Greetings to all! Now I will tell you how to combine business with pleasure and kill, in a figurative sense, a couple of "eared" ones. Unique dish - fish with carrots and onions, which allows you to prepare a main dish with a side dish in one go, while you will lick not only your fingers, but also plates and other interior items. You can also cook very much tasty dish- It is being prepared very quickly, and it leaves impressions for the whole week.
So - Fish with carrots and onions
The main "nail" of the program is the fish. There are many opinions about her choice, they say, it should be red, for example, salmon or freshwater - carp. I will say quietly and calmly - no need to fool your head, take whatever you like. I proceeded from the following considerations - to have fewer bones, so I took haddock. The main vegetable, also known as a side dish, is carrots. As the classics say, it is impossible to spoil porridge with it, the more it is in the pot, the better. Coarsely grated 6 pieces.
Here is such a still life - a Moldavian lean dinner.
The fish was cut into medium pieces, fins and all other unnecessary parts were cut out.
I cut the onion into half rings.
Here's what happened. This type of cut allows you to cut without using a board.
In a preheated frying pan with butter, I spread the pieces of fish, boned in flour.
Fry them until crisp.
Then everything repeats itself. Those. - fish, carrots, onions. Until the food runs out. For the sauce I take Heinz ketchup and mayonnaise. I mix in a cup. You can do it in anything. Pepper and other aromatic spices can be added.
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 skillet with a little vegetable oil for 5 minutes. Remember to stir the vegetables periodically as you cook them. Add water, tomato paste, salt, sugar, pepper, bay leaf, mix. Reduce heat, cover and cook vegetables for another 10-15 minutes.
Add vinegar, stir. Turn off the heat, cover the resulting marinade with a lid and let it cool slightly, it should be warm.
Put the fish in an even layer on a dish. Add the carrot and onion marinade on top and smooth it over the surface of the fish so that it completely covers it. Chill the dish for about 20-30 minutes in the refrigerator and serve, garnish with herbs.
Delicious fish with carrots and onions can be served on the table. Good appetite!
Enjoy your meal!
Fish is a very favorite food for many people. Pollock, hake, pink salmon, pike perch, trout, crucian carp - you can list it endlessly.
Any of them can be cooked deliciously. We suggest considering some recipes for stewed fish with carrots and onions.
| Ingredients | Quantity |
|---|---|
| Haddock, hake or pollock carcass - | 1 kilogram |
| Raw carrots - | 3 large |
| Bulbs - | 2 large |
| Water - | one and a half glasses |
| Flour - | a few tablespoons |
| Tomato paste - | 4 tbsp. spoons |
| Sunflower oil - | a few spoons (for frying) |
| Salt, fish spices - | by personal preference |
| Parsley - | bunch |
| Cooking time: 70 minutes | Calorie content per 100 grams: 115 Kcal |
Defrost the fish (it is better to do this in advance so as not to waste time later). Then rinse and separate from the bones.
For convenience, you can immediately purchase fish fillets.
Cut the fish into small pieces and roll in flour. Pour oil into a frying pan and heat over a fire. Fry the fish over low heat.
In a separate frying pan, first fry the onion until a translucent color, then add the carrots. To keep the vegetables juicy, cover the dishes with a lid and stew for 10 minutes.
Dilute the tomato paste with water (1 cup), add seasonings and salt, and pour over the vegetables. Extinguishing is continued for some time until the liquid evaporates in half.
Put some vegetables in a separate bowl (saucepan or cast iron), pieces on top fried fish, then vegetables again. If the dishes are not wide, then repeat the layers again.
Put the stewpan with fish and vegetables on the stove and add half a glass of water. Reduce the heat to a minimum, and leave the dish on it, with the lid closed, until tender (about 35 minutes).
Decorate with herbs before serving.
Stewed pollock with carrots and onions
Ingredients:
- One and a half kg of fresh frozen pollock;
- 3-4 large onions;
- A couple of small carrots;
- A quarter cup of tomato paste;
- 3 tablespoons heavy cream;
- Sunflower oil - to taste (for frying);
- One bay leaf;
- Salt, spices and fresh herbs are personal preference.
Cooking time is about one hour.
Caloric content per 100 g - 97 kcal.
Eat the dish hot, sprinkled with fresh herbs.
Stew fish recipe with carrots, peppers and onions
Ingredients:
- Fresh or frozen fish carcass - a little less than a kg;
- Potatoes - several pieces;
- Bulbs - 2 pcs.;
- Tomato (preferably fresh) - 3 pcs.;
- Sweet pepper - 1 pc (preferably yellow, so that the dish is beautiful);
- Carrots - 1 pc.;
- Tomato paste - a couple of tablespoons;
- Vegetable oil - to taste;
- Water - a two-hundred-gram glass;
- Salt - a pinch;
- Spices - a few pinches.
Cooking will take about an hour and a half.
The calorie content of 100 g of the finished dish is 150 kcal.
You can use any fish, preferably low-bone fish. If it is frozen, then wait until it thaws, clean it, remove unnecessary parts (tail, fins, head). Bones are removed if possible.
Leave the fish soaked in the spices to prepare the vegetables. They should be washed, peeled potatoes, onions and carrots, cut the center with seeds from the pepper. Cut all vegetables into thin slices.
Pour vegetable oil into a stewpan, then lay out the vegetable pillow in layers in the following order: carrots, potatoes and onions (carrots can be slightly salted). Put fish on vegetables, then pepper and tomatoes.
Put the dishes on the fire and wait for the oil to boil. Dissolve the tomato paste in a glass of water and pour over the fish and vegetables. As soon as the water boils, reduce the fire and extinguish for 50-80 minutes. Extinguishing should be under a closed lid. Best served hot.
Note: layers with vegetables can be repeated several times if desired.
Stew tuna with vegetables
Ingredients for Tuna Stew with Vegetables:
- 650 g of tuna;
- 350 g canned tomatoes;
- 3 medium potatoes;
- 3 medium sweet peppers;
- Half hot pepper;
- 1 medium onion;
- 5 tbsp. tablespoons of sunflower oil;
- 1 1/2 cups apple cider
- Garlic, salt, ground pepper, parsley to taste.
The approximate cooking time is about an hour and a half.
Caloric content 100 g - 112 kcal.
Cooking in a multicooker? Great dish for a hasty hostess.
And it is written how to bake buns from yeast dough in the oven.
Learn to fry cabbage pies with us. It may not work out well the first time, but over time everything will change.
Pour some of the oil into a saucepan or cauldron, heat and sauté the onion. Add chopped garlic and diced peppers (both). Simmer for a few minutes, then add the tomatoes, only peel and chop beforehand. Season with salt and pepper.
In a separate frying pan, fry the tuna slices over high heat on both sides (a couple of minutes each).
Put the fish in a bowl with prepared vegetables, and on top - peeled and diced potatoes. Pour the cider over, cover and wait for the cider to boil. Simmer over low heat for 45 minutes.
Serve hot, garnished with fresh herbs.
The fish is tastier if stewed in a cast iron pot.
If you don't have cream on hand, you can replace it with low-fat sour cream.
Onions are replaced with leeks or light green (purple) onions.
The amount of carrots in the recipe can be increased if desired, this will only add more juiciness to the finished one.
Stewed fish will perfectly complement mashed potatoes or boiled rice.
Bon Appetit!
We offer you one of the versatile options for making juicy and delicate fish.
Braised fish in tomato with onions and carrots is, one might say, a culinary classic. It is not at all 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. For 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 sauce goes well with any side dish, but it goes especially well with mashed potatoes.
Taste Info Second courses from fish
Ingredients
- Frozen pollock - 350 g;
- Onions - 190 g;
- Carrots - 210 g;
- Tomato paste - 85 g;
- Vegetable oil - to taste;
- Water - 200 ml;
- Table salt - to taste;
- Ground black pepper;
- Bay leaf - 2 pcs.;
- Wheat flour - for breading.
How to cook tomato stew with carrots and onions
Let's start with cooking vegetables, which, to a greater extent, will determine the taste of the finished dish. Peel the onion, and then, be sure, rinse and dry with a napkin. Chop the peeled onions into random medium-sized pieces and place them in the preheated skillet. vegetable oil... Stir with a wooden spatula and fry the onion until soft and lightly browned.
Now prepare the carrots. Peel, be sure to rinse and dry. By the way, did you know that you can quite easily 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 cubes. After that, add the carrots to the onions and stir. Continue to sauté the vegetables over moderate heat until the carrots are tender.
Add tomato paste to the vegetables. 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 be tasty and aromatic. You can experiment with a set of spices at your discretion. Simmer for 2 minutes and turn off heat.
Let's move on to the fish. In advance, remove the carcass from the freezer and defrost it. Rinse, remove the entrails and the black film inside the abdomen. Pat dry with a paper towel. Trim the fins. Cut into portions about 2-3 cm wide. Salt the fish pieces and sprinkle with black pepper.
For this dish, we use sliced pollock, fillet is also suitable, but it takes less time to fry it.
Heat enough vegetable oil in a skillet.
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 sautéed vegetables in a deep baking dish. Arrange the pieces of fried fish in one row on top, spread the rest of the onion-tomato frying over the fish.
Cover the dish with cling foil and place in the oven for 20-30 minutes at a temperature of 200 0 C.
Teaser network
By the way, this dish can be cooked not only in the oven, but also in an ordinary saucepan. 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!
Step 1: Prepare the fish.
Before cooking, white fish fillets must be defrosted. To do this, it is best to transfer it from the freezer to the refrigerator in advance, for example, in the evening, or leave it for several hours at room temperature... After defrosting, the fillets are washed under cool running water and excess moisture is removed with disposable towels.Cut clean fish into small portions, sprinkle with seasonings and salt to taste and rub the spices with your hands, evenly distributing them. The last step in fillet preparation is its breading. To do this, pour the flour into a flat dish and roll each piece of fillet in it separately.
Step 2: Fry the fish.
Heat a couple of tablespoons of vegetable oil in a skillet. Fry fillet pieces on both sides until golden brown, turning them over with a spatula. You need to cook fish over medium heat, about 3-5 minutes from each side. When the fillets are sufficiently browned, transfer them to disposable paper towels to absorb the excess oil.
Step 3: Prepare the vegetables.
While the fried fish is drying, there is time to cook the vegetables. First of all, we peel the carrot, it is most convenient to do this with a special knife. Also, don't forget to cut off the ends. Chop the peeled carrots with a special knife. If you do not have such a tool, then use a regular coarse grater or simply cut the carrots into strips.
Peel the onion, and then chop each into rings or half rings.
Rinse the celery stalk under running water, and then grate with a fine grater or cut into very small pieces with a knife.
Step 4: fry vegetables.
Heat a skillet with vegetable oil and place the carrots, onions and celery in it. Add spices and bay leaves to taste. Cook over medium heat until vegetables are tender. If it turns out that the liquid evaporates faster than the vegetables are cooked, then add some warm water to the pan. When the carrots, onions and celery are cooked, remove them from the heat and remove the bay leaves.
Step 5: Cooking fried fish with carrots.
Place the mixture just removed from the heat at the bottom of a deep plate. stewed vegetables... Gently spread the fillet pieces fried earlier on them. Top the fish with the remaining vegetables. Place the lid on the plate and wait a few minutes for the aromas to saturate the dish. After this procedure, the dish is completely ready for serving. Ready dish you can also decorate with washed and finely chopped parsley
Step 6: Serve the fried fish with carrots.
Arrange the fried fish with carrots from a large plate, in which the food was infused, in portions. I serve this dish as an independent lunch or dinner, I just add a little sour cream and offer a few additional slices of bread.
Bon Appetit!
For taste, you can also add a few tablespoons. tomato paste or sauce.
This dish will only taste better if you let it stand for a few hours with the lid closed and then reheat it.
When choosing fish, pay attention to the expiration date and appearance product. So, for example, if the ice glaze is not smooth and uniform, but loose, then this most likely means that the fish was defrosted and frozen again several times, so it is better to refuse to buy such a product.
