Braised fish with carrots. The easiest recipe for fish stew with carrots and onions

Greetings to all! Now I will tell you how to combine business with pleasure and figuratively kill a couple of "eared". Unique dish – fish with carrots and onions, which allows you to cook the main course with a side dish at a time, while you will lick not only your fingers, but also plates and other interior items. You can also cook very tasty dish- It is prepared very quickly, and leaves impressions for the whole week.

So - Fish with Carrots and Onions

The main "nail" of the program is the fish. There are many opinions about 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 it is in the bowler hat, the better. Rubbed on coarse grater 6 items.

Here is such a still life turned out - a Moldavian lenten dinner.

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

I cut the onion into half rings.

Here's what happened. This type of cutting allows you to cut without using a board.

On a preheated pan with oil, I spread the pieces of fish, rolled in flour.

Fry them until crispy.

Then everything repeats. Those. - fish, carrots, onions. Until supplies run out. For the sauce I take ketchup Heinz and mayonnaise. I mix in a cup. You can do it in anything. You can add pepper and other aromatic seasonings.

I water the top layer.

I put it in a preheated oven for 40 minutes. The result is before your eyes.

Very tasty! I recommend testing.

To prepare this treat you will need:

Fish (I took a whole haddock), carrots (the more the better) - 5-6 pieces, three onions, sauce, flour, spices.

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We offer you one of the universal options for preparing juicy and tender fish.
Braised fish in tomato with onions and carrots - this is, one might say, a culinary classic. It is not difficult to prepare this dish, but, nevertheless, it always tastes excellent! For cooking, both river and sea fish. If you like fish without bones, it is better to use sea fish, for example, hake, pollock, pelengas. To get a more varied taste, at the time of frying vegetables in a 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 fish dishes

Ingredients

Frozen pollock - 350 g;
Onion - 190 g;
Carrots - 210 g;
Tomato paste - 85 g;
Vegetable oil - to taste;
Water - 200 ml;
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 the preparation of vegetables, on which, to a greater extent, the taste of the finished dish will depend. Peel the onion from the husk, and then, be sure to rinse and dry with a napkin. Cut the peeled onion into arbitrary medium-sized pieces and send to 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 off the skin, be sure to rinse and dry. By the way, did you know that you can quite simply and quickly peel carrots with an ordinary metal sponge? All you need to do is just scrub the root crop with a sponge under running water!
Grate the carrots on a coarse grater or cut into small sticks. After that, add the carrots to the onions and mix. Continue sautéing the vegetables over moderate heat until the carrots are soft.

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

The next step will be the addition of spices, they are necessary in order for the finished fish to turn out tasty and fragrant. With a set of spices, you can experiment at your discretion. Simmer for 2 minutes and turn off the flame.

Let's move on to the fish. In advance, remove the carcass from the freezer and defrost. Rinse, remove the insides and the black film inside the abdomen. Pat dry with paper towel. Trim the fins. Cut into portioned pieces about 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 it takes less time to fry it.

Heat enough in a frying pan. vegetable oil.

Bread the fish pieces in flour and dip in boiling oil. Fry over high heat until golden brown from all sides.

Place some of the fried vegetables in a deep baking dish. Arrange the pieces on top fried fish, spread the rest of the onion-tomato fry over the fish.

Cover the form with food foil and put in the oven for 20-30 minutes at a temperature of 200 0 C.

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By the way, this dish can be cooked 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 a small amount of water, and then simmer over low heat for half an hour.

Fish stew with carrots and onions in the oven is ready. Enjoy your meal!

Fish are considered more useful product than red meat or chicken, because it does not harm cholesterol levels and figure.

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

The most useful cooking option for the product is stewed fish. Here are 15 recipes on how to cook stewed fish deliciously.

The easiest recipe. He does not require a large number ingredients, and required composition always in the kitchen.

This light and tasty food goes well with a salad, a side dish will make it heavier, but if you want to make a hearty meal, the best choice- boiled rice

any fish to taste - something small is better; used in the recipe
fresh mackerel;
onions - 2 pcs.;
carrots - 1-2 pieces;
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 the onion and carrot into rings (optional).
Heat a frying pan with vegetable oil until smoke appears.
Fry the onion and carrot until the oil turns orange.
Put the fish in the pan. Squeeze the juice from half a lemon on 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 decorate with vegetables or herbs, as well as prepare dressing from sour cream or homemade mayonnaise. Boiled rice is a great addition to the meal!

The multicooker is gaining more and more popularity in the kitchens of Russia, and it is better than anything for cooking healthy food.

How to stew fish in a slow cooker so that it is tasty and healthy, we tell 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 the discretion.

Any preferred fish will do. In the pollock recipe, because of its low price.

Actions:

Wash the fish, cut into pieces of medium size.
Cut all vegetables in equal pieces- for example, cubes.
Turn on the “Frying” mode in the slow cooker, pour a little oil into the bowl and fry the onion until a bronze hue.
Add carrots and fry too.
At the end put the bell pepper and fry for 5 minutes.
Put the fish pieces on the fryer.
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 is thick, you can add a little water.
Pour the prepared sauce over the bowl.
Set the slow cooker to the "Extinguishing" mode and simmer for 40 minutes.

After cooking, pollock in sour cream, serve with a salad of fresh vegetables. You can cook any side dish - any cereals and pasta, as well as potatoes, are combined with such tender and juicy fish.

amazing delicious fish obtained by baking in the oven tomato sauce- such food flies off the table without 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 cooking. From the same products you can cook completely different dishes!

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 liter;
olive oil;
salt and spices.

How to cook fish in the oven:

Onion cut into cubes. Grind the carrots on a medium grater (if using a grater for Korean salad, will be more beautiful).
Grind garlic and bell pepper in a blender.
Heat up a skillet with olive oil.
Fry the onions and carrots separately, then add the carrots to the onions and mix.
Transfer part of the frying to another container, and flatten the rest in a pan.
Wash the fish, divide into portioned pieces. Grate with salt and any seasonings - in this case ground black pepper and ground coriander are used, roll on both sides in flour and spread the pieces on another, clean, frying pan. Little secret - for 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.
Put the fried pieces of fish in a pan with onions and carrots. Top with the remaining roast. Pour the dish with tomato sauce.
Cook with a half-covered lid for at least 40 minutes.

Allow the finished fish to cool and refrigerate for 8-10 hours - then it will be even tastier! Can be served both cold and hot.

One of best recipes fish with tomatoes!

Braised fish with potatoes

Highly fast way cooking 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 delicious, 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 cut into pieces.
Peel onions and potatoes, cut into rings.
Heat up a saucepan, pour in oil.
Lay out the fish pieces and salt.
Place onion rings on top.
Spread the potato circles in an even layer over the onion.
Apply mayonnaise to potatoes with 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 the favorite fish of most people thanks to 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;
frying oil.

Your actions:

If the cod is frozen, thaw it completely.
Clean fresh fish, wash and cut into equal pieces.
Prepare the breading - mix with breadcrumbs or flour, salt and pepper.
Roll the fish pieces in breadcrumbs.
Heat the pan and fry the cod on both sides until crusty.
Lay out the pieces on a plate.
Clean the pan and put the fish back in.
Pour a little water and simmer under a closed lid for 20 minutes.

If desired, at the stage of stewing, you can add cream, sour cream, or other sauce.

At the finish, the meat should be completely white - without pink and red streaks.

Serve with vegetables, potatoes or rice.

Mackerel step by step

Mackerel has a budget price, pleasant taste with a slight bitterness and a variety of dishes that can be prepared from it. Introducing the Recipe stewed mackerel in sour cream dressing - it will turn out tender and juicy dish where fish and vegetable flavors mix.

What products are needed:

mackerel - 2 pcs.;
onions - 2 pcs.;
carrots - 2 pcs.;
sour cream of any fat content - 150 g;
salt, pepper - at the discretion;
vegetable oil.

Steps to prepare a wonderful fish stew in sour cream:

Wash the mackerel, cut off the tails, fins and cut into rings 2-3 cm thick, remove the insides from each piece, wash again. Grate with salt and spices.
Finely chop the vegetables.
Fry in a pan for 1-2 minutes.
Put the rings of mackerel 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 do not dare to buy and cook pike because of the widespread opinion about the specific taste of fish. But pike is one of the most delicious freshwater fish, and in order not to taste mud in food, you need to be able to cook it correctly. How to do this - we explain 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. Remove the skin carefully. Cut into small pieces, removing the bones.
Grind carrots, onions in a blender or using a vegetable cutter.
Cut the peeled potatoes into small cubes.
Separate the crumb from the bread slices and crush in melted butter.
Mix pieces of pike, chopped vegetables and potatoes, bread, salt and spices.
Put the resulting minced meat into the skin from the pike and, using culinary thread or toothpicks, sew the edges together, forming a whole fish shape.
Lubricate the multicooker bowl with vegetable oil and put the pike in a circle.
Set the "Bake" mode to 1 hour.
Shortly before cooking, peel the lemon from the skin and cut into slices. Put on pike.

Serve stuffed pike better with potatoes and vegetables. It turned out a kind of roll, which is impossible to refuse!

Hake fillet with carrots

Hake is not considered a worthy fish - but this is due to the shortcomings of its storage, transportation and sale. If you buy the right fish - a whole carcass frozen by shock freezing, then you will be surprised - it is delicious and juicy fish, which makes an amazing hearty meal!

What products are needed:

hake - 5 whole carcasses;
5 bulbs;
carrots - 3 fruits;
tomato juice - 3 table. spoons;
salt pepper;
vegetable oil.

Recipe in a pan - stewed fish with carrots and onions:

Frozen hake put in large saucepan, fill with water until completely covered and turn on medium heat. Boil for 6-7 minutes after boiling water, 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 - there you have the fillet.
Salt the fillet, pepper and put in a frying pan with a thick bottom.
Peel the carrots and chop in a blender or with a grater. Fry in a pan for 10-15 minutes. At the end, 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 over 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. Ready meal It is better to let cool and cut into neat portions.

Pairs perfectly with boiled rice and fresh vegetables.

How to extinguish pollock in a pan

One of the dietary types of fish is pollock - the most useful and valuable sea fish. It fits perfectly into the diet of people who monitor their health, and even small children - thanks to the nutritional composition.

A salty and spicy lunch is obtained from pollock according to the following recipe.

What products are needed:

pollock - 3 pcs.;
pickled cucumbers (preferably gherkins) - 1-2 pcs.;
nuts - walnuts, pine nuts or pistachios;
sour cream - 100 g;
salt pepper;
non-aromatic oil;
a bunch of any greens.

Preparing stewed fish is very simple:

Grind nuts, gherkins, herbs, sour cream and salt and pepper in a blender.
Cut the peeled pollock into portions.
Grate the fish with salt, spices and fry in a pan on both sides for 2 minutes.
Put the fried pieces in a clean pan, pour over the sauce prepared in a blender and simmer under the lid 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, acquires new colors and looks harmoniously on the everyday table.

What products are needed:

capelin - 12-15 pieces;
bulb;
carrot;
butter - 1 tbsp. l.;
salt pepper;
greens.

How to cook fish stew with vegetables:

Defrost capelin. It is better to defrost in the refrigerator - so it will remain useful material and fewer microbes will develop. True, this method requires more time than the usual defrosting. If there is no time, here is another safe way - put the fish in salt cold water for 1.5 hours.
Cut off heads, tails, remove giblets and films.
Cut the onion and carrot into rings.
Put capelin close to each other in a heated pan - choose a small pan, put 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, simmer for 20 minutes.
Leave the fish to languish a little under the lid.

Serve with any side dish or vegetables.

Braised carp with onion

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.;
bulb - 4 heads;
flour - 2-3 tbsp. l.;
vegetable oil;
3 percent table vinegar- 5-6 tbsp. l.;
salt, sugar and seasonings - ground cloves are perfect, Bay leaf and black pepper.

Your actions:

Peel the carp, remove the insides - if there is caviar, do not 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. Transfer part of the onion to a saucepan or pan, add ground cloves, bay leaf, pepper, vinegar and mix thoroughly.
Put the pieces of fish in the same saucepan, top 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

Pink salmon is considered by many to be rather dry, but if it is properly stewed, you get a tender and juicy dish that you can’t 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 pink salmon from scales and remove offal - this is easier to do while it is frozen.
When the fish is thawed, cut into pieces of any desired shape and size.
Mix salt and pepper with flour.
Roll each piece of fish in flour.
Fry fish steaks in a pan with vegetable oil until crispy.
Peel the onion and cut into rings.
Fry in a separate pan to a caramel color and add mayonnaise to it - 3 tablespoons, mix and let it simmer a little.
Lay out the fish.
Stew the fish for 10 minutes, pouring onion and mayonnaise sauce.

Serve with boiled potatoes and fresh herbs.

Salmon stewed in cream

Salmon is a tasty 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 tablespoons;
olive oil - 1.5 tbsp. l.;
lemon - 0.5 pcs.;
fresh greens;
salt, spices.

Your actions:

Defrost the salmon.
Fry the vegetables in a pan with a little oil.
Melt the butter in a ladle, add flour, cream in parts and cook for 5 minutes. The sauce is ready.
Remove moisture from salmon with a towel and fry for olive oil from two sides.
Add to fish cream sauce, herbs, salt and spices. Simmer for 10 minutes.
On the big dish put vegetables on one side, and pieces of salmon in a creamy sauce on the other.

Simple and very tasty.

Braised trout in pots

Cooking 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 olives - 50 g;
salt.

Your actions:

Gut the trout, clean and wash.
Remove the meat from the bones and cut into medium-sized cubes.
Put the fish in pots. Sprinkle with salt, if desired - spices or herbs.
Cut the tomatoes into rings and put 1 ring on top of the fish.
Cut the garlic into thin slices and put on top of the tomatoes.
Cut olives into halves or quarters and put in pots.
Grate the cheese and sprinkle the "cake". If desired, you can add sour cream or cream - it will be softer and juicier.
Put in the oven and bake for 25 minutes.

Cooking in spicy sauce

Fish stewed in spicy sauce has a name - "Khraime". This recipe comes from Jewish culture and has gained great popularity due to excellent combination ingredients and the tart taste of peppers.

How to cook spicy fish in tomato with vegetables - below.

What products are needed:

fish - any white fish; for example, perch, 0.5 kg;
tomatoes - 6 pcs.;
tomato paste - 2 tablespoons;
Bell pepper- 1 PC.;
whole hot chili pepper - 1 pc.;
bulb;
garlic - 3 cloves;
vegetable oil;
salt pepper;
seasonings - zira and cumin;
bunch of fresh herbs.

Your actions:

It's better to start with cooking 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 - zira, cumin and black pepper, and chopped chili peppers.
Add to the sauce 2 tablespoons of vegetable oil, mashed garlic, half a glass of water. Salt, pepper to taste.
Simmer the sauce over medium heat for 5-10 minutes. Put the tomato paste into the saucepan.
Clean the fish, gut, wash and chop 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 be even tastier. Ready khraime served with fresh herbs. The sharpness and juiciness of this dish will not leave anyone indifferent.

Prepare the fish in advance, freeing it from bones, skin, etc. For more dietary option it is better to boil or bake the fish, but you can also fry it (I have boiled fish).

Cut the onion into half rings, grate the carrots. Fry vegetables in a well-heated pan with the addition of a small amount vegetable oil for 5 minutes. Be sure to stir the vegetables occasionally as they cook. Add water, tomato paste, salt, sugar, pepper, bay leaf, mix. Reduce the heat, cover and cook the vegetables for another 10-15 minutes.

Add vinegar, mix. Turn off the heat, cover the resulting marinade with a lid and let it cool slightly, it should be warm.

Lay the fish in an even layer on a plate. Add the marinade of carrots and onions on top and smooth it over the surface of the fish so that it completely covers it. Cool the dish for about 20-30 minutes in the refrigerator and serve, garnished with herbs.

The most delicious fish with carrots and onions can be served on the table. Enjoy your meal!

Eat with pleasure!

Served with carrots and onions as delicious goulash to the garnish. That is why in the process of preparing such a dish, it is required to make more rich broth, so that in the future they can be abundantly watered with crushed potatoes or pasta.

Fish with Carrots and Onions: Essential Ingredients

wheat flour - a couple of dessert spoons;
fresh carrots - three medium-sized pieces;
onion - a pair of heads;
any fish - one and a half kilograms;
lemon - one fruit;
table salt - at personal discretion;
bay leaf - one large piece;
sunflower oil - sixty milliliters;
fat milk - one hundred milliliters;
ground pepper, fresh herbs - to taste and desire.

Stewed fish with carrots and onions: the process of processing the main ingredient

It is worth noting that any kind of fish can be used to prepare such a dish. For example, hake, pink salmon, pollock, pike perch, haddock, etc. are ideal. Thus, the purchased product must be rinsed in water, cleaned of scales, entrails, and then remove fins, tails and heads. Next, carefully washed fish must be cut into portioned pieces about five to six centimeters thick. After that, the product should be sprinkled with freshly squeezed lemon juice and left aside for thirty minutes. At this time, it is advisable to start preparing vegetables.

Stewed fish with carrots and onions: the process of processing vegetables

A couple of heads onion and a few medium-sized carrots need to be washed and peeled and peeled. After that, the vegetables must be chopped into strips. You should also rinse fresh herbs in water and finely chop them with a knife.

Braised fish with carrots and onions: heat treatment dishes

To make such a goulash, you need to take a saucepan, pour it in and heat it up slightly over a quick fire. Meanwhile, pieces of fish sprinkled lemon juice, it is necessary to roll on all sides in wheat flour, and then carefully put into boiling fat, while reducing the heat to a minimum value. When the underside of the product turns slightly red, it should be turned over with a spatula, put all the chopped vegetables on it, add salt, pepper, a couple of glasses of drinking water and bay leaf. Next, you need to wait for the broth to boil, close the saucepan with a lid and simmer the fish for about twenty-five minutes. After this time, one hundred milliliters must be poured into the dishes fat milk, hold the goulash on the fire for another quarter of an hour and remove the dish from the stove.

Proper serving to the table

Cooked goulash from fish and vegetables should be poured over the side dish, sprinkled with chopped herbs on top and served hot for dinner. It is worth noting that not only crushed potatoes and pasta can be used as a second course, but also cereals such as buckwheat, rice, millet, peas, etc.

When performing all the described actions in strict order, there is no doubt that very tasty, juicy and useful fish. Stewed with onions and carrots, it will appeal not only to your family members, but also to guests invited to any holiday.