Stewed Alaska pollack with carrots and onions: cooking features, recipes and reviews

Stewed pollock with carrots and onions is a very useful and nutritious dish. Such fish with vegetables can be an excellent option for a family dinner or dinner. It is prepared in many ways. Most often it is made in sour cream or tomato sauce.

General recommendations

Meat of pollock is very useful. But in itself it does not have a pronounced taste and aroma. That is why in the process of its preparation various spices are used. This fish is kept in natural soy sauce, sprinkled with lemon juice or sprinkled with a mixture of seasonings. For example, to cook such a dish, as pollock under marinade from carrots and onions, usually use rosemary, cloves, nutmeg, sweet, hot or sweet pepper.

Since there are never fresh fish in our stores, you need to defrost it before cooking, remove the entrails, tail and fins, then you can start the process. You can extinguish pollock in a frying pan, in an oven or multivark. Carrots with onions are sent to the fish in a raw or browned form. In order to cook, they are not burnt, they are poured with a small amount of any broth, water or sauce.

Classic Edition

According to the technology below, you can quickly and without much trouble prepare a delicate pollock, stewed with carrots and onions. The recipe for this dish assumes a complete absence of vegetable oil. Therefore, it can be considered dietary. For its preparation, you will need simple products, the purchase of which will not practically affect the family budget. In this case, you should have at your fingertips:

• A pair of small pollock carcasses.
• Onion bulb.
• Two carrots.
• Salt, herbs and spices.

Sequencing

To ensure that you get a really delicious low-calorie pollock with carrots and onions, you must strictly adhere to the recommended technology. The defrosted fish is released from the fins, washed and cut into not too thin pieces. After that, she is laid out on a dry frying pan, filled with a small amount of boiling water.

After a few minutes, the onions are cut into half-rings and the grated carrot. All this is covered with a lid and left to languish on minimal fire. Literally in five minutes, fish with vegetables are poured and seasoned with spices. If desired, the pieces can be turned very gently. Then they will get even more delicious. After another seven minutes, the fish are removed from the plate, laid out on plates, sprinkled with chopped herbs and served on a table. As a side dish, friable rice or mashed potatoes are usually used for this dish.

Option with tomato

This recipe produces a very juicy and delicate stewed pollock with onions and carrots. The presence of vegetables gives the ready-made dish a slightly sweet taste and a delightful aroma. To prepare such a dinner you will need:

• A kilo of freshly frozen pollock.
• Three onion bulbs.
• A couple of carrots.
• Three tablespoons of tomato paste and vegetable oil.
• One hundred milliliters of drinking water.

To make pollock made with carrots and onions was not fresh and tasteless, make sure that you have at hand a little salt, paprika and ground pepper.

Process description

Vegetables are washed, cleaned and crushed. Onions cut into half rings, carrots - straws. Prepared in this way, the products are spread on a frying pan, greased with lean oil, and fry until the onion is transparent, not forgetting to stir constantly. A few minutes later tomato paste, pepper, paprika and salt are added to the vegetables. All mix well and lay half of the resulting mass in a separate bowl.

For the remaining vegetables in the pan, place the previously washed, peeled and chopped fish. From above it is covered with a previously frozen roast, poured with water and sent to the stove. After the boiling of the liquid, the fire is reduced to a minimum, the pan is covered with a lid and left to languish. After about half an hour, stewed pollock with onions and carrots is completely ready for consumption. It is served with almost any side dishes. But it is best combined with pasta, boiled potatoes or porridges.

Option with sour cream

It should be noted that this technology is so simple that even an inexperienced hostess can cope with it without problems. It can quickly prepare a delicious and healthy treat for dinner. So, in the menu - pollock with carrots and onions! The recipe for this dish involves the use of a certain set of ingredients. So check in advance if you have in the refrigerator:

• A pound of fresh-frozen fish.
• One carrot and a bulb.
• Half a glass of sour cream.
• A tablespoon of tomato paste.
• A glass of water or vegetable broth.

In addition, you will need flour, lean oil, salt and spices. Thanks to the availability of these ingredients, the pollock you cook in sour cream with onions and carrots will become more juicy and fragrant.

Step-by-Step Technology

Pre-unfrozen fish are released from fins, tail and entrails. After that, it is thoroughly washed, trying to remove all the black film, cut into portions, breaded in flour and sent to a skillet, greased with lean oil. The browned fish is placed in a saucepan and cleaned to the side.

Now you can do vegetables. They are washed, cleaned and crushed. The bulb is shredded with thin half rings, carrots are processed on a large grater. Immediately after this, the prepared vegetables are placed in a frying pan and fried for a few minutes. Then tomato paste, sour cream, salt and spices are added to them. All the well mixed, poured with water or broth and boiled for no more than a quarter of an hour. The resulting sauce is sent to a sauté pan with fish and tinned under a lid on minimum heat.

About ten minutes later pollock with carrots and onions, the recipe of which is considered a little higher, is completely ready for serving. As a side dish, vegetable salads, mashed potatoes or boiled rice are usually used.

Hostess Reviews

Those who have at least once tried these dishes, highly appreciate their taste. Experienced culinary experts advise using for this purpose not fillets, but carcasses pollock. Since in the first case the fish is covered with a very thick layer of ice, after its defrosting, very little meat remains. They also recommend carefully removing the black film from the abdomen. Otherwise, the finished pollock (with carrots and onions) will acquire a specific bitter taste.

To stew the dish is not juicy, the fish must be thawed naturally, and not in a microwave or a bowl of water. To ensure that the pieces do not fall apart during the quenching process, it is desirable to pre-fry them. Also experienced housewives advise immediately after turning off the fire to extract from the ready-made dish laurel sheets. Otherwise pollock will be bitter. A very important role in this matter is played by the choice of carrots. It should be juicy and sweet.