home » Pumps » A simple and delicious recipe for stewed pollock. Stewed pollock with carrots and onions: cooking features, recipes and reviews

A simple and delicious recipe for stewed pollock. Stewed pollock with carrots and onions: cooking features, recipes and reviews

Pollock dishes are always nutritious, appetizing and easy to prepare. Pollock stewed with vegetables is especially tasty. This dish is delicious both hot and cold. The fish meat is juicy, tender, saturated with the aromas of spices and the taste of vegetables.

Pollock fish stewed in tomato with vegetables - recipe

Ingredients:

pollock carcasses – 950 g;
onions – 250 g;
carrots – 250 g;
– 50 g;
granulated sugar – 35 g;
lemon juice (optional);
bay leaves – 1-2 pcs.;
allspice peas – 1-2 pcs.;
purified water – 400 ml;
wheat flour – 100 g;
salt - to taste.

Preparation

Before cooking, be sure to defrost pollock carcasses, rinse with cold water and dry thoroughly with paper towels. Then we remove the fins from the fish, cut it into slices, salt them, season with ground black pepper and leave for twenty minutes. You can sprinkle the pollock with lemon juice if you wish.

Meanwhile, wash and peel the carrots and onions and chop into cubes or strips.

Roll the marinated fish in flour on all sides and brown for two minutes in hot oil in a frying pan.

Now we transfer the pollock slices into a casserole or deep saucepan, and in the same frying pan we brown the onion and carrots, adding vegetable oil if necessary. Then add tomato paste, pour in hot water, throw in laurel leaves, allspice peas, season with salt, sugar, ground black pepper and bring to a boil. Pour the resulting gravy with vegetables over the pollock pieces in a cauldron and simmer the fish over moderate heat for fifteen minutes, covering the dish with a lid.

Pollock stewed with vegetables in sour cream in a slow cooker

Ingredients:

pollock carcasses – 950 g;
onions – 250 g;
carrots – 250 g;
bell pepper – 100 g;
sour cream – 250 g;
ground black pepper - to taste;
- taste;
wheat flour – 100 g;
refined vegetable oil;
salt - to taste.

Preparation

Thawed pollock carcasses are removed from the fins, washed with running cold water and dried thoroughly. paper towels. Cut the fish into slices of the desired size, rub them with salt and spices for fish and let them soak in the aromas for twenty minutes. Set the multicooker to the “Frying” or “Baking” mode, pour a little vegetable oil into its container and brown the pieces of pollock, previously rolled in flour. Then we temporarily take them out onto a plate, and put peeled and diced or striped carrots, onions and bell peppers into the device. Let the vegetables sit until they brown, return the fish pieces to the slow cooker, add sour cream, salt, ground black pepper and spices and, switching the appliance to the “Stew” mode, let it simmer for thirty minutes.

Pollock dishes have been known to us since the times when fish days were held in Soviet canteens and restaurants. Those fish dishes could hardly be called exquisite, but using tasty and proven pollock recipes, this fish can be prepared very tasty. Pollock stewed with carrots and onions, the recipe for this dish will captivate you, once you learn how to cook it.

Useful properties of pollock

Pollock contains vitamin PP, phosphorus, potassium, sulfur, iodine, fluorine, cobalt. The liver of this fish contains a large amount of vitamin A, there is more of it than in the liver of cod. Therefore, liver must be consumed by people who want to preserve teeth, gums, hair, nails and skin. Vitamin A strengthens the respiratory system, so the liver can be recommended for smokers. The liver will also help recovery after a serious illness.

Pollock is a real storehouse of protein and iodine, which are very easily absorbed by our bodies. It is very useful for children, especially in the first years of their life; for the growing body of children, this is a truly irreplaceable product; of course, it needs to be prepared for children either by steaming or boiling. Pollock is delicious in any form. It is very important that pregnant women, as well as nursing mothers, include dishes from this fish in their diet. Protein and iodine are so important for the body, especially during the period of its growth or changes associated with pregnancy. After all, iodine is found in very rare foods, and pollock contains it.

Compared to other seafood, its price is quite low, and its nutritional properties are in no way inferior to expensive varieties of fish. Pollock, like all cod, is a dietary product; it is useful for all people, both young and old, especially those living in regions where there is a lack of iodine in water and food.

You can prepare many very tasty dishes from pollock. For example, stewed pollock. To prepare it, we need about one kilogram of fillet, also half a kilogram of onions, half a kilogram of carrots. But why am I? Now we will talk in more detail about what and how you can cook pollock.

Delicious recipes for cooking pollock - stew, fry, bake

Stewed pollock with onions and carrots

Ingredients

Pollock (without head) – 500 g
Carrots – 250 g
Onion – 250 g
Salt - to taste
Vegetable oil

How to stew pollock in a frying pan:

Wash the fish carcass thoroughly, cut off the fins, remove the entrails along with the black film inside the abdomen, and add salt. Cut the carcass into small pieces of the same size.

Wash the carrots, peel them, grate them on a coarse grater. Peel the onion and chop thinly. To stew fish with a large amount of vegetables, it is better to take a frying pan with a wide bottom (diameter 26-28 cm). Place the prepared fish pieces into a frying pan with slightly heated oil.

Place onions and carrots between the pieces. Heat the pan over high heat for a few seconds. Then reduce the heat to medium, cover the pan with a lid, and simmer until the juice is released and the vegetables begin to decrease in volume. After this, carefully mix the vegetables, add salt to taste, reduce the heat to low, and simmer the dish until cooked. You can serve the finished dish with any side dish. Bon appetit.

Steamed pollock with kefir

Ingredients

400 g fillet,
100 g rice,
3 onions,
2 carrots,
4 hard-boiled eggs,
100 ml kefir,
1 bunch of parsley,
salt.

Cooking method

Wash the carrots, peel and grate on a coarse grater. Peel the eggs and chop them. Peel the onion, wash and finely chop. Wash the parsley. Place rice in a cereal tray and cook for 15 minutes. Wash the fillet, place in a steamer basket, place rice on top, then carrots mixed with onions, salt, and pour kefir. Cook for 15 minutes, transfer to a plate, sprinkle with chopped eggs, garnish with parsley sprigs.

Pollock stewed with carrots and onions - recipe

Ingredients:

Pollock 1 kg
Carrots 250 gr
Sour cream 20% 400 gr
Onion 200 gr
Salt, pepper, seasonings to taste

How to stew pollock:

Clean the fish, wash thoroughly and cut into large portions. Salt, pepper and season the fish to taste.
Chop the onion, grate the carrots on a coarse grater
Fry vegetables in vegetable oil until soft.
Then place the fish pieces on the vegetables and pour in half a glass of hot water.
Pour sour cream over the pollock.
Cover the pan with a lid and reduce heat.
Simmer in sour cream over low heat for 20 minutes.

Pollock with coconut sauce

Compound:

pollock - 1 kg,
vegetable oil - 50 ml,
lemon juice - 100 ml,
coconut flakes - 75 g,
sweet red pepper - 2 pcs.,
cumin - 30 g,
garlic - 2 cloves,
parsley - 1 bunch,
salt and pepper to taste.

Preparation

The fish is washed in cold water, the bones are removed and the fillets are cut into pieces. Pour it with a mixture of vegetable oil and lemon juice (50 ml), leave for 1-1.5 hours. The marinated fish is salted, peppered, placed on a grill and fried over hot coals until golden brown.

Coconut flakes are poured with hot water. The seeds are removed from the pepper, washed and cut into rings. Peel the garlic, finely chop it, salt it, add lemon juice, spices, pepper, coconut flakes diluted with water, finely chopped parsley and mix everything thoroughly.

Garnished with parsley sprigs, the finished fish is served to the table with heated coconut sauce.

Pollock meatballs in a slow cooker

Ingredients:

Pollock fillet - 400 g.
Cottage cheese (9%) 300 g.
Carrots - 150 g.
Eggs - 1 pc.
Vegetable oil - 2 tbsp. spoons
Parsley - 1 bunch
Salt, pepper, spices - to taste
Starch - 1 tbsp. spoon
Water - 2 m.st.

Preparation

Cut the carrots into pieces. Chop the parsley. Pass the fish fillet through a meat grinder twice along with cottage cheese and carrots. Add egg, vegetable oil, starch, pepper, spices, and salt to the minced meat. Mix everything well and make meatballs.

Pour water into a bowl, place a steam plate, and place the meatballs on it. Use the “MENU/SELECT” button to select the “STEAMER” program, set the time to 20 minutes and temperature level 2. Press the “START” button.

Quiche with pollock and pear

Everyone falls in love with the perfect taste of this pie. An absolutely unexpected and winning composition of pollock and pear amazes with the perfection of taste. Spicy ginger sets off the fattiness of the fish, and the aggressive taste of dill complements the bouquet. The pie is baked either in small portions or in large pieces.

Ingredients:

Dough:

200 g sifted flour
150 g butter

Filling:

1 pollock fillet
30 g fresh ginger root
1 pear
2 eggs
100 ml milk
some fresh dill
ground ginger on the tip of a knife
salt - to taste
vegetable oil for frying

Preparation

Mash the butter with a fork and mix with the flour. Roll into a ball and place in the refrigerator for 20 minutes. Cut the pear crosswise into rings 3 mm thick, remove the seeds with a knife. Finely chop the ginger root or grate it on a fine grater. Fry the pear and fresh ginger in well-heated vegetable oil for 10 minutes, stirring constantly and gradually reducing the heat.

Roll out the dough. Cut according to the diameter of a baking dish, for example a portion, so that high sides of dough remain. Grease the molds with vegetable or butter. Place the dough into the rimmed pan. Cut the fish into pieces, add salt and sprinkle with lemon juice if desired. Sprinkle with dill. Place the fish on the dough and place in the oven at 200°C for 10 minutes. Beat eggs with milk into a fluffy foam. Salt, add dry ginger. Take out the molds, lay out the pear and ginger. Pour in the milk-egg mixture and bake for 15 minutes at 180°C.

Stewed pollock with noodles

Ingredients:

1 kg pollock
600 g noodles
1 onion
2 tomatoes
green onion feathers
1 pod red hot pepper

Preparation

Boil the noodles with salt according to the instructions on the package. Gut the cleaned fish, wash it, remove the head, fins and tail. Cut into portions and add salt. Fry with chopped onion in oil for 2-3 minutes, turn over, fry for another 2 minutes. Scald the tomatoes, remove the skin, puree with a blender and add to the fish. Add salt to taste and simmer covered for 10 minutes.

Place the prepared noodles in deep plates and top with fish stewed in sauce. Sprinkle chopped green onions and pepper rings on top.

Pollock with rice and tomatoes

Ingredients:

3 pollock carcasses
100 g flour
vegetable oil for frying
10 cherry tomatoes
1 steamed rice packet (100 g)
1 bunch of dill

Preparation

Clean the cabin, gut it, wash it, remove the tail, fins, and heads. Salt and dredge in flour. Fry in a frying pan in vegetable oil for 5 minutes on each side. Pour boiling water over the rice, add salt and cook for 10-12 minutes. Serve the fish with rice and halved cherry tomatoes, sprinkled with chopped dill.

Pie with pollock, carrots and onions

Ingredients:

2 cups of flour
1 tbsp. spoon of sugar
100 g butter
1 egg
300 g pollock fillet
2 onions
greenery
4 tbsp. spoons of vegetable oil
salt to taste

Preparation

Boil the fish fillet in salted water, chop finely, add chopped herbs, stir. Peel the onion, chop and fry with half the vegetable oil.

Combine and mix the ingredients. Combine the egg with softened butter, sugar, salt, add flour, knead the dough, and refrigerate for an hour and a half. Divide into 2 parts, roll out into rectangular layers. Place one layer on the bottom of the pan greased with the remaining oil, place the filling on it, and the second layer on top. Pinch the edges and bake for about 45 minutes at 180°C.

Fish in pots

Ingredients:

700 pollock fillets,
2 onions,
700 g potatoes,
1 bell pepper,
1 parsley root,
4 cloves of garlic,
450 ml tomato sauce,
180 g lard,
salt and pepper to taste.

Preparation

Salt and pepper the fillet pieces, add chopped parsley root, and fry a little. Melt the lard and fry the chopped vegetables. Place vegetables and fish in pots, pour tomato sauce, add crushed garlic, salt and pepper. Cook in the oven for 15 minutes.

Pollock baked in foil with carrots and onions

Ingredients:

Pollock - 700 g.
Carrots - 400 g.
Onion - 300 g.
Vegetable oil - 80 ml.
Lemon - 1 pc.

Step by step recipe:

Defrost the fish, rinse thoroughly, remove fins, entrails, scales (if any). If caviar is found during cutting, it can also be cooked along with the fish.
Rub the fish with your favorite spices and salt.
Wash and grate the carrots on a special grater (for preparing Korean salads). It can be replaced with a standard grater with large holes.
Peel the onion and cut it into large cubes.
In a frying pan (vegetable or olive oil), fry the onions and carrots until golden brown.
For baking, use a baking sheet or a special container. Place foil on a baking sheet and place vegetables on it. The second layer is fish (cleaned, you can not cut it, but bake it whole).
Mix lemon juice with oil. Sprinkle the prepared liquid over the fish.
Cover the prepared pollock and bake in the oven (temperature 200 degrees).
Bake covered for 30 minutes, then open the fish and bake the dish for another 10 minutes.
The dish should be served with vegetables that have been cooked and soaked in fish juice.

Almost every national cuisine has a traditional fish dish in its folk culinary chronicle, and often more than one. Why go far, and the Slavic menu has many original recipes from the fresh catch, and today we’ll talk about how to deliciously stew pollock in a frying pan. This dietary treat is prepared in a matter of minutes, it can be prepared in different ways, but most importantly, despite its cheapness, this type of seafood is very tasty and healthy.

How long does it take to stew pollock?

Pollock is a very popular fish in our latitudes. And this is not just about the budget side of the issue. This product is simply a godsend for dietary nutrition, because per 100 g of pollock fillet there are only 70 kcal, of which 16 g are allocated to protein and only 0.9 g to fat. However, you shouldn’t lie; you need to be able to cook pollock correctly so that it doesn’t turn out dry.

The best way to prepare this sea creature, as practice shows, is to simmer the pollock fillet in a sauce or with vegetables in a frying pan so that the meat absorbs all the aromatic juices. But also don’t forget that this fish cooks very quickly: it will take no more than 20 minutes to stew and only 7-10 minutes to fry.

Today we have prepared for you two basic recipes for stewed pollock: in cream sauce and with sautéed vegetables.

How to stew pollock with potatoes in a frying pan

Ingredients

Pollock fillet - 0.3 kg + -
– 7 tubers + -
- 1-2 onions + -
— 2 pinches or to taste + -
- 1/3 tsp. + -
— 50 ml + -
- 1-1.5 cups + -

How to cook stewed pollock with potatoes

Every housewife should have an easy and quick recipe for a dinner party. This option meets all the criteria for an ideal treat. There is a minimum of ingredients and time for cooking, and as a result we get an incredibly tasty, aromatic and most importantly complete dish - fish with a side dish.

We cut the pollock fillet into portions, and peel the onions and potatoes and chop them into circles (rings).
Take a thick-bottomed, preferably cast-iron frying pan, grease it with oil and line the bottom with a layer of potatoes. For the first layer we use ½ of the whole potato. Then lightly add some salt to the potato “pillow”, cover it with half the onion, on which we spread the pollock evenly.
We also add salt and pepper to the fish layer and cover it with the remaining onions and potatoes, which we also add a little salt on top.
Now carefully pour water into the container along the edge, close the lid and cook the dish at medium temperature for 20 minutes.

As soon as the potatoes become soft, the treat can be considered ready and served. Each serving can be sprinkled with fresh finely chopped herbs and garnished with a slice of lemon or lime.

Pollock with onions in sour cream stewed in a frying pan

Even an inexperienced cook can make this recipe at home. From the most affordable products, in just 20 minutes you can make a simple and quick lunch or a light, but very tasty and most importantly healthy, quick dinner. Tender, juicy fish in creamy filling is guaranteed to become a signature dish both on the everyday menu and on the holiday table.

Ingredients

Pollock carcasses – 3 pcs.
Onions – 3 pcs.
Carrots – 2 roots
Sour cream 15-20% – 160 ml
Refined sunflower oil – 60 ml
Salt - to taste
Seasoning “mixed peppers” – ½ tsp.

How to stew pollock in a frying pan

Gutted pollock carcasses without heads, tails and fins are thoroughly washed and cut across the ridge into portions 3-4 cm thick. Then add fish slices and season with pepper.
While the fish is soaked in spices, prepare the vegetables. Chop the onion into thin half rings, and peel and chop the carrots on a grater with large holes.
Let's prepare the vegetable base of the dish. Pour vegetable oil into a heated frying pan and add onions. As soon as the onion turns golden, add the carrots and, stirring constantly, cook for 5 minutes until the vegetables become soft.
Place fish pieces in an even layer on top of the sauteing, reduce the heat to medium and simmer the pollock for 7 minutes under a closed lid.
In the meantime, prepare the filling. Mix sour cream with 50-70 ml of water, and as soon as the pollock fillet turns white, pour the sour cream sauce into the frying pan, close the lid again and simmer the dish until cooked for 10 minutes over low heat.

Boiled rice or mashed potatoes are perfect as a side dish for such a delicious treat.

And if you make minor adjustments to the recipe, you can cook pollock with other sauces:

In tomato sauce. You just need to replace the sour cream with 1-2 tbsp. tomato paste mixed with 200 ml of water.
In cheese sauce. In warm water (200 ml) dilute 5 tbsp. processed canned cheese such as “Hochland” or “President”.
With Bechamel sauce. In a dry frying pan, fry flour (2.5 tbsp) until golden brown, add butter (60 g) to it. When the flour is evenly mixed with the melted butter, pour milk (1 tbsp) into the container in a thin stream, while vigorously stirring everything with a whisk so that no lumps form, and as soon as the sauce boils, pour it into the fish.

Now you know many secrets on how to deliciously stew pollock in a frying pan, and you can surprise your household with an already well-known dish in a new way every day.

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

Pollock meat is very healthy. But in itself it does not have a pronounced taste and aroma. That is why a variety of spices are used in its preparation. This fish is kept in natural soy sauce, sprinkled with lemon juice or sprinkled with a mixture of seasonings. For example, to prepare a dish such as pollock and onions, rosemary, cloves, nutmeg, sweet, hot or allspice are usually used.

Since our stores never have fresh fish, before cooking it needs to be defrosted, the entrails, tail and fins removed, only then can the process begin. You can stew pollock in a frying pan, in the oven or in a slow cooker. Carrots and onions are sent to fish raw or sautéed. To prevent them from burning during the cooking process, they are poured with a small amount of any broth, water or sauce.

Classic version

Using the technology below, you can quickly and without much hassle prepare tender pollock, stewed with carrots and onions. The recipe for this dish assumes the complete absence of vegetable oil. Therefore, it can be considered dietary. To prepare it, you will need simple products, the purchase of which will have virtually no impact on the family budget. In this case, you should have at hand:

A couple of small pollock carcasses.
Onion.
Two carrots.
Salt, herbs and spices.

Sequencing

In order for you to get truly tasty low-calorie pollock with carrots and onions, you need to strictly adhere to the recommended technology. The defrosted fish is freed from fins, washed and cut into not too thin pieces. After this, it is placed on a dry frying pan filled with a small amount of boiling water.

After a few minutes, chopped onion and grated carrots are placed on the fish. Cover the whole thing with a lid and leave to simmer over low heat. Literally five minutes later, the fish and vegetables are salted and seasoned with spices. If desired, the pieces can be turned over very carefully. Then they will turn out even tastier. After another seven minutes, the fish is removed from the stove, placed on plates, sprinkled with chopped herbs and served. Flaky rice or mashed potatoes are usually used as a side dish for this dish.

Option with tomato

This recipe makes very juicy and tender stewed pollock with onions and carrots. The presence of vegetables gives the finished dish a slightly sweet taste and a delicious aroma. To prepare this dinner you will need:

A kilo of fresh frozen pollock.
Three onions.
A couple of carrots.
Three tablespoons of tomato paste and vegetable oil.
One hundred milliliters of drinking water.

To prevent the pollock you made with carrots and onions from turning out bland and tasteless, make sure you have some salt, paprika and ground pepper on hand.

Process description

Vegetables are washed, peeled and chopped. Onions are cut into half rings, carrots into strips. The products prepared in this way are placed in a frying pan greased with vegetable oil and fried until the onion is transparent, remembering to stir constantly. After a few minutes, tomato paste, pepper, paprika and salt are added to the vegetables. Mix everything thoroughly and put half of the resulting mass in a separate bowl.

Place pre-washed, peeled and chopped fish on the remaining vegetables in the pan. Cover it on top with the previously set aside frying, fill it with water and put it on the stove. After the liquid boils, reduce the heat to low, cover the pan with a lid and leave to simmer. After about half an hour, stewed pollock with onions and carrots is completely ready to eat. It is served with almost any side dishes. But it goes best with pasta, boiled potatoes or porridge.

Option with sour cream

It should be noted that this technology is so simple that even an inexperienced housewife can handle it without any problems. You can use it to quickly prepare a tasty and healthy treat for dinner. So, on the menu - pollock with carrots and onions! The recipe for this dish requires the use of a specific set of ingredients. Therefore, check in advance whether you have in the refrigerator:

Half a kilo of fresh frozen fish.
One carrot and one onion each.
Half a glass of sour cream.
A tablespoon of tomato paste.
A glass of water or vegetable broth.

Additionally, you will need flour, vegetable oil, salt and spices. Thanks to the presence of these ingredients, the pollock you cook in sour cream with onions and carrots will become more juicy and aromatic.

Step-by-step technology

The previously defrosted fish is freed from fins, tail and entrails. After this, it is washed thoroughly, trying to remove all the black film, cut into portions, breaded in flour and placed in a frying pan greased with vegetable oil. Place the browned fish in a saucepan and put it aside.

Now you can do the vegetables. They are washed, cleaned and crushed. The onion is chopped into thin half rings, the carrots are processed on a coarse grater. Immediately after this, the prepared vegetables are placed in a frying pan and fried for several minutes. Then tomato paste, sour cream, salt and spices are added to them. Mix everything thoroughly, add water or broth and boil for no more than a quarter of an hour. The resulting sauce is placed in a saucepan with fish and simmered under a lid over low heat.

After about ten minutes, pollock with carrots and onions, the recipe for which is discussed just above, is completely ready to serve. Vegetable salads, mashed potatoes or boiled rice are usually used as a side dish.

Pollock is a fairly common fish on our table. Despite the lack of pronounced taste qualities, this fish is very popular, because you can prepare a lot of tasty and healthy dishes from it. Yes, not only tasty, but healthy. Eating this fish at least a couple of times a week will help saturate the body with phosphorus, potassium, iodine, fluorine, vitamins PP and A. The beneficial properties of pollock help maintain health, help normalize blood pressure, metabolism, increase mental activity, and stabilize cholesterol levels. In addition, nutritionists claim that the beneficial properties of pollock help maintain normal weight, therefore they recommend this fish to obese patients. This fish can be cooked in different ways, but today we will talk about how to stew pollock.

The simplest way, but no less refined and loved by many, is pollock stewed with onions and carrots. The ingredients are simple, the recipes are not very labor-intensive, but the fish turns out very tasty. So, the first recipe. For two servings we will need 500-600 grams of fish fillet, 1-2 onions, 2 large carrots, peppercorns, ground pepper, salt, a couple of bay leaves, vegetable oil for frying. Peel the onion and cut into medium cubes, and fry in vegetable oil until transparent. Add peeled and coarsely grated carrots to the onion and fry everything together until the carrots become soft. Wash the pollock, remove the fins and bones, cut into small pieces and place in a frying pan with the onions and carrots. Pour a glass of water (warm) into it, add pepper (ground and peas), then bay leaf, add salt and close the lid. After the water has boiled, reduce the heat and wait for the pollock to simmer for another 45 minutes without lifting the lid. At the end of cooking, place on plates and sprinkle with chopped herbs.

Stewed pollock - the second recipe. Take 1 kilogram of fish, wash it thoroughly, remove the fins, tail, entrails and cut into small pieces. Heat the frying pan, add vegetable oil and heat it up. Roll the prepared fish pieces in flour with spices (salt, pepper) and place in a frying pan. If the oil is well heated, the pollock will have a beautiful golden crust. Cut 2-3 onions into half rings, grate 500-700g of carrots (preferably coarse). First, fry the onion, and then add carrots to it, add a little salt and pepper. Onions and carrots should never be fried in the same oil as the fish. Either take another pan or wash it out from under the fish. Upon completion of the frying process, sprinkle the vegetables with the juice of 1-2 lemons and fry for another 5-7 minutes.

Let's proceed to the final moment of preparing the dish - stewed pollock. Pour ¼ cup of vegetable oil into the pan, lay out half of the fried vegetables, then lay out the fish, and on top of it the rest of the onions and carrots. Add ½ cup of water (preferably warm), close the lid and let simmer for half an hour.

Another delicious recipe is pollock stewed with vegetables and tomato paste. Take 2 medium-sized fish and prepare it in the same way as in previous recipes. Fry for a little while (so that the crust sets). Cut the onion into half rings or rings, grate the carrots and fry it all in sunflower oil, adding salt and pepper to taste. You can take onions and carrots at your discretion, but so as not to overdo it, and not too little (2-3 pieces of both). Melt 100-150 grams of margarine in a saucepan and add 3-4 tbsp. spoons of tomato paste, fry for about 10 minutes. Next, add warm water so that the fish laid next is covered with water by at least 1-1.5 cm. Place fried vegetables on top and simmer for 40 minutes. You can serve the dish immediately after cooking, but the fish will be much tastier if you let it sit for a while (10-12 hours).

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