From pollock and vegetables, you can quickly cook a delicious, hearty dish. It also turns out to be budgetary, since the fish used always has a low cost. Pollock stewed with carrots and onions, the recipe of which is published later, is an ideal option for a family dinner. It turns out not only delicious, but also useful.

 

It is important to remember that pollock meat itself has a neutral, not too expressive taste. Therefore, in the process of cooking it is worth boldly using a variety of spices. For example, with peppers, any peppers, nutmeg, cloves, rosemary are perfectly combined. And you can greatly ease your task and buy ready-made seasoning mixtures designed specifically for fish.

In addition, pollock is a rather dry product. Therefore, stewing it with vegetables is a great way to make the dish more tender and soft.

Pollock stewed with onions and carrots - a classic recipe

According to the classic recipe, it is especially simple to cook the dish in question. For him, you will not need to use some rare expensive products. Only the simplest components that every housewife always has at hand: a pair of medium fish carcasses, white onion, 2-3 carrots, salt, any selected spices.

  1. The first step is to defrost the pollock naturally without using hot water and a microwave. Then the fish is freed from the fins, washed thoroughly and cut into pieces. They should not be too thin.
  2. Slices of pollock on both sides are slightly fried in a pan with heated olive oil. After a couple of minutes, the carrots and chopped onions are grated on a coarse grater. It is best to cut it into half rings.
  3. Fish and vegetables are poured with water so that the liquid covers all the ingredients. It remains to salt them and add your favorite seasonings.
  4. Stew the dish no longer than 15 minutes. If desired, you can carefully flip the fish pieces in the process. Then they will turn out even more juicy and tender. The main thing is that the fish in the process does not fall apart and does not turn into porridge.

As a side dish, crumbly white or brown rice, as well as mashed potato, beloved by everyone, is perfect for the resulting dish. Before serving, pollock stewed with vegetables can be sprinkled with plenty of chopped greens.

Braised pollock in tomato with onions and carrots

If the classic recipe seemed to the cooker too simple, then you can slightly diversify it. For example, by adding tomato juice. In this case, the dish will turn out with delicious vegetable gravy. In addition to 1 kg. pollock ice cream, you will also need to use the following products: 2 pcs. carrots and onions, a pair of garlic cloves or a granular product, 0.5 l. natural tomato juice, 1 tsp Sahara.

  1. First, the thawed fish is carefully butchered. Fins are cut from pollock, scales and tails are removed. Some of its parts can be left in the future to use when cooking soup.
  2. The abdomen of carcasses is cut and a black film is carefully removed from it. After washing, the fish is cut into pieces, salted and laid aside.
  3. The onions, garlic and carrots chopped in any convenient way are fried in oil until soft. Half of the vegetables are laid aside, and the rest of them are leveled with a spatula in a pan.
  4. In separate dishes in well-heated oil, slices of fish fillet are fried from two sides to a golden crust.
  5. Pollock is laid out on the bottom layer of vegetables and on top is covered with the remaining mixture.
  6. It remains to pour the ingredients with salted tomato juice, cover the pan with a lid and simmer over low heat for at least 45 minutes.

Delicate gravy perfectly complements buckwheat or pasta.

Sour cream recipe

 

If you want to make fish and vegetables even more satisfying, then you should cook them in sour cream sauce. Such a dish can be safely served even to the festive table as the main hot. It will require the following products: 3 large fish, 7 tbsp. tablespoons of wheat flour, 1 pc. carrots and onions, 200 g. fat sour cream, 50 g. butter, 320 ml. milk, nutmeg and other spices to taste.

  1. To make your task easier and do without cutting fish, you can immediately buy pollock fillet. Regardless of which product is selected, its pieces will need to be salted, grated on all sides with spices (except for nutmeg).
  2. Onions and carrots are chopped in any preferred way, and then boiled over with boiling water and left in water for a couple of minutes to make the vegetables soft.
  3. For the preparation of sour cream sauce 2 tbsp. l flour is fried with butter in a saucepan or other convenient dishes.
  4. When the flour is well warmed up, but has not yet had time to change color, it is necessary to start gradually pouring milk into it. The future sauce is very important to stir constantly so that it does not form unappetizing lumps.
  5. When the ingredients begin to thicken, they can send nutmeg and sour cream. If necessary, add future sauce.
  6. As soon as the mass boils, it's time to put fish slices and vegetables in it.
  7. It remains to put out the fillet with all the other components for 15-20 minutes.

Pollock stewed in sour cream, can be served to the table on their own or with a side dish. In the second case, you need to take care of fresh or pickled vegetables, which perfectly complement the dish thus prepared.

With vegetables under the marinade

 

This recipe will appeal to even the most picky gourmets. One of its components will be red table wine (50 ml.). But alcohol will not be felt at all in the finished dish. He will only add spice and originality to him.In addition to wine and fish (700-800 g), you must also take the following products: 2 pcs. carrots and onions, 50 g. tomato paste, garlic and other flavoring additives to taste.

  1. The chopped vegetables are first fried over medium heat, then tomato paste is sent to them, and all the ingredients are stewed together for about 5-7 minutes. After that, wine, salt, garlic (possibly granular) and selected spices are added to the roasting.
  2. Small thin slices of pollock fillet are carefully lowered into the vegetable mass, and it goes to stew on a slow fire. If desired, you can pre-fry the fish until crisp. True, in this case, the dish will turn out to be more high-calorie.

To make the finished fish with vegetables more aromatic and spicy, before serving it should be sprinkled with chopped herbs. You can complement the resulting dish with any hot sauces.

With carrots and onions in a slow cooker

 

The recipe for pollock stewed with vegetables in a slow cooker is a real find for every housewife. It will allow you to quickly make a delicious hearty meal, with little effort. A woman does not even have to constantly monitor the preparing dish, she can calmly do other important things. For such a treat you will need: 2-3 fish carcasses, 2 pcs. onions and carrots, 220 g. fat sour cream, seasonings, salt.

  1. The bowl of the multicooker is greased with oil, after which for 10 minutes in the “Baking” mode, carrots and onions are chopped in any convenient way. It is important to remember to periodically stir these ingredients. To add a gentle creamy touch to the dish, it is best to fry the vegetables not in vegetable but in butter.
  2. Fish carcasses are carefully cut and washed with cold water, and then not small pieces are cut. Each slice needs to be salted and greased with any selected spices or aromatic herbs.
  3. Pollock is laid on top of vegetables in a bowl of the device and poured with a mixture of water and sour cream (about 150 ml of liquid will be needed).
  4. It remains to choose the program "Stew" and forget about the upcoming fish for 40 minutes.

Instead of sour cream with water in this recipe, it is also important to use heavy cream. Especially if they are home. On top of the fish you can sprinkle with grated hard cheese. This will make the dish even more satisfying.

Oil-free stewed pollock recipe

Pollock stewed with vegetables may well turn out to be a diet low-calorie dish.

This option of treats is boldly allowed even on a strict diet. Of course, then all the ingredients will be fried without oil. To prepare this dish, you need to take: 500 g. Pollock fillet, 1 each. carrots, onions and red bell peppers, salt, various seasonings, water.

  1. First of all, slices of fish fillet are salted, pepper, smeared with any spices and fried on both sides in a dry pan.
  2. Vegetables can be added to the pollock raw or pre-softened with boiling water.
  3. Chopped onions, carrots and sweet peppers are laid out in dishes with fish, poured with a small amount of warm water and stewed for 25 minutes under a closed lid.

The finished dish can be served with a sauce of low-fat sour cream or unsweetened yogurt without additives mixed with garlic.

For the preparation of stewed pollock with vegetables according to any of the selected recipes, it is allowed to use either any convenient frying pan or a cauldron, a cast-iron pot or even a glass form, which is intended for the oven. If the latter option is selected, then the temperature of the fish stew in the oven should not exceed 150-160 degrees.

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