How to cook stewed pollock with carrots and onions according to a step-by-step recipe with photos

How to cook stewed pollock with carrots and onions according to a step-by-step recipe with photos

In our family, it is customary to have a “fish day” on Thursdays. I often try to cook something new. But most often you can find stewed fish on our table. For me, this is one of the methods to quickly, deliciously and cheaply feed my huge family with dinner.

That’s why I always have a couple of carcasses of pollock or other similar fish in the freezer. And now I will tell you several options for this dish.

Stewed pollock with onions and carrots

Ingredients

Step-by-step production

1. We gut and wash the fish. We carefully clean the belly from the dark film. If I come across a large one, then one carcass is enough, and for a small one I take two. We cut off all the fins, and cut off the head and tail of the whole fish. You can make soup from them. Just remember to remove the gills.
   
2. Cut the pollock into portions. Add a little salt, sprinkle with a teaspoon of table vinegar, mix and set aside to marinate. If possible, it is better to use lemon juice instead of vinegar and add a mixture of fish spices.
   
3. Cut one peeled onion into small cubes, and 1-2 carrots into three on a coarse grater.
   
4. Place a deep frying pan on the stove, pour 3-4 tbsp. l. refined oil and heat it up. First, fry the onion until transparent, and then add the carrots and sauté for a few minutes until soft.
   
5. Using a spatula, spread the vegetables in the pan and place the fish pieces.
   
6. Season with pepper, add bay leaf, add salt to taste and pour 1.5-2 cups of hot water.
   
7. We wait for the liquid in the pan to boil, turn the heat to slightly below medium, cover and cook for about 20 minutes.
   

This dish can be served separately or with any side dish. It will be especially tasty with rice or mashed potatoes.

Video recipe

Watch the video to see how you can quickly prepare a delicious dinner from fresh or frozen pollock.

Stewed pollock in sour cream with onions

Ingredients

Step-by-step production

1. We cut 2-3 pollock carcasses into fillets, remove all the bones and fins, and also carefully clean the belly from dark plaque. It gives the fish a nasty smell and bitter taste.
2. Chop one or two onions into thin half rings and grate one or two carrots on the large side of a grater. Use the quantity of vegetables at your discretion and depending on their size.
   
3. Cut the fillet into random portions.
   
4. Take a high frying pan or a saucepan with a thick bottom and pour 2-3 tbsp. l. oils We put a third of the onion on the bottom, and the same amount of carrots on it. Place half of the fillet in one layer on the vegetable bed.
   
5. Again a layer of onions, carrots and fillet. Cover the pollock with the remaining onions and carrots and pour in half a glass of drinking water.
   
6. On top of the carrot we place a couple of cloves, two peas of dark and aromatic pepper, one bay leaf and add salt and a mixture of fish spices to taste.
   
7. Moderately distribute 70-80 g of any sour cream. This is approximately 3-4 tablespoons. There is no need to add anything else, as quite a lot of water will be released during simmering.
   
8. Place the vessel on the stove, turn it on and wait for it to boil. After this, set the heat to low and cook our fish for about half an hour.
   

There is still enough time to prepare the side dish. For example, you can boil potatoes in pieces or mash them.

Video recipe

I propose to find out how to simply, deliciously and quickly prepare pollock with vegetables from the step-by-step recipe in the video.

You may need recipes such as “pollock under a fur coat” or making pollock fillet in the oven.

Stewed pollock with vegetables in tomato

Ingredients

Step-by-step production

1. We clean 2-3 carcasses from dark film and fins. If necessary, remove the head and tail. Cut the fish into portions and place in a bowl.
   
2. Add a full teaspoon of fish spices, salt to taste and sprinkle with ground black pepper. Also squeeze a tablespoon of juice from half a lemon. Mix everything together and set aside for a while.
   
3. Cut two or three onions into four parts and chop them. Peel one or two carrots and cut into narrow strips. We also cut two sweet peppers into strips. For beauty, you can take them in different colors.
   
4. Heat a frying pan with a small amount of vegetable oil and sauté the onion until translucent. Add carrots. When it starts to become soft, add pepper. Fry everything until half cooked.
   
5. Pour 1-1.5 glasses of tomato juice and add 3-4 cloves, 1 full tablespoon of sugar, 2-3 bay leaves, add a little more pepper and salt to taste. Stir and simmer for about 3 minutes. We will definitely taste it.
   
6. Place a small amount of fried vegetables on the bottom of any baking dish. Place the fish on top and pour in the remaining tomato sauce and vegetables.
   
7. Cover the pan with foil and prick it a couple of times with a toothpick to release steam.
   
8. Bake for 40 minutes in the oven at a temperature of 180-190°C. 15 minutes before the end, remove the foil so that our dish is slightly baked. Before serving, sprinkle with fresh herbs.
   

Video recipe

I highly recommend watching the video and making sure to cook some delicious fish for dinner.

There are a lot of delicious recipes that make it easy and simple to cook anything you want from fish. For example, create the same pollock in batter, or indulge in the delicacy and cook tuna in batter.

Pollock with onions and carrots recipe

Photo recipe for perhaps the most famous pollock dish, which everyone has probably tried. Fried pollock mixes very well with both onions and carrots.

That is why the dish is not only harmonious, but also very tasty. It's quite simple to prepare. Pollock is lightly marinated in pepper, spices and lemon juice, fried until golden brown, and then stewed with fried vegetables from onions and carrots.

We will need it

• Pollock – 4 pcs.;
• Onions – 0.5 kg;
• Carrots – 0.5 kg;
• Lemon juice from a third of a lemon;
• Vegetable oil and flour - for frying;
• Vinegar (9%) – 2 tbsp. spoons;
• Spices for fish - to taste;
• Dark freshly ground pepper - to taste;
• Salt - to taste.

Pollock with onions and carrots step by step photo recipe

Pollock prepared in the manner described below actually never gets boring and is stored well in the refrigerator, so it can be cooked for a week. The recipe itself has been tested numerous times, so I share it with pleasure.

We'll start cooking with fish. We wash the pollock, dry it, take a knife (or kitchen scissors) and cut off all the fins from the fish and chop off the tails,

Next, I highly recommend cleaning the abdominal cavity of the fish, even if it suddenly seems to you that you got the fish cleaned. We cut the belly, unfold it like this, and very painstakingly clean and scrape out with a knife this black film, which (I hope) is clearly visible in this recipe photo,

After the previous procedure, the pollock belly will look something like this.

Cleaned and freed from all fins, cut the pollock carcasses into 3-4 pieces (depending on the size of the fish), throw the fish into a deep bowl, add spices, salt, dark pepper, squeeze out the juice from a third of the lemon,

Add a little olive oil

And mix the fish well with your hands so that the marinade is moderately distributed over the entire surface of the cooked pieces of pollock. Let the fish marinate for about 20 minutes before hot, while we prepare the vegetables.

Peel the carrots and onions.

After the marinating time has passed, roll the fish well in flour.

Pour a little vegetable oil into a deep frying pan (so that there is less splashing), and when it gets very hot, fry the first batch of pollock, first on one side,

And later, we’ll fry the fish on the other side. As you can see in this photo, the fish is fried in a frying pan until golden brown. Cooking pollock more than is necessary to obtain the crust given to us is not at all necessary, since fried pollock will still be stewed with onions and carrots, and therefore, if it did not have time to cook at this step, it is absolutely guaranteed to arrive later.

Fry other batches of pollock in a frying pan as described above. Place all fried fish in a separate bowl.

Next, clean the frying pan from used oil, heat it well, pour in a little vegetable oil, cut the onion into medium-sized cubes, and fry it until translucent.

Add the carrots, grated on a large grater, to the onion and simmer the vegetables together for another 10 minutes under a closed lid, remembering to stir them from time to time. About halfway through this step, pour approximately 100ml into the pan. boiling water, it will be better for vegetables to stew with them.

After 10 minutes of stewing the onions and carrots, add a couple of tablespoons of 9 percent vinegar to the vegetables (this is for my taste, you can obviously do without it), simmer the vegetables for another 5 minutes,

After that, using a spatula, we “introduce” the previously fried pollock into the vegetable frying. I tried to depict this step in the photo... it's all simple!

It is necessary to try to ensure that the fried pollock is actually completely covered with the vegetable frying. At the end of this procedure for us, you can pepper the dish one more time, cover with a lid and simmer for 10 minutes under a closed lid. Now literally, our fried-stewed pollock is quite ready.

And it can be served right away! Since the fish is cooked with a huge amount of carrots and onions, they serve as a side dish, but if desired, you can serve pollock prepared in this way with mashed potatoes, this will also be very tasty.

Well, this is a close-up photo of pollock with onions and carrots. Bon appetit to you!

Pollock with carrots video recipe

We invite you to watch a similar video recipe for making this delicious pollock with vegetables.

How to cook stewed pollock with carrots and onions according to a step-by-step recipe with photos

In our family, it is customary to have a “fish day” on Thursdays. I often try to cook something new. But most often you can find stewed fish on our table. For me, this is one of the methods to quickly, deliciously and cheaply feed my huge family with dinner.

That’s why I always have a couple of carcasses of pollock or other similar fish in the freezer. And now I will tell you several options for this dish.

Stewed pollock with onions and carrots

Ingredients

Step-by-step production

1. We gut and wash the fish. We carefully clean the belly from the dark film. If I come across a large one, then one carcass is enough, and for a small one I take two. We cut off all the fins, and cut off the head and tail of the whole fish. You can make soup from them. Just remember to remove the gills.
   
2. Cut the pollock into portions. Add a little salt, sprinkle with a teaspoon of table vinegar, mix and set aside to marinate. If possible, it is better to use lemon juice instead of vinegar and add a mixture of fish spices.
   
3. Cut one peeled onion into small cubes, and 1-2 carrots into three on a coarse grater.
   
4. Place a deep frying pan on the stove, pour 3-4 tbsp. l. refined oil and heat it up. First, fry the onion until transparent, and then add the carrots and sauté for a few minutes until soft.
   
5. Using a spatula, spread the vegetables in the pan and place the fish pieces.
   
6. Season with pepper, add bay leaf, add salt to taste and pour 1.5-2 cups of hot water.
   
7. We wait for the liquid in the pan to boil, turn the heat to slightly below medium, cover and cook for about 20 minutes.
   

This dish can be served separately or with any side dish. It will be especially tasty with rice or mashed potatoes.

Video recipe

Watch the video to see how you can quickly prepare a delicious dinner from fresh or frozen pollock.

Stewed pollock in sour cream with onions

Ingredients

Step-by-step production

1. We cut 2-3 pollock carcasses into fillets, remove all the bones and fins, and also carefully clean the belly from dark plaque. It gives the fish a nasty smell and bitter taste.
2. Chop one or two onions into thin half rings and grate one or two carrots on the large side of a grater. Use the quantity of vegetables at your discretion and depending on their size.
   
3. Cut the fillet into random portions.
   
4. Take a high frying pan or a saucepan with a thick bottom and pour 2-3 tbsp. l. oils We put a third of the onion on the bottom, and the same amount of carrots on it. Place half of the fillet in one layer on the vegetable bed.
   
5. Again a layer of onions, carrots and fillet. Cover the pollock with the remaining onions and carrots and pour in half a glass of drinking water.
   
6. On top of the carrot we place a couple of cloves, two peas of dark and aromatic pepper, one bay leaf and add salt and a mixture of fish spices to taste.
   
7. Moderately distribute 70-80 g of any sour cream. This is approximately 3-4 tablespoons. There is no need to add anything else, as quite a lot of water will be released during simmering.
   
8. Place the vessel on the stove, turn it on and wait for it to boil. After this, set the heat to low and cook our fish for about half an hour.
   

There is still enough time to prepare the side dish. For example, you can boil potatoes in pieces or mash them.

Video recipe

I propose to find out how to simply, deliciously and quickly prepare pollock with vegetables from the step-by-step recipe in the video.

You may need recipes such as “pollock under a fur coat” or making pollock fillet in the oven.

Stewed pollock with vegetables in tomato

Ingredients

Step-by-step production

1. We clean 2-3 carcasses from dark film and fins. If necessary, remove the head and tail. Cut the fish into portions and place in a bowl.
   
2. Add a full teaspoon of fish spices, salt to taste and sprinkle with ground black pepper. Also squeeze a tablespoon of juice from half a lemon. Mix everything together and set aside for a while.
   
3. Cut two or three onions into four parts and chop them. Peel one or two carrots and cut into narrow strips. We also cut two sweet peppers into strips. For beauty, you can take them in different colors.
   
4. Heat a frying pan with a small amount of vegetable oil and sauté the onion until translucent. Add carrots. When it starts to become soft, add pepper. Fry everything until half cooked.
   
5. Pour 1-1.5 glasses of tomato juice and add 3-4 cloves, 1 full tablespoon of sugar, 2-3 bay leaves, add a little more pepper and salt to taste. Stir and simmer for about 3 minutes. We will definitely taste it.
   
6. Place a small amount of fried vegetables on the bottom of any baking dish. Place the fish on top and pour in the remaining tomato sauce and vegetables.
   
7. Cover the pan with foil and prick it a couple of times with a toothpick to release steam.
   
8. Bake for 40 minutes in the oven at a temperature of 180-190°C. 15 minutes before the end, remove the foil so that our dish is slightly baked. Before serving, sprinkle with fresh herbs.
   

Video recipe

I highly recommend watching the video and making sure to cook some delicious fish for dinner.

There are a lot of delicious recipes that make it easy and simple to cook anything you want from fish. For example, create the same pollock in batter, or indulge in the delicacy and cook tuna in batter.

Pollock baked with onions and carrots in the oven - the best recipes

Fish baked in the oven is always very tasty, and if you cook it with vegetables, you can create a real restaurant masterpiece. Now I propose to cook pollock with a huge amount of onions and carrots. There will be several recipes, since after soaking the fish in different sauces, you will get a new luxurious dish every time.

Pollock is somewhat dry by nature, but baking it in the oven is guaranteed to make the dish juicy. In addition, recent research by scientists has found that fish is rich in selenium. And this is a good reason to include healthy fish dishes in your daily menu as often as possible. Pollock is a fish accessible to all segments of the population, with a pleasant price and excellent taste. It differs from almost all brothers in the small number of seeds, which gives an indisputable advantage when choosing.

Pollock with onions and carrots in foil - regular recipe

The foil will preserve the juiciness of the vegetables, which will nourish the dry pollock meat with their juice.

• Pollock – 600 gr.
• Lemon.
• Carrots – 400 gr.
• Onion – 300 gr.
• Seasonings for fish, sunflower oil.

1. Thaw the fish, clean the remaining scales, remove the head, cut off the fins and tail, gut the carcasses, removing the black film inside. Rinse the pollock, thoroughly rinsing the inside.
2. Cut into portions, rub with fish seasoning from the package, and add salt.
3. I recommend grating the carrots on a Korean grater. Chop the onion into half rings. Divide a large tenderloin in half.
4. Fry the onion tenderloin, then add the carrots. Fry the vegetables until beautifully golden.
5. Transfer the vegetables to a baking dish. Noticeably arrange the pieces of marinated fish.
6. Squeeze the juice from the lemon and add a spoonful of oil. Shake the mixture well and pour over the fish pieces.
7. Cover the pan with foil and place the pan in the oven.
8. Cook for approximately 30 minutes, then remove the sheet of foil and continue baking for another 10 minutes. The temperature in the oven is 180 o C.

Pollock with onions and carrots - the most delicious (step by step)

The fish prepared according to this recipe will turn out tender and very juicy. The pollock will be soaked in a sauce made from cream and mayonnaise, and adding a tomato will add a little spice. I think this option is the most successful.

• Pollock – 2 carcasses.
• Onion – 2 heads.
• Carrot.
• Cream 10% - 150 ml.
• Mayonnaise – 3 huge spoons.
• Sweet sand - 1.5 small spoons.
• Tomato paste – 2 huge spoons.
• Cheese – 100 gr.
• Red pepper, salt, coriander, dark pepper.
• Sunflower oil.

Cut the thawed fish carcasses into portions. Place in a bowl, add all the seasonings listed in the recipe, add sugar. Stir with your hands and set aside to marinate.

Cut one of the onions into small cubes, chop the second into half rings. Fold the half rings separately, add salt and pepper, and leave to marinate.

Place a small onion cut into a frying pan with heated sunflower oil. Saute until transparent for almost a few minutes.

Place the coarsely grated carrots into the frying pan, stir, continue frying the vegetables until almost done.

Add tomato paste, stir, heat for a couple more minutes and turn off the burner.

Make a savory filling: put mayonnaise in a bowl, pour in half the stated amount of cream. Stir, pour in the next portion. Whisk until smooth.

Grease an ovenproof dish with oil. Make a cushion of onion rings on the bottom of the pan. If you like the smell of bay leaves, add a couple.

Place pieces of pollock on top, cut side up.

Cover the fish with fried vegetables and even out the layer.

Pour the cream sauce over the preparation.

Coarsely grate the cheese and sprinkle over the entire surface of the dish.

Place in oven on medium rack. The temperature in the oven is 180 o C. Baking time is 40 minutes. This is the kind of casserole you will get – perfectly browned and superbly savory.

Pollock with onions, carrots and sour cream in the oven

Judging by the technology for making fish in portioned form, the dish can be attributed to French cuisine.

• Fish – 1 kg.
• Sour cream – 200 ml.
• Carrots – 2 pcs.
• Onion - big head.
• Sunflower oil – 50 ml.
• Salt, pepper, seasonings as desired.

1. Cut the onions into half rings, grate the carrots with large shavings. Fry the vegetables until beautifully browned.
2. Cut up the pollock carcasses as described in the first recipe. Remove the backbone, fillet it, cut it into pieces. You don't have to remove the skin.
3. Grease the pan with oil and arrange the fillets. Carefully place a vegetable coat on top of the pieces. If there is any oil left in the pan, pour it over the fish fillets.
4. Carefully add a spoonful of sour cream to each serving.
5. Sprinkle with spices and place the pan in the oven. Cook at 180 o C for 40 minutes.

How to cook pollock with onions and carrots in mayonnaise

The dish looks indescribably appetizing and is prepared simply and quickly.

Ingredients for 2 servings:

• Pollock fillet – 2 pcs.
• Bulb.
• Carrot.
• Hard cheese – 40 gr.
• Lemon juice – 2 tablespoons.
• Mayonnaise - spoon.
• Salt, thyme, pepper.

1. Divide the fish fillet into halves, season with seasonings, and sprinkle with lemon juice. Marinate for about 10 minutes.
2. Chop the onion into half rings, grate the carrots and cheese on a large-mesh grater.
3. Fry the carrots and onions in a frying pan until soft. Don't forget to add a little salt and pepper.
4. Place half of the vegetables on the bottom of the pan and place the fillet on top. Sprinkle with thyme.
5. Top with remaining vegetables. Make a mayonnaise mesh.
6. Sprinkle with cheese and place in the oven. Production time is 25 minutes at 180 o C. When you see a golden brown crust, it’s time to take it out and enjoy it.

Pollock baked in the oven in a spicy marinade

• Fish – 700 gr.
• Carrot.
• Snow-white onions – 2 heads.
• Soy sauce – 60 ml.
• Fat sour cream – 30 ml.
• Flour.
• Pepper mixture, oil, salt.

1. Cut the pollock carcass into pieces and place in a container.
2. Cut the carrots into narrow strips using a Korean grater. Divide the onion into half rings.
3. Send the vegetables to the fish, stir the contents with your hands.
4. In a separate bowl, mix soy sauce with sour cream and season with pepper. Taste the salt and decide if it needs to be added.
5. Pour the sauce over the fish pieces and stir. Place in the refrigerator for 2 hours so that the ingredients have time to marinate.
6. At the end of this time, remove the fish and roll it in flour. Fry quickly over high heat until crusty.
7. Transfer to form. Fry the pickled vegetables in the same oil. Add them to the fish, pour out the remaining marinade.
8. Place the dough in the oven for 15 minutes. bake at 180 o C.

Video recipe for pollock in egg-mayonnaise sauce

While I was watching, I started drooling. The taste of pollock baked according to this recipe is unusual, and the fish will turn out very juicy. Bon appetit!