Stewed fish with carrots and onions. Recipes for every day
Serve with carrots and onions as a delicious goulash as a side dish. That is why, in the process of preparing such a dish, it is necessary to make more rich broth, so that in the future you can generously pour it over crumpled potatoes or pasta.
Fish with carrots and onions: necessary ingredients
- wheat flour - a couple of dessert spoons;
- fresh carrots - three medium-sized pieces;
- onions - a couple 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;
- full fat milk - one hundred milliliters;
- ground pepper, fresh herbs - to taste and desire.
Stewed fish with carrots and onions: processing of the main ingredient
It is especially worth noting that any type of fish can be used to prepare this 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 and entrails, and then removed fins, tails and heads. Next, the thoroughly washed fish must be cut into portioned pieces approximately five to six centimeters thick. After this, 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: vegetable processing process
A couple of onions and several small carrots need to be washed and peeled. After this, the vegetables must be chopped into strips. You should also rinse fresh herbs in water and finely chop them with a knife.
Stewed fish with carrots and onions: heat treatment of the dish
To make this goulash, you need to take a saucepan, pour it in and heat it slightly over high heat. Meanwhile, pieces of fish, sprinkled with lemon juice, must be rolled on all sides in wheat flour, and then carefully placed in boiling fat, while reducing the heat to minimum. When the bottom side of the product turns slightly red, turn it over with a spatula, add all the chopped vegetables, add salt, pepper, a couple of glasses of drinking water and a 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, you need to pour one hundred milliliters of full-fat milk into the dish, keep the goulash on the fire for another quarter of an hour and remove the dish from the stove.
Proper serving to the table
The prepared fish and vegetable goulash should be poured over the side dish, sprinkled with chopped herbs on top and served hot for lunch. It is worth noting that as a second course you can use not only crushed potatoes and pasta, but also cereals such as buckwheat, rice, millet, peas, etc.
If you carry out all the described actions in strict order, you can be sure that very tasty, juicy and healthy fish will be served to the table. Stewed with onions and carrots, it will appeal not only to your family members, but also to guests invited to any holiday.
What could be better than fish? Only fish with onions and carrots.
It can be boiled, fried, steamed, made into cutlets and stewed.
The last method is most preferable for gourmets.
Stewed fish with carrots and onions is an ideal dish for both a dinner party and a dinner with the family.
It is simple to prepare and eaten with great appetite. In addition, fish is a very healthy product.
A source of vitamins and substances necessary for our body, such as calcium, magnesium, iodine, phosphorus and others. And fish is a godsend for those who pay attention to their figure.
Basic principles of cooking fish stew with carrots and onions.
Depending on what kind of fish you are going to stew, you need to carefully process it, remove the ridges, bones, heads and tails.
To make the fish have a richer taste, you can first fry the fish, and only then simmer it in the oven or slow cooker.
Fish stewed with carrots and onions is easy to prepare at first glance; when choosing a cooking method, you need to take into account the cooking time. Do not overcook the fish, otherwise it will turn out too dry. Half an hour is enough in a slow cooker, but ten minutes more in the oven.
The best types of fish for stewing are pangasius, carp, pike, coho salmon, and pollock.
If you use a large amount of other vegetables when stewing fish with carrots and onions, you can do without a side dish. Otherwise, potatoes or rice are perfect as a side dish for stewed fish with carrots and onions.
It will take a certain amount of time to prepare the fish stew with carrots and onions, but it is worth it. One of the proposed recipes will definitely take its rightful place in your personal cookbook.
Fish stewed with carrots and onions in a slow cooker: from crucian carp to pike
Any type of fish is suitable for this recipe. You can take ordinary river crucian carp, but if you and your loved ones prefer fish of “noble blood”, then you can use pangasius or pollock.
Ingredients:
3-4 small crucian carp
a pinch of salt
special seasoning for fish
2 spoons of mayonnaise
2 tablespoons vegetable oil
3 medium carrots
2 small onions
1 clove of garlic
Preparation:
Prepare the fish: clean, remove the entrails, heads, tails and fins. Cut the fish into large pieces.
Grate the carrots on a medium-sized grater, cut the onion into rings, crush the garlic in a garlic press.
Pour vegetable oil into the multicooker bowl and place the cleaned fish.
Add carrots and onions, garlic, sprinkle everything on top with fish seasoning and pour mayonnaise. Add salt.
Set the multicooker timer for 25 minutes, medium temperature.
After the fish is ready, place it in the middle of the dish and surround it with boiled potatoes. Sprinkle everything with herbs.
Coho salmon stewed with carrots and onions surrounded by vegetables: long live tenderness and aroma!
The recipe for this fish stew with carrots and onions is not easy, but it is worth the time and effort. No side dish is required for it, since the fish is stewed along with various vegetables.
Ingredients:
half kg coho salmon fillet
2-3 medium carrots
1 onion
1 spoon of vinegar
1 eggplant
1 zucchini
2 sweet peppers
2 tablespoons sour cream
2 tomatoes
3 cloves garlic
2 tablespoons vegetable oil
3 spoons of soy sauce
2 spoons mustard
Provençal herbs, rosemary, basil, dill, parsley
Preparation:
First, prepare the marinade for the coho salmon. Mix mustard and soy sauce, add coho salmon cut into small pieces into this mixture. Leave for 20 minutes.
Chop the garlic finely and grate the carrots on a medium-sized grater. Fry in a frying pan in vegetable oil.
Cut the onion into small cubes and add to the garlic-carrot mix.
Peel the zucchini, cut it into cubes, put it in a frying pan with other products and fry.
After the zucchini, we also do the same with the eggplant and sweet pepper. Lastly add the tomatoes and vinegar.
Let it simmer in the pan for ten minutes.
Add pickled coho salmon to our slightly stewed mixture. Pour in sour cream and sprinkle with herbs and seasonings. Cover with a lid.
Set the heat to low and leave for 25 minutes.
The dish turns out colorful and appetizing.
Fish stewed with carrots and onions in the oven
Fish stewed in the oven turns out very tender and juicy. This recipe differs in that the fish and side dish are stewed in the oven together.
Ingredients:
1 big fish
6-7 potatoes
1 clove of garlic
2-3 medium carrots
2 medium-sized onions
3 spoons of mayonnaise
Bay leaf
jar of chopped champignons
2 tablespoons sunflower oil
150 gr. cheese
dill and parsley
Preparation:
For this recipe we will use carp or carp. We clean one large fish, remove the entrails, head, tail, and fins.
Place it on a deep baking sheet, well greased with vegetable oil.
Peel potatoes, onions and carrots. We cut everything into rings.
Place potatoes in layers around the fish, carrots on top, then a layer of champignons, followed by onions.
Add bay leaf, salt and squeeze the garlic with a garlic press.
Add mayonnaise.
Sprinkle everything on top with coarsely grated hard cheese, dill and parsley.
Cover the baking sheet with foil and place in the oven for approximately 50 minutes. Braising temperature is average.
Stewed fish with carrots and onions: a budget option
The uniqueness of the budget version of the fish recipe is that eggs are used in its preparation, which add satiety. In addition, the egg filling is very delicate, it allows the fish and vegetables to retain the maximum amount of their juices and aromas.
Ingredients:
half a kg of pike perch
salt and pepper
3 tablespoons sunflower oil
half a glass of milk
2 small onions
2 medium carrots
Preparation:
We use pike perch fillet. If it is frozen, leave it to defrost. Rinse well and dry.
We clean the vegetables.
Chop the onion not too coarsely, fry in oil.
We also cut the carrots into small squares and add them to the frying pan with the onions. Fry for 10 minutes.
In a bowl, whisk the milk with the eggs, add salt and pepper.
Place thawed and dried pieces of pike perch fillet in a deep baking tray, add fried carrots and onions on top, pour in the egg-milk mixture.
Place the pan in the oven to simmer for half an hour. We set the temperature to medium.
After the fish stew with carrots and onions is ready, sprinkle it with herbs.
Tilapia with carrots and onions (stewed)
Despite the fact that any fish has a sufficient amount of its own moisture, this recipe uses water as ingredients, which makes our dish even more juicy.
Ingredients:
6 tilapia
2 small carrots
one and a half onions
150 gr. sour cream
half a liter of water
spices and seasonings
lemon juice
Preparation:
Cut the pre-processed tilapia into medium pieces. Place them in a bowl, add spices, salt and sprinkle with a small amount of lemon juice. Leave for 6-7 minutes.
Fry finely chopped onion in vegetable oil over low heat.
Add coarsely grated carrots and salt.
Let it simmer for 10 minutes.
Then put the tilapia in a frying pan with onions and carrots. Fill with water and sour cream. Add seasonings.
Simmer for 25 minutes until done.
Stewed fish with carrots and onions: an hour for a culinary masterpiece
The classic version of the recipe for stewed hake can be an excellent lifesaver for the hostess in case guests suddenly arrive. It takes an hour to prepare, but is eaten in five minutes.
Ingredients:
One kg hake
one and a half onions
2 medium carrots
a quarter glass of tomato juice
3 spoons of flour
salt pepper
Preparation:
We process the hake carcasses and cut them into medium pieces. Pass each piece in flour, then fry in vegetable oil from each barrel.
Fry finely grated carrots and finely chopped onions in oil over low heat, add tomato juice and a glass of water to the pan. Let it simmer for 15 minutes.
After this, place the fried hake on the carrots and onions. Cover the pan with a lid and leave to simmer for half an hour.
You can boil large-grain rice as a side dish.
Bul-bul-bul crucian carp… Crucian carp stewed with onions and carrots
This recipe will delight lovers of ordinary river crucian carp. Preparing the dish will require a minimum of physical effort, and a set of necessary products is available in every home.
Ingredients:
7-8 medium-sized crucian carp
2 onions
3 carrots
3 tablespoons sunflower oil
3 cloves garlic
salt pepper
3 tablespoons sour cream
Preparation:
We clean and wash fresh crucian carp, leaving the tail and head on the fish carcass.
Fry coarsely grated carrots and finely chopped onions with oil, add crushed garlic in a garlic press.
Let the mass cool. After that, we stuff the carcasses of our crucian carp with it. Fry them on each side until golden brown.
Place the semi-finished carcasses in a deep frying pan and pour in half a glass of water mixed with sour cream. To prevent the carcasses from opening, you need to secure them with toothpick halves.
Leave to simmer for 15 minutes covered.
When the fish is well stewed, sprinkle it with herbs.
Stewed fish with vegetables: satisfying, juicy and beautiful
An exquisite recipe for this dish will help you understand all the benefits of fish in general and the indescribable taste of pollock in particular.
Ingredients:
kg. pollock
4 carrots
100 gr. beans
1 head of cauliflower
1 onion
one and a half glasses of water
salt pepper
dill, parsley
2 tablespoons sunflower or olive oil
Preparation:
Cut the peeled carrots into large rings.
We set the beans to cook in advance, but when they are half ready, we take them out.
Leave the cauliflower head in water for 25 minutes, and the water should be slightly salted. After the cabbage is soaked, we disassemble it.
Pour water into a saucepan and salt it. After it boils, put carrots there, then beans, then onions and lastly cabbage. Let it cook for five minutes.
Place pollock cut into pieces on vegetables and add olive oil.
Cover with a lid and simmer for about 40 minutes without stirring.
Secrets and tricks of cooking stewed fish with carrots and onions
If you use frozen fish when cooking, do not rush to thaw it, let it melt slowly but surely.
To prevent the fish from falling apart, leave it in salted water for a while.
If the fish you are going to stew is small, then you should not even try to remove the bones from it. During the stewing process, they will become soft and will not be felt when consumed. But if the fish is more than a kilogram, you should remove the bones from it and remove the backbone.
Make sure that there is enough liquid in the stewing container, because the fish itself has the necessary amount of moisture.
Dear friends, alas, I cannot consider myself one of those people for whom my mother, as a child, cooked fish stewed in tomato sauce with carrots and onions. I learned about this wonderful fish recipe relatively recently, but this fish with vegetables has already become a favorite among all members of my family. To most of you, this recipe is known as fish in tomato marinade; 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 a simple, labor-intensive recipe. The whole process takes a little 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 so tasty that the cooking time flies by very quickly. The main thing is to choose boneless fish.
List of ingredients
- 1 kg sea bass fillet (hake, pollock, catfish)
- 2 eggs
- 3-4 tbsp. flour
- 200 gr. carrots
- 150 grams of onion
- 2 tbsp. tomato paste
- salt and pepper
* the weight of defrosted fish without ice is indicated
Technology: step by step
First of all, let's prepare the vegetables: cut the onions into half rings, grate the carrots on a coarse grater.
First fry the onions in vegetable oil until golden translucent.
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.
Mix our tomato marinade for fish with a spoon and set aside.
Preparing and cooking fish
Now let's get to the fish. Cut each fish fillet into 3-4 pieces, depending on the size of the fillet itself. Salt and pepper.
Now prepare the batter: beat the eggs in one bowl, pour flour into another. First roll the prepared fish pieces in flour.
Then dip into the egg so that the fish pieces are completely covered with the egg batter.
Place the battered fish pieces in a heated 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, they will take longer to fry than fresh fish.
Place the fried fish pieces in a fireproof baking dish, placing them tightly together.
On top of the fish we evenly distribute the onions and carrots in the tomato sauce that we prepared earlier.
How to bake in the oven?
Now cover the pan with foil and put it in the oven, preheated to 180 degrees for 30-40 minutes. When baking, it is very important not to overcook our dish. Our task is to warm up all the ingredients so that the fish with carrots and onions in tomatoes absorbs the tomato marinade, but no more. The fish should not boil while baking in the pan. Otherwise, the egg batter on the fish will become soft and “will live its own life”, separately from the fish.
Step 1: Prepare the fish.
Before cooking, white fish fillets must be defrosted. To do this, it is best to transfer it from the freezer to the refrigerator in advance, for example, in the evening, or leave it for several hours at room temperature. After defrosting, the fillets are washed under cool running water and excess moisture is removed using disposable towels.Clean fish is cut into small portions, sprinkled with seasonings and salt to taste, and the spices are rubbed with your hands, distributing them evenly. The last step in preparing the fillet is its breading. To do this, pour the flour into a flat dish and roll each piece of fillet in it separately.
Step 2: Fry the fish.
Heat a couple of tablespoons of vegetable oil in a frying pan. Fry the fillet pieces on both sides until golden brown, turning them over with a spatula. Cook the fish over medium heat, approx. 3-5 minutes from each side. When the fillets are sufficiently browned, transfer them to disposable paper towels to absorb excess oil.
Step 3: Prepare the vegetables.
While the fried fish is drying, there is time to prepare the vegetables. First of all, peel the carrots; it is most convenient to do this with a special knife. Also don't forget to cut off the ends. Chop the peeled carrots using a special knife. If you don’t have such a tool, then use a regular coarse grater or just cut the carrots into strips.
Peel the onion, and then chop each into rings or half rings.
Rinse the celery stalk under running water, and then grate it using a fine grater or cut it into very small pieces with a knife.
Step 4: Fry the vegetables.
Heat a frying pan with vegetable oil and place carrots, onions and celery in it. Add spices and bay leaf to taste. Cook over medium heat until the vegetables are soft. If it turns out that the liquid evaporates faster than the vegetables are cooked, then add a little warm water to the frying pan. When the carrots, onions and celery are ready, remove them from the heat and remove the bay leaves.
Step 5: Prepare fried fish with carrots.
Place the mixture of stewed vegetables just removed from the heat onto the bottom of a deep plate. Carefully place the previously fried fillet pieces on them. Cover the top of the fish with the remaining vegetables. Cover the plate and wait a few minutes for the flavors to infuse the dish. After this procedure, the dish is completely ready to be served. The finished dish can also be decorated with washed and finely chopped parsley
Step 6: Serve fried fish with carrots.
Divide the fried fish with carrots into portions from the large plate in which the food was infused. I serve this dish as a stand-alone lunch or dinner, I just add a little sour cream and offer a few extra slices of bread.
Bon appetit!
For taste, you can also add a few tablespoons of tomato paste or sauce.
This dish will only become tastier if you let it sit for several hours under a closed lid and then reheat it.
When choosing fish, pay attention to the expiration date and appearance of the product. So, for example, if the ice glaze is not smooth and uniform, but loose, then this most likely means that the fish was defrosted and frozen again several times, so it is better to refuse to purchase such a product.
Hello, my dear cooks! Today we will talk about the queen of fish - the red fish. It is salted and fried, boiled and stewed, baked, cooked in a frying pan and in a pot. And red fish stewed with vegetables is the most delicious dish you can imagine.
- Red fish? - you say indignantly. – It’s very fatty and high in calories!
Yes and no. Like this? The fact is that red fish has an unusual fat; it is full of unsaturated Omega-3 fatty acids. They have the exact opposite effect on the body: they reduce cholesterol, have an anti-inflammatory effect, normalize cellular metabolism and... contribute to the destruction of fat cells, which is similar to death.
So remember - the calorie content of red fish is a very conditional thing, this product itself helps to burn the calories received with it, so it is - attention, dear ladies! – dietary, especially when steamed and stewed and served with.
I'll include a few of my favorite recipes here today. Let's start with the basics - processing.
Carcass processing
We clean the fish from tail to head, then rinse under the tap (the water must be running). We cut the abdomen from the infra-caudal fin to the head. If the fish contains caviar, set it aside to cook separately.
Important! When removing the entrails, pay special attention to the black film: not a piece of it should remain so that the dish is not bitter.
By cutting the film covering the spine, we remove the remaining blood. Wash the carcass thoroughly again, separate the fins, tail and head from it and cut into portions. And let's start cooking.
Basic principles of cooking
Remember!
- Vegetables are always fried separately before stewing.
- Red fish can be fried separately or laid out in raw pieces on sautéed vegetables and simmered until cooked.
- Fish loves vegetable oil; we do not use any other fat.
- Cooking time for the main product is 20-30 minutes.
You can learn how to properly fry fish by watching the video. It is, of course, very original, but the advice is good:
And now - my favorites...
The recipes are the best
Most lovely
- 1 kg of cut red fish (best pink salmon or salmon)
- half a cup of flour
- half a glass of vegetable oil
- a couple of carrots
- 2 onions
- 50 g tomato paste
- half a teaspoon of sugar
- allspice
- Bay leaf
Roll portioned pieces in flour and fry a little (until half cooked) in oil.
Now sauté the onions and carrots. Dilute tomato paste in a glass of water with salt and sugar and mix with vegetables, add fried flour (a tablespoon), bay leaf and pepper. Simmer for 10 minutes. Then put the fish on top and simmer for 10 minutes under the lid.
All. Healthy and tasty salmon (or pink salmon) in tomato, with carrots and onions is ready.
By the way! I roll the fish in flour before frying., but professionals do not advise doing this. They say that without flour, properly fried it does not lose its shape and retains its juiciness.
The most satisfying
We will need:
- 800 g pink salmon or salmon fillet
- 5 potatoes
- a couple of onions and a couple of carrots
- lemon
- a couple of tomatoes
- 3 tbsp. l. flour
- parsley (greens)
- vegetable oil
Peel the potatoes, cook, lightly add salt. Salt the pink salmon, roll in flour, and fry. Fry the onion cut into rings with carrots, chopped into strips. Add tomato slices, half a lemon cut into slices, 100 g of water. Simmer for 5 minutes.
Cut the potatoes into slices, mix with vegetables, place in a frying pan, and place pieces of fish on top. Simmer for 10 minutes. Place our pink salmon with vegetables and potatoes on plates, garnish with herbs and lemon slices.
Most modern
I think that almost each of you, dear housewives, has a multicooker at home. The food in it is delicious, and also dietary, because... We don't fry and use little oil. Let's cook chum salmon in a slow cooker.
We will need:
- 500 g chum salmon fillet
- 100 g sour cream
- bulb
- 2 tomatoes
- one bell pepper
- ½ tablespoon mustard
- some hard cheese
Cut the chum salmon into pieces and add salt. We cut the vegetables: tomatoes into slices, onions and peppers into half rings, three carrots on a coarse grater. Grind sour cream with mustard.
Place in a greased bowl: a layer of fish, pour over sour cream and mustard sauce, a layer of onions and carrots, a layer of tomatoes, then again in the same order. Spread sauce on top and sprinkle with grated hard cheese.
Cooking time 40 min. in the “Baking” (“Frying”) mode.
The hottest
Have you ever eaten Armenian red fish? You'll lick your fingers, won't you? Let's cook it ourselves. We will need:
- half a kilo of red fish
- 1 large onion
- 250 g potatoes
- 1 pickled cucumber
- half a glass of cream
- 1 tsp each butter and tomato paste
- crushed nuts
- tarragon
- red pepper and salt
- green onions for garnishing the dish
Place red fish cut into pieces and onions fried in butter in a pot, pepper and add large slices of peeled potatoes. Simmer in the oven with a little water. As soon as the potatoes become soft, add tomato paste, cucumber, nuts, tarragon, salt and pour cream. Cover the pot with a lid and place in the oven for another 10 minutes.
Sprinkle the finished dish with green onions.
And finally, a recipe from the chef.
The most professional
That's all for today, dear ladies. I say goodbye to you and wish you bon appetit! Don't forget to subscribe for updates and recommend the blog to your friends.