With carrots and onions - classic dish, known to everyone since childhood. In this article we will tell you how to cook delicious dinner one of the most simple products. Simple recipes will help experienced and novice cooks master all the intricacies of this process.
It's fragrant and healthy dish Even those who do not consider themselves seafood lovers will enjoy it. To prepare it, we suggest you use cod, but you can use any other fish. So, the recipe for “Stewed fish in a carrot coat”:
When the dish is ready, serve it with a side dish of potatoes or rice.
This dish will help make your menu more varied, and you won’t have to spend too much effort on preparing it. How to prepare stewed fish:
Serve the finished dish with any suitable side dish.
For this recipe, we suggest you choose pollock, since this low-fat fish is suitable for those who are watching their figure. Thanks to the vegetable gravy, your dish will turn out tender and will literally melt in your mouth. Fish stewed in a slow cooker is prepared as follows:
Many lovers of fish dishes prefer to cook dinner from mackerel, as this fish is different special taste and contains few bones. Cooking stewed fish will not be difficult even for novice cooks:
The finished dish will be delicious not only hot, but also cold.
Stewed fish with carrots and onions is an excellent choice for a family dinner. The abundance of recipes will not allow your family to complain about the meager menu, and therefore we suggest you prepare the following dish:
This wonderful appetizer is perfect for festive table or will brighten up a weeknight dinner. Stewed fish with carrots and onions is prepared as follows:
Before serving the appetizer, let it brew for several hours.
We will be glad if the recipes we have chosen for this article are useful to you. Stewed fish with carrots and onions is a wonderful choice for a family meal and is perfect for those who want to keep their figure in great shape.
Cook the fish in advance, freeing it from bones, skin, etc. For a more dietary option, it is better to boil or bake the fish, but you can also fry it (I use boiled fish).
Cut the onion into half rings, grate the carrots. Fry the vegetables in a well-heated frying pan with the addition of a small amount of vegetable oil for 5 minutes. Be sure to stir the vegetables periodically as they cook. Add water, tomato paste, salt, sugar, pepper, bay leaf, stir. Reduce heat, cover and cook vegetables for another 10-15 minutes.
Add vinegar and stir. Turn off the heat, cover the resulting marinade with a lid and let it cool slightly, it should be warm.
Place the fish in an even layer on a plate. Add the carrot and onion marinade on top and smooth it over the surface of the fish so that it completely covers it. Cool the dish for about 20-30 minutes in the refrigerator and serve, garnished with herbs.
The most delicious fish can be served with carrots and onions. Bon appetit!
Eat with pleasure!
What could it 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 very useful 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.
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
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.
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
provencal herbs, rosemary, basil, dill, parsley
Preparation:
First, prepare the marinade for the coho salmon. Mix mustard and soy sauce, put 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 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. vegetable oil.
Peel potatoes, onions and carrots. We cut everything into rings.
Place potatoes in layers around the fish, put 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.
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.
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.
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 tablespoons flour
salt, pepper
Preparation:
We process the hake carcasses and cut them into medium pieces. Pass each piece in flour, then fry it in vegetable oil from each barrel.
Fry finely grated carrots and finely chopped onions in oil over low heat, add to the pan tomato juice and a glass of water. 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.
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.
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, add olive oil.
Cover with a lid and simmer for about 40 minutes without stirring.
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.
Fish stewed with carrots and onions is a very tasty delicacy that is prepared quickly and is inexpensive in cost. In this recipe I use a catfish carcass that was peacefully awaiting its fate in the freezer. But according to this recipe, you are free to purchase and stew any type of fish - the dish will definitely turn out juicy and appetizing.
This is the easiest way to cook fish with vegetables, which is why it has become popular all over the world. Prepare necessary products and start cooking!
Remove the head and tail from the fish. If necessary, remove the upper and lower fins. You can freeze all this or cook a very tasty fish soup from the scraps - at your discretion. Cut the fish carcass into small pieces and rinse in water.
If you purchased fresh fish, first clean it, gut it, rinse it, and then cut it.
Peel the carrots, rinse and grate on a coarse grater.
Peel the onion, rinse and cut into cubes.
Sauté carrot and onion slices in vegetable oil until soft, about 8-10 minutes.
Then pour in 0.5-1 tbsp. hot water and place the chopped fish pieces into the container. Simmer everything over low heat for 20-25 minutes from the moment it boils. Add salt and ground black pepper.
Since I used river fish, then her smell of mud had to be neutralized with something. Lemon, vinegar or ordinary tomatoes are perfect for this. I cut them into large cubes and added them to the container along with chopped celery, the aroma of which completely removed the smell of the prepared dish.
With tomatoes and celery, the dish must be simmered for another 5-10 minutes.
Catfish stewed with onions and carrots is ready. Serve the fish hot so that all the flavor notes are revealed in the sauce. Don't forget to add some black bread and garlic - if desired.
Have a nice day!
We offer you one of the universal options for preparing juicy and tender fish.
Stewed fish in tomato with onions and carrots is, one might say, a culinary classic. Preparing this dish is not at all difficult, but, nevertheless, it always tastes excellent! Both river and sea fish are suitable for cooking. If you like boneless fish, it is better to use sea fish, for example, hake, pollock, pelengas. To get more varied taste, while frying vegetables in a frying pan, you can use other vegetables, for example, tomatoes, zucchini, bell pepper. Fish in tomato goes with any side dish, but it goes especially well with mashed potatoes.
Taste Info Second courses of fish
Let's start with preparing vegetables, on which the taste will largely depend. ready-made dish. Peel the onion, and then, be sure to rinse and dry with a napkin. Cut the peeled onion into arbitrary medium-sized pieces and place in a frying pan with heated vegetable oil. Stirring with a wooden spatula, fry the onion until soft and lightly browned.
Now prepare the carrots. Peel, be sure to rinse and dry. By the way, did you know that you can quite simply and quickly peel carrots using an ordinary metal sponge? All you need to do is simply scrub the root vegetable with a sponge under running water!
Grate the carrots on a coarse grater or cut into small cubes. After this, add the carrots to the onions and stir. Continue sauteing the vegetables over moderate heat until the carrots are soft.
Add tomato paste to vegetables. Add purified water, either hot or cold. Stirring, bring the contents of the pan to a boil and simmer the vegetables for about 5-7 minutes.
The next step is to add spices; they are necessary to ensure that the finished fish turns out tasty and aromatic. You can experiment with a set of spices at your own discretion. Simmer for 2 minutes and turn off the heat.
Let's move on to the fish. In advance, remove the carcass from the freezer and defrost. Rinse, remove the entrails and the black film inside the abdomen. Dry with a paper towel. Trim the fins. Cut into portions approximately 2-3 cm wide. Salt the fish pieces and sprinkle with black pepper.
For this dish we use pollock cut into pieces; fillet is also suitable, but you need to fry it for less time.
Heat a sufficient amount of vegetable oil in a frying pan.
Bread the fish pieces in flour and place them in boiling oil. Fry over high heat until golden brown on all sides.
Place some of the fried vegetables in a deep baking dish. Place pieces of fried fish in one row on top, spread the rest of the onion-tomato frying on top of the fish.
Cover the pan with food foil and place in the oven for 20-30 minutes at 200 0 C.
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Fish stewed with carrots and onions in the oven is ready. Bon appetit!
