Pollock stewed with vegetables in a frying pan. Recipe with photo

Publication in the group: Fish and seafood dishes

Pollock is both a tasty, very healthy, and also quite inexpensive fish. You can prepare it in different ways. The easiest way is to simmer fish with vegetables in a frying pan. To do this, you need to take a spacious bowl with high sides and a thick bottom.

Regular consumption of pollock can improve the condition of the cardiovascular system and prevent many dangerous pathologies in this area. Fish can also strengthen bone tissue and improve brain function. Pollock contains a large amount of calcium, essential for teeth and nails, zinc with anti-inflammatory properties, and iron, necessary for the circulatory system.

Classic recipe

Pollock stewed with vegetables in a frying pan is a classic version of a fish dish. It always works out even for novice, inexperienced cooks. In addition to the main component, the recipe also includes onions and carrots, tomato paste, and spices. The calorie content of the treat is about 58 kcal per 100 g.

Composition of BZHU dish:

Composition of ingredients

For the dish you need to take:

• pollock – 650-700 g;
• onions, bay leaves and carrots - 1 pc.;
• flour - 2.5-3 tbsp. l.;
• butter – ½ tbsp.;
• tomato paste – 25-30 g;
• water – 1 tbsp.;
• sugar – ½ tsp;
• salt, spices.

Peppercorns are a great spice for this recipe. 4-6 pieces will be enough. You can use any other spices to your taste for the recipe.

Step-by-step cooking process

The cooking process includes several stages:

1. The fish is cleaned of everything unnecessary. Afterwards he washes himself. As a result, clean carcasses should remain on the ridge without entrails and heads. It is allowed to leave even the skin on the fish.
2. Pollock is cut into small portions. They should be convenient for taking a sample of the treat.
3. Fish pieces are rubbed on all sides with a mixture of salt and spices. Pollock should be processed actively. During the process, bulk components are intensively rubbed into the fish so that it does not turn out bland.

4. The pieces are rolled in flour. It is convenient to do this on a wide flat dish.
5. The onion is peeled and cut into half rings. The carrots are grated coarsely.
6. The fish is placed in a frying pan with hot fat. In this form, it is fried on both sides until golden brown. There is no need to completely cook the pollock inside, because it will then be stewed in the sauce.
7. The rosy fish pieces are moved to a separate plate. The vegetables chopped in step 5 are fried in the remaining fat. They should also soften. You can wait until the onions and carrots are slightly browned.
8. Tomato paste is diluted in a separate container (for example, a glass). To do this, it is mixed with hot boiled water. The amount of liquid will depend on the consistency of the sauce the cook wants to get in the end.
9. The sauce is poured into the frying pan for the vegetables. Sugar and salt to taste are completely dissolved in it immediately. Add laurel leaf and spices. The mass simmers for 6-7 minutes over low heat.

10. Afterwards, the bay leaf is removed (and large pieces of spices), and the rosy fish is placed in the remaining sauce.

The pollock is left to simmer under the lid over low heat until fully cooked. At this stage, pieces of fish fillet will easily fall away from the bones.

What can I add?

It’s delicious to add additional vegetables to the frying, in addition to the main ones. This will make it even more interesting, more appetizing, with a bright, rich aroma. Sweet peppers, eggplants, and garlic fit perfectly into the frying.

How to serve a dish

The finished fish is served warm. It is best to first distribute the selected side dish onto the plates, and then place pieces of pollock with sauce on top. If you need to make lunch/dinner as light as possible, you should simply complement the fish with small pieces of homemade bread and a light vegetable salad.

Pollock in soy sauce with zucchini

Stewed pollock with vegetables in a frying pan is delicious when cooked with the addition of zucchini. This vegetable will make the dish tastier and healthier, but will not add extra calories.

To make the treat more spicy, use soy sauce. Thanks to the latter, you don’t have to add additional salt to the fish.

Composition of ingredients

For the dish you need to take:

• pollock – 670-700 g;
• soy sauce – ½ tbsp. (or to taste);
• egg, onion and zucchini - 1 pc.;
• carrots – 55-60 g;
• flour - 3.5-4 tbsp. l.;

• olive oil, salt.

Step-by-step cooking process

The cooking process includes several stages:

1. Fish carcasses are washed well with water. All the insides are removed from each. The meat is carefully separated from the bones. The pulp is formed in small pieces. They must be dense enough so that they do not fall apart. It is important to rinse the pollock thoroughly. There should be no dark film left on the portions.
2. Each fish piece is rubbed with salt on all sides. Afterwards the pollock is dipped in the egg. The latter is pre-whipped well until foam appears. You can immediately shake the egg with salt and spices. Then you will be able to skip the step of rubbing the fish with dry ingredients.
3. The prepared pollock is placed in a bowl. It is poured with soy sauce on top and left to marinate in this form for at least half an hour. If possible, you should let the fish sit longer.
4. Already marinated fish pieces are rolled in flour. Each is placed in a frying pan with already hot olive oil. In this form, pollock is fried until golden brown.

5. Semi-finished pieces of fish are transferred to separate dishes.
6. The remaining fat in the pan will fry the vegetables. First, small cubes of peeled onion are poured onto it. Then – large carrot shavings.

7. The vegetables are cooked together for a couple of minutes, after which the zucchini slices are added. For example, cubes or bars. If the zucchini is young, it can be used for a dish along with the skin and seeds. But it is necessary to clean the already lying vegetable of all excess.
8. The vegetables are mixed well, seasoned with salt and left to simmer for 7-8 minutes. Afterwards fish pieces are transferred to them.

It remains to simmer the treat under the lid for a quarter of an hour. It is worth stirring it thoroughly from time to time.

How to serve a dish

Pieces of fish are served warm or hot on a delicious vegetable bed. You don’t even have to prepare a side dish for them. If you want to make lunch/dinner more filling, then the best solution would be to complement the fish and vegetables with potato or pea puree.

Pollock with vegetables in the oven - the most delicious recipe

The fish according to this recipe turns out very juicy and tasty! The products needed for cooking are simple and available in almost every refrigerator. With a minimum of effort and money, you will get the perfect fish dinner - pollock under a vegetable and cheese coat!

Ingredients:

• Medium-sized pollock – 2 pcs.
• Medium carrots – 1 pc.
• Mayonnaise – 4 tbsp.
• Medium sized onion – 2 pcs.
• Cream 10% - 150 ml.
• Salt, ground red pepper - to taste
• Ground coriander – 0.5 tsp.
• Ground black pepper – 0.5 tsp.
• Granulated sugar 1.5 tsp.
• Tomato paste – 2 tbsp.
• Hard cheese – 100 g.
• Bay leaf – 2 leaves

Preparation:

1. Wash the fish, clean it, cut off the fins, head, and tail. Let's gut it from the inside. We remove the films from the inner walls of the abdomen so that the dish does not become bitter later.

2. Cut into small portions. Place in a deep bowl. Salt to taste, add all the prepared spices and granulated sugar here. Mix everything thoroughly with your hands. Set aside for now while you prepare the rest of the ingredients.

3. Cut one of the onions into half or quarter rings. Let's put it aside for now. Cut the second one into cubes. Peel the carrots using three large graters. Heat a little vegetable oil in a frying pan. We send here the onion, cut into cubes. Let's heat it here for a couple of minutes, stirring. Then we transfer the carrots. Fry together until half cooked. The vegetables should be slightly crispy. Add tomato paste, add a little salt and pepper to taste. Mix everything. Heat for another 1-2 minutes and remove from heat.

4. Salt and pepper the onion that we cut into strips to taste. We knead it a little with our hands so that it releases the juice. Place the onion bed in a greased baking dish. Place a couple of bay leaves on top.

5. Place fish on top. Cover it evenly with the vegetable mixture. Mix the mayonnaise with a whisk until smooth. Pour this sauce over our dish evenly. All that remains is to sprinkle with grated cheese.

6. Heat the oven to 180 degrees. Place the dish in the hot oven for 40 minutes. The fish cooks quite quickly, and the vegetables included in the composition were already half-cooked. Therefore, it’s enough to wait for the appetizing crust. By this point, your lunch will already be ready!

With tomato paste

Stewed pollock is delicious to cook in a frying pan with various vegetables. In addition to the usual onions and carrots, you can add zucchini, eggplant and garlic to the treat. All these ingredients are deliciously complemented by tomato paste. To speed up the process, cooks often use store-bought tomato sauce. But it would be even better to cook it yourself. To do this, fresh ripe and juicy tomatoes are ground with aromatic herbs and garlic.

Composition of ingredients

For the dish you need to take:

• pollock – 900-950 g;
• carrots, garlic cloves and onions - 3 pcs.;
• young zucchini and eggplant - 1 pc.;
• water – 1 tbsp.;
• flour and tomato paste - 2-2.5 tbsp. l.;
• sugar – ½ tsp;
• bay leaf and allspice - 2 pcs.;
• salt, oil and spices.

Step-by-step cooking process

The cooking process includes several stages:

1. The fish is cleaned and washed. Fins are cut off from each carcass. The remaining part is chopped into pieces convenient for later serving.

2. Pollock is salted and rolled in spices on all sides. The easiest way to use this recipe is to use a special fish spice mixture. In this form, pieces of pollock are left for 17-20 minutes.
3. Onions, garlic and carrots are peeled. The eggplant is chopped into cubes and sprinkled with salt. The vegetable is left in this form for about 15 minutes, after which it is lightly washed and dried. The zucchini is cut into random pieces.
4. To fill the treat, prepare a mixture of 1 tbsp. water, tomato paste, sugar and salt to taste. The basis of the gravy can also be made from chopped tomatoes with spices, as noted above, or juice from them.
5. Onions, garlic and carrots go into the frying pan. They fry together until soft. The process will take 6-7 minutes.
6. Then zucchini and eggplant are added to the vegetables. Together, the products cook for another 7-8 minutes.
7. Each marinated fish piece is dredged in flour. Pollock in this form is laid out between vegetables.
8. The contents of the pan are covered with tomato sauce. Under the lid, the treat simmers for 17-20 minutes.

A couple of minutes before the dish is completely ready, you can add a bay leaf to it. This additive is removed just before serving.

How to serve a dish

The finished treat is equally delicious to try either hot or completely cooled. Since the dish contains a large number of vegetables, you don’t have to prepare a side dish separately. It will be enough just to cut the fresh cucumber into large pieces and place it on each plate. Lettuce leaves and chopped herbs are good for decorating the treat.

Stewed pollock in tomato with onions and carrots

If the classic recipe seems too simple to the cook, then you can diversify it slightly. For example, adding tomato juice. In this case, the dish will turn out with a delicious vegetable gravy. In addition to 1 kg. frozen pollock, you will also need to use the following products: 2 pcs. carrots and onions, a couple of cloves of garlic or granulated product, 0.5 l. natural tomato juice, 1 tsp. Sahara.

1. First, the defrosted fish is carefully cut. Fins are cut off from pollock, scales and tails are removed. Some parts of it can be left and later used when cooking fish soup.
2. The belly of the carcass is cut and the black film is carefully removed from it. After washing, the fish is cut into pieces, salted and set aside.
3. Chopped onions, garlic and carrots in any convenient way are fried in oil until soft. Half of the vegetables are set aside, and the rest is leveled with a spatula in a frying pan.
4. In a separate bowl, slices of fish fillet are fried in well-heated oil on both sides until golden brown.
5. The pollock is laid out on the bottom layer of vegetables and covered with the remaining mixture on top.
6. All that remains is to pour salted tomato juice over the ingredients, cover the pan with a lid and simmer over low heat for at least 45 minutes.

The most delicate gravy will perfectly complement buckwheat or pasta.

With sour cream

Stewed pollock with vegetables in a frying pan is delicious topped with sour cream. Then the gravy turns out with the most delicate creamy flavor. The dairy product is suitable for dishes of any fat content.

Pollock stewed with vegetables, recipe with sour cream.

You can even use homemade sour cream, but this option will make the treat very high in calories.

Composition of ingredients

For the dish you should prepare:

• pollock (already peeled) – 900-950 g;
• carrots with onions - 1 pc.;
• sour cream – 360-400 g;
• water – ½ tbsp.;
• salt, fish spices and oil.

It is desirable that the fat content of sour cream be above 20%. Then such an additive will add juiciness to dryish fish.

Step-by-step cooking process

The cooking process includes several stages:

1. Pollock is washed. The fins are cut off from the carcasses. The remaining parts are chopped into large pieces.
2. The fish is salted and sprinkled with spices on all sides. It is advisable to also intensively grind the pollock during the process. The fish is left in this form for about half an hour.
3. The onion is peeled. Afterwards it is chopped into quarters or halves of rings. The carrots are peeled and roughly grated.

4. Vegetable fat is heated in a frying pan with a thick bottom and high walls. Shredded vegetables are fried in it until they turn slightly golden.
5. The already prepared vegetables are added and mixed. Fish pieces are laid out on top of them. All components are filled with water.

All that remains is to add sour cream to the treat, mix everything well and let it simmer under the lid for about 17-20 minutes.

How to serve a dish

When a dish is served, the selected side dish is placed on the plates first. For example, any boiled pasta. The fish pieces are placed on top and everything is poured with the most delicate creamy sauce remaining in the pan.

Recipe for cooking in sour cream

If you want to make fish and vegetables even more satisfying, then you should cook them in sour cream sauce. This dish can be safely served even at a holiday table as the main hot dish. It will require the following products: 3 large fish, 7 tbsp. spoons of wheat flour, 1 pc. carrots and onions, 200 g full-fat sour cream, 50 g butter, 320 ml. milk, nutmeg and other spices to taste.

1. To make your task easier and avoid cutting up fish, you can immediately purchase pollock fillets. Regardless of which product is chosen, its pieces will need to be salted and rubbed on all sides with spices (except nutmeg).
2. Onions and carrots are chopped in any preferred way, and then doused with boiling water and left in the water for a couple of minutes to soften the vegetables.
3. To prepare sour cream sauce 2 tbsp. l. The flour is fried with butter in saucepans or other convenient containers.
4. When the flour is well warmed up, but has not yet had time to change color, you need to start gradually pouring milk into it. It is very important to stir the future sauce constantly so that unappetizing lumps do not form in it.
5. When the ingredients begin to thicken, you can add nutmeg and sour cream. If necessary, add salt to the future sauce.
6. As soon as the mixture boils, it’s time to put fish pieces and vegetables into it.
7. All that remains is to simmer the fillet with all the other ingredients for 15-20 minutes.

Pollock stewed in sour cream can be served on its own or with a side dish. In the second case, you need to take care of fresh or pickled vegetables, which will perfectly complement the dish prepared in this way.

With sweet pepper

Pollock stewed with vegetables in a frying pan goes well not only with onions and carrots, but also with sweet peppers. To get a particularly beautiful, bright dish, you should take a vegetable of different colors. Red, yellow, orange and green are suitable for treats. The recipe also includes tomatoes. They should be juicy, meaty, very ripe. A large number of vegetables in the dish allows you to avoid additional side dishes, and also to cook very tender pollock.

Composition of ingredients

For the dish you need to take:

• pollock – 650-750 g;
• carrots, tomatoes, sweet peppers - 200 g each;
• onion – 120-150 g;
• sour cream - 2-3 tbsp. l.;
• salt, spices.

Step-by-step cooking process

Cooking steps:

1. All vegetables are washed and peeled if necessary. All that remains of the pepper should be pulp without any partitions or seeds. Prepared vegetables are chopped into large pieces. It is also advisable to remove the skin from the tomato. To do this, he is first doused with boiling water and then with ice water. Afterwards, the skin can be easily removed even just with your fingers. The remaining tomato pulp is chopped into slices.

2. The oil is heating up in the frying pan. As soon as it warms up enough, all prepared vegetables, except tomatoes, are laid out in vegetable fat.
3. Sour cream is placed on top of the vegetables. It will make the gravy more tender and add a creamy flavor.
4. When the sour cream is completely distributed throughout the sauce, you can add salt to the mixture. Spices will make it tastier.
5. After a couple of minutes of simmering the tender vegetable mass, pieces of tomato are added to it. When the liquid in the frying pan is already halved and the main ingredients are sufficiently softened, you can add fish to them.
6. The pollock is first cleaned of all excess, washed and cut into convenient small pieces.
7. Under the lid, the fish remains to simmer in this form until fully cooked. It should become soft, juicy and begin to separate easily from the bones.

Ready pollock can be served immediately.

How to serve a dish

If you don’t want to prepare a side dish for the fish, then you should serve it simply with soft bread and herbs. Boiled rice or buckwheat are perfect additions to the dish. The side dish is distributed among plates, and fish is placed on top of it and sauce from the frying pan is poured over everything.

Pollock stewed with onions and carrots - classic recipe

According to the classic recipe, it is especially easy to prepare the dish under discussion. It does not require the use of any rare expensive products. Only the simplest ingredients that every housewife always has on hand: a couple of medium fish carcasses, a white onion, 2-3 carrots, salt, any spices of your choice.

1. The first step is to defrost the pollock naturally, without using hot water or a microwave. Then the fish is freed from fins, thoroughly washed and cut into pieces. They should not be too thin.
2. Pollock slices are lightly fried on both sides in a frying pan with heated olive oil. After a couple of minutes, grated carrots and chopped onions are added to the fish. It is best to cut it into half rings.
3. Fish and vegetables are poured with water so that the liquid covers all the ingredients. All that remains is to salt them and add your favorite seasonings.
4. The dish should be simmered for no longer than 15 minutes. If desired, you can carefully turn the fish pieces over during the process. Then they will turn out even more juicy and tender. The main thing is that the fish does not fall apart during the process and does not turn into mush.

As a side dish for the resulting dish, fluffy white or brown rice, as well as everyone’s favorite mashed potatoes, are perfect. Before serving, pollock stewed with vegetables can be sprinkled with a large amount of chopped herbs.

In cream

Instead of sour cream and tomato paste, cream works well for gravy. It is best to choose a dairy product that is not too fat. For example, 8-10%. To prevent the dish from turning out bland, do not skimp on spices. Dry aromatic herbs - an Italian mixture - are well suited for treats.

Composition of ingredients

For the treat you should prepare:

• pollock – 430-450 g;
• onions, sweet peppers and carrots - 1 pc.;
• water – 55-60 ml;
• cream – 1 tbsp;
• butter, salt, Provençal herbs.

Step-by-step cooking process

Cooking steps:

1. Vegetables are peeled and washed under running water.
2. The fish (if frozen) is taken out of the freezer in advance and left to thaw in this form. It is important to defrost pollock naturally so that it does not turn out dry.
3. The onion is peeled and cut into half rings.

4. The carrots are grated coarsely.
5. Prepared vegetables are placed in a frying pan with heated oil. Together they fry for 3-4 minutes with frequent stirring.
6. The pepper (remaining pulp) is cut into strips and poured into the onion-carrot mixture. Together, the products are fried for another 6-7 minutes. It is important to remember to stir the frying so that it does not burn. Vegetables are seasoned with salt to taste.
7. Thawed fish is washed and a thin black film is removed from the belly. If this is not done, it may taste bitter in the finished dish.
8. The cleaned carcass is cut into portions. Each one is salted and placed in a frying pan on top of the vegetable “pillow”. At this stage, Italian herbs are added to the dish. You can use other spices as well.
9. Low-fat cream is poured on top of the products in the frying pan. You can dilute them slightly with boiled water.

Under the lid, the treat is left to simmer until the fish is completely cooked. The pollock should become soft and well soaked in the sauce. The process will take about half an hour.

How to serve a dish

The finished fish is served hot. It goes well with boiled rice, tender creamy mashed potatoes, pasta, and peas.

In mayonnaise

Pollock itself is a rather dry fish. To correct this point, it is worth simmering it in a frying pan in sauce. The latter can be based on different products. For example, mayonnaise – store-bought or homemade. It is important to choose a sauce that is not too fatty for the recipe. Fresh herbs will help improve the taste of the fish filling.

Chopped fresh dill is perfect for this recipe.

Composition of ingredients

For the dish you need to take:

• pollock fillet – 2 pcs.;
• tomato and sweet pepper – 1 pc.;
• fresh dill – 5-7 g;
• mayonnaise – ½ tbsp.;
• oil, salt and spices.

Step-by-step cooking process

The cooking process includes several stages:

1. The fish is defrosted and washed. Afterwards the fillet is chopped into pieces convenient for serving.
2. Pollock is rubbed on all sides with a mixture of salt and spices. You can use special spice mixtures for frying fish.
3. The pollock pieces are placed in a large bowl and mixed carefully so that they do not break. In this form, the product is left to marinate for at least a quarter of an hour.
4. The dill is washed and the water is shaken off. Afterwards the greens are finely chopped.

5. All the mayonnaise is poured into the bowl with dill at once. The mass is added to taste. Its components mix well. As a result, the sauce should be as homogeneous as possible in the bowl.
6. Vegetables are washed, peeled and chopped as desired.
7. Oil is heated in a frying pan. Vegetable pieces are laid out on it. They are fried until softened.
8. Pickled fish is added to the vegetable mixture. Together the components simmer under the lid for a quarter of an hour.
9. Then mayonnaise sauce is laid out on top. Water is added. The products in the pan are carefully mixed. Simmer everything over low heat, covered, until the fish is completely cooked. The pollock should be well soaked in the sauce.

The resulting dish can be served immediately. It is especially tasty to try it hot.

How to serve a dish

The finished fish is served with any hearty side dish and an additional portion of fresh herbs. You can place portions on lettuce leaves, and place slices of fresh cucumber and carrots nearby.

Stewed in pots

Stewed pollock in pots is a simple and tasty dish. And thanks to the pots, the dish looks beautiful and appetizing.

Ingredients:

• 850 g pollock;
• three onions and three carrots;
• fruit of fleshy sweet pepper;
• spices, oil.

Preparation:

1. Cut the carrots and pepper into strips, chop the onion into half rings. Place all the vegetables in a bowl, add salt, pepper, pour oil and mix.
2. We cut the cleaned pollock carcasses into small pieces so that they are easy to put in and take out from the pots.
3. Place all the ingredients in pots, pour in a little water and put in the oven for an hour (temperature 180°C). You can also add tomatoes to the recipe and replace the water with tomato juice.

Useful tips

To make the dish especially tasty, you should choose the right pollock for it. First of all, you need to pay attention to the color of the carcass - it should be light and beautiful. It is better to refuse to purchase a gray product - this indicates long-term improper storage of the product. Frozen pollock should not have a thick crust of ice. And also: yellow scars in the ridge and head area, unpleasant odor, cloudy eyes.

In order for the dryish fish to end up juicy and tender, it needs to be kept in the sauce for a sufficient time. For example, in sour cream, mayonnaise or tomato. It is advisable to leave it in the pot on the stove over low heat for at least a quarter of an hour.

Pre-marination can also make the taste of pollock even brighter and more interesting. First, the fish is poured with spiced oil, soy sauce or other marinade options and left for at least a quarter of an hour. Afterwards the fish goes to be stewed in a frying pan with vegetables.