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Saida stewed with carrots and onions. Fish baked with carrots and onions

Juicy and tender fish marinated with carrots and onions is a frequent guest on the table of housewives. There are a huge number of variations of this dish. Not only the cooking method plays a role, but also what kind of fish is used for the dish.

To make fish with carrots and onions even tastier, it is recommended to use spices during the cooking process. Suitable for fish: greens and parsley root, black pepper, marjoram, nutmeg, curry, dill, savory, tarragon, sweet and hot red pepper (dried or fresh), allspice, rosemary, sage, cumin, white mustard, thyme, parsnip, bay leaf, peppermint.

Stewed fish with carrots

Fish stewed with carrots and onions has probably been a frequent guest on your table since childhood. As a rule, the recipes for this dish are incredibly simple, the ingredients are likely to be found in any kitchen, and the taste exceeds all expectations.

Pollock stewed with carrots and onions - a recipe for every day

Pollock is one of the most common fish in the kitchen. This is understandable. The price of pollock is quite low, and its beneficial properties are almost as good as expensive seafood. In addition, pollock is a dietary product, just like all cod.

To prepare stewed pollock with carrot and onion marinade you will need:

pollock – 1 kg;
wheat flour – 150 g;
vegetable oil – 100 ml;
water – 400 ml;
carrots – 2 pcs.;
sour cream – 200 ml;
tomato paste – 1 tbsp. l.;
onions – 2 pcs.;
salt, pepper, cloves and bay leaf.

The fish is pre-defrosted and washed. All unnecessary parts are cut off and removed - tail, fins, offal. After this, the pollock is cut into portioned pieces. Season the fish with salt and pepper to taste.

Onions and carrots are peeled. The carrots are grated on a coarse grater or cut into small strips. The onion is cut into half rings.

It is convenient to clean carrots with a metal sponge under running water.

A small amount of vegetable oil is heated in a deep frying pan. To do this, heat it over low heat (it should not touch the bottom of the pan), without bringing it to a boil. You can check the degree of calcination by throwing a pinch of salt into the pan.

Place onions and carrots in the pan. They should be fried for three minutes until soft. Then sour cream and tomato paste are added. The resulting mixture is simmered for no more than a minute, after which water is poured in. The liquid should be salted, peppered, bay leaf and cloves added.

The mixture is brought to a boil. Then, the heat is reduced to minimum and the sauce simmers for another 5-10 minutes.

Pollock is breaded in flour and fried in vegetable oil until golden brown on both sides. For these purposes, another frying pan is used.

Fried pollock is placed in a frying pan with sauce. The heat is set above medium, everything is carefully mixed and brought to a boil. Then, reduce the heat to low and simmer under the lid for another 10-15 minutes.

Ready stewed pollock is served hot. It goes well with mashed potatoes, vegetables, rice and other side dishes to taste.

Pollock in a slow cooker with carrots and onions

If you have a miracle assistant multicooker, then you will be interested in learning how to stew pollock with onions and carrots in it. To prepare you need a minimum of ingredients:

pollock – 1 kg;
large onion – 2 pcs.;
large carrots – 2 pcs.;
sour cream - 1 tbsp.;
any seasoning suitable for fish - to taste;
vegetable oil – 1-2 tbsp. l.;
butter – 30 g.

Pollock is cleaned of fins, tail and entrails. Pay special attention to the black film inside the abdomen. If you leave it, the finished dish will taste bitter.

Prepared pollock is cut into pieces. If fillet is used, it is cut immediately after washing.

Vegetables are peeled and washed. The carrots are grated on a coarse grater, the onion is cut into pieces.

The bottom of the multicooker is greased with vegetable oil, and a piece of butter is placed on the bottom. Next, vegetables are added. The “Baking” mode starts, in which the vegetables are brought to a golden color.

Pollock is laid out on top and poured with sour cream. The multicooker is switched to the “Quenching” mode for 30-40 minutes. After this time, the dish can be served.

Cod stewed with carrots and onions

Cod is a fish that is great for people who adhere to dietary or proper nutrition. It is a source of natural calcium and vitamins. However, nutritionists do not recommend combining cod with cheese, but you can with carrots and onions.

The recipe for stewed cod is incredibly simple. Ingredients you will need:

cod – 300 g;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 1 tbsp. l.;
water – 200 ml;
salt to taste.

The fish is cut into portions, placed in a stewing container and salted to taste. Let it sit for 20-30 minutes.

Vegetables are peeled and washed. The carrots are grated on a coarse grater, the onion is cut into small pieces. Vegetables are laid out on the cod.

Vegetable oil and water are poured into the container. Place the contents on low heat and simmer for 45 minutes. The dish is ready!

Mackerel stewed with carrots and onions

Mackerel is an excellent source of protein (just 100 g of fish contains half the daily requirement!). Mackerel is considered an oily fish, so it is not recommended for consumption by people suffering from liver disease and kidney failure.

It's easy to prepare. We will need:

mackerel – 2 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
tomato paste – 3 tbsp. l.;
vegetable oil;
salt, pepper to taste.

The mackerel is cleaned of its entrails, fins and tail. Particular attention is paid to black film. The fish is thoroughly washed and cut into portions.

Vegetables are peeled and washed. The carrots are grated on a coarse grater, the onion is cut into half rings. Fry the vegetables in vegetable oil, stirring, until half cooked.

Sprinkle the fish with spices and place on the vegetables. Cover it with a lid (do not add water!) and simmer over low heat for 10-15 minutes.

Then open the lid and add tomato paste. Mix everything carefully, close the lid and simmer for another 15 minutes over low heat.

The mackerel is ready. Before serving, you can sprinkle the stewed fish with fresh parsley. Best served with rice or boiled potatoes.

Hake stewed with carrots and onions

Hake is very well absorbed by the body, so it is widely used in dietary nutrition. It contains a huge amount of vitamins. Hake meat is more tender and fattier than cod meat.

To prepare you need to take:

hake – 400 g;
onion – 1 pc.;
carrots – 1 pc.;
bay leaf – 2-3 pcs.;
pepper – 1 tsp;
hot water - ½ cup;
flour – 2-3 tbsp. l.;
salt to taste;
vegetable oil – 3 tbsp. l.

Clean the fish from entrails, fins and tail, wash well. Cut into portions, pepper and salt. Dredge the pieces in flour on all sides.

Heat vegetable oil in a frying pan and fry the hake until golden brown. Add thinly sliced onion and grated carrots. Distribute the vegetables evenly.

Pour in hot water, add bay leaf and simmer the hake with vegetables under a covered lid over low heat. 15 minutes is enough.

Fish in the oven with carrots and onions

Another option for dietary cooking is oven baking. The fish turns out very aromatic and juicy. We offer several recipes depending on the type of fish.

Cod in the oven with carrots and onions

To cook juicy cod in the oven you need:

cod – 1 kg;
onions – 3 pcs.;
carrots – 4 pcs.;
mayonnaise – 80-100 g;
salt, pepper to taste.

It is best to bake cod in a sleeve or foil. If you use a regular baking dish, grease it with vegetable oil. The cooking process is simple.

We need fillet, so we cut the fish and remove all the bones. Cut the onion into thin half rings, grate the carrots on a coarse grater.

Sprinkle the fish with salt and pepper. Then add vegetables and mayonnaise. Bake for 15 minutes at 200 degrees. After this, reduce the temperature to 20 degrees and simmer for 20 minutes. Serve hot.

Hake in the oven with carrots and onions

Hake can be prepared in the same way as cod in the previous recipe, but there is another, non-standard, option for preparing hake with carrots in the oven. Try it “Rosy hake” cutlets. To prepare you will need:

hake fillet – 500 g;
carrots – 1 pc.;
onion – 1 pc.;
egg – 1 pc.;
a slice of loaf soaked in milk;
salt, pepper;
breadcrumbs;
butter.

Finely chop the onion and carrots and sauté in oil. Then, cool.

Pass the hake fillet through a meat grinder, beat in the egg and mix thoroughly. Add bread and sautéed vegetables to the fish mixture. Add salt, pepper and mix everything again.

Form small cutlets from the resulting mass and bread them in breadcrumbs. Grease a baking sheet with butter and place the cutlets. Bake at 180 degrees. After 10-15 minutes, turn the cutlets over and bake for the same amount of time. Check readiness by making a cut.

Pink salmon with carrots and onions in the oven

Pink salmon or pink salmon, when consumed regularly, can compensate for the deficiency of many vitamins and microelements. This fish holds the record for iodine and cobalt content.

To cook pink salmon in the oven you will need:

pink salmon – 1 kg;
onions – 2 pcs.;
carrots – 1 pc.;
peppercorns - a handful;
lemon juice;
bay leaf – 3-4 pcs.;
salt to taste;
cheese (but you can do without it).

Peel, wash, and cut pink salmon into portions. Cover a baking container with foil, add fish and salt. Drop ½ tsp onto each piece. lemon juice. Add bay leaf and peppercorns.

Peel and wash the onions and carrots. Cut the onion into half rings, grate the carrots on a coarse grater. Place vegetables on fish.

Close the foil so that no air gets in and it does not open during baking. Bake pink salmon in the oven for 20 minutes at 180 degrees. Then, if desired, open the foil, sprinkle grated cheese on top and bake for another 5 minutes. Before serving, you can sprinkle with herbs to taste.

Mackerel in the oven with onions and carrots

We will bake the mackerel in the oven entirely in foil. To do this, take the following ingredients:

mackerel – 1 piece;
lemon – 1 pc.;
salt, pepper to taste;
sunflower oil;
onion – 1 pc.;
carrots – 1 pc.;
greens - to taste;
cherry tomatoes – 300 g.

Wash the mackerel, remove the entrails. Make three deep cuts on the fish, salt and pepper.

Cut the onion into cubes, grate the carrots. Fry vegetables in vegetable oil until golden brown. Place them inside the fish.

Wrap the mackerel in foil, place it on a baking sheet and bake for 40 minutes at 180 degrees. Pour the juice of one lemon over the finished fish. When serving, garnish with tomatoes and herbs.

Haddock in the oven with onions and carrots

Haddock is rich in protein and iodine. This fish is suitable for dietary and proper nutrition if prepared correctly.

To cook haddock in the oven you will need:

haddock – 1-2 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
black peppercorns – 5-6 pcs.;
bay leaf;
salt;
some water.

Peel the haddock, rinse and cut into portions. Peel and chop the onion and carrots - onion into half rings, carrots on a coarse grater.

Place the vegetables in a glass dish. Place the fish on top of the vegetables and add salt. Add bay leaf, pepper. Fill with water so that the edges of the haddock are covered.

Simmer the fish in the oven at 220 degrees for one hour. This dish has nothing extra, so it is suitable for people on a diet and for children.

Fish in tomato with carrots and onions

The best thing is sea fish in tomato with carrots and onions. It's easy to prepare.

To prepare you will need:

sea white fish (hake, haddock, pollock, cod) – 1 kg;
carrots – 1 pc.;
tomato paste – 2 tbsp. l. (can be replaced with tomato juice - 400 ml);
water – 400 ml;
salt to taste;
onion – 1 pc.;
vegetable oil;
flour – 2-3 tbsp. l.;
pepper mixture – 1 pinch;
dried spices as desired (herbes de Provence, rosemary) - 1 pinch.

Clean the fish, cut into portions and set aside. If desired, you can cut it into fillets.

Grate the carrots on a coarse grater, cut the onion into cubes. Fry vegetables in vegetable oil until golden brown. Add tomato paste diluted with water or tomato juice. Simmer a little and pour into a separate container.

Bread the fish in flour. Fry until golden brown in vegetable oil. Place on a napkin to absorb excess fat.

For cooking you need a thick-bottomed saucepan or deep frying pan. We put some onions and carrots on the bottom, fish on top, and then fill everything with tomato sauce.

Simmer over low heat for 20 minutes after boiling. Five minutes before readiness, add spices, mix gently, wait until it boils and turn off the heat. Let the dish sit for a while with the lid closed. The fish according to this recipe remains tasty even the next day.

Fried fish with onions and carrots

The recipe for fish fried in a marinade with carrots and onions is quite simple. Pollock, cod, mackerel, hake, haddock or any other white fish at your discretion are suitable for cooking.

Ingredients:

fish – 1 kg;
carrots – 1 pc.;
onions – 2 pcs.;
salt, pepper to taste;
vegetable oil;
flour;
tomato paste – 2 tbsp. l.;
sour cream – 2 tbsp. l.

Clean the fish, wash it, dry it with a towel and cut it into portions. Salt, pepper and bread in flour.

Fry the fish in vegetable oil until golden brown. Add finely chopped onion and grated carrots. Mix tomato paste and sour cream, add a little water and pour over the fish. Close the lid and simmer for 5-7 minutes. Before serving, you can garnish the dish with parsley.

Fish marinated with carrots

To prepare marinated fish you will need:

lightly salted herring fillet – 2 pcs.;
onion – 2 large onions;
carrots – 2 pcs.;
peppercorns;
bay leaf;
vinegar 3% - 100 ml;
sugar – 3-4 tbsp. l.

Dissolve sugar in vinegar. The recipe suggests using 3-4 tbsp. l. half a glass of vinegar, but you should focus on your products. There should be very little sourness in the finished liquid.

Chop onions and carrots as desired. It is more convenient when the onion is cut into rings or half rings, and the root vegetable into thin rings.

Enameled or glass dishes are suitable for marinating. It is not allowed to use an aluminum container for these purposes.

Vegetables and fish are laid out in layers in suitable dishes, adding spices. Then pour in the vinegar marinade. Leave the fish in the refrigerator for 48 hours.

What recipes for fish marinated with carrots and onions do you know? Leave your reviews and recommendations in the comments. If you want your signature recipe to be published, send it by email [email protected]. Bon appetit!

With carrots and onions - a classic dish known to everyone since childhood. In this article we will tell you how to prepare a delicious dinner from the simplest ingredients. Simple recipes will help experienced and novice cooks master all the intricacies of this process.

Recipe “Stewed fish in a carrot coat”

This aromatic and healthy dish will appeal even to those who do not consider themselves seafood lovers. To prepare it, we suggest you use cod, but you can use any other fish. So, the recipe for “Stewed fish in a carrot coat”:

Take one kilogram of cod, defrost it, clean it, cut into small circles and marinate in your favorite spices.
Heat a frying pan and fry the fish in it, which must first be rolled in flour.
Take two medium onions and two carrots, peel them and chop them using a knife and grater. Fry the chopped vegetables in a frying pan until half cooked.
Place half of the fried fish in a saucepan, add peppercorns and bay leaves. Cover the cod with a vegetable coat and place the second part on top. The last layer should be vegetable. Simmer all this deliciousness over low heat for about 30 minutes.

When the dish is ready, serve it with a side dish of potatoes or rice.

Pollock stewed in sour cream

This dish will help make your menu more varied, and you won’t have to spend too much effort on preparing it. How to prepare stewed fish:

Pollock (three or four small carcasses) should be processed, cut into portions, salt and pepper to taste.
Grease a baking dish with oil and place the prepared fish on its bottom in an even layer.
Peel and grate three medium-sized carrots (preferably on a special grater for Korean carrots). Cut two large onions into thin half rings.
Fry the vegetables in a preheated frying pan until golden brown. When they are ready, add sour cream (200 grams), salt and pepper to taste.
Spread the dressing over the fish and bake everything together in the oven until done.

Serve the finished dish with any suitable side dish.

Fish stewed in a slow cooker

For this recipe, we suggest you choose pollock, since this low-fat fish is suitable for those who are watching their figure. Thanks to the vegetable gravy, your dish will turn out tender and will literally melt in your mouth. Fish stewed in a slow cooker is prepared as follows:

Mackerel with carrots and onions

Many lovers of fish dishes prefer to cook dinner from mackerel, as this fish has a special taste and contains few bones. Cooking stewed fish will not be difficult even for novice cooks:

Thaw two small mackerel, clean them from the insides, remove the head, fins and skin. Cut the fish into small pieces.
Peel a large onion and cut into half rings.
Peel one carrot and grate into strips.
Mix the vegetables and place half on the bottom of the saucepan. Place pieces of fish on this “pillow”, and cover everything on top with the other half of the vegetables. Each layer should be salted and seasoned with ground pepper, and you can also add peppercorns.
Pour water and a little sunflower oil into the saucepan.
Cover the dish with a lid and place it over medium heat. When its contents boil, reduce the heat to low and continue cooking for another hour.

The finished dish will be delicious not only hot, but also cold.

Hake in tomato sauce

Stewed fish with carrots and onions is an excellent choice for a family dinner. The abundance of recipes will not allow your family to complain about the meager menu, and therefore we suggest you prepare the following dish:

Marinated fish

This wonderful appetizer is perfect for a holiday table or will decorate a weekday dinner. Stewed fish with carrots and onions is prepared as follows:

Three medium carrots need to be peeled and grated on a coarse grater.
Peel six onions and cut into half rings.
Fry the vegetables in a frying pan until done. At the very end, add tomato paste, salt and pepper.
Cut 600 g of any sea fish into rings and soak in boiling water. When it is ready, you can (if desired) debone it and break it into small pieces.
Place some of the marinade and some of the fish on the bottom of the pan. Make a few more layers and cook the dish over low heat. At the very end, add salt and two tablespoons of apple cider vinegar.

Before serving the appetizer, let it brew for several hours.

We will be glad if the recipes we have chosen for this article are useful to you. Stewed fish with carrots and onions is a wonderful choice for a family meal and is perfect for those who want to keep their figure in great shape.

Fish is considered a healthier product than red meat or chicken, since it does not harm cholesterol levels and figure.

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

The healthiest option for preparing the product is 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 light and tasty meal goes well with a salad; a side dish will weigh it down, but if you want to make your meal filling, boiled rice is the best choice.

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:

Divide the fish into two parts relative to the spine; if desired, cut into pieces. You can leave it whole - in halves.
Rinse, rub with salt and spices, dried ginger and thyme.
Cut onions and carrots into rings (optional).
Heat a frying pan with vegetable oil until smoking.
Fry the onions and carrots until the oil turns orange.
Place the fish in the frying pan. Squeeze the juice of half a lemon onto it.
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:

Wash the fish and cut into medium-sized pieces.
Cut all vegetables into equal pieces - for example, cubes.
Turn on the “Fry” mode in the multicooker, pour a little oil into the bowl and fry the onion until bronzed.
Add carrots and fry too.
At the end, add the bell pepper and fry for 5 minutes.
Place fish pieces for frying.
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.
Fill the bowl with the prepared sauce.
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 delicious fish is obtained when baked in the oven with tomato sauce - such food flies off the table without leaving 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 a liter;
olive oil;
salt and spices.

How to cook fish in the oven:

Cut the onion into cubes. Grind the carrots on a medium grater (if you use a Korean salad grater, it will be more beautiful).
Grind the garlic and bell pepper in a blender.
Heat a frying pan with olive oil.
Fry the onions separately and the carrots separately, then add the carrots to the onions and mix.
Transfer part of the frying to another container, and level the rest in the frying pan.
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 a more interesting taste, use cornmeal.
Fry the fish pieces for a minute on each side.
Prepare the sauce - mix tomato juice, chopped garlic, bell pepper, dill, cumin, salt and ground black pepper.
Place the fried pieces of fish in a frying pan with onions and carrots. Top with remaining roast. Pour tomato sauce over the dish.
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 the best fish and tomato recipes!

Stewed fish and potatoes

A very quick way to prepare 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:

Gut the fish, wash and chop into pieces.
Peel the onion and potatoes and cut into rings.
Heat a saucepan, pour in oil.
Place fish pieces and salt.
Place onion rings on top.
Place potato circles in an even layer on the onion.
Apply mayonnaise to potatoes using a silicone brush.
Add half a glass of water.
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 a favorite fish for most people due to its soft meat and few bones. 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:

If the cod is frozen, defrost it completely.
Clean, wash and cut fresh fish into equal pieces.
Prepare the breading - mix with breadcrumbs or flour, salt and pepper.
Roll the fish pieces in breading.
Heat a frying pan and fry the cod on both sides until crusts form.
Place the pieces on a plate.
Clean the pan and put the fish back in.
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 - the result is a tender and juicy dish where fish and vegetable flavors are mixed.

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:

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.
Finely chop the vegetables.
Fry in a frying pan for 1-2 minutes.
Place the mackerel rings there.
Add sour cream, stirring the contents of the pan with a silicone spatula.
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:

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

It is better to serve stuffed pike 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 - this is a delicious and juicy fish that makes an amazing hearty 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:

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.
When the fish has cooled, remove the skin, cut off the tails and fins and remove the meat from the bones - you have fillets.
Season the fillet with salt and pepper and place in a frying pan with a thick bottom.
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.
Cut the onion into rings and fry separately from the carrots until golden brown.
Spread the onion on the hake fillet in an even layer. Then cover with a layer of carrots and tomatoes.
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. It is better to let the finished dish 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:

Grind nuts, gherkins, herbs, sour cream and salt and pepper in a blender.
Cut the cleaned pollock into portions.
Rub the fish with salt and spices and fry in a frying pan for 2 minutes on both sides.
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;
green.

How to cook stewed fish with vegetables:

Defrost the capelin. It is better to defrost in the refrigerator - this way the nutrients will be preserved 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.
Cut off heads, tails, remove giblets and films.
Cut onions and carrots into rings.
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.
Cut the butter into small pieces and spread over the top layer of carrots and onions.
Pour water, half covering the contents of the pan, and simmer for 20 minutes.
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% table vinegar - 5-6 tbsp. l.;
salt, sugar and seasonings - ground cloves, bay leaves and black pepper are great.

Your actions:

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.
Rub the fish with salt and black pepper, roll in flour and fry on both sides until crusty.
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.
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.
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:

Peel the pink salmon from scales and remove the giblets - it is easier to do this while it is frozen.
When the fish is defrosted, cut into pieces of any desired shape and size.
Mix salt and pepper with flour.
Dredge each piece of fish in flour.
Fry fish steaks in a frying pan with vegetable oil until crispy.
Peel the onion and chop into rings.
Fry in a separate frying pan until caramel-colored and add 3 tablespoons of mayonnaise, stir and let simmer a little.
Place the fish.
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 package 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:

Defrost the salmon.
Fry the vegetables in a frying pan with a little oil.
Melt the butter in a saucepan, add flour and cream little by little and cook for 5 minutes. The sauce is ready.
Remove moisture from salmon using a towel and fry in olive oil on both sides.
Add cream sauce, herbs, salt and spices to the fish. Simmer for 10 minutes.
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:

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

What products are needed:

fish - any white fish; for example, perch, 0.5 kg;
tomatoes - 6 pcs.;
tomato paste - 2 tablespoons;
sweet 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:

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

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

Fish stewed with onions and carrots in tomato sauce is healthy and incredibly appetizing. This culinary composition has a rich taste and excellent aroma. Tomato sauce, soaking the fish, makes it incredibly juicy, tender and piquant at the same time. It crumbles and literally melts in your mouth, separating perfectly from the seeds. Onions and carrots allow this delicacy to be very nutritious and satisfying. The attractiveness of the proposed recipe is that it can be used to prepare a wide variety of fish: perch, pollock, mackerel, hake, pike perch, pangasius. At the same time, nothing complicated awaits you in the process of preparing a tasty and aromatic dish.

Cooking time – 45 minutes.

Number of servings – 3.

Ingredients

To make an appetizing fish stewed in a frying pan, you will need a set of extremely simple ingredients that are accessible to every housewife. Here is the list:

carrots – 1 pc.;
hake (or other fish) – 400 g;
greens – 1 bunch;
onion - 2 heads;
flour – 5 tbsp. l.;
bay leaf – 2 pcs.;
tomato paste – 70 g;
Provençal herbs – ½ tsp;
allspice and salt - to taste;
vegetable oil - for frying.

How to cook fish stewed with onions and carrots in tomato paste

The essence of preparing such a dish should not cause difficulties even for novice cooks, since everything here is done simply and quickly enough. No special fuss is expected here.

The first step is to fish. At room temperature it will need to be defrosted. So it is better to remove it from the freezer in advance. The carcass must be washed and the scales removed. Be sure to remove the insides. You also need to cut off the fins.

The fish is thoroughly washed again in running water. It should be blotted with paper napkins or towels. Then the prepared carcass is cut into portioned pieces.

Next, take a deep bowl. Flour is poured into it. It will need to be mixed with salt, which is recommended to be added in accordance with your own culinary preferences. The dry mixture is diluted with Provencal herbs. One by one, each piece of fish should be thoroughly coated in the resulting breading.

Heat vegetable oil in a frying pan. When it warms up well, you will need to dip pieces of fish into it. It must be fried until an appetizing golden brown crust forms on each side.

Note! To fry hake or any other fish according to the proposed recipe, it is recommended to use refined oil. This will avoid the appearance of an unpleasant odor.

The fried hake pieces are transferred to a deep pan, after which you can start preparing the vegetables. The onions must be peeled and cut into small cubes. The carrots are also peeled and coarsely grated.

A mixture of grated carrots and chopped onions should be fried in a frying pan.

The frying is laid out with the fish. The preparation is flavored with Provençal herbs and pepper. Everything should be salted to taste.

Tomato paste is diluted with hot water.

This marinade should be poured over the hake. Bay leaves, previously finely broken by hand, are sent into a container with vegetables and fish. The resulting mixture is placed on moderate heat. After the spicy tomato dressing boils, reduce the heat to low. You need to simmer the fish for a quarter of an hour.

You can garnish this simple delicacy with rice, potatoes, and pasta. It turns out simply amazing! The main thing is not to forget to decorate the finished dish with fresh herbs.

Video recipe

With the help of a video recipe, the process of preparing this culinary composition will be easier:

Greetings everyone! Now I will tell you how to combine business with pleasure and figuratively kill a couple of “eared people”. Unique dish - fish with carrots and onions, which allows you to cook the main dish with a side dish at one time, while you will lick not only your fingers, but also plates and other interior items. You can also prepare another very tasty dish - it cooks very quickly, and leaves an impression for the whole week.

So - Fish with carrots and onions

The main highlight of the program is the fish. There are many opinions regarding its 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 any one 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 the porridge with it; the more there is in the pot, the better. I grated 6 pieces on a coarse grater.

This is how the still life turned out – a Moldavian Lenten dinner.

I cut the fish into medium pieces, cut out the fins and all other unnecessary parts.

I cut the onion into half rings.

This is what happened. This type of slicing allows you to cut without using a board.

Place pieces of fish coated in flour in a heated frying pan with oil.

Fry them until crispy.

Then everything repeats itself. Those. – fish, carrots, onions. Until the provisions run out. For the sauce I use Heinz ketchup and mayonnaise. I mix in a cup. You can do this in anything. You can add pepper and other aromatic seasonings.

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