Not all stewed pollock recipes distributed on the Internet can be called successful. Therefore, when choosing, focus on some important details: the presence of step-by-step photos, a detailed description and the fact that the author of the recipe is ready to answer questions and help in case of any culinary problems.

The five most commonly used ingredients in stewed pollock recipes are:

To prepare stewed pollock as tasty as possible, it is worth remembering that some products significantly improve and soften the taste of the dish. For example, fried onions, stewed carrots, sour cream, milk or cream added to gravy or sauce. And also a lot of different dried herbs and seasonings. If you are cooking for the first time, you can limit yourself to a special mixture for fish dishes.

You can stew pollock in a frying pan, in a thick-bottomed saucepan or in a slow cooker immediately with the selected vegetables or separately from them. You can make a vegetable pillow on which pieces of fish are laid out. A little boiling water poured onto the bottom of the frying pan saturates the pollock with moisture during the evaporation process, making its meat tender.

Five of the fastest recipes for stewed pollock:

To stew pollock, you can use not only the stove, but also the oven. And for this purpose, take pots with lids, a stewpan and even a regular baking sheet. The most important thing is the liquid in which the fish will be cooked. And this liquid can be water, broth, sauce, gravy, juice, dairy products.

Tips and tricks

  • To prevent pollock meat from becoming dry, defrost it in the bottom compartment of the refrigerator during the day or night.
  • If you want to give pollock a brighter and richer taste, and also keep its pieces intact, squeeze them lightly in oil before stewing.
  • If you add vegetables to a dish, add salt and other spices to them.

In our family, it is customary to have a “fish day” on Thursdays. I often try to cook something new. But most often on our table you can find stewed fish. For me, this is one of the ways to quickly, tasty and inexpensively feed my large family dinner.

Therefore, I always have a couple of carcasses of pollock or other similar fish in the freezer. And now I will tell you several options for this dish.

Stewed pollock with onions and carrots

Kitchenware: grater; wooden or silicone spatula; deep frying pan; knife; cutting board.

Ingredients

Step-by-step preparation

  1. We gut and wash the fish. Carefully clean the belly from the black film. If I come across a large one, then one carcass is enough, and I take two small ones. We cut off all the fins, and cut off the head and tail of the whole fish. You can make soup from them. Just remember to remove the gills.
  2. Cut the pollock into portions. Add a little salt, sprinkle with a teaspoon of table vinegar, mix and set aside to marinate. If possible, it is better to use lemon juice instead of vinegar and add a fish spice mixture.

  3. Cut one peeled onion into small cubes, and 1-2 carrots into three on a coarse grater.

  4. Place a deep frying pan on the stove, pour 3-4 tbsp. l. refined oil and heat it up. First, fry the onion until transparent, then add the carrots and sauté for a couple of minutes until soft.

  5. Using a spatula, spread the vegetables in the pan and place the fish pieces.

  6. Season with pepper, add bay leaf, add salt to taste and pour 1.5-2 cups of hot water.

  7. We wait for the liquid in the pan to boil, turn the heat a little below medium, cover and cook for about 20 minutes.

This dish can be served separately or with any side dish. It will be especially delicious with rice or mashed potatoes.

Video recipe

Watch the video to see how you can quickly prepare a delicious dinner from fresh or frozen pollock.

Stewed pollock in sour cream with onions

Cooking time: 1.
Number of servings: 4.
Kitchenware: grater; a thick-bottomed saucepan or frying pan; knife; cutting board.

Ingredients

Step-by-step preparation

  1. We cut 2-3 pollock carcasses into fillets, remove all the bones and fins, and also thoroughly clean the belly of black plaque. It gives fish an unpleasant odor and a bitter taste.
  2. Chop one or two onions into thin half rings and grate one or two carrots on the coarse side of a grater. Use the number of vegetables at your discretion and depending on their size.

  3. Cut the fillet into arbitrary portion pieces.

  4. Take a tall frying pan or saucepan with a thick bottom and pour 2-3 tbsp. l. oils We put a third of the onion on the bottom, and the same amount of carrots on it. Place half the fillet in one layer on the vegetable bed.

  5. Again a layer of onions, carrots and fillets. Cover the pollock with the remaining onions and carrots and pour in half a glass of drinking water.

  6. On top of the carrot we place a couple of cloves, two peas each of black and allspice, one bay leaf and add salt and a mixture of fish spices to taste.

  7. Evenly distribute 70-80 g of any sour cream. This is approximately 3-4 tablespoons. There is no need to add anything else, since enough liquid will already be released during extinguishing.

  8. Place the vessel on the stove, turn it on and wait for it to boil. After this, set the heat to low and cook our fish for about half an hour.

This time is enough to prepare the side dish. For example, you can boil potatoes into pieces or mash them.

Video recipe

I suggest you learn how to simply, tasty and quickly prepare pollock with vegetables from the step-by-step recipe in the video.

https://youtu.be/bfWHQUsRTRs

You may find recipes such as pollock under a fur coat or cooking useful.

Stewed pollock with vegetables in tomato

Cooking time: about an hour.
Number of servings: 4.
Kitchenware grater; pan; baking dish; knife; foil; spatula; cutting board.

Ingredients

Step-by-step preparation

  1. We clean 2-3 carcasses from black film and fins. If necessary, remove the head and tail. Cut the fish into portions and place in a bowl.

  2. Add a full teaspoon of fish spices, salt to taste and sprinkle with ground black pepper. We also squeeze a tablespoon of juice from half a lemon. Mix everything together and set aside for a while.

  3. Cut two or three onions into four parts and chop. Peel one or two carrots and cut into thin strips. We also cut two sweet peppers into strips. For beauty, you can take them in different colors.

  4. Heat a frying pan with a small amount of vegetable oil and sauté the onion until translucent. Add carrots. When it starts to become soft, add pepper. Fry everything until half cooked.

  5. Pour 1-1.5 glasses of tomato juice and add 3-4 cloves, 1 full tablespoon of sugar, 2-3 bay leaves, add a little more pepper and salt to taste. Stir and simmer for about three minutes. Be sure to taste it.

  6. Place some fried vegetables on the bottom of any baking dish. Place the fish on top and pour in the remaining tomato sauce and vegetables.

  7. Cover the pan with foil and prick it several times with a toothpick to release steam.

  8. Bake for 40 minutes in the oven at a temperature of 180-190°C. 15 minutes before the end, remove the foil so that our dish is slightly baked. Before serving, sprinkle with fresh herbs.

Video recipe

Fish recipes

5-6 servings

50 minutes

84 kcal

5/5 (1)

There are dishes that family members of any age enjoy. This is the recipe we will talk about today. This will be pollock stewed with vegetables. The dish is light, healthy, low in calories, and at the same time, nutritious and tasty. And it does not require unnecessary costs: the active cooking time will be 10-15 minutes, and the rest of the time the fish cooks itself!

Stewed pollock with onions and carrots

Kitchen tools: a board for cutting vegetables, plates for laying out ingredients, a knife, a grater with large holes, deep stewing dishes with a lid (thick-bottomed saucepan, stewpan, deep frying pan).

How to select and prepare fish

  • Frozen carcasses should not have too much ice, because, according to food standards, the ice crust should make up no more than 3-4 percent of the total weight of the carcass. If you buy a packaged product, read the ingredients. The presence of polyphosphate E 452 in the list of ingredients means that the product contains more water than fish. After all, E 452 is added to retain moisture and, accordingly, increase weight.
  • Pay attention to the color and smell: the color should be white without pronounced yellowish or pinkish spots, and the smell of a normal carcass should be sweet and pleasant.
  • It is best to defrost the carcass in the evening on the refrigerator shelf. Then in the morning you can start cooking. If you're in a hurry, you can defrost in water at room temperature, but not in the microwave.
  • When cleaning the insides, be sure to remove the black film on the fish ribs, otherwise it will add unnecessary bitterness to the finished dish.

Recipe step by step

  1. Let's prepare the food: cut the fish into fillets, peel the onions and carrots.

  2. Cut the onions (2-3 pieces) into half rings and put them in a separate bowl.

  3. Grate three carrots coarsely. If you want, you can cut the carrots into strips.

  4. Cut the fillet into small rectangles.

  5. We begin to lay out the layers: pour 2-3 tbsp onto the bottom of the saucepan. l. vegetable oil (olive or sunflower) and lay out onion rings.

  6. Place grated carrots in the next layer.

  7. Then – chopped fish fillet.

  8. Repeat layers: onions, carrots, fish, onions, carrots. If everything doesn't fit in the pan, press the layers lightly with your hand. At the very top there should be an onion-carrot layer.

  9. Add 100 ml of water. You don't need more water, as the fish will release juice when stewing. Throw 1 tbsp into the saucepan. l salt, 3 allspice peas, 3 cloves, 3-4 laurel leaves.

  10. Place sour cream (4 spoons) and distribute it over the surface of our dish.

  11. Close the lid, put it on the stove and wait for it to boil.

  12. Then reduce the heat and simmer for 30-40 minutes. Delicious pollock fillet stewed with carrots and onions is ready! Serve alone or with mashed potatoes.

Recipe on video

According to the video recipe, you will definitely be able to prepare this delicious dish the first time.

Juicy pollock in a frying pan

  • Cooking time: 40 – 50 minutes.
  • Number of servings: 4-5.
  • Calorie content per 100 grams: 75 kcal.
  • Kitchen tools: knife and cutting board, kitchen scissors, plates for ingredients, deep frying pan with lid, spoon.

Ingredients

Recipe step by step


Recipe on video

A fish such as pollock, stewed with carrots and onions, best reveals its taste. Watch the video to see how easy it is to prepare this dish in a frying pan and treat your family to an excellent dinner.

Other ideas and recipes

Pollock is a low-fat fish without its own bright taste. Therefore, it goes well with various foods and sauces, imbuing them with their aromas. In dietary and children's kitchens, pollock is steamed. The fish turns out soft and combines harmoniously in salads with arugula, mustard, and lemon oil. And to fry the fillet while maintaining its juiciness, use the option of frying in batter. deep-fried, then the result is a dish with a crispy crust on the outside and juicy meat on the inside.

It’s also delicious to cook other seafood in batter:

  • Battered sole is an inexpensive product that is tasty both hot and cold.
  • Lovers of something more exotic can cook shrimp in batter. Served with garlic sauce, these shrimp will serve as an appetizer on their own.
  • Another appetizer option is squid in batter. Squid fillets are cut into rings and deep-fried, resulting in a beautiful, appetizing appetizer.
  • Such familiar food as crab sticks is suitable not only for salads. Try crab sticks in batter with cheese and you will discover new facets of this product.

According to both of today's recipes, fish meat turns out tasty, juicy, saturated with vegetable aromas and spices. Prepare pollock this way and your family will probably ask for more! Write about your culinary experiences and share the secrets of your own kitchen in the comments.

You can quickly prepare a very tasty hearty dish from pollock and vegetables. It also turns out to be budget-friendly, since the fish used is always low in cost. Pollock stewed with carrots and onions, the recipe for which is published below, is an ideal family lunch option. It turns out not only appetizing, but also healthy.

It is important to remember that pollock meat itself has a neutral, not very expressive taste. Therefore, in the process of preparing it, you should feel free to use a variety of spices. For example, any peppers, nutmeg, cloves, and rosemary go well with pollock. Or you can make your task much easier and buy ready-made mixtures of seasonings designed specifically for fish.

In addition, pollock is a rather dry product. Therefore, stewing it with vegetables is a great way to make the dish more tender and soft.

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.

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.

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 a 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 marinated vegetables

This recipe will please even the most picky gourmets. One of its components will be red table wine (50 ml.). But the alcohol will not be felt at all in the finished dish. It will only add piquancy and originality to it. In addition to wine and fish (700-800 g), you also need to take the following products: 2 pcs. carrots and onions, 50 g of tomato paste, garlic and other aromatic additives to taste.

  1. Chopped vegetables are first fried over medium heat, then tomato paste is added to them, and all ingredients are simmered together for approximately 5-7 minutes. After this, wine, salt, garlic (can be granulated) and selected spices are added to the frying.
  2. Small thin pieces of pollock fillet are carefully lowered into the vegetable mixture, and it is sent to simmer over low heat. If desired, you can pre-fry the fish until crispy. True, in this case the dish will turn out to be more nutritious.

To make the finished fish with vegetables more aromatic and spicy, sprinkle it with chopped herbs before serving. You can complement the resulting dish with any hot sauces.

With carrots and onions in a slow cooker

The recipe for making pollock stewed with vegetables in a slow cooker is a real find for every housewife. It will allow you to quickly make a delicious, satisfying lunch, without much effort. A woman will not even have to constantly monitor the dish being prepared; she will be able to calmly attend to other important matters. For such a treat you will need: 2-3 fish carcasses, 2 pieces each. onions and carrots, 220 g of fat sour cream, seasonings, salt.

  1. The multicooker bowl is greased with oil, after which carrots and onions, chopped in any convenient way, are cooked in it for 10 minutes in the “Baking” mode. It is important to remember to stir these ingredients periodically. To add a delicate creamy note to the dish, it is best to fry vegetables not in vegetable oil, but in butter.
  2. Fish carcasses are carefully cut and washed with cold water, and then cut into small pieces. Each slice must be salted and greased with any selected spices or aromatic herbs.
  3. The pollock is laid out on top of the vegetables in the bowl of the device and filled with a mixture of water and sour cream (about 150 ml of liquid will be needed).
  4. All that remains is to select the “Stew” program and forget about the cooking fish for 40 minutes.

Instead of sour cream and water in this recipe, it is important to use heavy cream. Especially if they are homemade. You can sprinkle grated hard cheese on top of the fish. This will make the dish even more satisfying.

Recipe for stewed pollock without using oil

Pollock stewed with vegetables may well turn out to be a low-calorie dietary dish.

This type of treat can be safely eaten even on a strict diet. Of course, then all the ingredients will be fried without oil. To prepare this dish, you need to take: 500 g pollock fillet, 1 sh. carrots, onions and red bell peppers, salt, various seasonings, water.

  1. First of all, pieces of fish fillet are salted, peppered, brushed with any spices and fried on both sides in a dry frying pan.
  2. Vegetables can be added to pollock raw or pre-softened with boiling water.
  3. Chopped onions, carrots and sweet peppers are placed in a bowl with fish, poured with a small amount of warm water and simmered for 25 minutes under a closed lid.

The finished dish can be served with a sauce made from low-fat sour cream or unsweetened plain yogurt mixed with garlic.

To prepare stewed pollock with vegetables according to any of the selected recipes, you can use any convenient frying pan, a cauldron, a cast-iron pot, or even a glass dish that is intended for the oven. If the latter option is chosen, then the temperature of stewing fish in the oven should not exceed 150-160 degrees.

Step 1: prepare the ingredients.

First of all, put freshly frozen pollock in a plastic bag, put it in a deep bowl, fill it with cold running water and thus defrost it within 30–45 minutes, time may vary depending on the size of the carcasses. Next, we wash the fish, dry it with paper kitchen towels, place it one by one on a cutting board and remove the fins, tail, and, if desired, the ridge from each one. Then cut the pollock into portions of the desired size, place them in a small bowl, season to taste with salt and ground black pepper, mix everything and leave it like that until use.

Meanwhile, use a clean kitchen knife to peel the onions and carrots. We wash and dry the vegetables. Place the onion on a new board and chop it into rings, half rings, quarters or large cubes up to 1 centimeter thick.

Grate the carrots on a medium or coarse grater into a small bowl. After this, we place on the kitchen table a deep plate with sifted wheat flour and the rest of the products that will be needed to prepare the dish.

Step 2: prepare the gravy.


Now put a deep frying pan on medium heat and pour 2-3 tablespoons of vegetable oil into it. When it warms up, put the carrots and onions in there. Fry them until translucent and soft, stirring occasionally with a kitchen spatula. This process will take 2–3 minutes.

Then put sour cream and tomato paste into the frying pan and simmer them together after boiling. One minute. Then pour the resulting mixture with two glasses of purified water and season it to taste with salt, ground black pepper, bay leaf, and cloves. Next, bring the liquid to a boil, reduce the heat to the lowest level and continue to simmer the finished sauce on it.

Step 3: fry the fish.


While preparing the sauce, heat a clean frying pan with 50–60 milliliters of vegetable oil over medium heat. At the same time, carefully roll the fish pieces in wheat flour. Later 2–3 minutes Place the first batch of pollock in hot oil and fry it on all sides until golden brown.

There is no need to bring it to full readiness at this stage; as soon as the fish is browned, transfer it to a plate and fry the rest in the same way.

Step 4: simmer the fish in the sauce.


Then put the fried fish in a frying pan with gravy and increase the heat under it to medium. After boiling again, reduce its level to low again, cover our dish with a lid and simmer it 10–12 minutes.

During this time, almost all the moisture will evaporate, and the fish will be fully cooked and imbued with a pleasant vegetable aroma. Turn off the stove and let the food continue 5–7 minutes, then put it in portions on plates and serve it to the table.

Step 5: serve pollock stewed with carrots and onions.


Pollock stewed with carrots and onions is served hot as a main second course. The ideal side dish for this dish is boiled, steamed rice, as well as jacket potatoes, mashed potatoes or a salad of fresh vegetables. The fish turns out spicy, with a slightly sour taste and a subtle aroma of vegetables. Enjoy!
Bon appetit!

When preparing this dish, you can use any spices for fish;

An ideal replacement for sour cream is cream;

Very often, leeks or red Bulgarian are used instead of onions;

You can cook any fish using the same method.