I have loved this fish recipe since childhood. Fish stewed with carrots was a frequent guest on our table, because my mother cooks it amazingly. She shared with me this simple and delicious recipe. And today we have fish stewed with carrots and onions according to my mother’s recipe.

The ingredients are simple, and the result exceeds expectations. This fish can be stewed both in the oven and on the stove in a pan with thick walls. You can also cook it in a slow cooker or slow cooker. And the main thing in this recipe is not even the fish, but the carrot component. Delicious dish, I know you will love it as much as I do.

Ingredients:

1. Clean the fish, wash it and cut it into pieces. Salt and pepper. Dip each piece in flour and fry in a heated frying pan with a small amount of vegetable oil. Fry lightly until golden crust. The fish will be cooked later

2. Peel the onions and carrots. Grate carrots onto coarse grater, cut the onion into half rings

3. Fry the onion until soft, add carrots to it

4.Add tomato paste and simmer lightly. The fish dressing is ready

5. Next, place a layer of carrot roast on the bottom of the casserole or duckling pan. Place a layer of fish on the carrots, add Bay leaf, then again a layer of carrots and a layer of fish. Place the rest on top vegetable dressing, add 100 ml boiled water and put it to simmer on low heat. Simmer the fish for an hour. Add salt and pepper to taste

Serve the stewed fish with boiled potatoes or cereals

Enjoy your meal. Cook with love, eat with pleasure!

Fish stew with carrots

Preparation

Cooking time

Cuisine: Ukrainian

Ingredients

• white fish - 1 kg (I have notothenia)
• onions - 3 pcs.
• carrots - 3-4 pcs.
• tomato paste - 3 tbsp. l
• bay leaf - 2 pcs
• ground pepper
• vegetable oil for frying
• flour for frying fish
• 100 ml boiled water

Cooking method

1. Clean the fish, wash it and cut it into pieces. Salt and pepper. Dip each piece in flour and fry in a heated frying pan with a small amount of vegetable oil. Fry lightly until golden brown. The fish will be cooked later.
2. Peel the onions and carrots. Grate the carrots on a coarse grater, cut the onion into half rings.
3. Fry the onion until soft, add carrots to it.
4. Add tomato paste and simmer lightly. The fish dressing is ready
5. Next, place a layer of roasted carrots on the bottom of the cauldron or duckling pot. Place a layer of fish on the carrots, add a bay leaf, then another layer of carrots and a layer of fish. Place the remaining vegetable dressing on top, add 100 ml of boiled water and simmer over low heat. Simmer the fish for an hour. Add salt and pepper to taste.

Notes

Serve the stewed fish with boiled potatoes or cereals.

I have loved this fish recipe since childhood. Fish stewed with carrots was a frequent guest on our table, because my mother cooks it amazingly. She shared this simple and delicious recipe with me. And today we have fish stewed with carrots and onions according to my mother’s recipe.

The ingredients are simple, and the result exceeds expectations. This fish can be stewed both in the oven and on the stove in a pan with thick walls. You can also cook it in a slow cooker or slow cooker. And the main thing in this recipe is not even the fish, but the carrot component. A delicious dish, I know you will love it as much as I do.

Ingredients:

1. Clean the fish, wash it and cut it into pieces. Salt and pepper. Dip each piece in flour and fry in a heated frying pan with a small amount of vegetable oil. Fry lightly until golden brown. The fish will be cooked later

2. Peel the onions and carrots. Grate the carrots on a coarse grater, cut the onion into half rings

3. Fry the onion until soft, add carrots to it

4. Add tomato paste and simmer lightly. The fish dressing is ready

5. Next, place a layer of carrot roast on the bottom of the casserole or duckling pan. Place a layer of fish on the carrots, add a bay leaf, then another layer of carrots and a layer of fish. Place the remaining vegetable dressing on top, add 100 ml of boiled water and simmer over low heat. Simmer the fish for an hour. Add salt and pepper to taste

Serve stewed fish with boiled potatoes or cereals

Enjoy your meal. Cook with love, eat with pleasure!

Fish stew with carrots

Preparation

Cooking time

Cuisine: Ukrainian

Ingredients

• white fish - 1 kg (I have notothenia)
• onions - 3 pcs.
• carrots - 3-4 pcs.
• tomato paste - 3 tbsp. l
• bay leaf - 2 pcs
• ground pepper
• vegetable oil for frying
• flour for frying fish
• 100 ml boiled water

Cooking method

1. Clean the fish, wash it and cut it into pieces. Salt and pepper. Dip each piece in flour and fry in a heated frying pan with a small amount of vegetable oil. Fry lightly until golden brown. The fish will be cooked later.
2. Peel the onions and carrots. Grate the carrots on a coarse grater, cut the onion into half rings.
3. Fry the onion until soft, add carrots to it.
4. Add tomato paste and simmer lightly. The fish dressing is ready
5. Next, place a layer of roasted carrots on the bottom of the cauldron or duckling pot. Place a layer of fish on the carrots, add a bay leaf, then another layer of carrots and a layer of fish. Place the remaining vegetable dressing on top, add 100 ml of boiled water and simmer over low heat. Simmer the fish for an hour. Add salt and pepper to taste.

Notes

Serve the stewed fish with boiled potatoes or cereals.

Fish with carrots and onions- it's simple, budget dish, which will help out at any time. Eat different variants its preparations. We have collected the most interesting ones.

Fish with onions and carrots in a slow cooker

You will need:

A pinch of salt
- mayonnaise sauce, vegetable oil - 2 tablespoons
- small crucian carp
- fish seasoning
- garlic clove
- small onion
- medium carrot

Cooking features:

Prepare the fish: clean, remove the insides, fins, tails. Cut the fish into large pieces. Chop the onion into rings and grate the carrot roots. Crush the garlic. Pour vegetable oil into a multicooker bowl and place the cleaned fish. Add vegetables, garlic, sprinkle with seasoning, pour in mayonnaise, add salt. Set a timer for 25 minutes and set the temperature to medium. When the dish is ready, place it in the center of the dish, cover boiled potatoes, sprinkle with chopped green stuff.

Prepare and. The combination is simple, but it will conquer even the pickiest gourmets.

Stewed fish with carrots and onions

Required Products:

Coho salmon fillet – 0.6 kg
- eggplant
- a spoon of vinegar
- onion
- medium carrot root vegetable
- zucchini
- sweet pepper – 2 pieces
- tomato – 2 pieces
- sour cream – 2.2 tbsp. spoons
- garlic clove – 3 pcs.
- soy sauce– 3.2 tbsp.
- sunflower oil
- mustard - a couple of spoons
- parsley with dill
- Provencal herbs
- basil
- rosemary

Cooking features:

Prepare the marinade filling: combine soy sauce and mustard, add small fish pieces, leave to marinate for 20 minutes. Finely chop the garlic, grate the carrots, fry the vegetables. Chop the onion into cubes and mix with the garlic-carrot mixture. Peel the zucchini, chop into cubes, place in a hot frying pan, mix with other products, and fry. Chop the peeled eggplant and Bell pepper. Enter last acetic acid and tomatoes. Leave the mixture to simmer for about ten minutes. Stewed vegetable mixture add pickled coho salmon, pour sour cream, sprinkle with seasoning and herbs, cover with a lid. Set the heat to the lowest possible setting and let stand for 25 minutes.

Do and.

Fish recipe with carrots and onions

You will need:

Large fish
- potatoes – 6 pcs.
- small onion – 2 pieces
- medium carrot
- garlic clove
- Bay leaf
- mayonnaise sauce
- a jar of chopped mushrooms
- sunflower oil
- cheese – 150 g
- parsley with dill

Cooking features:

For the dish you can take carp or carp. Clean one fish, remove the inside, fins, tail and head. Transfer the carcass to a deep baking sheet generously greased with sunflower oil. Peel the carrots and onions, chop into rings. Place potatoes in layers around the fish, add carrots, a layer of mushrooms and onions. Add bay leaf, salt and crushed garlic. Add mayonnaise sauce, sprinkle with coarsely grated cheese, parsley and dill. Cover with foil and place in the oven for 50 minutes.

Marinated fish with carrots and onions

You will need:

Pike perch – 0.5 kg
- seasonings
- small onion – 2 pcs.
- egg – 2 pieces
- milk – ½ cup
- sunflower oil
- medium carrot

How to do:

Thaw the pike perch fillet, rinse, and place on a napkin to dry. Peel the vegetables, cut the onion into small slices, and fry in oil. Cut the carrots into small squares, mix with the onions, continue frying for 10 minutes. In a bowl, beat the eggs with milk and season. Place thawed pieces of pike perch fillet in a deep baking tray, place vegetables on top, pour in the egg-milk mixture, and simmer for half an hour. Set the temperature to medium. Sprinkle the finished fish with herbs.

Prepare and.

How to stew fish with carrots and onions

You will need:

Tilapia – 6 pcs.
- small carrots – 2 pieces
- water – ½ liter
- sour cream – 145 g
- onion – 1.5 pieces
- lemon juice
- seasonings with spices

How to do:

Chop the pre-processed tilapia into medium pieces, place in a bowl, add spices, pour over lemon juice, leave for 7 minutes. Set the heat to very low, fry the chopped onion in a frying pan. Add grated carrots, sprinkle with salt. Leave to simmer for 10 minutes. Place the fish in a frying pan, add sour cream and water, sprinkle with seasoning, and simmer.

Fish with carrots and onions in a frying pan

Ingredients:

One and a half onions
- hake – 1 kg
- flour – 3.1 tbsp. spoons
- tomato juice– 0.25 tbsp.
- medium carrots – 2 pieces
- spices

Cooking steps:

Process the hake carcasses and chop into medium pieces. Roll each of them in flour and fry on the sides. Finely grate the carrots, mix with onions in a frying pan, add a glass of water and tomato juice, and leave to simmer for 15 minutes. Place fried onions on carrots. Let the mixture simmer for 15 minutes, place the fish on the vegetables. Cover the pan with a lid and simmer for half an hour. Use boiled rice as a side dish.

Do and.

Fish in sour cream with onions and carrots

Required Products:

Onion – 2 pieces
- medium-sized crucian carp – 7 pcs.
- garlic clove – 3 pieces
- carrots – 3 spoons
- sunflower oil – 3 tbsp. spoons
- greenery
- sour cream – 3 tablespoons
- sour cream – 3 tbsp. spoons

Cooking steps:

Clean the fresh crucian carp, leaving the head and tail for the carcass. Fry grated carrots and chopped onion with butter, mix with crushed garlic. Cool the mixture, stuff the crucian carcasses, fry on each side until they turn golden. Place the carcasses in a deep frying pan, pour in ½ cup of water combined with sour cream. Secure the carcasses with toothpicks. Simmer the fish under the lid for about 15 minutes. After the fish has been stewed well, sprinkle it with chopped herbs.

How to stew fish with carrots and onions

You will need:

Pollock – 1 kg
- a head of cauliflower
- onion
- beans – 95 g
- carrots – 4 pieces
- spices
- clean water – 1.5 cups
- sunflower oil – 2.2 tbsp. spoons

How to cook:

Chop the peeled carrots into large rings and let the beans cook. Once it is half cooked, take it out. Leave a head of cauliflower in the water. Lightly salt the cooking water. Disassemble the soaked cabbage. Pour some water into a container, salt it, wait until it boils, add carrots, beans, onions, and cabbage. Leave to cook for five minutes. Chop the pollock into pieces, place on vegetables, add olive oil. Cover with a lid and simmer without stirring for 40 minutes.

What do you think?

Fish in tomato with carrots and onions

You will need:

Lemon juice – 15 ml
- vegetable broth – 240 ml
- cream – 180 ml
- laurel leaf
- tomato puree – 440 g
- onion– 170 g
- carrots – 140 g
- cod fillet – 1 kg
- garlic cloves – 2 pieces
- sweet pepper

Cooking features:

Remove the bones from the fish fillet, sprinkle with lemon juice, and leave to marinate. Fry carrots with sweet peppers and carrots in a Dutch oven. At the end, combine the fried vegetables with garlic cloves. After simmering for half a minute, add tomato puree, broth and cream, add bay leaves. After 10 minutes, add cod pieces to the broth. The dish can be considered ready when the fish pieces can be easily broken with a fork.

Fish with carrots, onions and mayonnaise

Required Products:

A pair of onions
- flour
- vegetable oil
- spices
- carrot
- mayonnaise dressing
- sea fish – 1 kg

How to cook:

Clean the fish, process it, wash it thoroughly, dry it on a towel, cut off the fins, head and tail. Divide the carcass into slices, rub with salt and seasonings, and leave for marinating. Chop the onion into half rings, chop the carrot into strips. Place vegetables in a greased frying pan, lightly fry, place fish, pour mayonnaise thickly. Bake the dish for exactly half an hour with the timer set at 220 degrees.

Do and.

Baked fish with carrots and onions

Ingredients:

Marjoram, dried basil
- sour cream – 140 ml
- 40 g butter
- carrots – 2 pieces
- cod – ½ kg
- a pair of bulbs

Cooking features:

Defrost on the bottom shelf of the refrigerator fish fillet, rinse under running water clean water, give time for the liquid to drain. Process and chop the vegetables: chop the onion, chop the carrots into strips. Heat a frying pan or saucepan, throw in a few slices of butter and melt completely. Fry the chopped onion until translucent. After 3 minutes, add the carrots, simmer for exactly 15 minutes, covering with a lid. Cool the vegetable mass slightly, combine with sour cream, season and salt. Grease a rectangular pan. Chop the fish into slices, place on the bottom of the container, sprinkle evenly with spices and salt, distribute the vegetable-sour cream mixture. Bake for half an hour.

Recipe with beets

You will need:

Beetroot – 60 g
- onion – 145 g
- potatoes – 345 g
- celery stalk – 4 pcs.
- garlic clove – 5 pieces
- fish fillet – 695 g
- vegetable broth – 900 ml
- carrot – 180 g
- tomatoes – 440 g

How to do:

Fry the beets with carrots, celery and onion half rings. Add garlic here, wait half a minute. Pour the broth and pureed tomatoes over the mixture. Once the liquid has boiled, add the potato cubes. After 20 minutes. Post it fish slices. Wait 7 minutes and take a “sample”.

Pollock with chermoula and potatoes

Required Products:

Carrots, purple onions – 180 g each
- potatoes – 200 g
- tomatoes – 240 g
- garlic clove
- water – 290 g
- couscous – 145 g
- olive oil – 45 g
- coriander, parsley – 0.25 tbsp.
- two teaspoons of chermoula
- pollock – 345 g

How to cook:

First, make the marinade: whisk the herbs with chermoula, vinegar and garlic. Dip the fish pieces into this mixture. Sauté carrots and onions. Add chopped tomatoes, potatoes, pour in some water. After the vegetables have softened, add the fish slices. Pour boiling water over the couscous and allow it to swell. Serve on a bed of couscous.

We offer you one of the universal options for preparing juicy and tender fish.
Stewed fish in tomato with onions and carrots - this is, one might say, a culinary classic. Prepare this dish It’s not at all difficult, but nevertheless, it always tastes excellent! Both river and sea fish are suitable for cooking. If you like boneless fish, it is better to use sea ​​fish, for example, hake, pollock, pelengas. To obtain a more varied taste, when frying vegetables in a frying pan, you can use other vegetables, for example, tomatoes, zucchini, bell pepper. Fish in tomato goes well with any side dish, but it goes especially well with mashed potatoes.

Taste Info Second courses of fish

Ingredients

• Fresh frozen pollock - 350 g;
• Onions - 190 g;
• Carrots - 210 g;
• Tomato paste - 85 g;
• Vegetable oil - to taste;
• Water - 200 ml;
• Table salt - to taste;
• Ground black pepper;
• Bay leaf - 2 pcs.;
• Wheat flour - for breading.

How to cook fish stew in tomato with carrots and onions

Let's start with preparing vegetables, on which the taste will largely depend. ready-made dish. Peel the onion, and then, be sure to rinse and dry with a napkin. Cut the peeled onion into arbitrary medium-sized pieces and place in a frying pan with heated vegetable oil. Stirring with a wooden spatula, fry the onion until soft and lightly browned.

Now prepare the carrots. Peel, be sure to rinse and dry. By the way, did you know that you can quite simply and quickly peel carrots using an ordinary metal sponge? All you need to do is simply scrub the root vegetable with a sponge under running water!
Grate the carrots on a coarse grater or cut into small cubes. After this, add the carrots to the onions and stir. Continue sauteing the vegetables over moderate heat until the carrots are soft.

Add tomato paste to vegetables. Add purified water, either hot or cold. Stirring, bring the contents of the pan to a boil and simmer the vegetables for about 5-7 minutes.

The next step is to add spices, they are necessary in order to ready fish It turned out tasty and aromatic. You can experiment with a set of spices at your own discretion. Simmer for 2 minutes and turn off the heat.

Let's move on to the fish. In advance, remove the carcass from the freezer and defrost. Rinse, remove the entrails and the black film inside the abdomen. Dry with a paper towel. Trim the fins. Slice in portioned pieces approximately 2-3 cm wide. Fish pieces salt and sprinkle with black pepper.

For this dish we use pollock cut into pieces; fillet is also suitable, but you need to fry it for less time.

Heat a sufficient amount of vegetable oil in a frying pan.

Bread the fish pieces in flour and place them in boiling oil. Fry on high fire until golden brown on all sides.

Place some of the fried vegetables in deep form for baking. Place pieces of fried fish in one row on top, spread the rest of the onion-tomato frying on top of the fish.

Cover the mold food foil and place in the oven for 20-30 minutes at 200 0 C.

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By the way, this dish can be prepared not only in the oven, but also in an ordinary pan. To do this, you need to fill it in the same way as the baking dish, add Not a large number of water, and then simmer over low heat for half an hour.

Fish stewed with carrots and onions in the oven is ready. Bon appetit!

What could it be better than fish? Only fish with onions and carrots.

It can be boiled, fried, steamed, made into cutlets and stewed.

The last method is most preferable for gourmets.

Stewed fish with carrots and onions – perfect dish both for a dinner party and for a dinner with the family.

It is simple to prepare and eaten with great appetite. In addition, fish is very useful product.

A source of vitamins and substances necessary for our body, such as calcium, magnesium, iodine, phosphorus and others. And fish is a godsend for those who pay attention to their figure.

Basic principles of cooking fish stew with carrots and onions.

Depending on what kind of fish you are going to stew, you need to carefully process it, remove the ridges, bones, heads and tails.

To make the fish taste better rich taste, you can first fry the fish, and only then simmer it in the oven or slow cooker.

Fish stewed with carrots and onions is easy to prepare at first glance; when choosing a cooking method, you need to take into account the cooking time. Do not overcook the fish, otherwise it will turn out too dry. Half an hour is enough in a slow cooker, but ten minutes more in the oven.

The best types of fish for stewing are pangasius, carp, pike, coho salmon, and pollock.

If you use a large amount of other vegetables when stewing fish with carrots and onions, you can do without a side dish. Otherwise, potatoes or rice are perfect as a side dish for stewed fish with carrots and onions.

It will take a certain amount of time to prepare the fish stew with carrots and onions, but it is worth it. One of the proposed recipes will definitely take its rightful place in your personal cookbook.

Fish stewed with carrots and onions in a slow cooker: from crucian carp to pike

For this the recipe will do any type of fish. You can take ordinary river crucian carp, but if you and your loved ones prefer fish " noble blood", then you can use pangasius or pollock.

Ingredients:

3-4 small crucian carp

a pinch of salt

special seasoning for fish

2 spoons of mayonnaise

2 tablespoons vegetable oil

3 medium carrots

2 small onions

1 clove of garlic

Preparation:

Prepare the fish: clean, remove the entrails, heads, tails and fins. Cut the fish into large pieces.

Grate the carrots on a medium-sized grater, cut the onion into rings, crush the garlic in a garlic press.

Pour vegetable oil into the multicooker bowl and place the cleaned fish.

Add carrots and onions, garlic, sprinkle everything on top with fish seasoning and pour mayonnaise. Add salt.

Set the multicooker timer for 25 minutes, medium temperature.

After the fish is ready, place it in the middle of the dish and surround it with boiled potatoes. Sprinkle everything with herbs.

Coho salmon stewed with carrots and onions surrounded by vegetables: long live tenderness and aroma!

The recipe for this fish stew with carrots and onions is not easy, but it is worth the time and effort. No side dish is required for it, since the fish is stewed with various vegetables.

Ingredients:

half kg coho salmon fillet

2-3 medium carrots

1 onion

1 spoon of vinegar

1 eggplant

1 zucchini

2 sweet peppers

2 tablespoons sour cream

2 tomatoes

3 cloves garlic

2 tablespoons vegetable oil

3 spoons soy sauce

2 spoons mustard

Provençal herbs, rosemary, basil, dill, parsley

Preparation:

First, prepare the marinade for the coho salmon. Mix mustard and soy sauce, add coho salmon cut into small pieces into this mixture. Leave for 20 minutes.

Chop the garlic finely and grate the carrots on a medium-sized grater. Fry in a frying pan on vegetable oil.

Cut the onion into small cubes and add to the garlic-carrot mix.

Peel the zucchini, cut it into cubes, put it in a frying pan with other products and fry.

After the zucchini, we also do the same with the eggplant and sweet pepper. Lastly add the tomatoes and vinegar.

Let it simmer in the pan for ten minutes.

Add pickled coho salmon to our slightly stewed mixture. Pour in sour cream and sprinkle with herbs and seasonings. Cover with a lid.

Set the heat to low and leave for 25 minutes.

The dish turns out colorful and appetizing.

Fish stewed with carrots and onions in the oven

Fish stewed in the oven turns out very tender and juicy. This recipe differs in that the fish and side dish are stewed in the oven together.

Ingredients:

1 big fish

6-7 potatoes

1 clove of garlic

2-3 medium carrots

2 medium-sized onions

3 spoons of mayonnaise

Bay leaf

jar chopped champignons

2 tablespoons sunflower oil

150 gr. cheese

dill and parsley

Preparation:

For this recipe we will use carp or carp. We clean one large fish, remove the entrails, head, tail, and fins.

Place it on a deep baking sheet, well greased with vegetable oil.

Peel potatoes, onions and carrots. We cut everything into rings.

Place potatoes in layers around the fish, carrots on top, then a layer of champignons, followed by onions.

Add bay leaf, salt and squeeze the garlic with a garlic press.

Add mayonnaise.

Sprinkle coarsely grated cheese on top durum varieties and dill and parsley.

Cover the baking sheet with foil and place in the oven for approximately 50 minutes. Braising temperature is average.

Stewed fish with carrots and onions: a budget option

Originality budget option The recipe for fish is that eggs are used in its preparation, which add satiety. Besides egg filling very tender, it allows fish and vegetables to preserve maximum amount their juices and flavors.

Ingredients:

half a kg of pike perch

salt and pepper

3 spoons sunflower oil

half a glass of milk

2 small onions

2 medium carrots

Preparation:

We use pike perch fillet. If it is frozen, leave it to defrost. Rinse well and dry.

We clean the vegetables.

Chop the onion not too coarsely, fry in oil.

We also cut the carrots into small squares and add them to the frying pan with the onions. Fry for 10 minutes.

In a bowl, whisk the milk with the eggs, add salt and pepper.

Place thawed and dried pieces of pike perch fillet in a deep baking tray, add fried carrots and onions on top, pour in the egg-milk mixture.

Place the pan in the oven to simmer for half an hour. We set the temperature to medium.

After the fish stew with carrots and onions is ready, sprinkle it with herbs.

Tilapia with carrots and onions (stewed)

Despite the fact that any fish has a sufficient amount of its own moisture, this recipe uses water as ingredients, which makes our dish even more juicy.

Ingredients:

6 tilapia

2 small carrots

one and a half onions

150 gr. sour cream

half a liter of water

spices and seasonings

lemon juice

Preparation:

Cut the pre-processed tilapia into medium pieces. Place them in a bowl, add spices, salt and water with a small amount lemon juice. Leave for 6-7 minutes.

Fry finely chopped onion in vegetable oil over low heat.

Add coarsely grated carrots and salt.

Let it simmer for 10 minutes.

Then put the tilapia in a frying pan with onions and carrots. Fill with water and sour cream. Add seasonings.

Simmer for 25 minutes until done.

Stewed fish with carrots and onions: an hour for a culinary masterpiece

Classic version recipe for stewed hake can be an excellent lifesaver for the hostess in case guests suddenly arrive. It takes an hour to prepare, but is eaten in five minutes.

Ingredients:

One kg hake

one and a half onions

2 medium carrots

a quarter glass of tomato juice

3 spoons of flour

salt pepper

Preparation:

We process the hake carcasses and cut them into medium pieces. Pass each piece in flour, then fry in vegetable oil from each barrel.

Fry finely grated carrots and finely chopped onions in oil over low heat, add tomato juice and a glass of water to the pan. Let it simmer for 15 minutes.

After this, place the fried hake on the carrots and onions. Cover the pan with a lid and leave to simmer for half an hour.

You can boil large-grain rice as a side dish.

Bul-bul-bul crucian carp… Crucian carp stewed with onions and carrots

This recipe will delight lovers of ordinary river crucian carp. To prepare the dish you will need a minimum of physical effort, and the set necessary products is in every home.

Ingredients:

7-8 medium-sized crucian carp

2 onions

3 carrots

3 tablespoons sunflower oil

3 cloves garlic

salt pepper

3 tablespoons sour cream

Preparation:

We clean and wash fresh crucian carp, leaving the tail and head on the fish carcass.

Fry coarsely grated carrots and finely chopped onions with oil, add crushed garlic in a garlic press.

Let the mass cool. After that, we stuff the carcasses of our crucian carp with it. Fry them on each side until golden brown.

Place the semi-finished carcasses in a deep frying pan and pour in half a glass of water mixed with sour cream. To prevent the carcasses from opening, you need to secure them with toothpick halves.

Leave to simmer for 15 minutes covered.

When the fish is well stewed, sprinkle it with herbs.

Stewed fish with vegetables: satisfying, juicy and beautiful

Exquisite Recipe This dish will help you understand all the benefits of fish in general and the indescribable taste of pollock in particular.

Ingredients:

kg. pollock

4 carrots

100 gr. beans

1 head of cauliflower

1 onion

one and a half glasses of water

salt pepper

dill, parsley

2 tablespoons sunflower or olive oil

Preparation:

Cut the peeled carrots into large rings.

We set the beans to cook in advance, but when they are half ready, we take them out.

Leave the cauliflower head in water for 25 minutes, and the water should be slightly salted. After the cabbage is soaked, we disassemble it.

Pour water into a saucepan and salt it. After it boils, put carrots there, then beans, then onions and lastly cabbage. Let it cook for five minutes.

Place pollock cut into pieces on vegetables, add olive oil.

Cover with a lid and simmer for about 40 minutes without stirring.

Secrets and tricks of cooking stewed fish with carrots and onions

If you use frozen fish when cooking, do not rush to thaw it, let it melt slowly but surely.

To prevent the fish from falling apart, leave it in salted water for a while.

If the fish you are going to stew is small, then you should not even try to remove the bones from it. During the stewing process, they will become soft and will not be felt when consumed. But if the fish is more than a kilogram, you should remove the bones from it and remove the backbone.

Make sure that there is enough liquid in the stewing container, because the fish itself has required quantity moisture.