Fish is a very favorite food for many people. Pollock, hake, pink salmon, pike perch, trout, crucian carp - you can list indefinitely.

Any of them can be delicious. We offer to consider some recipes for cooking fish stew with carrots and onions.

Basic Recipe

Ingredients	Quantity
Carcass of haddock, hake or pollock -	1 kilogram
Raw carrot -	3 large
bulbs -	2 large
Water -	one and a half glasses
Flour -	a few tablespoons
Tomato paste -	4 tbsp. spoons
Sunflower oil -	a few tablespoons (for frying)
Salt, fish spices -	by personal preference
Parsley -	beam
Cooking time: 70 minutes	Calories per 100 grams: 115 kcal

Defrost the fish (it is better to do this in advance so as not to waste time later). Then rinse and separate from the bones.

For convenience, you can immediately purchase fish fillets.

Cut the fish into small pieces and roll in flour. Pour oil into a frying pan and heat it on fire. Fry the fish over low heat.

In a separate pan, first fry the onion until translucent, then add the carrots. To preserve the juiciness of vegetables, cover the dishes with a lid and simmer for 10 minutes.

tomato paste diluted with water (1 cup), seasonings and salt are added and vegetables are poured. Quenching continues for some time until the liquid evaporates in half.

In a separate bowl (stewpan or cast iron) put some vegetables, pieces of fried fish on top, then vegetables again. If the dishes are not wide, then repeat the layers again.

Put a saucepan with fish and vegetables on the stove and add half a glass of water. Make the fire minimal, and leave the dish on it under a closed lid until cooked (about 35 minutes).

Decorate the dish with greens before serving.

Stewed pollock with carrots and onions

Ingredients:

• One and a half kg of fresh-frozen pollock;
• 3-4 large onions;
• A couple of small carrots;
• A quarter cup of tomato paste;
• 3 tablespoons of heavy cream;
• Sunflower oil - to taste (for frying);
• One bay leaf;
• Salt, spices and fresh herbs - according to personal preference.

Cooking time is about one hour.

Calorie content in 100 g - 97 kcal.

Serve the dish hot, sprinkled with fresh herbs.

Recipe for fish stew with carrots, peppers and onions

Ingredients:

• Fresh or frozen fish carcass - a little less than a kg;
• Potatoes - a few pieces;
• Bulbs - 2 pcs.;
• Tomato (preferably fresh) - 3 pcs.;
• Sweet pepper - 1 pc (preferably yellow, so that the dish is beautiful);
• Carrots - 1 pc.;
• Tomato paste - a couple of tablespoons;
• Vegetable oil - to taste;
• Water - a two-hundred-gram glass;
• Salt - a pinch;
• Spices - a few pinches.

Cooking will take about an hour and a half.

Calories in 100 g ready meal- 150 kcal.

You can use any fish, preferably small-boned. If it is frozen, then wait until it thaws, clean it, remove unnecessary parts (tail, fins, head). If possible, bones are removed.

Leaving the fish soaked in spices, you can prepare the vegetables. They should be washed, potatoes, onions and carrots should be peeled, the middle with seeds should be cut out of the pepper. Cut all vegetables into thin slices.

Pour into saucepan vegetable oil, then lay out vegetable pillow layers in the following order: carrots, potatoes and onions (carrots can be slightly salted). Put the fish on the vegetables, then the peppers and tomatoes.

Put the dishes on the fire and wait until the oil boils. Dilute the tomato paste in a glass of water and pour over the fish and vegetables. As soon as the water boils, reduce the fire and simmer - 50-80 minutes. Extinguishing should be under a closed lid. Best served hot.

Note: layers with vegetables can be repeated several times if desired.

Stew tuna with vegetables

Ingredients for Stewed Tuna with Vegetables:

• 650 g tuna;
• 350 g canned tomatoes;
• 3 medium potatoes;
• 3 medium sweet peppers;
• half hot pepper;
• 1 medium onion;
• 5 st. spoons of sunflower oil;
• 1 ½ cups apple cider;
• garlic, salt, ground pepper, parsley - to taste.

Estimated cooking time is about an hour and a half.

Calorie content of 100 g - 112 kcal.

Cooking in a slow cooker? Great dish for the busy hostess.

And it is written how to bake buns from yeast dough in the oven.

Learn to fry pies with cabbage with us. It may not work out well the first time, but over time everything will change.

Pour some of the oil into a saucepan or cauldron, heat and sauté the onion. Add chopped garlic and diced pepper (both types). Simmer for a few minutes, then add the tomatoes, just peel them in advance and chop them. Salt and pepper.

In a separate frying pan, fry the tuna pieces over high heat on both sides (a couple of minutes on each side).

Put the fish in a bowl with prepared vegetables, and on top - peeled and diced potatoes. Pour in the cider, cover and wait for the cider to boil. Simmer over low heat for 45 minutes.

Serve hot, garnished with fresh herbs.

The fish turns out tastier if you stew it in a cast iron.

If you do not have cream on hand, you can replace them with low-fat sour cream.

Onions are replaced with leeks or light green (purple).

You can increase the amount of carrots in the recipe if you wish, this will only add more juiciness to the finished one.

Stewed fish is perfectly complemented by mashed potatoes or boiled rice.

Bon appetit!

Fish is an extremely delicate and fragile product. If it does not belong to the highest category (sturgeon, salmon, pink salmon and other fatty species), then it tends to spread in a frying pan and give abundant juice. And baked in the oven often turns out dry and tasteless. The right way to save nutritional qualities, and at the same time the integrity of the carcass, is quenching. However, this culinary process has its own secrets. For information on how to put out fish correctly, read this article.

Dishes

Since this culinary method is a cross between boiling and frying, the stewing container must be appropriate. Take a frying pan with high sides or a pot with thick walls - a goose dish, a cauldron, a stewpan. We also need a tight lid so that the evaporation of the liquid is not intense. Some housewives know how to stew fish in the oven. Some lightly fry it, and then send it to the oven. Others wrap the fish in foil, pouring various sauces. Refractory ceramic pots are excellent dishes for extinguishing.

What kind of fish is suitable for stewing

These are lean and bony varieties. If we are dealing with whiting, pollock, cod, hake, whitefish, bream or carp, then it is best to put them out. Why? In the process of such heat treatment, numerous small bones are boiled to such an extent that they become simply invisible. Do you have a dried or salted carcass, or even a small fish? All this can also become the basis for cooking delicious dish. How to put out fish if it is frozen? Let it thaw on its own at room temperature. This may take longer, but the water will be released gradually, and this will not lead to the collapse of the carcass into pieces. And, of course, before cooking, it must be gutted, cleaned of scales, gills (or even the entire head) and fins removed.

How to put out fish: recipe number 1

Fresh carp or carp is cut and cut into pieces. Heads and tails are put to boil. Salt, pepper pieces, roll in flour and lightly fry on vegetable oil. If you want to make this dish from watery fish (from hake or pollock), hold the carcass for half an hour in heavily salted water, then the pieces in your pan will not fall apart. Cut four onions into rings and fry, put half in a bowl with thick walls. Sprinkle with spices and herbs: bay leaf, allspice, cloves (2 pieces), salt and sugar (a pinch each). Splash some vinegar. On top of this pillow lay out pieces of fish. We cover with the second half of the onion, pour in a little broth obtained by boiling the head and tail, close the lid, and then put it on a small fire to stew. French fries are served as a side dish.

Recipe number 2. Stewed fish and potatoes

For this dish, you can take eel, Argentinean, sea ​​bass- around 750

Just like in the previous recipe, fresh, cut into pieces. Finely chop 150 g of bacon fat, put in a saucepan, melt and fry the chopped onion on it. Peel 5 medium potatoes, cut into cubes, put in a saucepan with onions, salt, add pepper to taste. Then pour water so that it covers the layer of potatoes. Boil. Boil a little until the roots are half cooked. Put the pieces of fish on top and simmer under the lid until fully cooked. Now you have both the main course and the side dish!

Recipe number 3. How to stew fish in pots

Peel the Bulgarian pepper from seeds and cut, arrange in pots. Add other vegetables of your choice: onion and carrots (we recommend pre-frying them), peas, tomato. Fish (ideally trout, but something simpler is also possible) cut, grate with salt and pepper and arrange in pots. Pour in a little lemon juice and dry white wine. Cover the pot with a lid and place in a cold oven. Turn it on at 200°C and cook for about 45 minutes.

Hello my dear cooks! Today we will talk about the queen of fish - red fish. It is salted and fried, boiled and stewed, baked, cooked in a pan and in a pot. And red fish stew with vegetables is the most delicious dish you can think of.

— Red fish? you say indignantly. - She's very fat and high-calorie!

Yes and no. Like this? The fact is that in red fish there is an unusual fat, it is full of unsaturated fatty acids Omega 3. They have the exact opposite effect on the body: they lower 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 contributes to the burning of calories received with it, therefore it is - attention, dear ladies! - dietary, especially when steamed and stewed and served with.

I will bring here today some of my favorite recipes. And let's start with the basics - processing.

Carcass processing

We clean the fish from tail to head, then rinse it under the tap (the water must be running). We cut the abdomen from the caudal fin to the head. If there is caviar in the fish, set it aside to cook separately.

Important! When removing the insides, we will 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 remnants of blood. Rinse 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!

1. Vegetables are always fried separately before stewing.
2. Red fish can be fried separately or laid out in raw pieces on sautéed vegetables and stewed until tender.
3. The fish loves vegetable oil, we do not use any other fat.
4. Cooking time of the main product - 20-30 minutes.

How to fry a fish can be found by watching the video. It is, of course, very original, but good advice:

And now my favorites...

The best recipes

Most lovely

• 1 kg of cut red fish (preferably pink salmon or salmon)
• half a glass of flour
• half a glass of vegetable oil
• couple of carrots
• 2 onions
• 50 g tomato paste
• incomplete teaspoon of sugar
• allspice
• Bay leaf

Portioned pieces roll in flour and a little (until half cooked) fry in oil.

Now passerem onions with 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 we put the fish on top and simmer for 10 minutes under the lid.

All. Healthy and tasty salmon (or pink salmon) in tomato, 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 without flour, properly fried it does not lose its shape and retains 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 art. l. flour
• parsley (greens)
• vegetable oil

We clean the potatoes, boil, lightly salt. Salt salmon, roll in flour, fry. Fry chopped onion rings with carrots, chopped straws. Add tomato slices, half a lemon cut into circles, 100 g of water. Simmer for 5 minutes.

We cut the potatoes into slices, mix with vegetables, put them in a pan, lay the pieces of fish on top. Simmer for 10 minutes. We put our pink salmon with vegetables and potatoes on plates, decorate with herbs and lemon slices.

Most modern

I think that almost every one of you, dear hostesses, has a slow cooker at home. The food in it turns out - overeating, besides - dietary, because. We don't fry and use little oil. Let's cook keta in a slow cooker.

We will need:

• 500 g salmon fillet
• 100 g sour cream
• bulb
• 2 tomatoes
• one bell pepper
• ½ tablespoon mustard
• some hard cheese

Cut the salmon into pieces and salt. We cut vegetables: tomatoes into slices, onions and peppers into half rings, three carrots coarse grater. Rub sour cream with mustard.

Put in a bowl greased with oil: a layer of fish, pour over creamy mustard sauce, a layer of onions and carrots, a layer of tomatoes, then again in the same order. Grease with sauce on top, 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 pickle
• half a glass of cream
• 1 tsp butter and tomato paste
• crushed nuts
• tarragon
• red pepper and salt
• green onion for garnish

Sliced ​​red fish and fried on butter put the onion 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 put in the oven for another 10 minutes.

Sprinkle the finished dish with green onions.

And finally, the recipe from the chef.

Most Professional

That's all for today, ladies. I say goodbye to you and wish Bon appetit! Don't forget to subscribe to updates and recommend the blog to your friends.

If the hostess wants to fully preserve the tenderness and taste characteristics of the fish, the surest way to do this is stewing. When preparing for the stewing process, the fish can be wrapped whole or in portions in foil. Another cooking option is to use ceramic pots.

The methods used make it possible to preserve the integrity of the fish as much as possible and not to overdry the tender flesh. The finished dish can be poured with lemon juice and garnished with fresh herbs. When serving a dish, sauces can be used, the basis of which is cream or sour cream. Spices and fish caviar, mushrooms and pickled capers are a nice addition to the dish. Such a delicacy can be eaten without a side dish, however, a light side dish never hurts, and white wine will serve as the final chord.

Stewed fish - preparing dishes

Since the stewing process itself can be successfully attributed to both frying and boiling, dishes should be chosen deep and fire resistant.

It can be a stewpan, cauldron, duckling or any other thick-walled dish with a lid. Usually, the fish is stewed under the lid, and the fire is reduced to a minimum.

An oven is also perfect for stewing fish. You can pre-fry the fish, and then stew in the oven, or you can carry out the entire cooking process in the oven.

Small ceramic pots are used to extinguish fish. In them, the fish is well steamed, while maintaining the appearance and aroma.

Stewed fish - food preparation

They often stew small, lean, bony fish. When stewed, most varieties of fish are very tasty. But the most suitable for stewing are ocean carp, whiting, tuna, sea burbot, pollock, cod, herring, hake, carp, catfish, whitefish, bream and pike. You can even use fish trifles and fish fillets. When extinguishing small fish its bones soften and become invisible in the dish. It is hard to imagine, but even salted and dried fish are stewed.

If the fish has been frozen, thaw it slowly.

The fish must be gutted before cooking. You can stew it entirely with a head, or without a head. Stewed fish cut into pieces retains biological value to a greater extent. It makes sense to lay and remove the spinal bone only if the weight of the fish exceeds 1 kg.

Salt water makes fish harder. It will not fall apart during stewing if you hold it for half an hour in salt water before frying. From moisture, the fish should be blotted with a napkin.

Stewed fish - the best recipes

Recipe 1: Braised carp with onions

Carp meat is very soft and tender. In terms of taste characteristics, it is not inferior to carp; it is not for nothing that carp belongs to the carp family. For cooking, use only fresh, not frozen fish. You need to gut the carp carefully, trying not to damage the gallbladder.

Ingredients

One carp, 2 tbsp. vegetable oil, 2 tbsp flour, 4 onions, 5 tbsp. 3 percent vinegar. It is necessary to pre-cook some fish broth. To taste, use the following ingredients: bitter and allspice ground peppers, bay leaf, cloves, salt and sugar. We use potatoes for garnish.

Cooking method

Salt and pepper the fish cut into portions, sprinkle with flour and fry in a pan with heated vegetable oil.

Fry chopped onion rings. Place half of it in a saucepan. Add bay leaf and cloves, allspice and sugar with vinegar. Put in the fried fish. Pour the rest of the onion on top, add the fish broth and put the dish on a slow fire. Simmer until done. Sprinkle the finished fish with herbs. Serve fried potatoes as a side dish.

Recipe 2: Stewed pike with champignons

Pike is perfectly absorbed by the body, due to the fact that the fish is lean. This is one of the reasons that pike is widely used in dietary and clinical nutrition. Pike proteins are ahead of meat proteins in their biological value. Stewing will make the fish even tastier.

Ingredients

One pike, a dozen medium champignons, 2 onions, zest of one lemon, 2 tbsp. vegetable oil, a glass of dry white wine, 2 egg yolks, 1/2 tablespoon flour, a bunch of parsley. Add ground pepper and salt to taste.

Cooking method

Sliced ​​champignons and chopped onions fry a little in oil. Add chopped fish in portions and fry with onions and mushrooms. Pour the zest and parsley, pour the wine and continue the stewing process, covering the dishes with a lid. Make the fire weak. Dry the flour and grind with butter, then dilute with water. 7 minutes before the end of the stew, add flour to the fish. Arrange fish on plates. Gently pour the yolks into the sauce remaining in the bowl, stirring occasionally. Heat up the sauce and pour over the fish.

Recipe 3: Stewed Trout in Pots

When cooking trout, you do not need to try to do something unusual. The fish is delicious just the way it is. Nutritionists recommend trout because it contains the maximum amount of Omega-3.

Ingredients

Four small trout, a quarter cup of dry white wine, juice of one lemon, 200 gr. green peas, 4 carrots, 2 onions, 2 pieces of red and green sweet peppers. Salt and black pepper to taste.

Cooking method

Free the sweet pepper from the stalks and seeds, cut into small cubes. Cut the onion into rings, carrots into small bars, remove the side hard veins from the pea pods. Divide vegetables into bowls. Salt and pepper clean (wash) and dry (pat dry with a napkin) trout both inside and out. sprinkle lemon juice. Put in pots on top of vegetables. Pour in white wine.

Put closed pots in a cold oven. The extinguishing temperature should be 200°C. Time - 45 minutes. When serving, garnish with parsley sprigs and lemon wedges.

Recipe 4: Stewed Pollock with Smoked Brisket

Pollack is clearly underestimated in domestic cuisine. Apparently the whole point is that Soviet times this fish was not very well prepared in canteens. And in Korea, for example, pollock is considered both tasty and healthy fish. Many amazing dishes are prepared from it.

Ingredients

Pollock back (800 grams), smoked brisket (150 grams), 2 cups of milk, 2 onions, 2 tablespoons chopped green onions, chopped greens (1 tsp) dill or parsley, a tablespoon of flour, salt and pepper to taste mistresses.

Cooking method

Salt, pepper the portioned fish and roll in greens. Fry the bacon cut into cubes, add chopped onion to it and fry a little more. Put half the volume of the onion with the brisket in the brazier, then a layer of fish, then the remaining brisket with the onions. Mix milk with flour and add to the dish. Pour green onion. Simmer the dish in the oven at low heat for half an hour. When serving, decorate with the rest of the greens.

Fish stewed with spices and vegetables acquires the necessary softness and juiciness. Adding tomato to the recipe gives the fish additional armature and a pleasant sweetish aftertaste.

Salting fish before cooking is also necessary for the reason that salt dehydrates the fish and kills the unpleasant odor. If a specific aroma occurs during cooking, a small portion of milk added to the dishes with fish will help get rid of it.

The time it takes to quench depends on many factors. For example, in order for the bones of a bony fish to soften, it can take up to an hour to stew.
In the process of stewing, the fish does not need excess liquid, since it itself has enough moisture.

Calories: Not specified
Cooking time: Not indicated

Fish stewed with vegetables in a pan is a simple but tasty and healthy dinner dish for the whole family. In this recipe, in addition to fish and vegetables, there is another important component - these are spices. Without them, the taste of the finished dish will not turn out so rich and multifaceted, and the aesthetic component will not be so bright either. Spices will help reveal the taste of vegetables and give the desired flavor accent to the fish. By the way, about the fish. It is not necessary to buy expensive fish for this dish; take cod, pollock or pangasius. The main thing is that there are no small bones in the fish, and the flesh is dense and the pieces retain their shape when stewing.
Choose vegetables according to your taste. If you like Mexican colors, go for a frozen vegetable mix, or if you prefer fresh vegetables, choose according to the season and vegetable availability. It works very well if you combine fresh and frozen vegetables - for example, take frozen green beans, fresh tomatoes, carrots and onions.

Ingredients:

- fresh sea fish (pieces or fillets) - 400 gr;
- carrots - 2 pcs;
- green beans - 150 gr;
- onions - 2 medium onions;
- fresh tomatoes - 6-7 pcs;
- lime or lemon (only juice) - 1 teaspoon;
- garlic - 3 cloves;
- ginger (peeled root) - 1 tsp. in finely chopped form;
- salt - to taste;
- coarse black pepper - 1 tsp (to taste);
- vegetable oil - 2 tbsp. l;
- ground turmeric - 1 teaspoon;
- paprika - 1 teaspoon;
- water or vegetable, fish broth - 0.5 cups.

Cooking

Season the fish pieces with salt and black pepper. If you have a ready-made fillet, then cut it not very finely, into pieces of 6-8 cm. Grind the pepper just before use, then it will give the desired aroma and slight sharpness. Squeeze the juice from half a lime or a slice of lemon onto the fish (you will need a teaspoon somewhere). Let the fish marinate for 10 minutes.

Without wasting time, we proceed to the preparation of vegetables, 10 minutes is just enough. First, peel the garlic and a small piece of ginger root. With a sharp knife, chop the ginger and garlic into very small cubes (as an option, grate).

Bulbs can be cut into large half rings or a cube, but not very small. You don't need any veggies for this recipe.

Cut off the ends of the bean pods. We cut the pods into pieces 3-4 cm long. Be sure to make sure that the beans are young, the pods should break easily and there should not be coarse fibers or veins at the break point. Cut the carrot into slices about 0.5 cm thick.

Meaty tomatoes cut into circles. Drain the released juice into a bowl, it will come in handy when stewing vegetables.

Well, our vegetables are prepared, the fish has absorbed salt and spices. Let's start cooking. We heat vegetable oil in a frying pan, lay out the pieces of fish and fry on one side and the other until golden spots appear. It is not worth frying strongly, the fish will reach full readiness during stewing.

Take the fish pieces out of the oil. Pour all the spices and garlic with ginger into the oil remaining after frying. Stirring with a spatula, warm the spices over medium heat, without frying or overcooking. Once the oil turns a bright color and the flavor of the spices intensifies, it's time to add the vegetables.

In oil with spices, spread the onions, carrots and beans. Salt to taste. If desired, you can add hot pepper (fresh or dried).

On vegetable mix lay out the pieces of fried fish, slightly pressing them into the vegetable pillow. We cover the tomato with rings, pour the juice from the tomatoes into a pan with fish and vegetables. Salt and pepper the tomatoes too. We make the fire medium and simmer the fish with vegetables under the lid until cooked. This will take 12-15 minutes, depending on the density of the fish and the ripeness of the vegetables.

Put the fish on a plate, put stewed vegetables around. We supplement with a circle of lime, a sprig of greens or make

In addition to the fact that our time has become a time of scientific and technological progress and revolutions in electronics, our century has also become a century of disease and health problems. Constant stress, which is caused by the frantic pace of life, leads to the fact that many people (especially residents of large cities) eat improperly, often snacking on the go.

In order to somehow protect our body from the harmful effects of carcinogens, doctors are increasingly advised to turn not to fried, but to boiled and stewed food, as it has the largest amount of nutrients and retains vitamins and minerals.

One of the healthiest dishes that can have the most beneficial effect on our body is stewed fish. This dish is not only healthy, but, thanks to the large number of various recipes and cooking options, it is also very tasty. In a word, if you cook fish correctly, a dish of stewed fish will be a real find for any, the most fastidious gourmet.

How to choose fish for stewing?

Of course, it all depends on your individual taste preferences, but, in general, for stewing, as a rule, fish is not very fatty, because after cooking, you can please yourself and your loved ones with a real diet dish.

In general, almost any fish can be stewed, but stewed pike, herring, cod, pollock, sea burbot, tuna, carp, hake, whiting and many others will be especially good.

Extinguishing features

In general, what is quenching?

Braising is a method of heat treatment of food, in which the dish is half boiled, half fried. You can stew fish in various dishes, on fire, in the oven, etc.

There are several types of dishes in which fish can be stewed. Here are some of them:

Casserol

Casserole (casserole) is a pot or small saucepan made of heat-resistant porcelain, glass or ceramics. Casserole has a lid that closes tightly on top and then put in the oven. The cooking time of fish in casserole can take from 40 minutes to an hour and a half.

Saucepan

We've all heard about the saucepan. A stewpan is a cross between a pot and a frying pan, and is used primarily for stewing. Whereas regular saucepan is used for boiling, and an ordinary frying pan is mainly used for frying foods. The stewpan has thick walls and a thick bottom, as well as an airtight lid, which allows the fish to steam well.

Kazan

A cauldron is a fairly large cast-iron cookware that is used to put out fires. Due to the fact that the cauldron is made of very dense and durable metal, the fish stewed in the cauldron will turn out to be very tasty and will not burn, as the heat inside the cauldron is distributed evenly throughout the dish. In a cauldron, it is best to cook fish stew along with vegetables or a side dish.

cast iron

Cast iron has some similarities with a cauldron, but differs from it in its size. Cast iron has been known since very ancient times, when our grandmothers and great-grandmothers cooked in them in their villages. As for fish, fish stewed in a cast iron will turn out to be especially fragrant and juicy, since the cast iron is tightly closed with a lid and is ideal for cooking fish stews, casseroles, etc.

pots

Pots are a special type of utensils made from fired clay. Fish cooked in ceramic pots has a delicate taste, literally melts in your mouth, and, in addition, retains all useful vitamins, minerals and other trace elements, almost unchanged.

Preparing fish for stewing

First, decide in what form you will stew the fish. In general, if the fish is not very large, then you can stew it whole, since with a sufficiently long stewing time, the bones can soften and will not be felt in your mouth.

You can also cut the fish into fillets and stew the fillet. The fillet goes especially well with vegetables and various sauces that can be prepared separately.

And, finally, you can put out the butchered fish, but at the same time, it is not at all necessary to cut it into fillets.

Whichever method you choose, in any case, you must first thoroughly rinse, peel, scale, skin and gut.

After these steps, you can cut the fish into pieces, which, depending on your individual preferences, can be of various sizes. You can first remove the ridge from the fish - this is necessary if you stew the whole fish, but if you also get rid of the costal bones, then you will get a fillet.

Fish stewing

Very often, housewives complain that when stewing, the fish falls apart into small pieces; in this case, experienced chefs advise trying the following recommendations:

1. Before stewing, dip the fish in a salt solution of low concentration, the salt will “fasten” the fish fibers, so that the meat will not fall apart into small fragments. It is recommended to keep the fish in a saline solution for about half an hour.
2. Before stewing, it is recommended to fry the fish until half cooked, that is, until a crispy crust forms. This method is especially suitable when it comes to some kind of solemn occasion, when you need the fish to look beautiful, neat, and most importantly, maintain its integrity.

After that, the fish is salted, peppered, treated with special spices that enhance and emphasize the taste of the fish, and then sent to a stew dish.

The most common way to stew fish is when the fish is laid out in layers for stewing, mixing it alternately with layers of vegetables (by the way, they also need to be stewed first), greens. Fish can be poured with fish broth.

Mayonnaise, used as the main additive, is most often added if you are stewing saury, cod, and flounder. But do not overdo it with mayonnaise, otherwise, you can just overpower the taste of fish, the bright taste of mayonnaise.

You need to stew fish from 40 minutes to an hour, even up to an hour and a half, depending on the type of fish. You can check the readiness by trying to separate the fish meat from the bone. If the meat calves easily, then the fish is ready, if not, then you still need to hold it in the oven.

Note: cooking errors

1. If the fire was not strong enough during the stewing of the fish, or the water was not brought to a boil, the fish will have a specific fishy smell that will not disappear when cooked. This is especially true for river fish. To avoid this, it is necessary to generously sprinkle the fish with salt before cooking, the salt will take all the smell, so that later the fish will be tasty and fragrant.
2. Adding a side dish directly to the fish, and also mixing it with it, is allowed only if the bones from the fish were previously removed.
3. Fish overexposed in the oven or not on fire will turn into fish puree, which means that you need to periodically check the readiness of the fish that the dish remained whole.

Seafood has always been considered an exquisite and very healthy dish, especially when it comes to scaly and tailed inhabitants of reservoirs. There are many different options for preparing the catch, but today we will talk about how to properly stew fish in a pan so that the treat turns out to be truly the most delicious.

Fish goes well with vegetables, herbs, spices, cream filling and tomato sauce, but the main thing here is to choose the right additive for a particular variety.

For stewing, fresh fish, cut into portions, is often used. But sometimes varieties such as crucian carp, carp and other pond fish require pre-soaking or even marinating in aromatic compounds that can not only veil the muddy aroma, but also give the dish a rich, rich taste.

Seasonings for river fish

However, not all spices are equally suitable for all fish species. For example, for river and lake varieties, spices such as:

• Peppers of all kinds;
• Mustard in seeds and in the form of a paste;
• Onion dry, green, onion or leek;
• Dill greens in fresh and dried form;
• Mint, lemon balm, basil, celery and rosemary will add freshness to the meat.

It is also worth remembering that when stewing freshwater inhabitants, you should not choose pronounced spices, such as turmeric, curry, coriander and cinnamon.

Seasonings for sea fish

What about sea ​​fish, then this product perfectly holds its shape when stewing, while perfectly absorbing all the flavors and juices of vegetables or sauces in which it is cooked. So in this case it's better to use:

• Lavrushka and allspice;
• Mustard, ginger and nutmeg;
• Garlic, onion, carrot;

It is better to refuse excessively spicy spices, such as cumin, coriander, sage, fennel, mint and curry.

How long to stew fish in a pan

The secret of delicious fish dish lies not only in aromatic additives and marinades, but also in the time of its preparation, depending on the breed. So, for example, if it takes no more than 25 minutes to cook salmon or salmon according to the classic recipe, then burbot and sturgeon varieties require longer cooking (1-2 hours), since their meat is elastic.

• It will take about 40 minutes to extinguish carp, and 20-25 minutes for pike.
• Pollock, smelt, mackerel, pangasius and capelin are considered the fastest in cooking - 5-10 minutes.
• A little more time is required to stew trout, pike perch, flounder and cod - 15-20 minutes.

How delicious to stew red fish in a pan

To make a quick, simple and very tasty dinner at home with our step-by-step recipe, any hostess can do it. For this dish, we need red fish. The traditional choice is salmon, but you can also take trout, and pink salmon, and salmon, and chum salmon, in general, what you like best.

Ingredients

• Salmon fillet - 1 kg;
• Cream 20-30% - 1 tbsp;
• Wheat flour - 40 g;
• Olive oil - 20-30 ml;
• Dried dill - 1 tsp;
• Grated black pepper - 1/3 tsp;
• Salt - to taste;

How to cook fish stew in a pan

1. To begin with, we should cut the fish fillet into portioned pieces. From a whole kilogram piece, about 5-6 slices are obtained. Rub each piece with a mixture of oil, salt and pepper.
2. After 15 minutes, fry each slice in an oiled pan, literally 2-3 minutes on each side until golden brown, and remove to a plate.
3. In a dry hot frying pan, fry the flour, and then pour it into a plate.
4. Now you can pour the cream into the pan and warm it up a little over medium heat, and then, while constantly stirring with a whisk, pour the fried flour, salt, literally a pinch into them and mix everything until smooth so that there are no lumps.
5. Pour dry dill into the sauce and lay out the fish slices. Simmer the salmon on low heat under the lid for 20 minutes.

How to quickly put out a pike in sour cream

Pike in sour cream is a great addition to a vegetable side dish, be it stew, potatoes or fresh salad. This dish is prepared quite quickly, and the taste is simply incomparable.

Ingredients

• Pike carcass (peeled) - 1.5 kg;
• Onion turnip - 2 heads;
• Carrots - 1 pc.;
• Lavrushka - 1 sheet;
• Premium flour - 40-60 g;
• Sour cream 20% - 150 g;
• Sunflower oil - 120 ml;
• Fresh dill - 1-2 bunches;
• Salt - 1 tsp;
• A mixture of peppers - 1 tsp

How to stew pike in sour cream in a pan

1. We cut the pike carcass, cleaned of intestines, head, fins and scales across the ridge into portioned pieces of 3 cm, and then rub each slice with salt and pepper. Let marinate for 10-20 minutes.
2. After the allotted time, roll the fish in flour and fry in a pan until half cooked on both sides (1-2 minutes each), and remove to a plate.
3. Cooking a vegetable pillow. Fry the onion sliced ​​in circles until golden brown in oil, then add the grated carrot and also sauté it.
4. Next, pour 20-40 ml of water into the vegetables, lightly add them, add the lavrushka and spread the pike on top in an even layer, which we then cover with an even layer of sour cream.
5. Under the lid, simmer the pike in sour cream for 15 minutes over low heat.

How to deliciously stew crucian carp in a pan

Crucian carp is undoubtedly a very tasty fish, but it has a specific smell that is inherent in almost all pond inhabitants. That is why the preparation of this delicacy requires its preliminary soaking in order to get rid of the not very pleasant aroma of mud. Earlier on our website, we already talked about how to pickle crucian carp at home in different ways. You can get acquainted with these useful tips in this article: "How to deliciously fry crucian carp in a pan."

And this recipe will tell you step by step how to stew crucian carp with mushrooms.

Ingredients

• Peeled crucian - 1 kg;
• Fresh champignons - 70 g;
• Onion turnip - 1 large head;
• Garlic cloves - 2 pcs.;
• Ground ginger - 2 tsp;
• Soy sauce - 30-40 ml;
• Potato starch - 10 g;
• Celery greens - ½ bunch;
• Salt - to taste.

How to cook fish stew in a pan

1. Let's prepare all the ingredients. We cut the mushrooms into medium slices, cut the peeled crucian carp into portions and add them.
2. Pour oil into a preheated pan, and as soon as it is hot, fry the fish in it on both sides until golden brown.
3. Next, add onion and mushrooms chopped in half rings to the fish, fry them. Then pour in soy sauce, add ginger and pour 1 tbsp. water.
4. Reduce the heat to a minimum, simmer the fish under the lid for 10 minutes. Then we introduce starch diluted in 70 ml of water in a thin stream.
5. We cook everything until it thickens, and then sprinkle with garlic passed through a press and finely chopped celery.

Cooking cod is a pleasure. This fish is very easy to process and does not require much time to cook. So recipes with it can be safely written down in the category "in haste".

Today we chose a very simple, but very original version of a cod dinner with vegetables. The main feature here is that we will stew the fish slices between the layers of passivated vegetables so that the cod is saturated with this fragrant juice.

1. Cut 1 kg of cod fillet into portions, add salt, roll in flour and fry over high heat until golden brown.
2. Let's prepare the vegetables. 4 onion heads chop into small cubes, 2 large carrots three on a medium grater, 2 tomatoes cut into cubes. First, fry the onion in hot oil until “golden”, then add the carrots, tomato and fry over medium heat under the lid for 10 minutes, stirring occasionally. Salt and pepper to taste.
3. We take out half of the vegetables from the pan, and on top of the rest we lay out the fish, which we cover with the second half of the frying. We season all 50-100 g of melted butter and simmer under a lid over low heat for 20 minutes.

How to stew delicate mackerel in a pan

Mackerel is a rather delicate fish in terms of heat treatment. When working with it, it is necessary to observe the time regime. But if you follow all the prescriptions of the recipe, then with your own hands you can prepare a chic and incredibly tasty dish for lunch or dinner in a matter of minutes.

Ingredients

• Fresh mackerel carcasses - 2 pcs.;
• Leek - 2 pcs.;
• Juicy tomatoes - 2 pcs.;
• Green beans - 240 g;
• Frozen green peas - 150 g;
• dill greens - 1 bunch;
• Salt - to taste;
• Ground pepper - ½ tsp;

Fish is an extremely delicate and fragile product. If it does not belong to the highest category (sturgeon, salmon, pink salmon and other fatty species), then it tends to spread in a frying pan and give abundant juice. And baked in the oven often turns out dry and tasteless. The surest way to preserve the nutritional qualities, and at the same time the integrity of the carcass, is stewing. However, this culinary process has its own secrets. For information on how to put out fish correctly, read this article.

Dishes

Since this culinary method is a cross between boiling and frying, the stewing container must be appropriate. Take a frying pan with high sides or a pot with thick walls - a goose dish, a cauldron, a stewpan. We also need a tight lid so that the evaporation of the liquid is not intense. Some housewives know how to stew fish in the oven. Some lightly fry it, and then send it to the oven. Others wrap the fish in foil, pouring various sauces. Refractory ceramic pots are excellent dishes for extinguishing.

What kind of fish is suitable for stewing

These are lean and bony varieties. If we are dealing with whiting, pollock, cod, hake, whitefish, bream or carp, then it is best to put them out. Why? In the process of such heat treatment, numerous small bones are boiled to such an extent that they become simply invisible. Do you have a dried or salted carcass, or even a small fish? All this can also become the basis for preparing a delicious dish. How to put out fish if it is frozen? Let it thaw on its own at room temperature. This may take longer, but the water will be released gradually, and this will not lead to the collapse of the carcass into pieces. And, of course, before cooking, it must be gutted, cleaned of scales, gills (or even the entire head) and fins removed.

How to put out fish: recipe number 1

Fresh carp or carp is cut and cut into pieces. Heads and tails are put to boil. Salt, pepper pieces, roll in flour and lightly fry in vegetable oil. If you want to make this dish from watery fish (from hake or pollock), hold the carcass for half an hour in heavily salted water, then the pieces in your pan will not fall apart. Cut four onions into rings and fry, put half in a bowl with thick walls. Sprinkle with spices and herbs: bay leaf, allspice, cloves (2 pieces), salt and sugar (a pinch each). Splash some vinegar. On top of this pillow lay out pieces of fish. We cover with the second half of the onion, pour in a little broth obtained by boiling the head and tail, close the lid, and then put it on a small fire to stew. French fries are served as a side dish.

Recipe number 2. Stewed fish and potatoes

For this dish, you can take eel, Argentinean, sea bass - about 750 g.

Just like in the previous recipe, fresh, cut into pieces. Finely chop 150 g of bacon fat, put in a saucepan, melt and fry the chopped onion on it. Peel 5 medium potatoes, cut into cubes, put in a saucepan with onions, salt, add pepper to taste. Then pour water so that it covers the layer of potatoes. Boil. Boil a little until the roots are half cooked. Put the pieces of fish on top and simmer under the lid until fully cooked. Now you have both the main course and the side dish!

Recipe number 3. How to stew fish in pots

Peel the Bulgarian pepper from seeds and cut, arrange in pots. Add other vegetables to your taste: onions and carrots (we recommend frying them beforehand), peas, tomato. Fish (ideally trout, but something simpler is also possible) cut, grate with salt and pepper and arrange in pots. Pour in a little lemon juice and dry white wine. Cover the pot with a lid and place in a cold oven. Turn it on at 200°C and cook for about 45 minutes.

Fish stew with vegetables in a frying pan - one of the options familiar to many and beloved, but this is far different recipes. Onions, carrots and tomato sauce are used to cook marinated fish, while a whole list of various vegetables can be used for fish stew with vegetables.

What vegetables can be taken to stew fish? From vegetables, they go well with both fish and seafood, carrots, onions, asparagus, green beans, green pea, zucchini, in particular zucchini, artichoke, celery, corn, beans, olives or black olives, eggplant, bell pepper, tomatoes.

Of course, to give stewed fish with vegetables an additional flavor, it is not only possible, but also necessary to use spices and spices. Dry spices and fresh spices give the fish an unforgettable flavor.

We figured out the vegetables, now, as for the fish. Fish for stewing is suitable for both river and sea. From sea fish, you can use hake, pollock, sole, notothenia, mackerel, cod, capelin, herring. River fish for stewing with vegetables should be with a minimum number of seeds. Pike, pike perch, catfish, can be used for stewing.

Today I want to show you how to prepare stewed fish with vegetables step by step with a photo. In this recipe, I used fresh-frozen cod.

Ingredients:

• Sea fish (I have cod) - 1 carcass weighing 1 kg.,
• Onion - 1 pc.,
• Carrots - 2 pcs.,
• Green pea pods - 50 gr.,
• Olives - 50 gr.,
• Canned corn - 100 gr.,
• Wheat flour - 50-70 gr.,
• Tomato sauce - 100 ml.,
• Spices: paprika, ground black pepper - a pinch,
• Salt - to taste
• Water - half a glass
• Sunflower oil.

Fish stew with vegetables - recipe

Prepare fish for stewing. Rinse with cold water. Cut off the head, if any. Remove the scales if this fish has it. Open up your belly. After removing the entrails, rinse the fish again. Cut the fish into small pieces.

Prepare vegetables for stewing. Take the olives (olives) from the jar, canned corn. Wash the bell peppers and green pea pods. Cut sweet pepper into cubes.

Peel onions and carrots. Cut the onion into small cubes, grate the carrot.

Roll the fish pieces in wheat flour.

Heat the sunflower oil in a fairly deep skillet. Lay out the fish.

After 3-4 minutes, turn the already fried pieces of fish to the other side.

Keep the fish in the pan for another 3-4 minutes so that it has time to fry on this side as well. fried fish remove from the pan and transfer to a bowl. Rinse the pan or take a different one. Pour some sunflower oil into it. Put all the vegetables prepared earlier for stewing.

Add tomato sauce to vegetables. It is thanks to him that the fish will turn out spicy and spicy.

Pour in half a glass of water. Stir. Add paprika, ground black pepper. Add salt. Optionally in stewed fish in a pan with vegetables and tomato sauce you can add any other spices you want.

Simmer all vegetables over low heat for about 15 minutes.

After that, put the pieces of fried fish in the already prepared vegetable sauce.

Use a spoon or spatula to scoop up the gravy and pour over the fish pieces. Thus, the fish will be saturated with the vegetable component of the dish. You can cover the pan if you like.

Fish stew with vegetables. Photo