We offer you one of the universal options for preparing juicy and tender fish.
Braised fish in tomato with onions and carrots - this, one might say, is a culinary classic. It is not difficult to prepare this dish, but, nevertheless, it always tastes excellent! Both river and sea fish are suitable for cooking. If you like fish without bones, it is better to use sea fish, for example, hake, pollock, pelengas. To get a more varied taste, at the time of frying vegetables in a pan, you can use other vegetables, for example, tomatoes, zucchini, bell pepper. Fish in tomato goes well with any side dish, but it goes especially well with mashed potatoes.
Taste Info Second fish dishes
Ingredients
- Frozen pollock - 350 g;
- Onion - 190 g;
- Carrots - 210 g;
- Tomato paste - 85 g;
- Vegetable oil - to taste;
- Water - 200 ml;
- Salt - to taste;
- Ground black pepper;
- Bay leaf - 2 pcs.;
- Wheat flour - for breading.
How to cook fish stew in tomato with carrots and onions
Let's start with the preparation of vegetables, on which, to a greater extent, the taste will depend ready meal. Peel the onion from the husk, and then, be sure to rinse and dry with a napkin. Cut the peeled onion into arbitrary medium-sized pieces and send to a frying pan with heated vegetable oil. Stirring with a wooden spatula, fry the onion until soft and lightly browned.
Now prepare the carrots. Peel off the skin, be sure to rinse and dry. By the way, did you know that you can quite simply and quickly peel carrots with an ordinary metal sponge? All you need to do is just scrub the root crop with a sponge under running water!
Grate the carrots on a coarse grater or cut into small sticks. After that, add the carrots to the onions and mix. Continue sautéing the vegetables over moderate heat until the carrots are soft.
Add to vegetables tomato paste. Top up with purified water, either hot or cold. While stirring, bring the contents of the pan to a boil and simmer the vegetables for about 5-7 minutes.
The next step will be the addition of spices, they are necessary in order for the finished fish to turn out tasty and fragrant. With a set of spices, you can experiment at your discretion. Simmer for 2 minutes and turn off the flame.
Let's move on to the fish. In advance, remove the carcass from the freezer and defrost. Rinse, remove the insides and the black film inside the abdomen. Pat dry with paper towel. Trim the fins. Cut into portioned pieces about 2-3 cm wide. Salt the fish pieces and sprinkle with black pepper.
For this dish, we use chopped pollock, fillet is also suitable, but it takes less time to fry.
Heat enough vegetable oil in a frying pan.
Bread the fish pieces in flour and dip in boiling oil. Fry over high heat until golden brown on all sides.
Place some of the fried vegetables in a deep baking dish. Arrange the pieces on top fried fish, spread the rest of the onion-tomato fry over the fish.
Cover the form with food foil and put in the oven for 20-30 minutes at a temperature of 200 0 C.
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By the way, this dish can be cooked not only in the oven, but also in an ordinary pan. To do this, you need to fill it in the same way as the baking dish, add a small amount of water, and then simmer over low heat for half an hour.
Fish stew with carrots and onions in the oven is ready. Bon Appetit!
Today, fish is at the center of the culinary narrative. Yes, not one, but with onion-carrot roast and sour cream sauce. A completely ordinary, I would even say - a modest set of ingredients and a well-known cooking algorithm. But how tasty it is! Almost all known edible fish species can be cooked in this way - even delicacy salmon, even carp caught in the nearest river. In any case, fish stewed in sour cream with onions and carrots comes out very juicy, tender, and goes well with any side dish.
I was originally going to cook sole fillet. But it turned out that apart from two carcasses of fresh-frozen herring, there was nothing else in the freezer. Of course, I had to tinker with the bones, but my husband did not guess until the last that he was eating an ordinary herring. Absolutely no peculiar smell! It was easily disguised with the most affordable spices.
I described 2 ways to stew a dish - with and without roasting. Choose what suits you best based on your eating habits.
Required products:
How to cook fish stewed in sour cream with onions and carrots:
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It is not recommended to use ready-made fillets, because usually good quality it is no different. Ideal if you have fresh fish. I advise you to take frozen carcasses only with the head. By its condition, it is easy to determine how fresh the product is, whether it has been re-frozen. It is better to defrost at a temperature slightly above zero - about 4-6 degrees. For example, in the main section of the refrigerator. More fast way- defrosting in cold water with added salt. Cut the defrosted fish into fillets. If there are few bones, you can simply remove the spine. Cut the fish flesh into portions. |
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For cooking, a multicooker, a regular frying pan or a saucepan with a thick bottom and non-stick coating. The cooking technique will be identical. Before stewing, I most often fry foods with the addition of a small amount of oil. Roasting can be omitted, then a dietary option will come out. Wipe the sliced fish dry with paper towels. Roll in flour for frying. Or skip this step if you don't eat fried foods. |
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Fry the pieces in small batches. vegetable oil. Pat each finished batch with paper towels to get rid of excess oil. |
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Put the fried fillet in a separate bowl. Dice the onion. Coarsely grate the carrots or cut into thin strips. Saute the onion in the remaining oil until translucent. Then put in the carrots. Stir. Cook, stirring, until vegetables are soft. Send the fish to the fried carrots with onions. Salt. Stir gently. Add some water or broth (vegetable, fish). Simmer under a closed lid, over low heat, 4-6 minutes. When cooking in a slow cooker, select the "Extinguishing" mode. Cooking times are the same. |
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Add chopped garlic, pepper to sour cream. Stir the sauce. |
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Pour sour cream over fish. Onions and carrots should already be completely stewed. Stir. |
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Stir. Bring the dish to a boil. Turn off the stove (slow cooker). Let stand covered for 7-10 minutes. With this method, sour cream does not have time to curl into unappetizing lumps, but completely soaks the fish slices and vegetables. |
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The dish turns out very tasty, fragrant, juicy. |
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Prepare the fish in advance, freeing it from bones, skin, etc. For a more dietary option, it is better to boil or bake the fish, but you can also fry it (I have boiled fish).
Cut the onion into half rings, grate the carrots. Fry vegetables in a well-heated frying pan with a small amount of vegetable oil for 5 minutes. Be sure to stir the vegetables occasionally as they cook. Add water, tomato paste, salt, sugar, pepper, bay leaf, mix. Reduce the heat, cover and cook the vegetables for another 10-15 minutes.
Add vinegar, mix. Turn off the heat, cover the resulting marinade with a lid and let it cool slightly, it should be warm.
Lay the fish in an even layer on a plate. Add the marinade of carrots and onions on top and smooth it over the surface of the fish so that it completely covers it. Cool the dish for about 20-30 minutes in the refrigerator and serve, garnished with herbs.
The most delicious fish with carrots and onions can be served on the table. Good appetite!
Eat with pleasure!
Calories: Not specified
Cooking time: Not specified
Fish stewed in tomato is very tender and juicy. Soaked in sauce, it acquires a pleasant tomato sourness. The fishy aroma is mixed with the enchanting smell of bell pepper - all together it feels appetizing and exciting. From such a fish tomato sauce Carrots and onions are hard to resist!
The dish is definitely very tasty and tempting. At the same time, its cost and simplicity are frankly pleasing. Sea food lovers will appreciate it!
A suitable fish for this dish is any sea white. You can take even the cheapest. Saturated with fragrant tomato sauce, it will become unusually tasty. Fish in tomato sauce with carrots and onions can be served with.
Ingredients:
- 2 medium-sized fish (hake),
- 2-3 tablespoons lemon juice,
- 2-3 tablespoons of tomato paste,
- 1 carrot,
- 1 head of onion,
- half a bell pepper
- Little wheat flour(for breading),
- a little table salt,
- ground pepper taste,
- 2/3 cup water or stock
- odorless sunflower oil (for frying).
How to cook with a photo step by step
Wash thawed fish in cold running water (in too warm it will begin to “spread” in the hands, lose integrity). We cut off the fins, “feathers” on the tail, pull out everything superfluous from the inside.
We cut into pieces. Put in a bowl, squeeze a lemon on the fish (about 2-3 tablespoons of juice). Salt, season with ground pepper. 
We heat a frying pan with vegetable oil on the stove. Quickly fry the fish until a light crust appears. Inside the fish should remain raw. 
We take bell pepper and onion. We clean the vegetables, wash, cut. Pieces can be made quite large.
Now it's the turn of the carrots. We also wash it, clean it and rub it on a coarse grater. 
Onions and carrots are sent to a heated pan with a small amount of vegetable oil. You can fry in the same oil in the pan where the fish was fried.
Let's go lightly. Add the bell pepper and fry the vegetables together, stirring occasionally.
Pour a small amount of water, put the tomato paste, mix everything well and simmer until the boiling point. 
Next, we shift half of the sauce with vegetables to the bottom of a small saucepan. Put the fish on this sauce and again fill everything with the remaining tomato filling. 
Cover with a lid and leave to simmer over medium heat for another 25-30 minutes. If necessary, add a little boiling water and salt. 
Fish in tomato sauce with carrots and onions is ready! We also advise you to take a look at the recipe for cooking fish baked with, this is another delicious option. fish dish. Good appetite! 
Old Lesya
What could be better fish? Only fish with onions and carrots.
It can be boiled, fried, steamed, cutlets and stewed.
The latter method is the most preferred for gourmets.
Fish stew with carrots and onions is the perfect dish for a dinner party or dinner with the family.
It's easy to prepare and eaten with great gusto. In addition, fish are very useful product.
A source of vitamins and substances necessary for our body, such as calcium, magnesium, iodine, phosphorus and others. And fish is a godsend for those who pay attention to their figure.
Basic principles of cooking stewed fish with carrots and onions.
Depending on what kind of fish you are going to stew, you need to carefully process it, remove the ridges, bones, heads and tails.
To make the taste of fish have a richer taste, you can first fry the fish, and only then stew it in the oven or slow cooker.
Fish stew with carrots and onions is easy to cook at first glance, when choosing a cooking method, you must take into account the cooking time. Do not overcook the fish, otherwise it will turn out too dry. Half an hour is enough in a slow cooker, but ten minutes more in the oven.
For stewing, such types of fish as pangasius, carp, pike, coho salmon, pollock are best suited.
If you use a large amount of other vegetables when stewing fish with carrots and onions, then you can do without a side dish. Otherwise, potatoes or rice are perfect as a side dish for stewed fish with carrots and onions.
It will take a certain amount of time to cook fish stew with carrots and onions, but it's worth it. One of the proposed recipes will definitely take its rightful place in your personal cookbook.
Fish stew with carrots and onions in a slow cooker: from crucian carp to pike
Any type of fish will work for this recipe. You can take ordinary crucians, but if you and your loved ones prefer fish of "noble blood", then you can use pangasius or pollock.
Ingredients:
3-4 small carp
a pinch of salt
special seasoning for fish
2 spoons of mayonnaise
2 spoons of vegetable oil
3 medium carrots
2 small onions
1 garlic clove
Cooking:
Prepare the fish: clean, remove the insides, heads, tails and fins. Cut the fish into large pieces.
Grate the carrots on a medium-sized grater, cut the onion into rings, crush the garlic in a garlic press.
Pour vegetable oil into the multicooker bowl, put the peeled fish.
Add carrots and onions, garlic, sprinkle everything on top with seasoning for fish and pour mayonnaise. Salt.
Set the multicooker timer to 25 minutes, the temperature is medium.
After the fish is ready, put it in the middle of the dish, lay it around boiled potatoes. Sprinkle everything with herbs.
Coho salmon stew with carrots and onions surrounded by vegetables: long live tenderness and aroma!
The recipe for this fish stew with carrots and onions is not easy, but justifies the time and effort. No garnish is required for it, as the fish is stewed along with various vegetables.
Ingredients:
half kg coho salmon fillet
2-3 medium carrots
1 bulb
1 spoon of vinegar
1 eggplant
1 zucchini
2 sweet peppers
2 spoons of sour cream
2 tomatoes
3 garlic cloves
2 spoons of vegetable oil
3 spoons of soy sauce
2 spoons of mustard
Provencal herbs, rosemary, basil, dill, parsley
Cooking:
First, we prepare the marinade for coho salmon. Mix mustard and soy sauce, in this mixture we spread the coho cut into small pieces. We leave for 20 minutes.
Finely chop the garlic, rub the carrots on a medium-sized grater. Fry in a skillet with vegetable oil.
Cut the onion into not very large cubes and add to the garlic-carrot mix.
We clean the zucchini, cut it into cubes, put it in a pan with other products and fry.
After zucchini, we also do with eggplant and sweet pepper. Last add tomatoes and vinegar.
Let it simmer in the skillet for ten minutes.
We spread pickled coho salmon in our slightly stewed mixture. Fill with sour cream and sprinkle with herbs and seasonings. We open the lid.
Set a small fire and leave for 25 minutes.
The dish turns out colorful and appetizing.
Fish stew with carrots and onions in the oven
Fish stewed in the oven is very tender and juicy. This recipe is different in that the fish and side dish are stewed in the oven together.
Ingredients:
1 big fish
6-7 potatoes
1 clove of garlic
2-3 medium carrots
2 small onions
3 spoons of mayonnaise
Bay leaf
jar of chopped champignons
2 spoons of sunflower oil
150 gr. cheese
dill and parsley
Cooking:
For this recipe, carp or carp are suitable for us. We clean one large fish, remove the insides, head, tail, fins.
We spread it on a deep baking sheet, well greased with vegetable oil.
Peel potatoes, onions and carrots. We cut everything into rings.
We lay potatoes around the fish in layers, put carrots on top, then a layer of champignons, followed by onions.
Add bay leaf, salt and squeeze the garlic with a garlic press.
Add mayonnaise.
Sprinkle everything on top with grated cheese. durum varieties and dill and parsley.
Cover the baking sheet with foil and put in the oven for about 50 minutes. The quenching temperature is medium.
Fish stew with carrots and onions: a budget option
The peculiarity of the budget version of the fish recipe is that eggs are used in its preparation, which add satiety. In addition, egg filling is very delicate, it allows fish and vegetables to retain the maximum amount of their juices and flavors.
Ingredients:
half a kg of zander
salt and pepper
3 spoons sunflower oil
half a glass of milk
2 small onions
2 medium carrots
Cooking:
We use zander fillet. If it is frozen, let it thaw. Rinse well and dry.
We clean vegetables.
Onion cut not too large, fry in oil.
We also cut the carrots into medium-sized squares and add to the pan to the onion. Fry for 10 minutes.
In a bowl, beat the milk with eggs, salt and pepper with a whisk.
Put the thawed and dried pieces of pike perch fillet into a deep baking sheet, and add the fried carrots and onions on top, pour the egg-milk mixture.
We put the baking sheet in the oven for half an hour to stew. Set the temperature to medium.
After the fish stew with carrots and onions is ready, sprinkle it with herbs.
Tilapia with carrots and onions (stewed)
While all fish have a fair amount of moisture of their own, this recipe uses water as ingredients, making our dish even juicier.
Ingredients:
6 tilapia
2 small carrots
one and a half onions
150 gr. sour cream
half a liter of water
spices and seasonings
lemon juice
Cooking:
Cut the pre-treated tilapia into medium pieces. Put them in a bowl, add spices, salt and pour a small amount of lemon juice. We leave for 6-7 minutes.
Fry finely chopped onions in vegetable oil over low heat.
Add coarsely grated carrots to it, salt.
Let simmer for 10 minutes.
Then put in a pan with onions and tilapia carrots. Fill with water and sour cream. We add seasonings.
Simmer for 25 minutes until done.
Fish stew with carrots and onions: an hour for a culinary masterpiece
Classic variant stewed hake recipe can be a great lifesaver for the hostess in case guests suddenly come. It takes an hour to prepare, but is eaten in five minutes.
Ingredients:
One kg hake
one and a half onions
2 medium carrots
a quarter cup of tomato juice
3 tablespoons flour
salt pepper
Cooking:
We process hake carcasses, cut into medium pieces. We pass each piece in flour, after which we fry in vegetable oil from each barrel.
Fry finely grated carrots and finely chopped onions in oil over low heat, add to the pan tomato juice and a glass of water. Let simmer for 15 minutes.
After that, spread the fried hake on the carrots and onions. Close the pan with a lid and let it simmer for half an hour.
Coarse-grain rice can be boiled as a side dish.
Bul-bul-bul carp… Carp stewed with onions and carrots
This recipe will delight lovers of ordinary river carp. To prepare a dish, a minimum of physical effort is required, and a set necessary products is in every home.
Ingredients:
7-8 medium-sized carp
2 onions
3 carrots
3 spoons of sunflower oil
3 cloves of garlic
salt pepper
3 spoons of sour cream
Cooking:
We clean and wash fresh carp, while leaving the tail and head on the carcass of the fish.
Fry coarsely grated carrots and finely chopped onions with oil, add the garlic crushed on the garlic press.
Let the mass cool down. After that, we stuff the carcasses of our carp with it. Fry them on each side until golden brown.
We spread the semi-finished carcasses in a deep frying pan and pour half a glass of water mixed with sour cream. To prevent the carcasses from opening, it is necessary to fasten them with toothpick halves.
Leave to simmer for 15 minutes covered.
When the fish is well stewed, sprinkle it with herbs.
Fish stew with vegetables: hearty, juicy and beautiful
Exquisite Recipe of this dish will help to understand all the benefits of fish in general and the indescribable taste of pollock in particular.
Ingredients:
kg. pollock
4 carrots
100 gr. beans
1 head of cauliflower
1 bulb
one and a half glasses of water
salt pepper
dill, parsley
2 tablespoons sunflower or olive oil
Cooking:
Peeled carrots cut into large rings.
We set the beans to boil in advance, but when they are halfway ready, we take them out.
We leave the head of cauliflower in water for 25 minutes, and the water should be slightly salted. After the cabbage is soaked, we disassemble it.
Pour water into a saucepan, salt it. After it boils, put the carrots there, then the beans, then the onions and the last cabbage. Let it cook for five minutes.
Spread pollock cut into pieces on vegetables, add olive oil.
Cover and simmer for about 40 minutes without stirring.
Secrets and tricks of cooking fish stew with carrots and onions
If you use frozen fish when cooking, do not rush to thaw it, let it thaw slowly but surely.
So that the fish does not fall apart, leave it for a while in salted water.
If the fish you are going to stew is small, then you should not even try to remove the bones from it. In the process of stewing, they will become soft and will not be felt when consumed. But if the fish is more than a kilogram, the bones should be pulled out of it, the backbone should be removed.
Make sure that the liquid in the extinguishing container is in moderation, because the fish itself has the necessary amount of moisture.
