fish pieces must first be marinated in a marinade of lemon juice, fresh herbs, and aromatic spices.
4. Before stewing, it is recommended to fry the fish, using flour as a breading. Breadcrumbs are not suitable for stews.

Pollock stewed in sour cream with carrots and onions in a frying pan

• Time: 1 hour 40 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 98 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: international.

Before stewing pollock in sour cream sauce in a pan, it should be marinated. The fish seasoning used in the marinade can be replaced with dried basil, thyme, other spices and fresh herbs.

Ingredients:

• pollock - 1.5 kg;
• onions, carrots - 400 g each;
• sour cream - 500 ml;
• butter (butter) - 50 g;
• water - 200 ml;
• lemon juice - 5 ml;
• flour (wheat) - 80 g;
• egg - 2 pcs.;
• salt, ground black pepper, seasoning for fish, oil (sunflower).

Cooking method:

1. Cut the carcasses: remove the heads, fins, tails, entrails and black film from the abdomen.
2. Rinse under running water, cut into portions.
3. Prepare the marinade by mixing lemon juice with seasonings, spices. Pour them over the fish, mix, leave to marinate for about half an hour.
4. Peel the vegetables, chop the onions into small cubes, grate the carrots on a coarse grater.
5. Beat the eggs with a fork, add a little water, salt, mix. Add flour, stir in batter.
6. Dip the marinated fish pieces in the dough, fry on both sides until golden brown in a pan with hot vegetable oil.
7. Put the prepared vegetables on top, pour over the sauce of sour cream mixed with water and melted butter.
8. Turn off the heat, cover with a lid. Cook stewed pollock in sour cream in a pan with onions for half an hour.

In the oven

• Time: 1 hour.
• Servings: 5-6 persons.
• Calorie content of the dish: 125 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: international.
• Difficulty: accessible for beginners.

Fish stewed according to this recipe has a delicate creamy taste due to sour cream and milk sauce. Fermented milk product use with a fat content of at least 25%.

Take any cheese, the main thing is that it melts and gives an appetizing crust.

Ingredients:

• pollock (fillet) - ½ kg;
• onions, carrots - 2 pcs.;
• sour cream - 1 tbsp.;
• oil (lean) - 3 tbsp. l.;
• milk - ½ tbsp.;
• cheese - 0.1 kg;
• salt, pepper, spices, seasoning for fish.

Cooking method:

1. Mix spices, seasonings. Rub fillets with mixture.
2. Pour into an oiled baking dish.
3. Cut the peeled onion into rings, place an even layer on top of the fish.
4. Cover the onion rings with grated carrots.
5. Mix sour cream with milk, fish seasoning, salt. Pour sauce over carrots.
6. Place in the oven to bake for 25 minutes. Sprinkle with grated cheese, cook the fish stew in the oven for another 5 minutes.

With garlic and dill

• Time: 1.5 hours.
• Servings: 3 persons.
• Calorie content of the dish: 115 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: international.
• Difficulty: accessible for beginners.

Stewed pollock in sour cream with dill and garlic, it is recommended to serve with a side dish of potatoes, rice or fresh vegetables. For a light spiciness, you can add a little mustard to the dish.

Ingredients:

• pollock - 400 g;
• sour cream - 0.15 l;
• garlic cloves - 2 pcs.;
• dill - 100 g;
• lemon juice - 5 ml;
• oil (olive) - 2 tbsp. l.;
• fish seasoning, spices.

Cooking method:

1. Cut the carcasses: remove the heads, fins, tails, entrails, as well as the black film from the abdomen, bones and skin. Wash the fillet, dry it on a paper towel.
2. Combine the oil with lemon juice, fish seasoning. Marinate the fillet in the mixture for half an hour.
3. Mix sour cream with finely chopped dill and garlic passed through a press. You can add some water.
4. Cut the marinated fillet into portions, lightly fry in hot oil.
5. Pour sour cream sauce, cover, cook the stewed fish for 20 minutes over low heat.

In sour cream sauce

• Time: 1 hour.
• Servings: 3-4 persons.
• Calorie content of the dish: 132 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: international.
• Difficulty: accessible for beginners.

Fish stew according to this recipe can be cooked both in pieces and in whole carcasses. Only in the second case, the cooking time must be increased by 10-15 minutes. Dill is best used fresh.

Ingredients:

• pollock - 600 g;
• sour cream - 200 ml;
• hard cheese - 0.1 kg;
• milk - 0.1 l;
• oil (sunflower) - 2 tbsp. l.;
• dill, spices.

Cooking method:

1. Cut carcasses without heads, tails, fins, entrails into portions. Wash them, dry them.
2. Transfer to an oiled deep baking sheet.
3. Mix milk with sour cream, grated hard cheese, chopped dill and spices.
4. Pour the fish with the resulting cheese and sour cream sauce, cook in the oven for half an hour at 190 degrees.

Video

Fish dishes are not only delicious, they are also very useful for our body. Fish is easy to digest and improves digestion.

There are a lot of recipes for cooking fish dishes. , marinated, salted, dried, smoked ... And, of course, stewed. Easy to cook stewed pollock, without spending a lot of time and without using any unusual, overseas products. Pollock itself is a little dry, so if you stew it with vegetables and seasonings, it will become much juicier and more tender. Today I decided to offer the recipe for just such a dish to you.

Cooking steps:

8) Put the remaining onions and carrots on the fish, sprinkle with parsley. Pour water just below the top vegetable layer. Close the lid and simmer over low heat for 1 hour. Perfect side dish for hot fish. mashed potatoes but can be served chilled as a separate dish.
Bon appetit!

Ingredients:

Carcass of fresh pollock - 1 kg;
carrots - 3 pcs;
onion - 2 pcs;
sunflower oil - 100 ml;
seasoning for fish - 1 sachet;
salt, bay leaf, black peppercorns to taste.

Cooking: 50 minutes

Recipe for: 4 servings

Hello my dear readers. Experienced housewives know how to put out pollock in a pan. This recipe is more for young cooks. I wrote about how to choose and where to buy pollock. Pollock is a budget fish and I often cook it. The meat of this fish is white and, with proper preparation, the fish dish turns out to be tasty, satisfying. With its cheapness, this product is very useful and they cook it in different ways, but today I will tell you how to stew. It won't take much time.

How long to extinguish pollock

This seafood is really, you can cook very tasty and fragrant. Pollack should be simmered under a lid for 15 minutes over low heat. So that the pieces of fish are whole and do not turn into porridge, it is better to stew in the oven. So the fish absorbs the aroma of onions, carrots and acquires an appetizing, beautiful color.

Juicy pollock is cooked in sauce and you can choose the sauce according to your taste. Most often it is stewed in sour cream, in tomato sauce. Next, we will talk about stewed pollock in the oven with onions and carrots.

Ingredients

• Pollock - 700 grams
• Onions - 2 large onions
• Large carrot - 1 pc.
• Tomato juice - 200 ml
• Salt - to taste
• Flour - 100 grams
• Sunflower oil - 70 ml
• Peppercorns - 4 peas

Pollock - popular ocean fish cod family. It is distinguished by its availability and low cost, but in its own useful qualities it is no worse than expensive varieties of fish.

In terms of the amount of some vitamins and microelements, pollock is in the top ten. It is especially rich in iodine, selenium, phosphorus, vitamins A, groups B, PP, C and E. It is recommended for children, pregnant women, people who are weakened after an illness.

Pollock is indispensable for dietary nutrition, because it contains 99% protein and water, and almost no fat. The calorie content of this fish is 72 kcal.

The taste of pollock is dry, which not everyone likes. To correct this shortcoming, it is cooked with vegetables, sauces, cream, sour cream are added. For those who have not done it for a long time and forgot the details of preparation, the following materials will help. They can learn how to improve the taste of this useful fish.

These tips will come in handy for any recipe:

1. Most often, frozen pollock is sold in the store. Before you start cooking, it must be defrosted in advance. If this is not done, then when stewing it will fall apart and lose its taste. It is best to defrost naturally - leave in a bowl at room temperature;
2. The carcass must be gutted, the dark film removed from the abdomen, all fins removed, and if necessary, cut off the head and tail. Caviar and liver can be stewed with fish;
3. If the carcass is too large, then the ridge is removed: the meat is carefully cut along it, starting from the tail;
4. Vegetables are added half-baked to the fish, they are only slightly sautéed in crushed form, and then stewed together with the fish;
5. So that the dish does not burn during cooking, sauces or water are added to it;
6. From spices for stewing pollock, allspice, nutmeg, bay leaf, ginger, cloves are suitable. Ready-made seasonings for fish are also sold.

Step by step recipe

This recipe can be called a classic, since it contains carrots and onions - the most popular vegetables for pollock cooking.

The procedure for preparing stewed pollock with vegetables in tomato:

Pollock with vegetables stewed in sour cream

Sour cream makes the taste of fish creamy, adds juiciness and fat content. It is better to take sour cream with a fat content of at least 20%.

Products:

• pollock fish - 1 kg;
• sour cream - 400 ml;
• carrots and onions - 150 g each;
• seasoning;
• black pepper;
• sunflower oil - 30 g;
• salt;
• water - 100 ml.

The dish takes 40 minutes to prepare. Calorie content - 142 kcal per 100 g.

Step-by-step recipe for pollock stewed with vegetables in sour cream:

1. We cut the carcasses, cut into pieces, add salt, pepper to taste, add seasonings and leave to soak for 20 minutes;
2. Peel and chop the vegetables: onions in half rings or quarters, chop the carrots;
3. We pass them in vegetable oil;
4. After 7 minutes, add water, and lightly salt;
5. We lay out the fish on vegetables, pour everything over with sour cream;
6. Simmer for 20 minutes. The lid must be closed, the fire is weak.

Pollock with carrots and onions, stewed in a slow cooker

This recipe will appeal to those who love a variety of vegetables. It is suitable for low calorie diet, because all products are prepared almost without oil in their own juice.

Products:

• pollock fillet - 1 kg;
• vegetables - 2 pcs. medium size:
• tomatoes;
• pepper;
• carrot;
• black pepper;
• tomato puree - 25 g;
• vegetable oil - 30 g;
• salt.

The dish takes about 1 hour to prepare. Calorie content - 65.5 kcal per 100 g.

Cooking order:

1. Cut the fillet into pieces, salt, add seasoning and pepper;
2. We clean the vegetables. Tomatoes before peeling, blanch - put briefly in hot boiling water;
3. We chop everything in turn: onion in thin rings, pepper in cubes or thin strips, tomatoes in arbitrary pieces, chop carrots;
4. Pour oil into the slow cooker, first put the fillet pieces, then the vegetable mixture, add salt;
5. Cover with a lid and cook for 50 minutes in the "Extinguishing" mode;
6. Bay leaf, tomato puree and greens are added 10 minutes before the end. Pollack fish stewed under onions and carrots in a slow cooker is ready.

Braised fish fillet with vegetables in the oven

In the oven, all dishes acquire a special taste, the same applies to fish with vegetables.

Products:

• fillet - 600 g;
• sunflower oil - 70 g;
• vegetables - 2 pcs each: tomatoes, carrots, onions;
• black pepper;
• salt;
• paprika;
• parsley;
• ground cloves.

The meal takes 1 hour 10 minutes to prepare. Calorie content - 69.4 kcal per 100 g.

Cooking order:

1. We rub small pieces of fillet with pepper, paprika, ground cloves, salt and leave for half an hour to soak with spices;
2. We chop the carrots, cut the onion into quarters of the rings and sauté for 5 minutes;
3. Peel the tomatoes, cut into cubes;
4. Add the chopped tomato to the pan and sauté for another 7 minutes;
5. Fry the fillet on both sides;
6. In a baking dish, put the vegetable mixture and the fried fillet in layers until they run out;
7. Place in the oven for half an hour. We cook at a temperature of 180 degrees.

In plates, decorate the stew with parsley.

Stewed pollock with vegetables is served as a hot dish, boiled rice is suitable as a side dish. If there are a lot of vegetables in the recipe, then you can generally do without a side dish. After cooling, the dish does not lose its taste and is served as a cold appetizer.

Using simple recipes cooking pollock, you can significantly improve the taste of this simple, but healthy fish, and diversify the menu.