Such fish can be cooked in different ways. But one of the favorite choices of many housewives is braised pollock, a recipe with onions and carrots of which we suggest you take note. This is another simple, but, nevertheless, quite sophisticated way to “figure out” delicious food, spending a minimum of time.

Despite the lack of a pronounced taste, pollock is a very popular dish on the tables of Russians. Fish goes well with vegetables, herbs, sauces and spices, and if desired, it can be used to prepare a wide variety of dishes.

Especially good braised pollock with onions and carrots. It turns out very juicy, fragrant and bright in taste thanks to simple ingredients that are always at hand. Well, if we talk about the benefits, then the use of such fish at least 2 times a week contributes to the fact that the body receives the necessary amount of phosphorus, potassium, iodine and fluorine.

Fish prepared in this way retains a maximum of nutrients and trace elements. Very good, this dish complements the side dish of mashed potatoes with fresh herbs.

Ingredients:

• 1 kg of pollock (about 4 medium carcasses);
• 3 large onions;
• 3 carrots;
• 30 ml odorless vegetable oil;
• 1 tbsp. water;
• salt pepper.

Cooking:

1. Prepared fish carcass cut in portions.
2. Grate carrots, chop onions into cubes or half rings.
3. In deep dishes, heat 30 ml of oil and fry the slices (about 2 minutes on each side). As a result, a crust should form that will prevent the fish from falling apart.
4. Fry the carrots and onions too and add to the contents of the dish. Salt and pepper all ingredients.
5. Pour in to the fish 1 tbsp. warm water, bring to a boil, reduce heat to medium, cover and simmer for about 40 minutes.

Juicy fish in cream sauce

The fish turns out very juicy and fragrant, at the same time, the more onions and carrots you use, the tastier you will get the “main character” of the dish.

Ingredients:

• 2 medium pollock carcasses;
• 2 onions;
• 3 carrots;
• thick cream;
• salt.

Cooking:

Pollock fillet

To prepare this dish, it is best to use a cauldron or a thick-walled pot. This will reduce the time by almost 2 times.

Ingredients:

• 700 g of pollock fillet;
• 3 onions;
• 4 tbsp. l flour;
• 2 carrots;
• 3 sweet peppers (optional);
• salt, pepper to taste;
• 4 tbsp. l tomato paste;
• 50 ml of unscented vegetable oil.

Cooking:

1. Fish fillet roll in flour. Flour do not regret.
2. Heat the pan and fry the pieces of fish to a golden crust to preserve its juiciness and tenderness.
3. Fry carrots with onions separately.
4. Put the fried fillet in a pan, spasserovanye vegetables, pepper, cut into strips, and tomato paste, diluted in half a glass of warm water.
5. Reduce the fire to a minimum, cover the dishes with a lid and stew for at least 20 minutes.

Algerian pollock

The basis of the dish is a traditional Algerian marinade - chermula, which is amazingly combined with fish compositions. It includes very fragrant herbs, garlic, zira and other ingredients that collectively make the taste just amazing.

Ingredients:

• 2 tsp. Chermly;
• 25 ml of wine vinegar;
• 400 grams of pollock;
• 300 ml of water;
• 2 cloves of garlic;
• 200 g of onions (it is better to use red lettuce varieties);
• 200 g carrots;
• 250 grams of tomatoes;
• ¼ Art. finely chopped parsley;
• 45 ml of olive oil;
• salt.

Cooking:

1. Prepare the marinade for the fish: add parsley, butter, crushed garlic, vinegar and press, and beat everything well with a fork.
2. Immerse the fish cut into pieces into the finished marinade and soak it for half an hour.
3. Fry the chopped onions and grated carrots until golden brown, then add the sliced ​​tomatoes and pour in the water.
4. Stew vegetables for 5 minutes and lay pollack along with the marinade.
5. Cover everything with a lid and simmer on low heat for about half an hour.

The fish prepared according to this recipe is a great alternative to grilled pollock. The dish is very delicate, very fragrant and incredibly beautiful.

Ingredients:

• 1 kg of pollock;
• 1 carrot;
• 1 onion;
• 200 g of mayonnaise;
• 100 g of water;
• bay leaf;
• 10 black peppercorns;
• salt.

Cooking:

1. Wash the fish and cut it into pieces.
2. Carrots cut into thin circles, onions - rings and half rings.
3. Pour oil into a frying pan and spread the mugs of carrots and onions, put the pollock pieces on top.
4. Mayonnaise dissolve in warm boiled water and fill them with fish and vegetables. Cover and simmer on the smallest fire for 20 minutes.
5. After this time, add a couple of pieces of bay leaf, peppercorns and simmer another 20 minutes.

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

Pollock meat is very useful. But in itself it does not have a pronounced taste and aroma. That is why in the process of cooking using a variety of spices. This fish is kept in natural soy sauce, sprinkled with lemon juice or sprinkled with a mixture of seasonings. For example, rosemary, cloves, nutmeg, sweet, hot or allspice are commonly used to make such dishes as pollack under and onions.

Since in our stores there is never fresh fish, before cooking it needs to be thawed, removed the insides, tail and fins, only after that you can start the process. Stew pollock can be in the pan, in the oven or the slow cooker. Carrots with onions are sent to the fish raw or browned. To prevent them from burning, they are poured with a small amount of any broth, water or sauce.

Classic option

According to the technology below, you can quickly and without much hassle to cook a tender pollock stewed with carrots and onions. The recipe for this dish suggests the complete absence of vegetable oil. Therefore, it can be considered dietary. For its preparation you will need simple products, the purchase of which has virtually no effect on the family budget. In this case, you should have at your fingertips:

• A pair of small carcasses of pollock.
• Bulb onion.
• Two carrots.
• Salt, herbs and spices.

Sequencing

In order to have a truly delicious low-calorie pollock with carrots and onions, you must strictly adhere to the recommended technology. Thawed fish free from fins, washed and cut into not too thin pieces. After that, it is spread on a dry frying pan, filled with a small amount of boiling water.

After a few minutes, the onion and chopped carrot are placed on the fish into the fish. All this is covered with a lid and left to languish on minimal heat. Literally in five minutes, the fish with vegetables is salted and seasoned with spices. At will pieces can be turned very carefully. Then they get even tastier. After another seven minutes, the fish is removed from the plate, laid out on plates, sprinkled with chopped greens and served on the table. As a side dish for this dish, crumbly rice or mashed potatoes are usually used.

Option with tomato

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

• Kilo fresh-frozen pollock.
• Three bulb onions.
• A pair of carrots.
• Three tablespoons of tomato paste and vegetable oil.
• One hundred milliliters of drinking water.

So that the pollock with carrots and onions you have made is not bland and tasteless, take care that you have some salt, paprika and ground pepper on hand.

Process description

Vegetables are washed, peeled and ground. Onions cut into half rings, carrots into strips. The products prepared in this way are spread on a frying pan greased with vegetable oil, and they are fried until the onions are transparent, not forgetting to stir constantly. A few minutes later, tomato paste, pepper, paprika and salt are added to the vegetables. All is well mixed and set aside half of the resulting mass in a separate bowl.

Place the pre-washed, peeled, and chopped fish into the remaining vegetables in the pan. From above it is covered with a grout set aside earlier, poured with water and sent to the stove. After boiling the liquid, the fire is reduced to a minimum, the pan is covered with a lid and left to languish. After about half an hour the braised pollock with onions and carrots is completely ready for use. It is served with almost any side dishes. But best of all it is combined with macaroni, boiled potatoes or cereals.

Option with sour cream

It should be noted that this technology is so simple that even an inexperienced hostess can handle it without problems. According to it, you can quickly cook for dinner tasty and healthy treat. So, in the menu - pollack with carrots and onions! The recipe for this dish involves the use of a specific set of ingredients. Therefore, check in advance if you have in the fridge:

• A pound of fresh-frozen fish.
• One carrot and one bulb.
• Half a glass of sour cream.
• Tablespoon of tomato paste.
• A glass of water or vegetable broth.

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

Stepwise technology

Pre-thawed fish free from fins, tail and entrails. After that, they wash it thoroughly, trying to remove the entire black film, cut it into portions, paned in flour and sent to a frying pan, greased with vegetable oil. Reddened fish spread in a saucepan and clean to the side.

Now you can do vegetables. They are washed, cleaned and crushed. The onion is chopped into thin half rings, the carrot is processed on a coarse grater. Immediately after this, the prepared vegetables are placed in a frying pan and fried for a few minutes. Then they add tomato paste, sour cream, salt and spices. All is well mixed, poured water or broth and boil no more than a quarter of an hour. The resulting sauce is sent to a skillet with fish and stewed under a lid on minimal heat.

After about ten minutes, the pollock with carrots and onions, the recipe of which is discussed a little higher, is completely ready for serving. As a side dish usually used vegetable salads, mashed potatoes or boiled rice.