Sea fish is one of the most useful products. The high content of protein and fatty acids, low fat content, the possibility of obtaining trace elements in such a natural form - all this makes sea fish quite popular. Most often on sale there is pollock. This is an inexpensive fish, which has a minimum of bones, and it is very easy to cook it. To keep the maximum useful properties of fish, prepare the pollack, stewed with onions and carrots. As a side dish to fish, a simple mashed potatoes , and porridges, and pasta, and vegetable salads .
Stewed fish - very simple
Ingredients:
- carcasses pollock - 4 pcs. weighing about 1.2 kg;
- onions large - 3-4 pcs .;
- carrots - 2 pieces;
- refined oil, odorless - 50-70 ml + 30 ml;
- black pepper freshly ground - to taste;
- iodized salt - 1 tbsp. spoon without roller coaster;
- tomato paste without preservatives - 3 tbsp. spoons (optional).
Preparation
We clean the onions and carrots, cut the onions into small cubes or thin straws (as like more), and carrots rub on a large grater. We clean the fish from the scales (if it is frozen, defrost in cold salt water or on the bottom shelf of the refrigerator), remove the insides and black film from the abdomen. Well rinsed carcases and cut into pieces across the fish with a step of about 3 fingers. Warm up 30 ml of butter and lightly fry the pieces of pollock at maximum heat. A crust must form in order that later the pieces of fish do not fall apart.
After the fish is fried, cook the stewed pollock in the multivark. In the bowl we put onions and carrots, pour the remaining oil and in the "Hot" mode we prepare the vegetables for 12 minutes. After that, we lay a fish and pour a glass of water. You can make the taste of the dish more intense by adding tomato. We spread the paste with water and pour it into the bowl. We mix everything and in the "Quenching" mode we leave the pollock for half an hour ready. Solim, pepper and let us brew.
Cooking without bones
If there is no multivarka, you can cook pollock, stewed with vegetables, in a cauldron - the recipe is not fundamentally different, but the cooking time will be much less, especially if you remove the bones first. Tell you how to cook fillets of pollock, stewed with carrots, sweet pepper, tomato and onions.
Ingredients:
- onions - 3 pcs .;
- wheat flour - 3-4 tbsp. spoons;
- medium-sized carrots - 2 pcs .;
- sweet peppers (paprika) - 3-4 pcs .;
- fillets of pollock - 0,7 kg;
- iodized salt - 2/3 tbsp. spoons;
- sunflower oil refined not deodorized - 50 ml;
- freshly ground black pepper and fragrant - for 8-10 peas;
- bay leaves - 2 pcs .;
- tomato paste - 4 tbsp. spoons.
Preparation
If the fillet was not found, prepare it. We clean the fish and gut: we remove the insides, we clean out the black films. Mine and remove the flesh from the ridge, cut into small pieces. We pan the fillet of pollock in flour, fry in a small amount of oil, sealing the fish in a crust so that it remains juicy. Onions cut straws, and carrots three on a large grater. In the remaining oil we pass onions and carrots for 10 minutes, stirring occasionally, if necessary, pour a little water.
Deliciously obtained and pollock, stewed with mayonnaise onions and carrots, only mayonnaise should be added at the very end, when the dish has already cooled.