What could be better than fish? Only fish with onions and carrots.
It can be cooked, fried, steamed, cutlets made and stewed.
The latter method is most preferred for gourmets.
Stewed fish with carrots and onions is an ideal dish for both a dinner party and family dinner.
It is prepared simply, 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 taste the fish had a richer taste, you can first fry the fish, and only then put it out in the oven or slow cooker.
Stewed fish with carrots and onions can only be easily prepared at first glance, when choosing a cooking method, it is necessary to take into account the cooking time. Do not retouch the fish, otherwise it will turn out to be too dry. In a slow cooker, half an hour is enough, but in the oven for ten minutes more.
For stewing, fish species such as pangasius, common carp, pike, coho salmon, and pollock are best suited.
If you use a large number of other vegetables when stewing fish with carrots and onions, you can do without a side dish. Otherwise, potato or rice is perfect as a side dish for fish stew with carrots and onions.
Cooking fish stew with carrots and onions will take a certain amount of time, but it's worth it. One of the proposed recipes is sure to take its rightful place in your personal cookbook.
Stewed fish with carrots and onions in a slow cooker: from crucian carp to pike
For this recipe, any kind of fish is suitable. You can take ordinary river crucians, but if you and your loved ones prefer fish "noble blood", then you can use pangasius or pollock.
Ingredients:
3-4 small crucian carp
a pinch of salt
special seasoning for fish
2 tablespoons mayonnaise
2 tablespoons of vegetable oil
3 medium carrots
2 small onions
1 clove of garlic
Cooking:
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 crush.
Pour vegetable oil into the bowl of the multicooker, put the cleaned fish.
Add carrots and onions, garlic, sprinkle everything on top with seasoning for fish and pour in mayonnaise. To salt.
Set the multicooker timer for 25 minutes, the temperature is average.
After the fish is ready, put it in the middle of the dish, overlay with boiled potatoes. Sprinkle with herbs.
Braised coho salmon with carrots and onions surrounded by vegetables: long live the tenderness and aroma!
The recipe for this stewed fish with carrots and onions is not easy, but it justifies the time and effort. No side dish is required, as the fish is stewed with various vegetables.
Ingredients:
half kg coho salmon fillet
2-3 medium carrots
1 onion
1 tablespoon of vinegar
1 eggplant
1 zucchini
2 sweet peppers
2 tablespoons sour cream
2 tomatoes
3 cloves of garlic
2 tablespoons of vegetable oil
3 tablespoons of soy sauce
2 tablespoons of mustard
Provencal herbs, rosemary, basil, dill, parsley
Cooking:
First, prepare the marinade for coho salmon. We mix mustard and soy sauce, in this mixture we spread coho salmon sliced into small pieces. Leave for 20 minutes.
We chop finely and finely garlic, on a medium-sized grater we rub the carrots. Fry in a skillet in vegetable oil.
Cut the onions into not very large cubes and add to the garlic and carrot mix.
We clean the zucchini, cut it into cubes, put it in a pan for other products and fry.
After the zucchini, we also act with eggplant and sweet pepper. Last add tomatoes and vinegar.
Leave to simmer in the pan for about ten minutes.
We spread pickled coho salmon in our slightly stewed mixture. Pour with sour cream and sprinkle with herbs and seasonings. Poke a lid.
Set a small fire and leave for 25 minutes.
The dish turns out colorful and mouth-watering.
Oven stewed fish with carrots and onions
Fish stewed in the oven is very tender and juicy. This recipe is different 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 onions
salt
3 tablespoons mayonnaise
Bay leaf
jar of chopped champignons
2 tablespoons of subalted oil
150 gr. cheese
dill and parsley
Cooking:
For this recipe, carp or carp is suitable for us. We clean one big fish, remove the insides, head, tail, fins.
We spread it on a deep baking sheet, well oiled with vegetable oil.
Peel potatoes, onions and carrots. We cut everything in rings.
Around the fish we lay layers of potatoes, put carrots on top, then a layer of mushrooms, followed by onions.
Add bay leaf, salt and squeeze garlic garlic.
Add mayonnaise.
Sprinkle everything on top with coarsely grated hard cheese and dill and parsley.
Cover the baking sheet with foil and put in the oven for about 50 minutes. Extinguishing temperature is average.
Stewed fish with carrots and onions: a budget option
The peculiarity of the budget version of the fish recipe is that in its preparation, eggs are used that add satiety. In addition, egg filling is very tender, it allows fish and vegetables to maintain the maximum amount of their juices and flavors.
Ingredients:
half kg perch
salt and pepper
3 tablespoons of sunflower oil
half a glass of milk
2 small onions
2 medium carrots
2 eggs
Cooking:
We use pike perch fillet. If it is frozen, leave to defrost. Rinse well and dry.
We clean vegetables.
We cut onions not too large, fry in oil.
We also cut the carrots into small squares and add to the pan to the onion. Fry for about 10 minutes.
In a bowl, whisk the milk with eggs, salt and pepper.
In a deep baking sheet, spread the thawed and dried pieces of pike perch fillet, and add the fried carrots and onions on top, pour in the egg-milk mixture.
Put the baking sheet in the oven for half an hour to stew. We set the temperature to average.
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, in this recipe water is used 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
Cooking:
We cut into the middle pieces the pre-processed tilapia. We spread them in a bowl, add spices, salt and pour with a small amount of lemon juice. Leave for 6-7 minutes.
On low heat in vegetable oil, fry finely chopped onions.
To it we add coarsely grated carrots, salt.
Leave to simmer for 10 minutes.
After spread in a pan with onions and carrots tilapia. Fill with water and sour cream. Add seasonings.
Stew for 25 minutes until tender.
Stewed fish with carrots and onions: an hour for a culinary masterpiece
The classic version of the stewed hake recipe can be a great magic wand for the hostess in case the guests suddenly come. It takes an hour to prepare, but it is eaten in five minutes.
Ingredients:
One kg hake
one and a half onions
2 medium carrots
a quarter cup of tomato juice
3 tablespoons flour
salt pepper
Cooking:
We process the carcasses of the hake, cut into medium pieces. We pass each slice in flour, and then fry in vegetable oil from each barrel.
Finely grated carrots and finely chopped onions, fry in oil over low heat, add tomato juice and a glass of water to the pan. Leave to languish for 15 minutes.
After that, put the fried hake on the carrots and onions. Close the pan with a lid and leave to simmer for half an hour.
Coarse rice can be boiled as a side dish.
Bul-Bul-Bul Karasiki ... Braised Karas with onions and carrots
This recipe will please fans of ordinary river crucians. To prepare a meal, a minimum of physical effort is required, and a set of necessary products is in every home.
Ingredients:
7-8 medium-sized crucians
2 onions
greenery
3 carrots
3 tablespoons of sunflower oil
3 cloves of garlic
salt pepper
3 tablespoons sour cream
Cooking:
We clean and wash fresh crucians, while leaving the tail and head on the fish carcass.
Fry coarsely grated carrots and finely chopped onions with oil, add the garlic crushed on the garlic press.
Let the mass cool. After that, we stuff the carcasses of our carp with it. Fry them on each side until golden.
We spread the semi-finished carcasses in a deep pan and fill it with half a glass of water mixed with sour cream. To prevent the carcasses from opening, you need to fasten them with halves of a toothpick.
Leave to simmer for 15 minutes under the lid.
When the fish is well stewed, sprinkle it with herbs.
Stewed fish with vegetables: hearty, juicy and beautiful
The exquisite recipe for this dish will help to 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 of sunflower or olive oil
Cooking:
Cut the peeled carrots into large rings.
We set beans in advance to cook, but when it is half ready, we get it.
Leave cauliflower in water for 25 minutes, and the water should be slightly salted. After the cabbage is soaked, we take it apart.
Pour water into the pan, salt it. After it boils, put the carrots there, then the beans, then the onions and the last cabbage. Leave to cook for about five minutes.
Put the pollock sliced into pieces on vegetables, add olive oil.
Cover and simmer for about 40 minutes, without stirring.
Secrets and tricks of cooking fish stew with carrots and onions
If you use frozen fish during cooking, do not rush to thaw it, let it melt slowly but surely.
To prevent the fish from falling apart, leave it for a while in salted water.
If the fish you are going to stew is small, then you should not even try to remove the bones from it. In the process of extinguishing, 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, remove the ridge.
Make sure that the fluids in the stewing container are in moderation, because the fish itself has the necessary amount of moisture.
