Carp stewed with vegetables. Carp in the oven: recipes with photos. Carp baked in the oven with buckwheat porridge

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 nice 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 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 fillet. 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

Salt and pepper the fish, cut into portions, sprinkle with flour and fry in a frying pan with hot water. 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. Fried potatoes serve 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 prepared very well in canteens. And in Korea, for example, pollock is considered both a tasty and healthy fish. Many amazing dishes are prepared from it.

Ingredients

Back of pollock (800 grams), smoked brisket(150 grams), 2 glasses of milk, 2 onions, 2 tablespoons of chopped green onions, chopped dill or parsley (1 tsp), a tablespoon of flour, salt and pepper to the hostess’s taste.

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. Pour 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.

Dishes made from carp always turn out delicious if the fish is fresh. Dishes made from large carp are especially good; large fish have large bones too, and you don’t need to look for them for a long time, and the meat of such fish is tastier. True, freshwater fish does not have a very pleasant smell, but this can be easily corrected during the cooking process. Especially if you cook it with herbs and vegetables. A baked carp in the oven with vegetables– the dish is surprisingly tender, tasty, as well as healthy and low-calorie. Today I will tell you how to cook delicious carp stewed with tomatoes, onions and herbs.

Cooking baked carp in the oven with vegetables and herbs

Let's clean the scales, gut them, and remove the carp's head, tail and fins. Let's make an incision along the back and carefully remove the spine and small bones. Wash the fillet and cut it crosswise into pieces about 5–6 centimeters wide. Sprinkle them with salt and a mixture of peppers and leave for 30 minutes.

At this time, prepare the vegetable filling. To do this, peel three onions, wash them, and place them in a frying pan with a small amount of olive oil. Add some salt to the onion and fry it over medium heat until fully cooked.

Wash 10 medium tomatoes, pour boiling water over them, then put them in cold water, remove the skin from them and cut them into cubes. Add a little salt and a tablespoon of sugar and fry on olive oil until almost all the liquid has evaporated.

Mix the fried onions and tomatoes, add chopped garlic, finely chopped dill, parsley, and basil, check for salt and add if necessary.

Place a layer of vegetables in a baking dish, place fillet pieces on top, and place another layer of vegetables on top of the fillet. Cover the pan with cling film and place the vegetables in the refrigerator overnight. During this time, the carp will be saturated with tomato juice and the aroma of herbs, this will make it even tastier, more tender and aromatic and will completely get rid of the unpleasant odor.

Preheat the oven to 200 degrees and place our carp in it for 20 - 25 minutes, depending on the thickness of the fish pieces. Delicious baked carp in the oven with vegetables is ready, we will serve it hot. Bon appetit!

Ingredients for baked carp in the oven with vegetables and herbs

• Carp fillet – 1 kilogram.
• Onions – 3 pieces.
• Tomatoes – 10 pieces.
• Garlic – 4 cloves.
• Dill, parsley, basil and cilantro - 1 bunch.
• Olive oil – 2 tablespoons.
• Sugar – 1 tablespoon.
• A mixture of peppers and salt to taste.

In our article we want to talk about such a tasty fish as carp. Recipes for preparing dishes from it are very diverse. Carp is easy to prepare, and the result exceeds all expectations. You can serve fish with a variety of side dishes and sauces. You can prepare very tasty dishes from it at home.

What is prepared from carp?

Carp is a fairly large freshwater fish that looks very similar to carp. Its meat is juicy, dense, and there are not many bones in the pulp, so the fish can be subjected to any culinary processing. Any housewife must have several recipes in her arsenal. fish dishes. How tasty can you cook a fish like carp? Cooking recipes are not limited to just frying. You can bake it with wine, make meatballs and cutlets, cook fish soup, etc. Since carp is a domesticated carp, the same recipes are suitable for it as for carp.

Let's look at the best fish recipes.

Carp in the oven with vegetables: ingredients

Is it possible to bake fish such as carp? Oven cooking recipes allow you to get amazing tasty dish.

It is very simple to prepare fish with vegetables, and at the same time we get both carp and a side dish for it. To prepare we will need:

1. A kilogram of potatoes.
2. Two kilograms of fish.
3. A bunch of greens (fennel, tarragon, parsley).
4. Salt.
5. Soy sauce.
6. Two tablespoons of soy sauce.
7. White pepper.
8. A tablespoon of sugar.
9. A tablespoon of tomato paste.
10. A bunch of green onions.
11. Two spoons vegetable oil.

Cooking fish in the oven

We clean fresh fish and remove the insides. You need to make a couple of oblique cuts on the side, then pepper and salt the carcasses, and add herbs inside.

Now you can start preparing the potatoes. It must be peeled, washed and cut into slices, then add salt and vegetable oil. Preheat the oven to 200 degrees. For baking we need heat-resistant dishes. It must be greased with oil and put in potatoes and fish. Next, prepare the glaze. To do this, mix sugar, tomato paste And soy sauce. Lubricate the surface of the carp with the resulting mixture and place the dish in the oven. The baking process will take 20-25 minutes. During this time, you need to brush the fish with glaze several times. You can even pour the sauce over the potatoes once.

The fish should be served hot, adding chopped herbs and fresh tomatoes. As you can see, the recipe is very simple.

Carp: recipes for cooking in the oven

You can cook fish in the oven different ways. Recipes for cooking carp in foil are incredibly popular among housewives. This is explained by the fact that foil retains the maximum amount of nutrients and vitamins in the fish. And the cooking process itself is significantly faster, and there is no need to wash the oven afterwards. Food foil is an incredibly useful and convenient invention for cooking.

Carp is a low-calorie product with slightly sweetish meat. By adding your favorite spices to it, you can prepare an amazingly tasty dish that you won’t be ashamed to put on... festive table. To prepare carp in foil we will need:

1. Two kilograms of fish.
2. Salt.
3. Butter - 55 g.
4. Ginger root (fresh).
5. Allspice.
6. A bunch of greenery.

The fish must be cleaned, gutted, removing the head and fins, after which you can add pepper and salt. Place the prepared carcass in foil, adding pieces of chopped ginger inside, butter and sprigs of greenery.

The fish is baked in a preheated oven for no more than 25 minutes. Then you can open the foil a little (you need to do this very carefully so that the broth does not spill out) and cook in this form for another five minutes.

So our carp is ready. Recipes for cooking fish in foil are easy to follow; the most labor-intensive is the process of cleaning the carcass. But the result is incredibly juicy and delicious fish.

Fried carp

Is fried carp tasty? Recipes for cooking in a frying pan are also quite varied, each of them makes it possible to prepare an amazingly tasty dish with a crispy crust or in sauce. It is simply impossible to list all the options; we will focus on just a few of them.

Carp in sesame turns out delicious. To prepare it we will need:

1. One carp.
2. Eggs.
3. Salt.
4. Flour.
5. Pepper.
6. Two or three tablespoons of lemon juice.
7. Sesame - 110 g.
8. Oil for frying (vegetable).

To get a delicious dish, you need to purchase only the freshest fish. We clean it, wash it and cut it into portions no more than three centimeters thick so that they can be thoroughly fried. Top the fish with lemon juice, salt and pepper. Each piece can be rubbed with your favorite spices, but only those that are suitable for fish. In this form, leave the carp to marinate for an hour.

After time has passed, we begin the process of preparing the fish. Heat vegetable oil in a frying pan. Roll each piece of carp in flour, then dip in beaten eggs, then roll in sesame seeds. Place the prepared fish in a hot frying pan.

Each piece must be fried on both sides until golden brown. You need to remember that during cooking you should not touch the fish unnecessarily, but turn it over when you are sure that the piece has already browned. If you repeatedly turn the carp over, there is a high probability that the pieces will fall apart and lose their appearance.

Little cooking tricks

It is worth remembering that carp is still River fish, so it may smell like mud. There are several ways to avoid this problem:

1. Lemon juice. You can add a little lemon juice to a heated frying pan with oil, or you can sprinkle it on the fish itself. It must be said that lemon juice is generally very often added to fish dishes.
2. Before cooking, the carcass can be immersed in a solution of water with the addition of pepper, bay leaf and vinegar for a couple of hours. The smell disappears completely. To prepare the solution, a tablespoon of vinegar is enough.
3. Milk also helps to cope with unpleasant odors. Before frying, you can soak the fish in milk with spices. Milk can also be added to fish broth, the unpleasant odor will disappear, and the carp will acquire more delicate taste and subtle aroma.
4. A carcass soaked in milk will not fall apart when fried.

Carp in Astrakhan

Carp fillet is used to make delicious dishes. Fish recipes are so simple that even inexperienced housewives can handle them.

Ingredients:

1. 0.5 kilograms of fillet.
2. A teaspoon of turmeric.
3. Spices for fish - 2 tsp.
4. Flour - 6 tablespoons.

Wash the carp fillet, cut into pieces and add salt. Add spices and turmeric to the flour. Roll each piece in the resulting mixture. Next, heat the frying pan over high heat and add oil. Fry the fish on all sides until golden brown over moderate heat. So our carp is ready. Recipes for cooking in a frying pan are quick to implement and always give consistently good results.

Delicious carp in white wine

Vegetables baked in the oven with fish (it could very well be carp) are very tasty. Cooking recipes in general are very similar to each other, only some components that are added or removed from a particular dish differ.

One of the simplest and at the same time original dishes is carp stewed in wine. To prepare it we will need:

1. Fish fillet.
2. Soy sauce.
3. Olive oil.
4. Juice of one lemon.
5. Dry white wine.
6. Coarse salt.
7. Spices: thyme, thyme, rosemary, tarragon and others.

Let's start preparing the dish by cutting the fillet into separate pieces and placing the fish in a bowl. Next, prepare the marinade by combining soy sauce with wine and olive oil. Pour the resulting mixture over the fish, adding salt and spices. It is necessary to marinate the carp for at least half an hour. At the same time, do not forget to periodically turn the pieces.

Next, preheat the oven to 180 degrees and bake the fish for about forty minutes. During cooking, you can pour sauce on top of our carp. Once cooked, the fish can be served with any side dish, adding a slice of lemon. Best dishes from carp can even become a decoration for the holiday table.

Carp with onions

When considering the best recipes for cooking carp, it is worth remembering the simple version, but at the same time very tasty. This is fish with onions. To prepare we will need:

1. Carp - 3-4 kilograms.
2. Vegetable oil (for marinade) - a tablespoon.
3. Lemon juice - one and a half tablespoons.
4. Flour for breading.
5. Bulb onions.
6. Salt.

The carp is cleaned, cut into pieces and pickled. A mixture of vegetable oil with lemon juice and salt is used as a marinade (it is enough to hold the fish for fifteen minutes). Next, the carp is breaded and fried in vegetable oil, adding onions on top.

Carp fish soup

From fish you can prepare such a wonderful dish as fish soup. A variety of types are suitable for it, including carp fish. Recipes for making fish soup are generally based on the possibility of using fish tails and heads for cooking. And the fillet itself is usually left for preparing hot dishes. There is nothing difficult in preparing such a dish.

We will need the following ingredients:

1. Four potatoes.
2. Bay leaf.
3. One onion.
4. Head and tail from one carcass.
5. One hundred grams of rice.
6. One carrot.
7. A few cloves of garlic.
8. Seasonings.
9. Dill.
10. Salt.
11. Two tablespoons of vegetable oil.
12. 2.4 liters of water.

First you need to cook the broth. The tail and head of the fish are filled with water and brought to a boil, the foam is removed. Next, you can add bay leaf, salt and cook the broth over low heat for about an hour (until ready).

In the meantime, you can move on to preparing the vegetables. Peel the onion and carrots and chop finely. Vegetables are fried in vegetable oil. We also peel and chop the potatoes.

The broth we have prepared must be filtered and only clear liquid left. Add potatoes and rice to it. After ten minutes of cooking, add dill and frying to the soup, cook for another seven minutes. At the very end, add seasonings and add garlic. The soup is ready!

Grilled carp

We want to offer another amazing delicious recipe cooking carp. To implement it we will need:

1. Dry wine (preferably white) - ½ cup.
2. One orange.
3. Two kilograms of carp.
4. Olive oil - 2 tbsp. l.
5. Salt.
6. Red pepper (ground) - 1.5 teaspoons.
7. Lemon pepper - teaspoon.
8. Garlic.
9. Saffron - ½ teaspoon.

First, let's prepare the marinade. To do this, mix the following ingredients: wine, salt, orange juice, saffron, pepper, chopped garlic and oil. Clean the fish, wash it, cut it into medium-sized pieces and fill it with marinade. Place the dish with fish in the refrigerator for about half an hour. After the carp has marinated a little, it can be cooked on the grill or on the grill.

Carp on coals

Fish cooked in foil turns out more tasty and juicy than steamed fish. It can be served with any side dish. Carp cooked on coals is not only very tasty, but also has a wonderful characteristic aroma.

To prepare the dish we will need:

1. One onion.
2. One tomato.
3. A kilogram of carp.
4. One hundred grams of sour cream.
5. Salt.
6. Garlic.
7. Ground pepper.

The fish needs to be cleaned, cut off the tail and head, rinsed and dried with a paper towel. Next, you need to prepare the sauce; to do this, mix the juice of half a lemon with sour cream in a bowl, add chopped garlic, pepper and salt. Mix all ingredients.

For further preparation of the dish we will need foil. Unroll the sheet, place the carp on it and brush with sauce on all sides. In this form, leave the fish to marinate for half an hour.

In the meantime, you can start preparing the vegetables. Peel and cut the onion into half rings and the tomatoes into rings. After half an hour, put the vegetables in foil and roll it up, cover it tightly with another sheet and fasten them together.

The carp cooks on the grill for 40-50 minutes, after which you don’t have to open the foil right away, but let the fish brew for a little longer (about half an hour). After which the carp can be served.

Instead of an afterword

Carp is a good freshwater fish, from which you can prepare many healthy and tasty dishes. In our article we have presented only some of the available variety of recipes. Properly cooked carp turns out juicy and tender, so it can become a decoration for the holiday table.

Fish is considered more useful product than red meat or chicken, because it does not harm cholesterol levels and figure.

This dietary product, which can be consumed at night without fear - it does not burden the stomach, is quickly absorbed and improves overall health and appearance.

Most useful option preparation of the product - stewed fish. Here are 15 recipes on how to cook delicious fish stew.

The simplest recipe. It does not require a large number of ingredients, and the necessary composition is always available in the kitchen.

This one is light and tasty food goes well with a salad; a side dish will weigh it down, but if you want to make your meal filling, the best choice- boiled rice.

• any fish to taste - preferably something small; used in the recipe
• fresh mackerel;
• onions - 2 pcs.;
• carrots - 1-2 pcs.;
• non-aromatic oil - for frying;
• greens - any;
• optional - lemon juice, cheese, mayonnaise, seasonings and spices.

Actions:

1. Divide the fish into two parts relative to the spine; if desired, cut into pieces. You can leave it whole - in halves.
2. Rinse, rub with salt and spices, dried ginger and thyme.
3. Cut onions and carrots into rings (optional).
4. Heat a frying pan with vegetable oil until smoking.
5. Fry the onions and carrots until the oil turns orange.
6. Place the fish in the frying pan. Squeeze the juice of half a lemon onto it.
7. Cover with a lid and simmer. If the fish does not begin to ooze, be sure to add half a glass of water, otherwise it will not be stewed fish, but fried.

When serving, you can garnish with vegetables or herbs, and also prepare a dressing from sour cream or homemade mayonnaise. Boiled rice is a great addition to your meal!

The multicooker is becoming increasingly popular in Russian kitchens, and it is better suited for preparing healthy food than anything else.

How to stew fish in a slow cooker so that it is tasty and healthy, we tell you in this recipe.

What products are needed:

• fish - pollock - 2 pcs.;
• 2 onions;
• carrots - 2 fruits;
• bell pepper;
• chicken egg;
• sour cream - 200 g;
• vegetable oil for frying;
• salt, spices - at your discretion.

Any fish you prefer will do. The recipe includes pollock because of its low price.

Actions:

1. Wash the fish and cut into medium-sized pieces.
2. Cut all vegetables into equal pieces - for example, cubes.
3. Turn on the “Fry” mode in the multicooker, pour a little oil into the bowl and fry the onion until bronzed.
4. Add carrots and fry too.
5. At the end, add the bell pepper and fry for 5 minutes.
6. Place fish pieces for frying.
7. Beat the egg, add sour cream to it and beat a little more. Then mix with salt and spices - for example, a mixture of seasonings for fish. If the sauce turns out thick, you can add a little water.
8. Fill the bowl with the prepared sauce.
9. Set the multicooker to the “Stew” mode and simmer for 40 minutes.

After cooking, serve pollock in sour cream with a salad of fresh vegetables. You can prepare any side dish - any cereals and pasta, as well as potatoes, can be combined with such tender and juicy fish.

Stunningly tasty fish is obtained when baked in the oven with tomato sauce- such food flies off the table without a trace. The result of the recipe is the opposite of the previous one, although the same composition of the main ingredients is used for preparation. You can prepare completely different dishes from the same products!

What products are needed:

• fresh fish - 1 kg, you can take sea and river fish;
• 2 onions;
• carrots - 2 fruits;
• garlic - 4-5 cloves;
• bell pepper - 1 fruit;
• tomato juice- half liter;
• olive oil;
• salt and spices.

How to cook fish in the oven:

1. Cut the onion into cubes. Grind the carrots on a medium grater (if you use a grater for Korean salad, it will be more beautiful).
2. Grind the garlic and bell pepper in a blender.
3. Heat a frying pan with olive oil.
4. Fry the onions separately and the carrots separately, then add the carrots to the onions and mix.
5. Transfer part of the frying to another container, and level the rest in the frying pan.
6. Wash the fish and divide into portions. Rub with salt and any seasonings - in this case ground black pepper and ground coriander are used, roll both sides in flour and place the pieces on another, clean frying pan. A little secret - for more interesting taste use cornmeal.
7. Fry the fish pieces for a minute on each side.
8. Prepare the sauce - mix tomato juice, chopped garlic, bell pepper, dill, cumin, salt and ground black pepper.
9. Place the fried pieces of fish in a frying pan with onions and carrots. Top with remaining roast. Pour tomato sauce over the dish.
10. Cook with the lid half-covered for at least 40 minutes.

Let the finished fish cool and put it in the refrigerator for 8-10 hours - then it will be even tastier! Can be served both cold and hot.

One of best recipes fish with tomato!

Stewed fish and potatoes

Very quick way preparations stewed fish from the series when guests are on the doorstep or there is no time for long cooking. At the same time, the fish will turn out tasty, and the potatoes will make it tender and satisfying.

What products:

• fish (pollock, mullet, mackerel, pink salmon - any fish will do) - 500 g;
• white potatoes - 3 fruits;
• 2 onions;
• greens - a bunch;
• vegetable oil;
• mayonnaise (preferably homemade) - 4-5 tablespoons
• seasonings and salt.

Technology:

1. Gut the fish, wash and chop into pieces.
2. Peel the onion and potatoes and cut into rings.
3. Heat a saucepan, pour in oil.
4. Place fish pieces and salt.
5. Place onion rings on top.
6. Place potato circles in an even layer on the onion.
7. Apply mayonnaise to potatoes using a silicone brush.
8. Add half a glass of water.
9. Simmer under a closed lid over low heat until the potatoes soften.

Serve with herbs and fresh vegetables.

How to cook delicious cod stew

Cod is the favorite fish of most people due to soft meat and paucity of seeds. How to stew cod to make it even tastier?

What products are needed:

• fish - 2 kg;
• breadcrumbs or flour;
• salt pepper;
• oil for frying.

Your actions:

1. If the cod is frozen, defrost it completely.
2. Clean, wash and cut fresh fish into equal pieces.
3. Prepare the breading - mix with breadcrumbs or flour, salt and pepper.
4. Roll the fish pieces in breading.
5. Heat a frying pan and fry the cod on both sides until crusts form.
6. Place the pieces on a plate.
7. Clean the pan and put the fish back in again.
8. Pour in some water and simmer with the lid closed for 20 minutes.

If desired, you can add cream, sour cream, or other sauce at the stewing stage.

At the finish, the meat should be completely white - without pink or red streaks.

Serve with vegetables, potatoes or rice.

Step-by-step preparation of mackerel

Mackerel has a budget price, pleasant taste with a slight bitterness and a variety of dishes that can be prepared from it. We present a recipe for stewed mackerel in sour cream dressing - it will turn out tender and juicy dish, where fish and vegetable flavors mix.

What products are needed:

• mackerel - 2 pcs.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• sour cream of any fat content - 150 g;
• salt, pepper - at discretion;
• vegetable oil.

Steps to prepare excellent stewed fish in sour cream:

1. Wash the mackerel, cut off the tails, fins and cut into rings 2-3 cm thick, remove the entrails from each piece, wash again. Rub with salt and spices.
2. Finely chop the vegetables.
3. Fry in a frying pan for 1-2 minutes.
4. Place the mackerel rings there.
5. Add sour cream, stirring the contents of the pan with a silicone spatula.
6. Simmer covered for 40 minutes.

It turns out very nutritious, satisfying and juicy.

Pike stewed in a slow cooker

Many people do not take the risk of buying and cooking pike because of the widespread belief about the specific taste of the fish. But pike is one of the most delicious freshwater fish, and in order to avoid the taste of mud in your food, you need to be able to cook it correctly. We explain how to do this using the example of stewed pike in a slow cooker.

What products are needed:

• pike - 1 medium;
• 2 onions;
• carrots - 1 fruit;
• potatoes - 3 fruits;
• mushrooms - preferably champignons - 6 pcs.;
• wheat bread - 2 pieces;
• garlic - 4 cloves;
• half a lemon;
• salt, spices;
• butter;
• vegetable oil.

Cooking in a slow cooker:

1. Wash and gut the pike. Carefully remove the skin. Cut into small pieces, removing bones.
2. Grind carrots and onions in a blender or using a vegetable cutter.
3. Cut the peeled potatoes into small cubes.
4. Scoop out the crumb from the bread slices and crush in melted butter.
5. Mix pieces of pike, chopped vegetables and potatoes, bread, salt and spices.
6. Place the minced meat into the pike skin and use kitchen thread or toothpicks to sew the edges together, forming a whole fish shape.
7. Grease the multicooker bowl with vegetable oil and place the pike in a circle.
8. Set the “Bake” mode for 1 hour.
9. Shortly before being ready, peel the lemon and cut into slices. Place on pike.

Serve stuffed pike better with potatoes and vegetables. The result is a kind of roll that you can’t refuse!

Hake fillet with carrots

Hake is not considered a worthy fish - but this is due to the disadvantages of its storage, transportation and sale. If you buy the right fish- a whole carcass frozen by blast freezing, then you will be surprised - it’s delicious and juicy fish, which makes an amazing filling meal!

What products are needed:

• hake - 5 whole carcasses;
• 5 onions;
• carrots - 3 fruits;
• tomato juice - 3 tables. spoons;
• salt pepper;
• vegetable oil.

Recipe in a frying pan - fish stewed with carrots and onions:

1. Place the frozen hake in a large saucepan, add water until completely covered and turn on medium heat. Boil for 6-7 minutes after the water boils, turn off the heat and drain the water.
2. When the fish has cooled, remove the skin, cut off the tails and fins and remove the meat from the bones - you have fillets.
3. Season the fillet with salt and pepper and place in a frying pan with a thick bottom.
4. Peel the carrots and chop in a blender or using a grater. Fry in a frying pan for 10-15 minutes. Finally add tomato juice. You can use tomato paste mixed with plain water, and, if possible, the pulp of fresh tomatoes.
5. Cut the onion into rings and fry separately from the carrots until golden brown.
6. Spread the onion on the hake fillet in an even layer. Then cover with a layer of carrots and tomatoes.
7. Add a little water - no more than half a glass - and simmer under the lid for 20 minutes.

This dish can be varied by adding additional layers - greens, grated celery. You can add grape bite to the pan. Ready dish It’s better to let it cool and cut into neat portions.

Pairs perfectly with boiled rice and fresh vegetables.

How to stew pollock in a frying pan

Pollock is considered one of the dietary fish species - the healthiest and most valuable sea ​​fish. It fits perfectly into the diet of people who care about their health, and even small children, thanks to its nutritional composition.

A salty and spicy lunch is made from pollock using the following recipe.

What products are needed:

• pollock - 3 pcs.;
• pickled cucumbers (preferably gherkins) - 1-2 pcs.;
• nuts - walnuts, pine or pistachios;
• sour cream - 100 g;
• salt pepper;
• unflavored oil;
• a bunch of any greenery.

Preparing stewed fish is very simple:

1. Grind nuts, gherkins, herbs, sour cream and salt and pepper in a blender.
2. Cut the cleaned pollock into portions.
3. Rub the fish with salt and spices and fry in a frying pan for 2 minutes on both sides.
4. Place the fried pieces in a clean frying pan, pour in the sauce prepared in a blender, and simmer covered for 20-30 minutes.

That's all - the original and tasty dish is ready!

Capelin recipe

It is customary to fry capelin, but this fish, stewed with onions and carrots, takes on new colors and looks harmonious on the everyday table.

What products are needed:

• capelin - 12-15 pcs.;
• bulb;
• carrot;
• butter - 1 tbsp. l.;
• salt pepper;
• greenery.

How to cook stewed fish with vegetables:

1. Defrost the capelin. It is better to defrost in the refrigerator - this way they will remain in it. useful material and fewer microbes will develop. True, this method requires more time than the usual defrosting. If you don't have time, here's another safe way - put the fish in salty cold water for 1.5 hours.
2. Cut off heads, tails, remove giblets and films.
3. Cut onions and carrots into rings.
4. Place capelin in a heated frying pan, close to each other - choose a small frying pan; place onion and carrot rings on top. Sprinkle with salt and spices; a special seasoning for fish is good.
5. Cut the butter into small pieces and spread over the top layer of carrots and onions.
6. Pour water, half covering the contents of the pan, and simmer for 20 minutes.
7. Leave the fish to simmer for a while under the lid.

Can be served with any side dish or vegetables.

Stewed carp with onions

Carp is delicious in any form, but out of habit, many housewives simply fry it, but you can diversify the table and refresh it with stewed fish with vegetables!

What products are needed:

• carp - 1 pc.;
• onion - 4 heads;
• flour - 2-3 tbsp. l.;
• vegetable oil;
• 3 percent table vinegar- 5-6 tbsp. l.;
• salt, sugar and seasonings - ground cloves, bay leaves and black pepper are great.

Your actions:

1. Clean the carp, remove the insides - if there is caviar in it, don’t throw it away, you can make wonderful cutlets - wash and cut into portions.
2. Rub the fish with salt and black pepper, roll in flour and fry on both sides until crusty.
3. Cut the onion into rings and fry in a separate pan until caramelized. Place part of the onion in a saucepan or saucepan, add ground cloves, bay leaf, pepper, vinegar and mix thoroughly.
4. Place the pieces of fish in the same saucepan and cover with the second half of the onion. Pour a little water and simmer over low heat until fully cooked.
5. When serving, decorate the fish with herbs.

Pink salmon dish

Many people consider pink salmon to be a bit dry, but if you stew it properly, you will get a tender and juicy dish that you won’t be able to tear yourself away from.

What products are needed:

• pink salmon - 1 kg;
• onion - 2 heads;
• wheat flour;
• mayonnaise;
• vegetable oil;
• salt pepper.

Your actions:

1. Peel the pink salmon from scales and remove the giblets - it is easier to do this while it is frozen.
2. When the fish is defrosted, cut into pieces of any desired shape and size.
3. Mix salt and pepper with flour.
4. Dredge each piece of fish in flour.
5. Fry fish steaks in a frying pan with vegetable oil until crispy.
6. Peel the onion and chop into rings.
7. Fry in a separate frying pan until caramel-colored and add 3 tablespoons of mayonnaise, stir and let simmer a little.
8. Place the fish.
9. Simmer the fish for 10 minutes, pouring onion and mayonnaise sauce over it.

Serve with boiled potatoes and fresh herbs.

Salmon stewed in cream

Salmon is a delicious fish. Try cooking it in a creamy sauce - this recipe will certainly please lovers of fish and cream.

What products are needed:

• salmon - 0.5 kg fillet;
• a bag of any frozen vegetables;
• cream - 200 ml;
• butter - 1 tbsp. l.;
• flour - 1-2 spoons;
• olive oil - 1.5 tbsp. l.;
• lemon - 0.5 pcs.;
• fresh herbs;
• salt, spices.

Your actions:

1. Defrost the salmon.
2. Fry the vegetables in a frying pan with a little oil.
3. Melt the butter in a saucepan, add flour and cream little by little and cook for 5 minutes. The sauce is ready.
4. Remove moisture from salmon using a towel and fry in olive oil on both sides.
5. Add to fish cream sauce, herbs, salt and spices. Simmer for 10 minutes.
6. Place vegetables on one side of a large dish and pieces of salmon in cream sauce on the other.

Simple and very tasty.

Stewed trout in pots

Cooking food in a pot has a lot of advantages - no oil is needed, the dish retains all the tastes and aromas, nutrients, healthy heat treatment.

What products are needed:

• trout - whole fish;
• garlic - 2-3 cloves;
• tomatoes - 2 pcs.;
• hard cheese - 100 g;
• olives or black olives - 50 g;
• salt.

Your actions:

1. Gut the trout, clean and wash.
2. Remove meat from bones and cut into medium-sized cubes.
3. Place fish in pots. Sprinkle with salt and, if desired, spices or herbs.
4. Cut the tomatoes into rings and place 1 ring on top of the fish.
5. Cut the garlic into thin layers and place on top of the tomatoes.
6. Cut the olives into halves or quarters and place in pots.
7. Grate the cheese and sprinkle over the “cake”. If desired, you can add sour cream or cream - it will be softer and juicier.
8. Place in the oven and bake for 25 minutes.

Cooked in spicy sauce

Fish stewed in spicy sauce has a name - “Hraime”. This recipe comes from Jewish culture and has gained great popularity due to the excellent combination of ingredients and the tart taste of the peppers.

How to cook spicy fish in tomato with vegetables - below.

What products are needed:

• fish - any white fish; for example, perch, 0.5 kg;
• tomatoes - 6 pcs.;
• tomato paste - 2 tablespoons;
• Bell pepper- 1 PC.;
• whole hot chili pepper - 1 pc.;
• bulb;
• garlic - 3 cloves;
• vegetable oil;
• salt pepper;
• seasonings - cumin and cumin;
• a bunch of fresh herbs.

Your actions:

1. It's better to start with preparation hot sauce. To do this, peel and cut the tomatoes, sweet peppers and onions into equal cubes. Place in a saucepan or saucepan.
2. Add spices to them - cumin, cumin and black pepper, and chopped chili pepper.
3. Add 2 tablespoons of vegetable oil, grated garlic, and half a glass of water to the sauce. Salt and pepper to taste.
4. Simmer the sauce over medium heat for 5-10 minutes. Place tomato paste in a saucepan.
5. Clean the fish, gut it, wash it and chop it into neat pieces.
6. Add the fish to the sauce and simmer for another 10 minutes.

If you let the dish cool and sit, it will taste even better. Serve the finished khraime with fresh herbs. The spiciness and juiciness of this dish will not leave anyone indifferent.

The other day a carp was discovered in the freezer.

I defrosted it, put it in order, cleaning it and removing the insides. We had different opinions about the final dish from those at home. I just wanted to eat fried carp, and serve them stewed in sour cream. Well, since one thing doesn’t interfere with the other, I sent my wife for sour cream, and I started cooking.

To prepare we need:

3.Vegetable oil;

4. Onions;

5. Sour cream 500g;

6.Salt, ground black pepper, bay leaf.

Carp mode into portioned pieces, approximately 3.5 cm thick.

Place a frying pan on the stove, and while the oil is heating up, roll these pieces in flour, after rubbing them with a little salt. After the oil has warmed up well, put the whole thing in it.

While the carp is cooking (you must fry the pieces until golden brown on both sides), peel and cut a couple of large onions into large half rings.

Once the fish is fried, put it in a colander, drain the oil in which the fish was cooked, wash the frying pan, and put it back on the fire, but add just a little oil.

As soon as it has warmed up, sauté the onion (about 2-4 minutes), then place it on top fried fish, not forgetting to leave a couple of pieces for yourself (if you, like me, just want to eat fried carp).

Pepper the whole thing and cover with a lid for just a couple of minutes. Next we take 500 gr. sour cream and pour evenly into our dish.

We leave the fish to simmer over low heat for about 10 minutes, after this time we add boiling water to the dish so that the pieces of fish drown in the resulting sauce. Let it simmer for another 5 minutes, at which time the sauce will become completely homogeneous. The finishing touch add a couple of bay leaves and taste the sauce for salt. Leave the dish to simmer for another 5 minutes, after which we remove the bay leaf and serve the carp on the table.

The side dish can be anything you like (mashed potatoes, pasta, buckwheat), but mine preferred to eat the dish without any side dishes.