Ingredients for cooking pollock stewed with carrots and onions
- Pollock (freshly frozen without a head) 1 kilogram
- Carrots 2 pieces (large)
- Onion 2 pieces (large)
- Sour cream 1 cup
- Tomato paste 1 tablespoon
- Wheat flour (sifted) about 150-200 grams or as needed
- Vegetable oil 100 milliliters or as needed
- Purified water 2 cups
- Salt to taste
- Ground black pepper to taste
- Cloves to taste
- Laurel leaf to taste
- Main IngredientsMintai, Onion, Carrot, Sour Cream
- Serving 5 servings
- World Cuisine
Kitchen knife - 2 pieces, Cutting board - 2 pieces, Plastic bag, Glass (capacity 200 milliliters), Paper kitchen towels, Bowl - 2 pieces, Deep plate, Deep bowl, Stove, Frying pan with lid - 2 pieces, Kitchen spatula - 2 pieces, plate
Cooking pollock stewed with carrots and onions:
Step 1: prepare the ingredients.
First of all, we put freshly frozen pollock in a plastic bag, send it into a deep bowl, fill it with cold running water and thus defrost it for 30-45 minutes, time may vary depending on the size of the carcasses. Then we wash the fish, dry it with paper kitchen towels, take turns to put it on a cutting board and remove each fins, tail, and also, if desired, the ridge. Then we chop the pollock in portions of the desired size, transfer them to a small bowl, season to taste with salt, black pepper, mix everything and leave it in this form until use.
Meanwhile, using a clean kitchen knife, peel onions and carrots. We wash and dry the vegetables. We put the onion on a new board and chop the rings, half rings, quarters or large cubes up to 1 centimeter thick.
Rub the carrots on a medium or large grater into a small bowl. After that, we put on the kitchen table a deep plate with sifted wheat flour and other products that will be needed to prepare the dish.
Step 2: prepare the gravy.
Now put on a medium heat a deep frying pan and pour 2-3 tablespoons of vegetable oil into it. When it warms up, drop the carrots with onions. Fry them until transparent and soft, occasionally stirring with a kitchen spatula. This process will take 2-3 minutes.
Then put sour cream, tomato paste in a pan and simmer them after boiling together One minute. Then pour the resulting mixture with two glasses of purified water and season it to taste with salt, black pepper, bay leaf, and cloves. Next, bring the liquid to a boil, reduce the heat to the smallest level and continue to simmer the finished sauce on it.
Step 3: fry the fish.
Simultaneously with the preparation of the sauce, we heat a clean frying pan with 50-60 milliliters of vegetable oil over medium heat. At the same time, carefully chop the pieces of fish in wheat flour. After 2-3 minutes send the first batch of pollock to the preheated oil and fry it from all sides to a golden crust.
It is not necessary to bring to full readiness at this stage, as soon as the fish is browned, transfer it to a plate and fry the rest in the same way.
Step 4: stew the fish in the sauce.
Then put the fried fish in a pan with gravy and increase the heat under it to medium. After boiling again, reduce its level to small again, cover our dish with a lid and simmer it 10-12 minutes.
During this time, almost all moisture will evaporate, and the fish will reach full readiness and soak in a pleasant vegetable aroma. Turn off the stove, insist on a meal yet 5-7 minutes, then lay out in portions on plates and serve to the table.
Step 5: serve pollock stewed with carrots and onions.
Pollock stewed with carrots and onions is served hot as a main course. The perfect side dish for this dish is boiled, steamed rice, as well as jacket potatoes, mashed potatoes or a salad of fresh vegetables. The fish turns out spicy, with a slightly sour taste and a delicate aroma of vegetables. Enjoy it!
Enjoy your meal!
- during the preparation of this dish, you can use any spices for fish;
- an ideal substitute for sour cream - cream;
- very often instead of onions use leek or red Bulgarian;
- in the same way you can cook any fish.