Fish stew with carrots and onions. Stewed fish with carrots and onions: a simple and quick recipe

Calorie content: Not specified
Cooking time: Not indicated

Fish stewed in a tomato turns out to be very tender and juicy. Soaked in the sauce, it acquires a pleasant tomato sourness. The fishy aroma is mixed with the enchanting scent of bell pepper - all together it feels delicious and exciting. From such a fish in tomato sauce hard to refuse with carrots and onions!
The dish is definitely delicious and tempting. At the same time, its cost and simplicity are frankly pleasing. Lovers seafood will appreciate it!
A suitable fish for this dish is any sea white. You can even take the cheapest one. Saturated with aromatic tomato sauce, it will become unusually tasty. Fish in tomato sauce with carrots and onions can be served with.



Ingredients:

- 2 medium-sized fish (hake),
- 2-3 tablespoons of lemon juice,
- 2-3 tablespoons of tomato paste,
- 1 carrot,
- 1 head of onion,
- half of bell pepper,
- Little wheat flour(for breading),
- a little table salt,
- ground pepper to taste,
- 2/3 glass of water or broth,
- sunflower oil odorless (for frying).

How to cook from a photo step by step

Wash the thawed fish in cold running water (in too warm water it will start to "creep" in my hands, lose its integrity). We cut off the fins, "feathers" on the tail, take out all unnecessary things from the inside.

Cut into pieces. Put in a bowl, squeeze lemon on the fish (about 2-3 tablespoons of juice). Salt, season with ground pepper.








Heat a frying pan with vegetable oil on the stove. Fry the fish quickly until a light crust appears. The inside of the fish should remain moist.






We take bell pepper and onion. We clean the vegetables, rinse, cut. The pieces can be made quite large.
Now it's the carrot's turn. We also wash it, clean it and rub it on a coarse grater.




We send onions and carrots to a heated pan with a small amount of vegetable oil. You can fry in the same oil and in the pan where the fish was fried.
Let it go slightly. Add the bell pepper and fry the vegetables together, stirring occasionally.
Pour in a small amount of water, put tomato paste, mix everything well and simmer until the boiling point.




Next, transfer half of the sauce with vegetables to the bottom of a small saucepan. Put the fish on this sauce and again fill everything with the remaining tomato filling.






Cover with a lid and leave to simmer over medium heat for another 25-30 minutes. If necessary, add a little boiling water and salt.




Fish in tomato sauce with carrots and onions is ready! We also advise you to take a look at the recipe for cooking fish baked with, this is another of the delicious options fish dish... Enjoy your meal!




Starinskaya Lesya

Dear friends, alas, I cannot relate myself to those people for whom my mother, as a child, cooked fish stewed in tomato sauce with carrots and onions. About this wonderful fish recipe I found out relatively recently, but such a fish with vegetables has already managed to fall in love with all members of my family. To most of you, this recipe is known as tomato marinated fish, it could often be found in Soviet canteens, in pioneer camps, and sanatoriums.

I can't say that fish in tomato sauce with carrots and onions is an easy-to-labor recipe. The whole process is slightly stretched in time, because you need to cook both onions and carrots, then fry the fish itself, and then bake everything together in the oven. But, the dish turns out to be so tasty that the cooking time flies by very quickly. The main thing is to choose fish without bones.

Ingredient List

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

* indicated weight of thawed fish without ice

Technology: step by step

The first step is to prepare vegetables: onion cut into half rings, rub the carrots on a coarse grater.

Fry on vegetable oil first onions until golden brown.

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.

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

Preparing and cooking fish

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

Now we prepare the batter: beat eggs in one plate, pour flour into the other. First, roll the prepared pieces of fish in flour.

Then we lower it into the egg so that the fish pieces are completely covered with egg batter.

We spread the pieces of fish in batter in a preheated 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, it will take longer than fresh fish.

Put the fried fish pieces in a refractory baking dish, placing them tightly to each other.

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

How to bake in the oven?

Now we cover the form with foil, and send it to the oven, preheated to 180 degrees for 30-40 minutes. When baking, it is very important not to overexpose our dish. Our task is to warm up all the ingredients so that the fish with carrots and onions in a tomato will absorb the tomato marinade, but no more. The fish should not boil when baked in the pan. Otherwise, the egg batter on the fish will become soft and "will live its own life," apart from the fish.

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

Cut the onion into half rings, grate the carrots. Fry vegetables in a well-heated skillet with a little vegetable oil for 5 minutes. Remember to stir the vegetables periodically as you cook them. Add water, tomato paste, salt, sugar, pepper, bay leaf, mix. Reduce heat, cover and cook vegetables for another 10-15 minutes.

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

Put the fish in an even layer on a dish. Add the carrot and onion marinade on top and smooth it over the surface of the fish so that it completely covers it. Chill the dish for about 20-30 minutes in the refrigerator and serve, garnish with herbs.

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

Enjoy your meal!

Braised fish with carrots and onions - simple and tasty dish... Love fish but don’t like messing with bones? Then this fish fillet recipe is for you. Stewed fish with vegetables is prepared very quickly and easily, but it turns out delicious and tender. Also, I usually use pollock fillets. In addition to the fact that it cooks quickly and turns out to be tasty, pollock is a fairly inexpensive fish, so the dish is also economical. You can serve stewed fish with onions and carrots with mashed potatoes or porridge.

Ingredients

• 500 gr. frozen or 300-400 gr. fresh fish fillet
• 1 large onion
• 2 carrots
• 150 g 15% sour cream
• salt, pepper to taste
• vegetable oil for frying

Preparation

1. Defrost the fillet. Cut it into small strips (about 3 * 6 cm in size).
2. Peel the onions and carrots.
3. Cut the onion into small cubes, grate the carrots on a coarse grater
4. Heat a small amount of vegetable oil in a skillet. Slightly simmer onion, add carrots. Simmer for a couple of minutes, until the carrots turn a little pale.
5. Add fish. Simmer with vegetables for a few minutes, stirring constantly. If you use fillets after defrosting, they will give off a sufficient amount of liquid when frying. If the fish is fresh, you can add a few tablespoons of water.
6. Season with salt and pepper to taste. To cover with a lid. Simmer fish with vegetables for 5 minutes over low heat.
7. Add sour cream. Mix. Cover again and simmer for another 5-10 minutes until tender. Make sure that the fish does not burn, as the liquid from the sour cream evaporates quickly. When the unnecessary liquid has evaporated, the dish is ready.

Stewed fish with carrots and onions (video recipe)

Bon Appetit!

Today, fish is at the center of the culinary narrative. Yes, not one, but with onion and carrot roast and sour cream sauce... A completely ordinary, I would even say - a modest, set of ingredients and a well-known cooking algorithm. But how delicious it turns out! Almost all known edible fish species can be cooked in this way - even delicious salmon, even carp caught in the nearest river. In any case, fish stewed in sour cream with onions and carrots comes out very juicy, tender, and goes well with any side dish.

I was originally going to cook fillet maritime... But it turned out that apart from two carcasses of frozen herring, there was nothing else in the freezer. Of course, I had to tinker with the bones, but the husband did not realize until the last that he was eating an ordinary herring. Absolutely no peculiar smell! It was easily disguised with the most accessible spices.

I described 2 ways to stew a dish - with and without frying. Choose what suits you best based on your eating habits.

Required products:

How to prepare fish stewed in sour cream with onions and carrots:

It is not recommended to use ready-made fillets, as they are usually not of good quality. Ideal if you have fresh fish. I advise you to take frozen carcasses only with your head. By its condition, it is easy to determine how fresh the product is, whether it has been re-frozen. It is better to defrost at a temperature slightly above zero - about 4-6 degrees. For example, in the main section of the refrigerator. More quick way- defrost in cold water with the addition of salt. Cut the thawed fish into fillets. If there are few bones, you can simply remove the ridge. Cut the fish pulp into portions.
A multicooker is suitable for cooking, regular frying pan or a saucepan with a thick bottom and non-stick coating... The cooking technique will be identical. Before stewing, I usually fry food with a little oil. You can not use frying, then it will come out dietary option... Blot the sliced ​​fish with napkins from moisture. Dip in flour for frying. Or skip this point if you don't eat fried.
Fry the slices in small portions in vegetable oil. Blot each finished batch with napkins to get rid of excess fat.
Place the fried fillets in a separate bowl. Chop the onion into cubes. Coarsely grate the carrots or cut into thin strips. First fry the onion in the remaining oil until transparent. Then add the carrots. Stir. Cook, stirring occasionally, until vegetables are tender. Send the fish to the fried carrots and onions. Salt. Mix gently. Add some water or broth (vegetable, fish). Simmer under a closed lid over low heat for 4-6 minutes. When cooking in a multicooker, select the "Stew" mode. The cooking time is the same.
Add chopped garlic and pepper to sour cream. Stir the sauce.
Pour the sour cream over the fish. The onions and carrots should be completely stewed by now. Stir.
Stir. Bring the dish to a boil. Turn off the stove (multicooker). Let it brew under the lid for 7-10 minutes. With this method, sour cream does not have time to curl up into unappetizing lumps, but completely soaks fish slices and vegetables.
The dish turns out to be very tasty, aromatic, juicy.