Step 1: Prepare the fish.

The hake fillet needs to be thawed and dried. To do this, blot it on each side with a napkin. After this, cut the fillet into small pieces.

In a deep bowl, mix flour with 1/2 teaspoon salt and seasonings. Coat the fish pieces in this mixture before frying.

Heat a frying pan with plenty of oil. Fry breaded fish pieces for 3-4 minutes from each side. Remove the fried fillet from the pan using a slotted spoon and place on napkins to absorb excess oil. Meanwhile, take care of your vegetables.

Step 2: Prepare the vegetables.

Peel the carrots or simply rinse them thoroughly, removing all dirt using a vegetable washing brush. Grind clean carrots using a coarse grater.
Peel the onion and chop into thin half rings.
Just wash the tomato and chop it carefully with a knife so as not to crush it.
Grind the peeled garlic using a special garlic press.


Place all vegetables, except garlic, in a deep frying pan; you can use the same one in which you fried the fish. Simmer carrots, onions and tomatoes with vegetable oil over medium heat 10-15 minutes, stirring occasionally. Then add tomato paste, vinegar, remaining salt, sugar and 0.5 liters purified water, stir and, without closing the lid, cook some more 5 minutes.

Step 3: Stew the fish in tomato marinade.

Add previously breaded fillet pieces and fresh garlic to the vegetables stewed with tomato paste and other spices, without turning off the heat, continue cooking 10 minutes. On the last 5 minutes Cooking can be covered with a lid.
Let the finished dish brew 15-20 minutes under a closed lid. If necessary, fish and vegetables can be reheated before serving.

Step 4: Serve the fish stewed in tomato.

Serve fish stewed in tomato with boiled rice or potatoes. No additional sauce is needed, but be sure to garnish the finished dish with fresh herbs.
Bon appetit!

You can use any white fish fillet, not just hake.

For spiciness, add ground red pepper to this dish.

If desired, add a bay leaf to the fish stew in tomato sauce, but be sure to remove it before serving.

We offer you one of the universal options for preparing juicy and tender fish.
Stewed fish in tomato with onions and carrots is, one might say, a culinary classic. Preparing this dish is not at all difficult, but, nevertheless, it always tastes excellent! Both river and sea fish are suitable for cooking. If you like fish without bones, it is better to use sea fish, for example, hake, pollock, pelengas. To obtain a more varied taste, when frying vegetables in a frying pan, you can use other vegetables, for example, tomatoes, zucchini, bell peppers. Fish in tomato goes well with any side dish, but it goes especially well with mashed potatoes.

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.

Preparation

Let's start with preparing vegetables, on which, to a greater extent, the taste of the finished dish will depend. 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 to ensure that the finished fish turns 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. Cut into portions approximately 2-3 cm wide. Salt the fish pieces 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 over high heat until golden brown on all sides.

Place some of the fried vegetables in a deep baking dish. 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 pan with food foil and place in the oven for 20-30 minutes at 200 0 C.

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 a baking dish, add a small amount 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!

For many, the combination of fish with tomatoes or tomato paste is unacceptable, but those who have loved canned sprat in tomato since their student days will certainly appreciate and love this dish. These products taste very similar, but, of course, fish cooked with your own hands, with fresh vegetables and a side dish, is a completely different pleasure than what you can get from sprat from a tin. Even dry pollock, which is not considered a delicacy, cooked according to this recipe with tomato and vegetables, becomes aromatic and juicy, acquiring the sweetish taste of roots, vegetables and tomato. Try cooking fish with tomatoes and vegetables, and you will forget that you once simply fried this fish in a frying pan, dipping it in flour or batter.

Stewed fish with tomato and vegetables is a delicious dish when served hot, but it doesn’t lose its flavor even when cold, which allows you to prepare it in advance if you don’t have enough time. And if there is a lot of it, then do not be lazy and separate the fillet from the bones before starting cooking, so this dish will be even more tender. As a side dish for fish in tomato with vegetables, you can serve green salad, boiled potatoes or boiled cauliflower.

Technological maps for preparing dishes in kindergartens (preschool educational institutions) in Moscow according to the new SanPiN 2013: 2.4.1.3049-13, chemical composition and nutritional value of dishes, permitted dishes.

In this section you will find new collection of recipes(reference book, recipe book), which contains technological maps (recipes) for preparing 178 dishes for kindergarten(DOW).

In preparing the collection, the official publication was used: Catering in preschool educational institutions: Guidelines for the city of Moscow. Developed by: Kon I.Ya. (State Research Institute of Nutrition of the Russian Academy of Medical Sciences); Mosov A.V. (Department of Rospotrebnadzor for the city of Moscow, Research Institute of Hygiene and Health Protection of Children and Adolescents of the State Institution of the Scientific Center for Health Protection of the Russian Academy of Medical Sciences); Tobis V.I., (Moscow Foundation for Promoting the Sanitary and Epidemiological Welfare of the Population); Tsapenko M.M. (Moscow Department of Education) and others.

Standards for storing foodstuffs, semi-finished products (nested dishes) gross and net per 100 grams of weight of the finished dish have been published. The recommended yield of the dish is indicated for feeding both toddlers (1-3 years old) - nurseries, and children 3-7 years old. The nutritional value and chemical composition of each dish is given, including the content of proteins (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calorie content (kcal), vitamin content: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals (microelements, micronutrients): Ca (calcium), Fe (iron). The type of processing is indicated and a complete technological map (technology, recipe) for preparing the dish is provided.

You can view these culinary recipes both on our website and in the program, the demo version of which you can download for free on our website and install on your computer. This program contains all the technological maps published here, as well as a menu plan for 8-10, 12, 24 hours of keeping a child in a preschool educational institution and much more.

The recipes for the dishes here are given per 100 grams net of the finished dish. For your convenience, the program recalculates these masses for a specific dish yield, for example, when a dish yields 200 grams, the weight of the products is multiplied by 2. The program contains reports on the chemical composition of both the prospective (planned) menu and the actual one for any period. There is also a menu-requirement, accumulation sheets and other documentation on organizing meals for preschoolers and accounting for products in the warehouse.

Dishes included in the diet can consist not only of simple products, but also of semi-finished products (previously prepared dishes), for example, baked goods are made from dough, and soup is cooked in broth. In this case, the recipes contain a link to the recipe for the enclosed dish. All our computer programs in the series calculate the complete tab, including all nested dishes (of any depth of nesting), resulting in the composition and weight of elementary products.

Nutritional value and chemical composition of used food are listed in the product guide.

All recipes presented on this site, you can save and automatically enter it into any program in the Nutrition series so as not to enter it manually.

Stewed fish with vegetables is a healthy and complete dinner that contains all the vitamins and amino acids the human body needs. How tasty the dish turns out depends not only on the skill of the cook, but also on the seasonings and additional ingredients used.

How to stew fish?

There are many variations in the recipe for stewed fish with vegetables, but with any cooking method you must adhere to the general rules:

1. Wash, gut and clean the fish. Cut into pieces and place in a frying pan where the oil has been preheated.
2. For stewing, you can use ceramic pots or foil, in which the fish is wrapped completely or in portions. Be sure to choose deep and fire-resistant dishes, for example, a stewpan, a duck pot or a cauldron.
3. First, the fish is fried on each side for 3 minutes, and then vegetables are added to it.
4. The main rule for stewing fish is a tightly closed lid and reduced heat to a minimum. You can also use the oven for cooking, because it makes the dish no less tasty.

Fish stewed with vegetables in sour cream

A simple way to surprise your guests and loved ones with something healthy and appetizing is fish stewed in sour cream. It can be combined with vegetables selected to your taste: these can be onions, carrots, potatoes, tomatoes. Any side dish will suit the dish; its absence will not affect the taste, and without it the fish will be eaten without a trace.

Ingredients:

• fish – 800 g;
• carrots – 2 pcs.;
• onion – 1 pc.;
• sour cream 20% fat – 200 g;
• fennel – 0.5 tsp.

Preparation

1. Cut the fish, lightly fry on each side for 3 minutes. Add fennel seeds.
2. Finely chop the onion and grate the carrots.
3. A layer of onion is placed on the fish, then carrots and salt. The last layer is sour cream, after which the pan is closed with a lid.
4. Stewed fish with vegetables in a frying pan is cooked for 50 minutes over low heat.

Fish stewed in tomato with vegetables

Stewed is extremely good both hot and cold. Therefore, it can be prepared before guests arrive, or you can prepare a healthy dinner for the whole week in advance. The only difference is the number of components. The tomato juice used will saturate the fish with an indescribable taste.

Ingredients:

• fish – 4-5 pcs.;
• carrots – 3 pcs.;
• onions - 2 pcs.;
• tomato juice – 1 glass;
• flour – 100 g;
• red pepper.

Preparation

1. Cut the fish into portions.
2. Prepare breading from flour, salt and red pepper by mixing the ingredients. Roll each piece in it and place in a frying pan.
3. Fry, transfer to a plate.
4. Cut the carrots into slices and fry along with the onion, cut into rings. Pour in tomato juice and bring to a boil.
5. Combine fish and tomato-vegetable dressing, add water, and bring to a boil again. Next, the fish stew with vegetables is cooked for 40 minutes.

Pollock fish stewed with carrots and onions

This stew recipe is a storehouse of vitamins and nutrients. This nutritious and extremely tasty dish is ideal for a family dinner. To do this, the fish should be seasoned with a variety of spices, because pollock itself does not have a pronounced taste.

Ingredients:

• pollock – 2 carcasses;
• onion – 1 pc.;
• carrots – 2 pcs.;
• spices.

Preparation

1. The chopped carcasses are placed in a frying pan, into which a small amount of water is added.
2. The onion is cut into half rings and the carrots are grated. Vegetables are laid out in layers on top of the fish.
3. Leave to simmer for 10 minutes. Then the dish is salted and seasonings are added.
4. Turn the pieces over so that the fish cooks evenly. After 10 minutes they are removed.

Stewed potatoes with fish

The ideal flavor combination is together with potatoes. The dish has an exquisite taste and appetizing aroma. Easy to prepare, it is suitable for lunch or dinner. Even a beginner in the culinary arts will be able to enjoy the dish, and it doesn’t matter what type of fish you buy, it could be cod, pike perch or halibut, in any case it will turn out incredibly tasty.

Ingredients:

• fish – 4 carcasses;
• potatoes – 8 pcs.;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• mayonnaise – 150 g.

Preparation

1. Potatoes and onions are cut into rings, carrots into strips. Everything is seasoned and salted.
2. Place chopped fish on the bottom of the cauldron, then onions in one layer, followed by carrots and potatoes. Lastly comes the mayonnaise.
3. Pour in half a glass of boiling water and simmer for an hour over low heat.

Stewed fish with cauliflower

A light and healthy dish is fish stew, the recipe for which involves the addition of cauliflower. In this case, any type of fish is suitable for cooking. It is not at all necessary to purchase expensive varieties to cook a hearty dish. Bell pepper will help to overcome the slightly unpleasant smell of cauliflower.

Ingredients:

• fish – 2 carcasses;
• onion – 1 pc.;
• carrots – 1 pc.;
• cauliflower – 0.5 heads.

Preparation

1. The carrots are cut into large pieces and the onions into rings.
2. Cauliflower is divided into inflorescences.
3. Fry the onion, add carrots and cabbage.
4. Next lay out the pieces of fish. Salt and pepper.
5. By adding one third of a glass of cold water, the fish stew with fried vegetables is cooked for about 50 minutes.

Fish stew with zucchini

A profitable dish that will appeal to all family members is stewed fish fillet, to which zucchini is added. This dish is especially relevant in the summer season; it is also attractive due to the availability of zucchini. Vegetables perfectly complement fish, revealing its taste. The dish can be eaten with a side dish or as an independent dish.

Ingredients:

• fish – 800 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• tomatoes – 2 pcs.;
• zucchini – 1 pc.;
• bell pepper – 1 pc.;
• soy sauce – 3 tbsp. l.

Preparation

1. Wash the fillet and cut into medium pieces. Place in soy sauce for 30 minutes.
2. Finely chop the onion and fry in a frying pan. Add bell pepper cut into half rings.
3. Cut the zucchini into cubes and add to other vegetables.
4. The tomatoes are crushed in a blender and the mixture is added to the vegetables.
5. Stewed fish with fried vegetables takes about 30 minutes.

Stewed river fish with carrots and onions

For cooking, you can use not only large types of fish; stewed small river fish, for example, can be roach, can also be cooked well. Many housewives are worried that a small fish is bony, but if cooked correctly, it can surprise you with its amazing taste.

Ingredients:

• fish – 800 g;
• onion – 1 pc.;
• carrots – 2 pcs.;
• spices.

Preparation

1. Stew the fish with a small amount of water.
2. Chop the vegetables and place them in layers on the fish.
3. The fish stew with vegetables is cooked for half an hour.

Fish stewed with vegetables in the oven

You can cook delicious fish not only in a frying pan, but also using the oven. So, fish stewed with tomatoes has an excellent taste. It is prepared in two ways - it can be pre-fried or directly sent raw. Vegetables can be anything - potatoes, tomatoes or zucchini, because stewed fish in the oven goes perfectly with any of them.

Ingredients:

• fish – 800 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• tomatoes – 2 pcs.

Preparation

1. Cut fish and vegetables. Season with salt and pepper, place in layers on foil and wrap.
2. Place in the oven and bake for about 30 minutes.

Stewed fish with vegetables in a slow cooker

The easiest way to prepare stew is using the special “Stew” mode. In this case, vegetables are first fried in vegetable oil, and only then fish is added. It is also served with a variety of sauces, which are distinguished by their simplicity and minimal ingredients. Whatever recipe is chosen, the family will have a delicious and satisfying dinner, suitable for adults and children.