Quenching is the saving technology of cooking for those who are not set to puff over dinner or can not boast of developed gastronomic skills. Put a piece of meat or fish in the brazier along with the vegetables, pour a minimum of broth and tomato, the longer, the better. This is how we will cook fish stewed with carrots and onions in our next recipes.
Recipe for stewed fish with onions and carrots
Ingredients:
- cod fillets - 1 kg;
- carrots - 140 g;
- lemon juice - 15 ml;
- onion - 170 g;
- sweet pepper - 1 piece;
- garlic teeth - 2 pieces;
- tomato puree - 440 ml;
- vegetable broth - 240 ml;
- the laurel leaf;
- cream - 180 ml.
Preparation
After making sure that the fish fillets are rid of bones, sprinkle it with lemon juice and leave it to marinate. In the brazier we pass onions and sweet peppers with carrots. To vegetable frying, in the final minutes of cooking, we put chopped chives of garlic. After half a minute we fill the vegetables with tomato puree, cream and broth, put the laurel leaf. After 10 minutes in a hot sauce we place pieces of cod. When the fish begins to disintegrate after touching the fork - remove the brazier from the fire.
Fish stewed with beets, carrots and onions
Ingredients:
- onion - 160 g;
- beets - 60 g;
- celery - 4 stems;
- garlic - 5 teeth;
- potatoes - 350 g;
- tomatoes - 440 g;
- carrots - 180 g;
- vegetable broth - 900 ml;
- fish fillet - 700 g.
Preparation
Spasserovav semi-rings onion with beets, celery and carrots, add garlic to them and wait for another half a minute, and then pour the broth with broth with the freshly chopped fresh tomatoes. As soon as the liquid boils, put potatoes into it. After 20 minutes, when the potatoes are almost ready, place pieces of fish in a boiling sauce. The latter will take a minimum of time to reach the ready, literally 6-7 minutes.
Fish pollack stewed with carrots and onions in Algerian
Ingredients:
- cilantro - 2 teaspoons;
- parsley and coriander-1/4 tbsp;
- red wine vinegar - 25 ml;
- olive oil - 45 ml;
- fillets of pollock - 350 g;
- couscous - 150 g;
- water - 290 ml;
- garlic - 2 teeth;
- purple onion - 180 g;
- carrots - 180 g;
- tomatoes - 240 g;
- potatoes - 200 g.
Preparation
We begin by preparing a marinade for fish based on the traditional Algerian cherry sauce. We beat the beetroot with greens, butter, garlic and vinegar, and we sip the pieces of fish fillet into the resulting mixture.
While the fish is being flavored with marinade, we have enough time to save the onion and carrots. To vegetables we add chopped tomatoes and potatoes, we pour in water. Once the vegetables are softened, lay the pieces of fish together with the marinade.
While the fish is extinguished, pour the couscous with boiling water and allow it to swell. Serve stewed fish with carrots and onions on top of a couscous cushion.
Fish fillet stew with carrots, sweet peppers and onions
Ingredients:
- tomatoes canned in their own juice - 400 g;
- ground cumin, sweet paprika - 1 tsp each;
- garlic teeth - 2 pieces;
- fish fillet - 450 g;
- carrots - 270 g;
- purple onion - 90 g;
- sweet pepper - 160 g;
- a handful of olives;
- potato - 420 g;
- parsley and cilantro.
Preparation
Blocks the potatoes and carrots for 6 minutes, throws them back to the colander. Meanwhile, we pass the semicircles of onions and peppers. We add blanched vegetables to roast, brown all together. Add spices, olives and pieces of fish fillets. Pour in a container of 60 ml of water or broth, and then leave it to languish under the lid for half an hour.
Finished dish is sprinkled with greens. Serve separately or with garnish from boiled rice.