Fish in tomato sauce with vegetables. Stewed fish in tomato

If someone who is reading the recipe now is from the USSR, he will probably immediately remember how the so-called fish day was in the canteens in those days. It was Thursday. On that day, all the dishes were made from fish, except for compote, of course :-) I don't know if there is such a dish in any cuisine of the world, but in our Russian, it is firmly entrenched. Prepared quickly, eaten the same way.

Take any fish. Personally, I love pollock.

The fish can be pre-fried, and for a more dietary option, it can be steamed and then heated with vegetables.

To cook stewed fish in tomato sauce with vegetables, we will immediately prepare the products according to the list.

Cut the fish into pieces, salt and pepper to taste. Dip in flour, fry on both sides in sunflower oil.

While the fish is fried, we cook the vegetables. Cut the onion into half rings, grate the carrots on a fine grater, garlic - as your heart desires. Fry everything until tender. Add tomato paste, paprika, salt and pepper.

Put the finished fish with vegetables. Add bay and allspice. Add water. Sprinkle the fish with wild garlic. Simmer for 10 minutes under the lid.

We offer you one of the versatile options for making juicy and delicate fish.
Braised fish in tomato with onions and carrots - this is, one might say, a culinary classic. To cook this dish It's not difficult at all, but, nevertheless, the taste always turns out 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. For 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 sauce goes well with any side dish, but it goes especially well with mashed potatoes.

Ingredients

• 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 cooking vegetables, on which, to a greater extent, the taste of the finished dish will depend. Peel the onion, and then, be sure, rinse and dry with a napkin. Cut the peeled onions into random medium-sized pieces and place them in a skillet with heated vegetable oil. Stir with a wooden spatula and 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 easily and quickly peel carrots from the peel using 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 cubes. After that, add the carrots to the onions and stir. Continue to sauté the vegetables over moderate heat until the carrots are tender.

Add tomato paste to the vegetables. Add 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 be tasty and aromatic. You can experiment with a set of spices at your discretion. Simmer for 2 minutes and turn off heat.

Let's move on to the fish. In advance, remove the carcass from the freezer and defrost it. Rinse, remove the entrails and the black film inside the abdomen. Pat dry with a paper towel. Trim the fins. Slice 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 vegetable oil in a skillet.

Bread the pieces of fish in flour and dip in boiling oil. Roast over high heat until golden crust from all sides.

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

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

By the way, this dish can be cooked not only in the oven, but also in an ordinary saucepan. 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 stewed with carrots and onions in the oven is ready. Bon Appetit!

Technological maps of the preparation of dishes in kindergartens (preschools) in Moscow according to the new SanPiN 2013: 2.4.1.3049-13, chemical composition and nutritional value of meals, allowed meals.

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

When preparing the collection, the official publication was used: Organization of meals in preschool educational institutions: Methodological guidelines for the city of Moscow. Designed by: Kon 'I.Ya. (GU Research Institute of Nutrition of the Russian Academy of Medical Sciences); Mosov A.V. (Office of Rospotrebnadzor for the city of Moscow, Research Institute of Hygiene and Health Protection of Children and Adolescents, GU SCCH RAMS); Tobis V.I., (Moscow Foundation for the Promotion of Sanitary and Epidemiological Welfare of the Population); Tsapenko M.M. (Department of Education of the city of Moscow) and others.

The norms for the laying of products, semi-finished products (embedded dishes), gross and net, per 100 grams of the mass of the finished dish have been published. The recommended output of the dish for feeding children of both toddler age (1-3 years old) - nursery, and children 3-7 years old is indicated. 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), the content of vitamins: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), mineral substances(trace elements, micronutrients): Ca (calcium), Fe (iron). The type of processing is indicated and a complete technological map (technology, recipe) of cooking 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 it on your computer. This program contains all published here technological maps, as well as a plan-menu for 8-10, 12, 24 hours of keeping a child in a preschool educational institution and much more.

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

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

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

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

Fish stew with vegetables is a healthy and complete dinner, which contains all the vitamins and amino acids necessary for the human body. How delicious the dish turns out depends not only on the skill of the cook, but also on the seasonings and additional components used.

How to stew fish?

There are many variations that represent the recipe for stewed fish with vegetables, but with any method of preparation, you need to adhere to the general rules:

1. Wash, gut and clean the fish. Cut into pieces, transfer to a frying pan, where the oil was preheated.
2. For stewing, you can use ceramic pots or foil, in which the fish is completely or in portions wrapped. The dishes must be chosen deep and fire-resistant, for example, a stewpan, a rooster 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 a fire reduced to a minimum. You can also use the oven for cooking, because the dish turns out to be no less tasty in it.

Fish stew with vegetables in sour cream

A simple way to surprise guests and loved ones with something useful and appetizing is fish stewed in sour cream. It can be combined with vegetables selected to your liking: onions, carrots, potatoes, tomatoes. Any garnish will suit the dish, it will not affect taste and its absence, 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 onions is placed on the fish, then carrots, salted. The last layer is sour cream, after which the pan is closed with a lid.
4. Stewed fish with vegetables in a pan is cooked for 50 minutes over low heat.

Fish stew in tomato sauce with vegetables

Both hot and cold stew is extremely good. Therefore, it can be prepared before the arrival of guests, or you can prepare a healthy dinner in advance for the whole week. The only difference is in the number of components. Used tomato juice 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 put in the pan.
3. Fry, transfer to a plate.
4. Cut the carrots into slices, fry together with the onions, cut into rings. Pour in tomato juice, 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.

Stewed pollock fish with carrots and onions

A treasure trove of vitamins and nutrients is a recipe for stew It is nutritious and extremely tasty dish will become ideal option 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 laid out in a pan, into which a small amount of water is added.
2. The onion is cut in half rings, and the carrots are rubbed. Vegetables are spread in layers on the fish.
3. Leave to simmer for 10 minutes. Then the dish is salted, seasonings are added.
4. Turn the pieces over so that the fish is stewed evenly. Remove after 10 minutes.

Stewed potatoes with fish

Ideal flavor combination is along with potatoes. The dish possesses exquisite taste and mouth-watering aroma. Easy to prepare, it is suitable for lunch or dinner. Even a novice in the culinary art will succeed in eating, no matter what kind of fish is purchased, it can be cod, pike perch or halibut, in any case it will come out incredibly tasty.

Ingredients:

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

Preparation

1. Potatoes, onions are cut into rings, carrots are cut into strips. All are seasoned and salted.
2. Chopped fish is placed on the bottom of the cauldron, then onions in one layer, followed by carrots and potatoes. Mayonnaise comes last.
3. Pour in half a glass of boiled water and stew for an hour over low heat.

Stewed fish with cauliflower

Light and healthy dish is a fish stew, the recipe for which involves the addition of cauliflower. At the same time, any type of fish is suitable for cooking. It is not at all necessary to purchase expensive varieties in order to concoct hearty dish... Bell pepper will help to kill the slightly unpleasant smell of cauliflower.

Ingredients:

• fish - 2 carcasses;
• onion - 1 pc.;
• carrots - 1 pc.;
• cauliflower - 0.5 head of cabbage.

Preparation

1. Cut the carrots into large pieces, and the onions into rings.
2. The cauliflower is divided into inflorescences.
3. Fry onions, add carrots and cabbage.
4. Pieces of fish are laid out next. Salt and pepper.
5. By adding one third of the glass cold water, 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 fillet fish to which zucchini is added. This dish is especially relevant in the summer season, it is attractive and the availability of zucchini. Vegetables perfectly complement the fish, revealing its taste. The dish can be used 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. Rinse the fillet and cut into medium slices. Place in soy sauce for 30 minutes.
2. Finely chop the onion and fry in a pan. Add bell pepper cut into half rings to it.
3. Cut the zucchini into cubes and add to other vegetables.
4. Tomatoes are chopped in a blender and sent to the vegetables.
5. Fish stew with fried vegetables is cooked for about 30 minutes.

Stewed river fish with carrots and onions

For cooking, you can use not only large types of fish, braised small River fish for example, it could be a roach. Many housewives are worried that the small fish is bony, but when proper cooking and she is able to surprise with amazing taste.

Ingredients:

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

Preparation

1. Stew the fish with a little water.
2. Cut vegetables and lay on top of fish.
3. Fish stew with vegetables is cooked for half an hour.

Fish stew 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 a great taste. It is prepared in two ways - it can be pre-fried or directly sent raw. Vegetables can be any - potatoes, tomatoes or zucchini, because stewed fish in the oven goes well with any of them.

Ingredients:

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

Preparation

1. Chop fish and vegetables. Season with salt and pepper, lay on foil and wrap.
2. Place in oven and bake for about 30 minutes.

Fish stew with vegetables in a slow cooker

The easiest way to prepare stew is using the special "Stew" mode. In this case, first in vegetable oil vegetables are fried, and only then fish is added. It is also served with a variety of sauces, which are simple and minimal in ingredients. Whichever recipe is chosen, a delicious and hearty dinner awaits the family, suitable for adults and kids.

For many, a combination of fish with tomatoes or tomato paste is unacceptable, but those who love canned sprat in tomato since their student days will surely appreciate and love this dish. These products taste very similar, but, of course, fish cooked with your own hands, yes with fresh vegetables, yes with a side dish is a completely different pleasure than that which can be obtained from sprat from a tin can. Even the dryish pollock, which does not pretend to be a delicacy, prepared according to this recipe with tomato and vegetables, becomes fragrant and juicy, acquiring a sweetish taste of roots, vegetables and tomato. Try to cook fish with tomato and vegetables, and you will forget that once you just fried this fish in a pan, dipped in flour or batter.

Fish stew with tomato and vegetables is delicious hot, but it does not lose its flavor when cold, which allows you to cook 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 cooking, so this dish will be even more tender. As a side dish for fish in tomato and vegetables, you can serve green salad, boiled potatoes or boiled cauliflower.