Fish stewed with vegetables in a frying pan,- an unusually tasty dish that can be quickly prepared for lunch or dinner. I used hake fillet, you can choose any other fish to your liking. The dish is light, juicy, and you and your family will love it.
Ingredients
To prepare fish stewed with vegetables in a frying pan, you will need:
fresh frozen hake fillet (or other fish) - 400 g;
onion - 1 pc.;
carrots (small) - 1 pc.;
sweet bell pepper - 1 pc.;
fresh tomatoes - 1-2 pcs.;
salt, spices for fish - to taste;
vegetable oil - 3 tbsp. l.;
bay leaf - 1-2 pcs.;
vegetable or fish broth (or water) - 100 ml.
Cooking steps
Cut the fillet into medium pieces, add salt and sprinkle with spices.
Cut the onion into half rings, carrots into thin slices. Heat a frying pan with vegetable oil and fry the onions and carrots for 3-4 minutes, stirring. 
Add bell peppers cut into strips into the pan, add a little salt, and fry everything together over low heat for another 3-4 minutes.
Next, place the fish pieces on top of the vegetables.
Place circles or semi-circles of fresh tomatoes on the fish, pour in the broth, and add a bay leaf.
Cover the pan with a lid and simmer the vegetables and fish over low heat for 10-15 minutes, almost all of the broth should evaporate. Prepared very tasty, tender and juicy fish, stewed with vegetables in a frying pan, served with a side dish: rice, mashed potatoes, buckwheat and so on.
Enjoy your meal!
5.6.1. Choice of fish
Stewed fish is prepared mainly from small, bony, lean fish. Almost all types of fish can be stewed. Particularly suitable for stewing are pike, bream, whitefish, catfish, carp, hake, herring, cod, pollock, burbot, tuna, whiting, ocean crucian carp, small fish, as well as ready-made fish pulp. Both raw fish and pre-fried fish are stewed. Stew well small fish– the bones will become soft during cooking. You can also stew salted fish- no other method of heat treatment improves its taste as much as stewing with vegetables in the presence of organic acids, sugar and spices. You can also stew dried fish.5.6.2. Preparing the fish The fish is gutted; it is not necessary to fillet it. small fish stewed whole carcasses with and without heads. Large fish for stewing, the fish is cut into pieces: with this preparation, the fish retains its biological value to the maximum extent. Portions are cut from unlayered fish (round fish) or from layered fish into links (flesh with skin and rib bones, flesh with skin without bones). The feasibility of plating fish depends on her weight and body structure. As a rule, fish weighing more than 1 kg are subjected to flattening, and the spinal bone, which makes portioning difficult, is removed. In some cases, the spinal bone is left, increasing the mass of portioned pieces of finished fish. To the fish did not fall apart when stewing, try dipping the fish in a small concentration of salt water. The salt penetrates the fish, making it harder. If you are cooking fish that is too soft, soak it in salt water for 30 minutes. Thoroughly dry the fish thoroughly before cooking. In general, if you are going to braise the fish, salt and pepper it raw. Salted fish Before stewing, they are pre-soaked in cold water, periodically replacing the water. The dried fish is cleaned of the skin, the head and fins are separated, the entrails are removed, washed, filled with cold water and left for 1 hour, after which the fish is washed again. Then the pieces are placed in a stewing dish, covered with a layer of raw onions, and poured with hot milk.5.6.3. Features of extinguishingExtinguishing- this is half frying and half boiling. For stewing, you need a deep fireproof bowl or pan. Fish can be stewed with different vegetables. The prepared fish is placed in a dish (saucepan or pan) in two or three rows, alternating it with layers of chopped vegetables, poured with broth or sauce , vegetable oil, add a 3% solution of vinegar, sugar, spices and simmer for an average of 40-50 minutes, tightly covering with a lid. It should be noted that the duration of stewing fish can be very different depending on the thickness of the fish, the structure of the tissue, the method pre-treatment and many other factors. Small bony fish are stewed for 1 hour to soften the bones. When stewing fish, and especially fillets, you should not pour in a lot of liquid, since there is enough of it in the fish itself. With rare exceptions, the fish should be stewed under a lid and over low heat. You can also stew fish in the oven. This can be done in two ways: first fry and then simmer until done in the oven, or do all the simmering in the oven. The fish is stewed until the flesh is easily separated from the bones. On the Stalker website you will find more than 300 recipes for stews from 44 types of fish.5.6.4. Improved taste Many additives are used to improve the taste of stewed fish. The following are the ingredients added to the main ingredients when stewing fish to improve its taste: Mayonnaise (Used when stewing flounder, pike, cod, saury, and small fish)Milk, sour cream, cream Tomato paste Onions, tomatoes, carrots, sweet peppers, broccoli, asparagus Boiled mushrooms, Prunes Spices, sugar A few clarifications: Mayonnaise added to the water in which the fish is stewed at the rate of 5-10% by weight of the fish. This liquid with mayonnaise should then be used to prepare the sauce. Additives should not be used individually, but in complex Stewing with vegetables and spices only adds the missing juiciness and softness to the fish. Fish stewed with vegetables, roots, and tomatoes acquires a sweetish taste, becomes juicy and aromatic.5.6.5. Eliminate odor If the water is not brought to a boil before stewing the fish, or the heat is too low, the natural smell of the fish will not be removed. To eliminate the smell, sprinkle the fish with salt before cooking. Salt dehydrates fish, removes odor and eliminates unpleasant taste. To get rid of a strong specific odor when stewing fish, add a little milk to the pan. The smell will disappear.5.6.6. Innings Various vegetable side dishes are served with stewed fish: boiled potatoes, vegetable stew, green salad, boiled cauliflower, etc. Pour the fish with the sauce with the vegetables in which it was stewed. Various vegetable side dishes are also served with the stewed fish - complex and homogeneous: boiled potatoes, vegetable stew, mashed potatoes, green salad, lightly salted cucumbers, potato salad, fried potatoes, boiled cauliflower cabbage, vinaigrette, fresh vegetable salad.
If the housewife wants to fully preserve the tenderness and taste characteristics of the fish, the surest way to do this is stewing. When preparing for the stewing process, fish can be wrapped whole or in portions in foil. Another cooking option is to use ceramic pots.
The methods used make it possible to preserve the integrity of the fish as much as possible and not dry out the delicate flesh. The finished dish can be sprinkled with lemon juice and decorated with fresh herbs. When serving the dish, sauces based on cream or sour cream can be used. Spices and fish roe, mushrooms and pickled capers are a pleasant addition to the dish. This delicacy can be eaten without a side dish, however, a light side dish never hurts, and white wine will serve as the finishing touch.
Stewed fish - preparing dishes
Since the stewing process itself can be successfully attributed to both frying and boiling, dishes should be chosen that are deep and fire-resistant.
This could be a stewpan, cauldron, duck pot, or any other thick-walled dish with a lid. Usually the fish is stewed under the lid, and the fire is reduced to a minimum.
An oven is also perfect for stewing fish. You can pre-fry the fish and then simmer it in the oven, or you can carry out the entire cooking process in the oven.
Small ceramic pots are used to stew fish. In them, the fish is steamed well, preserving its appearance and aroma.
Stewed fish - food preparation
Small, lean, bony fish are often stewed. When stewed, most varieties of fish are very tasty. But the most suitable for stewing are considered to be oceanic crucian carp, whiting, tuna, sea burbot, pollock, cod, herring, hake, carp, catfish, whitefish, bream and pike. You can even use small fish and fish fillets. When stewing small fish, its bones soften and become invisible in the dish. It’s hard to imagine, but even salted and dried fish are stewed.
If the fish has been frozen, it should be thawed slowly.
Before cooking, the fish must be gutted. You can stew it entirely with the head, or without the head. Stewed fish cut into pieces retains its biological value to a greater extent. It only makes sense to flatten and remove the spinal bone if the fish weighs more than 1 kg.
Salt water makes fish harder. It will not fall apart during stewing if you keep it in salt water for half an hour before frying. The fish should be blotted to remove moisture with a napkin.
Stewed fish - the best recipes
Recipe 1: Stewed carp with onions
Carp meat is very soft and tender. In terms of taste characteristics, it is not inferior to carp; it is not for nothing that carp belongs to the carp family. To prepare this dish, you should use only fresh, not frozen fish. You need to carefully gut the carp, trying not to damage the gall bladder.
Ingredients
One carp, 2 tbsp. lean oil, 2 tbsp flour, 4 onions, 5 tbsp. 3 percent vinegar. You need to prepare some fish broth first. Use the following ingredients to taste: ground hot and allspice peppers, bay leaf, cloves, salt and sugar. We use potatoes as a side dish.
Cooking method
Season the fish cut into portions with salt and pepper, sprinkle with flour and fry in a frying pan with heated vegetable oil.
Fry the onion cut into rings. Place half of it in a saucepan. Add bay leaf and cloves, allspice and sugar with vinegar. Add fried fish. Sprinkle the rest of the onion on top, add fish broth and place the dish on low heat. Simmer until done. Sprinkle the finished fish with herbs. Serve fried potatoes as a side dish.
Recipe 2: Stewed pike with mushrooms
Pike is perfectly absorbed by the body, due to the fact that it is a low-fat fish. This is one of the reasons that pike is widely used in dietary and therapeutic nutrition. Pike proteins are superior to meat proteins in their biological value. Stewing will allow the fish to become even tastier.
Ingredients
One pike, a dozen medium mushrooms, 2 onions, zest of one lemon, 2 tbsp. vegetable oil, a glass of dry white wine, 2 egg yolks, 1/2 tbsp flour, a bunch of parsley. Add ground pepper and salt to taste.
Cooking method
Fry the sliced champignons and chopped onion a little in oil. Add chopped fish in portions and fry with onions and mushrooms. Add the zest and parsley, pour in the wine and continue the stewing process, covering the dish with a lid. Make the fire low. Dry the flour and grind with butter, then dilute with water. About 7 minutes before the end of stewing, add flour to the fish. Place fish on plates. Gently pour the yolks into the sauce remaining in the bowl, stirring. Heat the sauce and pour it over the fish.
Recipe 3: Stewed trout in pots
When preparing trout, there is no need to try to do anything unusual. The fish is delicious just the way it is. Nutritionists recommend trout because it contains the maximum amount of Omega-3.
Ingredients
Four small trout, a quarter glass of dry white wine, juice of one lemon, 200 gr. green peas, 4 carrots, 2 onions, 2 each red and green sweet pepper. Salt and black pepper to taste.
Cooking method
Remove the stems and seeds from the sweet peppers and cut into small cubes. Cut the onion into rings, cut the carrots into small pieces, remove the hard side veins from the pea pods. Arrange vegetables in pots. Salt and pepper clean (wash) and dry (blot with a napkin) trout both inside and outside. Sprinkle with lemon juice. Place in pots on top of vegetables. Pour in white wine.
Place the closed pots in a cold oven. The extinguishing temperature should be 200°C. Time – 45 minutes. When serving the dish, garnish it with parsley sprigs and lemon slices.
Recipe 4: Stewed pollock with smoked brisket
Pollock is clearly underestimated in domestic cuisine. Apparently the whole point is that in Soviet times this fish was not very successfully prepared in canteens. And in Korea, for example, pollock is considered both a tasty and healthy fish. Many amazing dishes are prepared from it.
Ingredients
Pollock back (800 grams), smoked brisket (150 grams), 2 cups milk, 2 onions, 2 tablespoons chopped green onions, chopped dill or parsley (1 teaspoon), tablespoon flour, salt and pepper to taste housewives.
Cooking method
Season the fish, cut into portions, with salt and pepper and roll in some herbs. Fry the diced brisket, add chopped onions to it and fry a little more. Place half the volume of onion and brisket into the roasting pan, then a layer of fish, then the remaining brisket and onion. Mix milk with flour and add to the dish. Add green onions. Simmer the dish in the oven over low heat for half an hour. When serving, garnish with remaining herbs.
Fish stewed with spices and vegetables acquires the necessary softness and juiciness. Adding tomato to the recipe gives the fish additional flavor and a pleasant sweetish taste.
It is also necessary to salt fish before cooking because salt dehydrates the fish and kills the unpleasant odor. If a specific aroma arises during the cooking process, a small portion of milk added to the bowl with fish will help get rid of it.
The time required for the extinguishing process depends on many factors. For example, in order for the bones of bony fish to soften, it can take an hour to stew.
During the stewing process, fish does not need excess liquid, since it itself has enough moisture.
Our century has become a century of progress and, sadly, a century of disease. Stress and poor nutrition lead to the fact that more than half of the population has digestive problems. It is very easy to get such diseases, but to cure them is difficult.
However, if you properly organize your diet and eat, it is quite possible to normalize your condition. As one of these healthy dishes, we can recommend It is suitable for a person of any age and is almost always included in the menu in kindergartens, hospitals and nursing homes. Almost everyone loves this dish, although not everyone has any idea how to stew fish. However, it is much easier to prepare than it seems at first glance.
First you need to prepare the fish: defrost (if it was frozen), rinse, remove scales and cut off the head and tail (if you bought whole carcasses). Next, you need to determine how to braise the fish: in pieces or whole. In the first case, the fish is cut into small pieces or in half lengthwise, separating the backbone and, if possible, the rib bones, thus obtaining a fillet. In the second case, the carcasses are placed on their side or backs down (if the fish is small or there is a lot of it) in a frying pan or saucepan specially designed for stewing.
Many people also prefer to lightly fry the fish first. In this case, you will get a spectacular skin - denser and harder than without frying. Such skin will well preserve the appearance of both pieces and whole carcasses. Therefore, if you need to prepare a dish for some special occasion, it would be better to use this method. Pre-frying is done as follows: pour vegetable oil into a frying pan and then fry the fish on both sides for five to ten minutes. By the way, you can also roll the fish in flour or breadcrumbs and then fry it. It all depends on the tastes and preferences of your household.
If the appearance is not too important to you, and you are more concerned about the health benefits, we advise you to do without frying.
Then the question of how to stew fish can be solved even easier: just pour water, sauce, sour cream, milk or ketchup over the fish and simmer over low heat (you must first bring the fish to a boil over high heat) for about half an hour (depending on the size of the fish). carcasses or pieces and, of course, the type of fish).
This classic method of preparing stewed fish does not, of course, exclude the addition of salt, finely (or coarsely) chopped onions and spices to the water or sauce, which give the fish an exquisite taste and aroma. Mustard, basil, rosemary, pepper, lemon and coriander are especially good. If you manage to find and mix all these spices, the taste and aroma of the dish will be simply divine.
If you have not yet decided how to stew the fish: separately from the side dish or together, we advise you to take the second route: combine the side dish and the fish. So, for example, eating fish at the same time will save you not only an extra forty minutes and one clean frying pan, but will also make the potatoes more juicy and fragrant. To prepare this dish, add potatoes and herbs cut into small pieces to the fish, and then simmer it all together.
Many housewives, when deciding how to stew fish: separately or with seasonings, also add carrots, onions and paprika to the potatoes. To do this, grate the carrots on a coarse grater, and cut the paprika and onions into medium-sized rings or pieces. The side dish is added simultaneously with the fish or ten to fifteen minutes after boiling (depending on the size and type of fish).
The only thing you need to remember is that the side dish mixed with the fish will complicate the process of removing the fish bones. Therefore, you should add a side dish only if you are preparing fish fillets or have removed all the bones from the fish pieces in advance.
In addition to the fact that our time has become a time of scientific and technological progress and revolutions in electronics, our century has also become a century of diseases and health problems. Constant stress, which is caused by the frantic pace of life, leads to the fact that many people (especially residents of large cities) eat incorrectly, often snacking on the go.
In order to somehow protect our body from the harmful effects of carcinogens, doctors are increasingly advising us to turn to boiled and stewed foods rather than fried ones, since they have the largest amount of useful substances and retain vitamins and minerals.
One of the healthiest dishes that can have the most beneficial effect on our body is stewed fish. This dish is not only healthy, but, thanks to the large number of various recipes and cooking options, it is also very tasty. In a word, if you cook the fish correctly, a fish stew dish will become a real find for any, even the most fastidious gourmet.
How to choose fish for stewing?
Of course, everything depends on your individual taste preferences, but, in general, for stewing, as a rule, they choose fish that is not very fatty, since after cooking, you will be able to please yourself and your loved ones with a real dietary dish.
In general, you can stew almost any fish, but stewed pike, herring, cod, pollock, sea burbot, tuna, carp, hake, whiting and many others will be especially good.
In general, what is stewing?
Stewing is a method of heat treatment of food in which the dish is half boiled and half fried. You can stew fish in various dishes, on fire, in the oven, etc.
There are several types of dishes in which fish can be stewed. Here are some of them:
We've all heard about the stewpan. A stewpan is something between a saucepan and a frying pan, and is used primarily for stewing. Whereas a regular saucepan is used for cooking, and a regular frying pan is mainly used for frying foods. The saucepan has thick walls and a thick bottom, as well as an airtight lid, which allows the fish to steam well.
A cauldron is a fairly large cast-iron vessel that is used for stewing over a fire. Due to the fact that the cauldron is made of very dense and durable metal, fish stewed in the cauldron will be very tasty and will not burn, since the heat inside the cauldron is distributed evenly throughout the entire dish. It is best to cook fish stew in a cauldron along with vegetables or a side dish.
A cast iron pot has some similarities with a cauldron, but differs from it in its size. Cast iron has been known since very ancient times, when our grandmothers and great-grandmothers cooked with them in their villages. As for fish, fish stewed in a cast iron will turn out to be especially aromatic and juicy, since the cast iron is tightly closed with a lid and is ideal for preparing fish stews, casseroles, etc.
Pots are a special type of cookware made from baked clay. Fish that is cooked in ceramic pots has a delicate taste, literally melts in your mouth, and, in addition, retains all the beneficial vitamins, minerals and other trace elements, almost unchanged.
Preparing fish for stewing
First, decide in what form you will stew the fish. In general, if the fish is not very large, then you can stew it whole, since if the stewing time is long enough, the bones may soften and will not be felt in the mouth.
You can also fillet the fish and stew the fillet. The fillet will go especially well with vegetables and various sauces, which can be prepared separately.
And finally, you can stew the cut fish, but at the same time, it is not at all necessary to cut it into fillets.
Whatever method you choose, in any case, you first need to thoroughly rinse, remove scales, skin and gut.
After these steps, you can cut the fish into pieces, which, depending on your individual preferences, can be of different sizes. First, you can remove the spine from the fish - this is necessary if you are stewing the whole fish, but if you also get rid of the rib bones, then you will end up with a fillet.
Stewing fish
Very often housewives complain that when stewing, fish falls apart into small pieces; in this case, experienced cooks advise trying the following recommendations:
- Before stewing, dip the fish into a low-concentration salt solution; the salt will “fasten” the fibers of the fish, so the meat will not fall apart into small fragments. It is recommended to keep the fish in the salt solution for about half an hour.
- Before stewing, it is recommended to fry the fish until half cooked, that is, until a crispy crust forms. This method is especially suitable if we are talking about some kind of special occasion, when it is necessary for the fish to look beautiful, neat, and most importantly, maintain its integrity.
After this, the fish is salted, peppered, treated with special spices that enhance and emphasize the taste of the fish, and then sent to a stewing vessel.
The most common way of stewing fish is when the fish is laid out in a stewing dish in layers, mixing it alternately with layers of vegetables (they, by the way, also need to be simmered first) and herbs. The fish can be poured with fish broth.
Mayonnaise, used as the main additive, is most often added when you stew saury, cod, or flounder. But do not overdo it with mayonnaise, otherwise you may simply overwhelm the taste of the fish with the strong taste of mayonnaise.
You need to stew the fish from 40 minutes to an hour, or even up to an hour and a half, depending on the type of fish. You can check readiness by trying to separate the fish meat from the bone. If the meat calves easily, then the fish is ready; if not, then you still need to keep it in the oven.
Note: cooking errors
- If the fire was not strong enough when stewing the fish, or the water was not brought to a boil, the fish will have a specific fishy smell that will not disappear during cooking. This is especially true for river fish. To avoid this, you need to generously sprinkle the fish with salt before cooking; the salt will take away all the smell, so that later the fish will be tasty and aromatic.
- Adding a side dish directly to the fish, and also mixing with it, is allowed only if the bones from the fish have been removed in advance.
- Fish overcooked in the oven or not on the fire will turn into fish puree, which means you need to periodically check the readiness of the fish to ensure that the dish remains intact.
How to stew fish in a frying pan step by step video recipe
We have also prepared a video for you to fully understand the step-by-step cooking process.
