Stewed hake, etc. The taste that I remember from childhood is aromatic potatoes and delicious sauce. Cooking fish by lightly frying it and then simmering it in a sauce couldn't be easier.

The process of stewing food, widely used in cooking, involves heating food for a long time in very little (or no added) liquid. This is not frying, when heat is transferred to products from heated fat - as for, and not boiling. It's something in between. Food is usually stewed in a closed volume - a frying pan or cauldron with a lid, a saucepan or a ceramic pot. When stewing, spices are usually added at the very beginning of the process so that all the ingredients are “saturated” with taste and aroma.

This is how stewed hake is prepared - onions and inexpensive fish are stewed in a small amount of liquid until cooked. You can stew any fish. Most often, it is very convenient to stew large fish by cutting it into pieces. Braising is a great way to cook "bony" fish. River fish and onions is an amazing dish in which all the annoying bones are mashed up.

With onions we stew mainly inexpensive sea fish - cod, hake, pollock. I have always wondered why such fish is not held in high esteem, given that it is tasty, without noticeable bones, easy to prepare and inexpensive. For example - . Of course, I understand that it differs “favorably” from fried pollock, but these are different tastes, and they simply cannot be compared.

Hake or hake is an ocean fish that lives mainly in the bottom layers of shelf waters, although they feed by rising to the upper layers of water. I remember in Bulgaria we caught small hake with shrimp from a boat - an exciting activity.

Stewed hake with onions is prepared from fresh frozen fish. By and large, it is quite possible to use cod, pollock or notothenia. If the hake carcasses are fresh and not re-frozen, the fish will retain all its qualities and the stewed fish will be incomparable. Fish stewed with onions and a side dish of mashed potatoes is a delicious homemade dish, just like.

Stewed hake. Step by step recipe

Ingredients

• Hake (headless carcasses) 4 things
• Onions 3-4 pcs.
• Vegetable oil 50 ml
• Flour 2 tbsp. l.
• Dry white wine 50 ml
• Salt, black pepper, ground coriander, saffron (marigold), bay leaf taste

1. To make stewed hake with onions delicious, you need to buy the freshest hake carcasses, which are guaranteed not to be re-frozen. It’s difficult to give advice on how to do this, but by buying from a trusted store, you can get quality fish. Hake carcasses are sold gutted and without heads. Transfer the pre-frozen hake carcasses from the freezer to the refrigerator, then the fish will thaw well and will not leak. There is no need to force defrosting.

   Hake carcasses are sold gutted

2. Clean the thawed fish from scales - they can be easily removed with a knife, remove the remains of the entrails and the dark film that covers the internal cavity of the fish. Cut off all the fins with kitchen scissors. Wash the fish thoroughly and dry it with napkins. Grind 0.5 tsp in a mortar. salt, black peppercorns and coriander. Coat the hake carcasses with spices and leave them for 30 minutes.

   Coat hake carcasses with spices

3. Heat vegetable oil in a saucepan. Dredge the hake carcasses a little in flour and fry them in hot oil.

   Dip fish in flour

4. When the fish is well browned on one side, turn the carcasses over and fry them on the other side. There is no need to ensure that the hake is fully cooked, given that the stewed hake with onions will still take quite a long time to cook. Transfer the hake fried until golden brown to a separate plate.

   Fry the hake until golden brown

5. In the remaining vegetable oil, fry the peeled and chopped onion into large strips. Fry over medium heat without a lid, stirring frequently. The onion should be well fried and dark golden brown.

   Fry the peeled and coarsely chopped onion

6. After finishing frying the onions, add a pinch of salt, pepper, add 1-2 bay leaves and a pinch of saffron or marigolds.

   Add spices to onions

7. Mix the onion with spices and immediately add the pre-fried fish to it. Considering that there is very little moisture in fish and fried onions, for stewing it is necessary to add liquid to the saucepan. You can add regular water from a kettle. To improve the taste, be sure to add a quarter glass of dry white wine, or, if wine is unacceptable, 1 tsp. lemon juice, squeezing the juice from a lemon wedge directly onto the fish and onions. The amount of liquid in the saucepan is no more than 1 glass.

   

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.

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, 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.

Teaser network

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!

Dear friends, alas, I cannot consider myself one of those people for whom my mother, as a child, prepared such a dish as fish with carrots and onions in tomato. I learned about this wonderful thing relatively recently, but the delicious fish in tomato sauce with vegetables has already become a favorite among all members of my family. To most of you, this recipe is known as fish in tomato marinade; it could often be found in Soviet canteens, in pioneer camps, and sanatoriums.

I can’t say that stewed fish with carrots and onions in tomato is a simple recipe. The whole process takes a little time, because you need to cook both onions and carrots, then fry the fish itself, and then bake everything together in the oven. But this fish in tomato sauce with vegetables turns out so tasty that the cooking time flies by very quickly.

Ingredients:

• 1 kg sea bass fillet (hake, pollock, catfish)
• 2 eggs
• 3-4 tbsp. flour
• 200 gr. carrots
• 150 grams of onion
• 2 tbsp. tomato paste
• salt and pepper

* the weight of defrosted fish without ice is indicated

How to cook fish with carrots and onions in tomato:

First of all, let's prepare the vegetables: cut the onions into half rings, grate the carrots on a coarse grater.

First fry the onions in vegetable oil until golden translucent.

Then fry the carrots separately.

Place the onions and carrots in a deep plate. Add salt, ground pepper and tomato paste according to the recipe.

Mix our tomato marinade for fish with a spoon and set aside.

Now let's get to the fish. Cut each fish fillet into 3-4 pieces, depending on the size of the fillet itself. Salt and pepper.

Now prepare the batter: beat the eggs in one bowl, pour flour into another. First roll the prepared fish pieces in flour.

Then dip into the egg so that the fish pieces are completely covered with the egg batter.

Place the battered fish pieces in a heated frying pan with oil and fry over medium heat until golden brown.

The fish in the pan will need to be turned over once. Since thawed fish fillets contain a lot of moisture, they will take longer to fry than fresh fish.

Place the fried fish pieces in a fireproof baking dish, placing them tightly together.

On top of the fish we evenly distribute the onions and carrots in the tomato sauce that we prepared earlier.

Now cover the pan with foil and put it in the oven, preheated to 180 degrees for 30-40 minutes. When baking, it is very important not to overcook our dish. Our task is to warm up all the ingredients so that the fish with carrots and onions in tomatoes absorbs the tomato marinade, but no more. While baking in the mold, our fish in tomato sauce with vegetables should not boil. Otherwise, the egg batter on the fish will become soft and “will live its own life”, separately from the fish.

Fish with carrots and onions is prepared in different ways. Fried fish in marinade turns out very tasty. And baked with mayonnaise in the oven will not take the last place on the holiday table.

Fish with carrots and onions

Ingredients

Granulated sugar 1 tsp Vegetable oil 20 milliliters Vinegar 9% 1 tbsp. Tomato paste 2 tbsp. Onion 2 heads Carrot 2 pieces) Fish fillet 500 grams

• Number of servings: 2
• Preparation time: 30 minutes
• Cooking time: 10 minutes

Recipe for fish marinated with carrots and onions

To prepare fish fillet with onion-carrot marinade, any fish with white meat and a small number of bones is suitable: from cod to pollock.

How to prepare a flavorful fish dish:

1. Dip the fillet seasoned with spices and salt in flour and fry in vegetable oil.
2. Cut the peeled onions into half rings and grate the carrots.
3. Remove the fish and fry the vegetables in the same frying pan until golden brown.
4. Add vinegar, sugar, tomato paste and simmer over low heat for 5 minutes.
5. Place the fillet in a deep bowl, pour over the marinade, let cool and refrigerate for a couple of hours.

The marinade can be made more beautiful if the root vegetables are grated using a Korean carrot grater or cut into long thin ribbons or stars. Connoisseurs of spicy sensations can add red pepper, mustard to the marinade, and also season it with a spoon of hot soy sauce.

Fish with mayonnaise with onions and carrots

Sea fish fillet baked in the oven with onions and carrots is very aromatic and looks colorful. It will require:

• fish fillet – 1 kg;
• carrots – 1 pc.;
• onions – 2 heads;
• flour – 2 tbsp;
• vegetable oil – 18 ml;
• mayonnaise, spices and salt to taste.

Cooking method:

1. Rub the fillet with salt and spices, let marinate for 20-40 minutes.
2. Cut the carrots into cubes, and the onion into thin half rings.
3. Fry vegetables in vegetable oil until golden.
4. Dip the fillet soaked in seasonings in flour and place in a baking dish coated with butter.
5. Place fried onions and carrots on top, pour mayonnaise over everything.
6. Bake in an oven preheated to 200 degrees for half an hour. If a golden brown crust appears, the dish is ready.

Instead of fish fillets, you can use steaks or cook the whole fish. The baking time will then increase to 45–50 minutes. You can supplement the dish with other vegetables - potatoes, broccoli, tomatoes.

If you don’t want to bother with the oven, using this recipe you can easily stew the fish in a frying pan with the lid closed or use a slow cooker. For a flavorful dish, 25 minutes in the “Stew” mode will be enough.

Rice or vegetable puree is perfect as a side dish for fish with carrots and onions.

Hello, my dear cooks! Today we will talk about the queen of fish - the red fish. It is salted and fried, boiled and stewed, baked, cooked in a frying pan and in a pot. And red fish stewed with vegetables is the most delicious dish you can imagine.

- Red fish? - you say indignantly. – It’s very fatty and high in calories!

Yes and no. Like this? The fact is that red fish has an unusual fat; it is full of unsaturated Omega-3 fatty acids. They have the exact opposite effect on the body: they reduce cholesterol, have an anti-inflammatory effect, normalize cellular metabolism and... contribute to the destruction of fat cells, which is similar to death.

So remember - the calorie content of red fish is a very conditional thing, this product itself helps to burn the calories received with it, so it is - attention, dear ladies! – dietary, especially when steamed and stewed and served with.

I'll include a few of my favorite recipes here today. Let's start with the basics - processing.

From this article you will learn:

Carcass processing

We clean the fish from tail to head, then rinse under the tap (the water must be running). We cut the abdomen from the infra-caudal fin to the head. If the fish contains caviar, set it aside to cook separately.

Important! When removing the entrails, pay special attention to the black film: not a piece of it should remain so that the dish is not bitter.

By cutting the film covering the spine, we remove the remaining blood. Wash the carcass thoroughly again, separate the fins, tail and head from it and cut into portions. And let's start cooking.

Basic principles of cooking

Remember!

1. Vegetables are always fried separately before stewing.
2. Red fish can be fried separately or laid out in raw pieces on sautéed vegetables and simmered until cooked.
3. Fish loves vegetable oil; we do not use any other fat.
4. Cooking time for the main product is 20-30 minutes.

You can learn how to properly fry fish by watching the video. It is, of course, very original, but the advice is good:

And now - my favorites...

The recipes are the best

Most lovely

• 1 kg of cut red fish (best pink salmon or salmon)
• half a cup of flour
• half a glass of vegetable oil
• a couple of carrots
• 2 onions
• 50 g tomato paste
• half a teaspoon of sugar
• allspice
• Bay leaf

Roll portioned pieces in flour and fry a little (until half cooked) in oil.

Now sauté the onions and carrots. Dilute tomato paste in a glass of water with salt and sugar and mix with vegetables, add fried flour (a tablespoon), bay leaf and pepper. Simmer for 10 minutes. Then put the fish on top and simmer for 10 minutes under the lid.

All. Healthy and tasty salmon (or pink salmon) in tomato, with carrots and onions is ready.

By the way! I roll the fish in flour before frying., but professionals do not advise doing this. They say that without flour, properly fried it does not lose its shape and retains its juiciness.

The most satisfying

We will need:

• 800 g pink salmon or salmon fillet
• 5 potatoes
• a couple of onions and a couple of carrots
• lemon
• a couple of tomatoes
• 3 tbsp. l. flour
• parsley (greens)
• vegetable oil

Peel the potatoes, cook, lightly add salt. Salt the pink salmon, roll in flour, and fry. Fry the onion cut into rings with carrots, chopped into strips. Add tomato slices, half a lemon cut into slices, 100 g of water. Simmer for 5 minutes.

Cut the potatoes into slices, mix with vegetables, place in a frying pan, and place pieces of fish on top. Simmer for 10 minutes. Place our pink salmon with vegetables and potatoes on plates, garnish with herbs and lemon slices.

Most modern

I think that almost each of you, dear housewives, has a multicooker at home. The food in it is delicious, and also dietary, because... We don't fry and use little oil. Let's cook chum salmon in a slow cooker.

We will need:

• 500 g chum salmon fillet
• 100 g sour cream
• bulb
• 2 tomatoes
• one bell pepper
• ½ tablespoon mustard
• some hard cheese

Cut the chum salmon into pieces and add salt. We cut the vegetables: tomatoes into slices, onions and peppers into half rings, three carrots on a coarse grater. Grind sour cream with mustard.

Place in a greased bowl: a layer of fish, pour over sour cream and mustard sauce, a layer of onions and carrots, a layer of tomatoes, then again in the same order. Spread sauce on top and sprinkle with grated hard cheese.

Cooking time 40 min. in the “Baking” (“Frying”) mode.

The hottest

Have you ever eaten Armenian red fish? You'll lick your fingers, won't you? Let's cook it ourselves. We will need:

• half a kilo of red fish
• 1 large onion
• 250 g potatoes
• 1 pickled cucumber
• half a glass of cream
• 1 tsp each butter and tomato paste
• crushed nuts
• tarragon
• red pepper and salt
• green onions for garnishing the dish

Place red fish cut into pieces and onions fried in butter in a pot, pepper and add large slices of peeled potatoes. Simmer in the oven with a small amount water. As soon as the potatoes become soft, add tomato paste, cucumber, nuts, tarragon, salt and pour cream. Cover the pot with a lid and place in the oven for another 10 minutes.

Sprinkle the finished dish with green onions.

And finally, a recipe from the chef.

The most professional

That's all for today, dear ladies. I say goodbye to you and wish you bon appetit! Don't forget to subscribe for updates and recommend the blog to your friends.