How to stew fish in the oven with onions. Fish with onions and carrots in a slow cooker

This fish recipe has been my favorite since childhood. Fish stew with carrots was a frequent guest on our table, because my mother cooks it amazingly. She shared with me this simple and delicious recipe. And today we have fish stew with carrots and onions according to my mother's recipe.

The ingredients are simple and the result exceeds expectations. Such a fish can be stewed both in the oven and on the stove in a saucepan with thick walls. You can also cook it in a slow cooker or slow cooker. And the main thing in this recipe is not even fish, but the carrot component. delicious dish I know you will love it as much as I do.

Ingredients:

1. Clean the fish, wash and cut into pieces. Salt, pepper. Dip each piece in flour and fry in a preheated pan with a small amount vegetable oil. Fry lightly until golden brown. Preparing the fish will be later

2. Peel onions and carrots. Grate the carrots coarse grater, onion cut into half rings

3. Fry the onion until soft, add carrots to it

4. Add tomato paste and lightly simmer. Filling for fish is ready

5. Next, put a layer of carrot frying on the bottom of the cauldron or ducklings. Put a layer of fish on the carrot, add Bay leaf, then again a layer of carrots and a layer of fish. Put the rest on top vegetable dressing, add 100 ml boiled water and put the stew on small fire. Stew the fish for an hour. Add salt and pepper to taste

Serve the stewed fish boiled potatoes or cereals

Enjoy your meal. Cook with love, eat with pleasure!

Fish stew with carrots

Preparation

Cooking time

Cuisine: Ukrainian

Ingredients

• white fish - 1 kg (I have notothenia)
• onion - 3 pcs
• carrots - 3-4 pieces
• tomato paste - 3 tbsp. l
• bay leaf - 2 pcs
• ground pepper
• vegetable oil for frying
• flour for frying fish
• 100 ml boiled water

Cooking method

1. Clean the fish, wash and cut into pieces. Salt, pepper. Dip each piece in flour and fry in a preheated pan with a little vegetable oil. Fry lightly until golden brown. The fish will be prepared later.
2. Peel onions and carrots. Grate the carrots on a coarse grater, cut the onion into half rings.
3. Fry the onion until soft, add carrots to it.
4. Add tomato paste and sauté lightly. Filling for fish is ready
5. Next, put a layer of carrot frying on the bottom of the cauldron or ducklings. Put a layer of fish on the carrot, add a bay leaf, then again a layer of carrot and a layer of fish. Put the remaining vegetable dressing on top, add 100 ml of boiled water and put it on a small fire. Stew the fish for an hour. Add salt and pepper to taste.

Notes

Serve stewed fish with boiled potatoes or cereals.

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. cook this dish not difficult at all, but, nevertheless, the taste of it always turns out excellent! Both river and sea fish are suitable for cooking. If you like fish without bones, it is better to use sea ​​fish, for example, hake, pollock, pelengas. To get a more varied taste, at the time of frying vegetables in a pan, you can use other vegetables, for example, tomatoes, zucchini, bell pepper. Fish in tomato goes well with any side dish, but it goes especially well with mashed potatoes.

Taste Info Second fish dishes

Ingredients

• Frozen pollock - 350 g;
• Onion - 190 g;
• Carrots - 210 g;
• Tomato paste - 85 g;
• Vegetable oil - to taste;
• Water - 200 ml;
• Salt - to taste;
• Ground black pepper;
• Bay leaf - 2 pcs.;
• Wheat flour - for breading.

How to cook fish stew in tomato with carrots and onions

Let's start with the preparation of vegetables, on which, to a greater extent, the taste will depend ready meal. Peel the onion from the husk, and then, be sure to rinse and dry with a napkin. Cut the peeled onion into arbitrary medium-sized pieces and send to 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 off the skin, be sure to rinse and dry. By the way, did you know that you can quite simply and quickly peel carrots using ordinary metal sponge? All you need to do is just scrub the root crop with a sponge under the stream running water!
Grate the carrots on a coarse grater or cut into small sticks. After that, add the carrots to the onions and mix. Continue sautéing the vegetables over moderate heat until the carrots are soft.

Add tomato paste to vegetables. Top up with purified water, either hot or cold. While stirring, bring the contents of the pan to a boil and simmer the vegetables for about 5-7 minutes.

The next step will be the addition of spices, they are necessary in order for the finished fish to turn out tasty and fragrant. With a set of spices, you can experiment at your discretion. Simmer for 2 minutes and turn off the flame.

Let's move on to the fish. In advance, remove the carcass from the freezer and defrost. Rinse, remove the insides and the black film inside the abdomen. Discuss paper towel. Trim the fins. cut into portioned pieces about 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 it takes less time to fry it.

Heat up in a frying pan enough vegetable oil.

Bread the fish pieces in flour and dip in boiling oil. Fry over high heat until golden brown on all sides.

Place some of the fried vegetables in a deep baking dish. Arrange the pieces on top fried fish, spread the rest of the onion-tomato fry over the fish.

Cover the form with food foil and put in the oven for 20-30 minutes at a temperature of 200 0 C.

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By the way, this dish can be cooked not only in the oven, but also in an ordinary pan. To do this, you need to fill it in the same way as the baking dish, add a large number of water, and then simmer over low heat for half an hour.

Fish stew with carrots and onions in the oven is ready. Bon appetit!

Dear friends, alas, I cannot attribute myself to those people for whom my mother in childhood prepared such a dish as fish with carrots and onions in tomato. I learned about this wonderful relatively recently, but delicious fish V tomato sauce with vegetables has already managed to fall in love with all members of my family. To most of you, this recipe is known as fish in a tomato marinade, it could often be found in Soviet canteens, in pioneer camps, and sanatoriums.

I can’t say that fish stew with carrots and onions in tomato is a simple recipe. The whole process is a little stretched in time, because you need to cook both onions and carrots, then fry the fish itself, and then bake it all together in the oven. But, this fish in tomato sauce with vegetables turns out to be so tasty that the cooking time flies very quickly.

Ingredients:

• 1 kg fillet sea ​​bass(hake, pollock, catfish)
• 2 eggs
• 3-4 tbsp flour
• 200 gr. carrots
• 150 gr onion
• 2 tbsp tomato paste
• salt and pepper

* the weight of thawed fish without ice is indicated

How to cook fish with carrots and onions in a tomato:

First of all, let's prepare the vegetables: onion cut into half rings, rub the carrots on a coarse grater.

Fry the onion in vegetable oil first until golden translucent.

Then fry the carrots separately.

Place the onions and carrots in a deep bowl. Adding salt ground pepper and tomato paste according to the recipe.

We mix our tomato marinade for fish with a spoon, and set aside.

Now let's get to the fish. Cut each fish fillet into 3-4 parts, depending on the size of the fillet itself. Salt and pepper.

Now we prepare the batter: beat the eggs in one plate, pour the flour into another. First roll the prepared fish pieces in flour.

Then dip in the egg so that the fish pieces are completely covered with egg batter.

We spread the pieces of fish in batter in a preheated pan with oil, and fry over medium heat until golden brown.

The fish in the pan will need to be turned over once. Since defrosted fish fillet contains a lot of moisture, then it will fry longer than fresh fish.

Put the fried pieces of fish in a refractory baking dish, placing them tightly to each other.

On top of the fish, we evenly distribute the onion and carrot in the tomato, which we prepared earlier.

Now we cover the form with foil, and send it to the oven, heated to 180 degrees for 30-40 minutes. When baking, it is very important not to overcook our dish. Our task is to warm up all the ingredients so that the fish with carrots and onions in a tomato absorbs the tomato marinade, but no more. During baking in the form, our fish in tomato sauce with vegetables should not seethe. Otherwise egg batter on the fish it will become soft, and “will live its own life”, separately from the fish.

This fish recipe has been my favorite since childhood. Fish stew with carrots was a frequent guest on our table, because my mother cooks it amazingly. She shared this simple and delicious recipe with me. And today we have fish stew with carrots and onions according to my mother's recipe.

The ingredients are simple and the result exceeds expectations. Such a fish can be stewed both in the oven and on the stove in a saucepan with thick walls. You can also cook it in a slow cooker or slow cooker. And the main thing in this recipe is not even fish, but the carrot component. Delicious dish, I know you will love it as much as I do.

Ingredients:

1. Clean the fish, wash and cut into pieces. Salt, pepper. Dip each piece in flour and fry in a preheated pan with a little vegetable oil. Fry lightly until golden brown. Preparing the fish will be later

2. Peel onions and carrots. Grate the carrots on a coarse grater, cut the onion into half rings

3. Fry the onion until soft, add carrots to it

4. Add tomato paste and simmer lightly. Filling for fish is ready

5. Next, put a layer of carrot frying on the bottom of the cauldron or ducklings. Put a layer of fish on the carrot, add a bay leaf, then again a layer of carrot and a layer of fish. Put the remaining vegetable dressing on top, add 100 ml of boiled water and put it on a small fire. Stew the fish for an hour. Add salt and pepper to taste

Serve stewed fish with boiled potatoes or cereals

Enjoy your meal. Cook with love, eat with pleasure!

Fish stew with carrots

Preparation

Cooking time

Cuisine: Ukrainian

Ingredients

• white fish - 1 kg (I have notothenia)
• onion - 3 pcs
• carrots - 3-4 pieces
• tomato paste - 3 tbsp. l
• bay leaf - 2 pcs
• ground pepper
• vegetable oil for frying
• flour for frying fish
• 100 ml boiled water

Cooking method

1. Clean the fish, wash and cut into pieces. Salt, pepper. Dip each piece in flour and fry in a preheated pan with a little vegetable oil. Fry lightly until golden brown. The fish will be prepared later.
2. Peel onions and carrots. Grate the carrots on a coarse grater, cut the onion into half rings.
3. Fry the onion until soft, add carrots to it.
4. Add tomato paste and sauté lightly. Filling for fish is ready
5. Next, put a layer of carrot frying on the bottom of the cauldron or ducklings. Put a layer of fish on the carrot, add a bay leaf, then again a layer of carrot and a layer of fish. Put the remaining vegetable dressing on top, add 100 ml of boiled water and put it on a small fire. Stew the fish for an hour. Add salt and pepper to taste.

Notes

Serve stewed fish with boiled potatoes or cereals.

Prepare the fish in advance, freeing it from bones, skin, etc. For more dietary option it is better to boil or bake the fish, but you can also fry it (I have boiled fish).

Cut the onion into half rings, grate the carrots. Fry vegetables in a well-heated pan with the addition of a small amount vegetable oil for 5 minutes. Be sure to stir the vegetables occasionally as they cook. Add water, tomato paste, salt, sugar, pepper, bay leaf, mix. Reduce the heat, cover and cook the vegetables for another 10-15 minutes.

Add vinegar, mix. Turn off the heat, cover the resulting marinade with a lid and let it cool slightly, it should be warm.

Lay the fish in an even layer on a plate. Add the marinade of carrots and onions 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 with carrots and onions can be served on the table. Enjoy your meal!

Eat with pleasure!