How to fry fish with onions and carrots. Mackerel step by step

A juicy fish will become a diamond of any table and will surely please the household. A properly prepared sauce can give it juiciness. It is better to use vegetables to give an interesting taste. Carrots and onions are classics used among fish sauces that are always appropriate. To diversify the onion-carrot flavor notes, you can dilute them with spices, spices and other vegetable ingredients. Often the dish is cooked in layers, which makes the serving more refined.

Recipe for fish with carrots and onions

Before proceeding with the implementation of any method of cooking fish, a number of preparatory work is required. This algorithm is relevant for those cases when you do not use frozen fillets:

Wash the carcass. Remove scales from skin.
Cut off the fish head.
Open the belly and remove the insides.
Trim the fins and tail.
Remove large bones from the carcass.
Rinse again.

To get a delicious dish, almost any type of sea or river fish that can be found in the store is suitable. Each consumer chooses this ingredient to his taste. As a rule, hake, pollock or tilapia is used. Less commonly, haddock or cod can be found in recipes with a pillow of carrots and onions. Due to the increased price, chum salmon becomes a rare "guest" in such dishes.

Time: 1.5 hours.
Number of servings: 6 persons.
Calorie content of the dish: 76 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

For adherents of a healthy diet, stewing is the best option, since it involves minimal use of vegetable oil. In addition, fish stew with carrots and onions is soft and juicy. This happens with this method of preparation due to soaking the fish with vegetable juice. For convenience, stock up on a frying pan with high sides or a saucepan.

Ingredients:

haddock - 1 kg;
onion - 3 pcs.;
large carrots - 3 pcs.;
tomato paste - 9 tsp;
flour - 70 g;
vegetable oil - 3 tbsp. l.;
water - 110 ml;
ground pepper - ¼ tsp;
salt - ½ tsp;
bay leaf - 3 pcs.

Cooking method:

Haddock must be cleaned and washed well. Cut it into medium-sized pieces, each of which is sprinkled with salt and pepper.
Roll the pieces of haddock in flour and place in the pan. Your task is to achieve a slightly golden crust.
Chop the peeled onions in half rings.
Grind the carrots on a coarse grater.
In a separate pan, fry the vegetables until softened.
Put the tomato paste, mix the ingredients and turn off the heat.
Put some carrot-onion mixture in the bottom of the saucepan. The next layer will be the fish. Cover it with the remaining vegetables, put the parsley and pour boiled water in an amount of 100 ml.
Simmer over low heat covered for an hour.

Fried fish with onions and carrots

Time: 40 minutes.
Servings: 4 persons.
Calorie content of the dish: 82 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Roasting food is not considered healthy cooking, but dishes prepared in this way always look beautiful, as in the photo. The fish does not fall apart, but remains dense with distinctly perceptible fibers. Serving on a bright vegetable pillow makes the dish even more appetizing. Fried fish with carrots and onions is usually served in portions.

Ingredients:

pollock fillet - 650 g;
onion turnip - 2 pcs.;
carrots - 2 pcs.;
flour - 40 g;
celery - 1 pc.;
vegetable oil - 2 tbsp. l.;
salt - 1 tsp;
bay leaf - 5 pcs.;
parsley - 15 g.

Cooking method:

Wash the defrosted fillet, remove excess moisture with a paper towel.
Combine flour with salt, roll pieces of pollock in it.
Preheat the pan, fry the fish fillet until cooked.
Grate carrots, celery and onion, chop with a knife. Steam the vegetables in a separate pan until softened. A couple of minutes before the end of cooking, add the bay leaf.
Mix fried fish with stewed vegetables, let the flavors combine.
Garnish the dish with parsley.

in tomato

Time: 1 hour 10 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 101 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

All kinds of canned food with tomato sauce make it impossible to doubt that a tomato is a harmonious pair for fish. Carrots and onions, whether onions or leeks, do not interfere with the tomato-fish tandem. Add basil or rosemary with garlic to the fish for a fragrant, spicy version. Fish in tomato with carrots and onions can be served with a side dish as a second dinner course.

Ingredients:

hake fillet - 1 kg;
carrots - 3 pcs.;
onion - 2 pcs.;
tomato paste - 3 tbsp. l.;
egg - 2 pcs.;
flour - 4 tbsp. l.;
salt - 1 tsp;
pepper - ¼ tsp

Cooking method:

Chop the peeled carrot into small strips, and turn the onion into small cubes.
Fry the onions and carrots separately, and after cooling, combine them. Season with tomato paste, salt and pepper.
Cut the fillet into equal small pieces.
Roll the pieces alternately in flour and egg. Place in hot frying pan.
Fold the hake fillets into a heat-resistant dish, evenly cover with vegetable dressing. Seal with foil and place in an oven preheated to 180 degrees for half an hour.

with potatoes

Time: 1 hour 10 minutes.
Servings: 3 persons.
Calorie content of the dish: 136 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Fish does not belong to foods with a high calorie content, so satiety from it may not last long. Potatoes will make the dish more nutritious.. Fish with potatoes, onions and carrots can be cooked in a variety of ways. To add juiciness, cooks often resort to cream or sour cream, and mayonnaise is used a little less often. If you have a cast iron on hand, this recipe is also perfect.

Ingredients:

fish fillet - 450 g;
potatoes - 3 pcs.;
carrot - 2 pcs.;
onions - 1 pc.;
salt - ½ tsp;
mayonnaise - 80 g;
cheese - 50 g.

Cooking method:

Cut the onion into small slices, chop the carrots with a grater. Saute vegetables in a skillet until soft.
Cut the fish into portions.
Cut potatoes into thin slices.
Grind the cheese on a grater.
Place carrot-onion fried, fish and potatoes in a baking dish. Each layer must be smeared with mayonnaise.
At a temperature of 180 degrees, bake the dish for 50 minutes.
A few minutes before turning off the oven, sprinkle with cheese and wait for it to melt.

Stewed tuna with vegetables

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 93 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Those who follow the figure choose low-calorie foods for their diet. Tuna will give a feeling of satiety without adding extra pounds. When extinguishing, the main ingredient does not lose volume, which makes its use economical. In addition to onions and carrots, the vegetable component can be represented by sweet bell peppers. Multi-colored peppers will look beautiful when served.

Ingredients:

tuna - 0.8 kg;
onion turnip - 3 pcs.;
carrots - 1 pc.;
tomato - 3 pcs.;
Bulgarian pepper - 2 pcs.;
garlic - 5 teeth;
lemon - ½ pc.;
salt - ½ tsp;
sunflower oil - 2 tbsp. l.

Cooking method:

Cut the tuna meat into thin slices. Marinate it in lemon juice and salt.
Grate the carrots, chop the onion. Cut pepper and tomatoes into small pieces.
Fry the onion and carrot in a pan, put the garlic pressed through the press. Transfer the remaining vegetables, simmer them under the lid for a quarter of an hour.
Fry the tuna in a hot skillet for a minute on each side.
Mix the tuna pieces with the vegetable mass and simmer until tender.

Marinated fish

Time: 40 minutes.
Servings: 3 persons.
Calorie content of the dish: 85 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Soaking the fish in a carrot-onion marinade is a great idea to make it juicier and tastier. Vegetables are cut as small as possible or grated to get more juice. In this case, as a rule, an acetic solution is used. Leftover vegetables can be made into a sauce or gravy to serve with a side dish. The taste will be sweetish with a subtle acetic acidity..

Ingredients:

cod fillet - 0.5 kg;
carrots - 2 pcs.;
onions - 1 pc.;
vinegar solution 3% - 65 ml;
tomato paste - 1 tbsp. l.;
sugar - ½ tsp;
salt - ½ tsp;
flour - 3 tsp;
water - 2 tbsp. l.;
vegetable oil - 2 tbsp. l.

Cooking method:

Finely chop the washed peeled vegetables.
Lightly fry the onions and carrots, mix them with tomato paste and water. Cook covered for 10 minutes.
Salt, pour in vinegar, add sugar. Simmer another 10 minutes.
Cut the fish into pieces, roll in flour and fry a little.
Pour marinade over fried cod. Serve after cooling.

In a slow cooker

Time: 1.5 hours.
Servings: 4 persons.
Calorie content of the dish: 99 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

The kitchen assistant not only frees the housewives time for other things, but also allows you to cook well-known recipes in a new way. The closed bowl of the multicooker will help preserve the tastes from carrots and onions. In addition, you can cook in it in different modes and get dishes that are different from each other. For example, the "Baking" mode will make the fish more fragrant.

Ingredients:

fillet of any fish - 0.5 kg;
carrots - 2 pcs.;
onion - 1 pc.;
tomato paste - 3 tsp;
water - 125 ml;
sour cream - 2 tbsp. l.;
salt - ½ tsp;
pepper - ¼ tsp;
bay leaf - 1 pc.;
sunflower oil - 2 tbsp. l.

Cooking method:

Grind the onion with carrots on a coarse grater. Place them in an oiled multicooker bowl. Start the "Baking" mode for 20 minutes.
Cut the fish fillet into pieces. After cooking vegetables, place them in a slow cooker, mixing the ingredients.
In the water, stir the tomato paste with sour cream. Add salt, pepper, bay leaf.
Pour the solution into the multicooker. Start the "Extinguishing" mode for an hour.

Pollock in sour cream

Time: 40 minutes.
Servings: 3 persons.
Calorie content of the dish: 65 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Cooking fish with carrots and onions in sour cream sauce means combining all tastes and making them harmonious. This option, because of its creaminess, will be an excellent addition to mashed potatoes.. This is the case when it is not necessary to use pollock fillets. You can simply cut the fish with bones into large pieces and stew in sour cream with carrots and onions.

Ingredients:

pollock - 1 pc.;
carrots - 2 pcs.;
onion turnip - 2 pcs.;
sour cream - 6 tsp;
salt - 1/4 tsp.

Cooking method:

Clean pollock and divide into parts.
Chop the peeled onion. Chop the carrot into small strips.
Simmer vegetables for 5 minutes.
Move the fish pieces. Simmer, mixing with onion-carrot mass.
Salt, put sour cream. Cook covered for another quarter of an hour.

Each culinary specialist has his own secrets regarding a particular dish, thanks to which it becomes recognizable and unique. Fish with carrots and onions in a pan, in the oven or in a slow cooker also has a number of such subtleties.

Hello my dear cooks! Today we will talk about the queen of fish - red fish. It is salted and fried, boiled and stewed, baked, cooked in a pan and in a pot. And red fish stew with vegetables is the most delicious dish you can think of.

— Red fish? you say indignantly. - She's very fat and high-calorie!

Yes and no. Like this? The fact is that in red fish there is an unusual fat, it is full of unsaturated omega-3 fatty acids. They have the exact opposite effect on the body: they lower cholesterol, have an anti-inflammatory effect, normalize cellular metabolism and ... contribute to the destruction of fat cells, which is similar to death.

So remember - the calorie content of red fish is a very conditional thing, this product itself contributes to the burning of calories received with it, therefore it is - attention, dear ladies! - dietary, especially when steamed and stewed and served with.

I will bring here today some of my favorite recipes. And let's start with the basics - processing.

From this article you will learn:

Carcass processing

We clean the fish from tail to head, then rinse it under the tap (the water must be running). We cut the abdomen from the caudal fin to the head. If there is caviar in the fish, set it aside to cook separately.

Important! When removing the insides, we will pay special attention to the black film: not a piece of it should remain so that the dish is not bitter.

By cutting the film covering the spine, we remove the remnants of blood. Rinse the carcass thoroughly again, separate the fins, tail and head from it and cut into portions. And let's start cooking.

Basic principles of cooking

Remember!

Vegetables are always fried separately before stewing.
Red fish can be fried separately or laid out in raw pieces on sautéed vegetables and stewed until tender.
The fish loves vegetable oil, we do not use any other fat.
Cooking time of the main product - 20-30 minutes.

How to fry a fish can be found by watching the video. It is, of course, very original, but good advice:

And now my favorites...

The best recipes

Most lovely

1 kg of cut red fish (preferably pink salmon or salmon)
half a glass of flour
half a glass of vegetable oil
couple of carrots
2 onions
50 g tomato paste
incomplete teaspoon of sugar
allspice
Bay leaf

Portioned pieces roll in flour and a little (until half cooked) fry in oil.

Now passerem onions with carrots. Dilute tomato paste in a glass of water with salt and sugar and mix with vegetables, add fried flour (a tablespoon), bay leaf and pepper. Simmer for 10 minutes. Then we put the fish on top and simmer for 10 minutes under the lid.

All. Healthy and tasty salmon (or pink salmon) in tomato, carrots and onions is ready.

By the way! I roll the fish in flour before frying, But professionals do not advise doing this. They say without flour, properly fried it does not lose its shape and retains juiciness.

The most satisfying

We will need:

800 g pink salmon or salmon fillet
5 potatoes
a couple of onions and a couple of carrots
lemon
a couple of tomatoes
3 art. l. flour
parsley (greens)
vegetable oil

We clean the potatoes, boil, lightly salt. Salt salmon, roll in flour, fry. Fry chopped onion rings with carrots, chopped straws. Add tomato slices, half a lemon cut into circles, 100 g of water. Simmer for 5 minutes.

We cut the potatoes into slices, mix with vegetables, put them in a pan, lay the pieces of fish on top. Simmer for 10 minutes. We put our pink salmon with vegetables and potatoes on plates, decorate with herbs and lemon slices.

Most modern

I think that almost every one of you, dear hostesses, has a slow cooker at home. The food in it turns out - overeating, besides - dietary, because. We don't fry and use little oil. Let's cook keta in a slow cooker.

We will need:

500 g salmon fillet
100 g sour cream
bulb
2 tomatoes
one bell pepper
½ tablespoon mustard
some hard cheese

Cut the salmon into pieces and salt. We cut vegetables: tomatoes into slices, onions and peppers into half rings, three carrots on a coarse grater. Rub sour cream with mustard.

In a greased bowl we put: a layer of fish, pour over with sour cream and mustard sauce, a layer of onions and carrots, a layer of tomatoes, then again in the same order. Grease with sauce on top, sprinkle with grated hard cheese.

Cooking time 40 min. in the "Baking" ("Frying") mode.

The hottest

Have you ever eaten Armenian red fish? You'll lick your fingers, won't you? Let's cook it ourselves. We will need:

half a kilo of red fish
1 large onion
250 g potatoes
1 pickle
half a glass of cream
1 tsp butter and tomato paste
crushed nuts
tarragon
red pepper and salt
green onion for garnish

Put the red fish cut into pieces and the onion fried in butter in a pot, pepper and add large slices of peeled potatoes. Simmer in the oven with a little water. As soon as the potatoes become soft, add tomato paste, cucumber, nuts, tarragon, salt and pour cream. Cover the pot with a lid and put in the oven for another 10 minutes.

Sprinkle the finished dish with green onions.

And finally, the recipe from the chef.

Most Professional

That's all for today, ladies. I say goodbye to you and wish you bon appetit! Don't forget to subscribe to updates and recommend the blog to your friends.

Prepare 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 have boiled fish).

Cut the onion into half rings, grate the carrots. Fry vegetables in a well-heated frying pan with a small amount of 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!

Stewed fish with carrots and onions is a classic dish known to everyone since childhood. In this article, we will tell you how to cook a delicious dinner from the simplest ingredients. Simple recipes will help experienced and novice cooks to master all the wisdom of this process.

Recipe "Stewed fish in a carrot coat"

This fragrant and healthy dish will appeal to even those who do not classify themselves as admirers of seafood. For its preparation, we suggest you use cod, but you can take any other fish. So, the recipe for Stewed Fish in a Carrot Coat:

Take one kilogram of cod, defrost it, peel it, cut it into small circles and marinate in your favorite spices.
Preheat the pan and fry the fish on it, which must first be rolled in flour.
Take two medium onions and two carrots, peel them and chop them with a knife and grater. Fry chopped vegetables in a pan until half cooked.
Put half of the fried fish in a saucepan, add peppercorns and bay leaf to it. Cover the cod with a vegetable coat, and put the second part of it on top. The last layer should be vegetable. Simmer all this yummy over low heat for about 30 minutes.

When the dish is ready, serve it to the table with a side dish of potatoes or rice.

Pollock stewed in sour cream

Such a dish will help to make your menu more diverse, and you won’t have to spend too much effort on its preparation. How to cook fish stew:

Pollock (three or four small carcasses) should be processed, cut into portions, salt and pepper to taste.
Lubricate the baking dish with oil and lay the prepared fish on its bottom in an even layer.
Peel and grate three medium carrots (preferably on a special one for Korean carrots). Cut two large onions into thin half rings.
Fry the vegetables in a hot skillet until golden brown. When they are ready, add sour cream (200 grams), salt and pepper to taste.
Put the dressing on the fish and bake everything together in the oven until cooked.

Serve the finished dish to the table with any suitable side dish.

Fish stewed in a slow cooker

For this recipe, we suggest you choose pollack, as this low-fat fish is suitable for those who are watching their figure. Thanks to the vegetable sauce, your dish will turn out tender and will literally melt in your mouth. Fish stewed in a slow cooker is prepared as follows:

Mackerel with carrots and onions

Many fish lovers prefer to cook mackerel for dinner, as this fish has a special taste and contains few bones. Cooking stewed fish will not make it difficult even for novice cooks:

Defrost two small mackerels, clean them from the insides, remove the head, fins and skin. Cut the fish into small pieces.
Peel a large onion from the husk and cut into half rings.
Peel one carrot and grate into strips.
Mix the vegetables and place half of them in the bottom of the saucepan. Lay fish pieces on this “pillow”, and cover everything with the second half of the vegetables on top. Each layer should be salted and seasoned with ground pepper, and you can also add peppercorns.
Pour water and a little sunflower oil into a saucepan.
Cover the pot with a lid and place over medium heat. When its contents boil, reduce the heat to a minimum and continue cooking for another hour.

The finished dish will be delicious not only hot, but also cold.

Hake in tomato sauce

Braised fish with carrots and onions is a great 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:

Marinated fish

This wonderful appetizer is perfect for a festive table or decorates a weekday dinner. Stewed fish with carrots and onions is prepared as follows:

Three medium carrots need to be peeled and grated on a coarse grater.
Peel six onions, cut into half rings.
Fry the vegetables in a pan until tender. At the very end, add tomato paste, salt and pepper to them.
Cut 600 g of any sea fish into rings and soak in boiling water. When it is ready, it will be possible (if desired) to remove the bones from it and disassemble it into small pieces.
Place part of the marinade and part of the fish on the bottom of the pan. Make a few more layers and cook the dish over low heat. At the very end, add salt and two tablespoons of apple cider vinegar.

Before serving a snack to the table, let it brew for several hours.

We will be glad if the recipes that we have chosen for this article are useful to you. Fish stew with carrots and onions is a great choice for a family meal and is perfect for those who want to keep their figure in great shape.

We offer you one of the universal options for cooking juicy and tender fish.
Stewed fish in tomato with onions and carrots is, one might say, a culinary classic. It is not difficult to prepare this dish, but, nevertheless, it always tastes 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 peppers. 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 of the finished dish will depend. 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 with an ordinary metal sponge? All you need to do is just scrub the root crop with a sponge under 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. Pat dry with 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 enough vegetable oil in a frying pan.

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. Lay the pieces of fried fish in one row on top, 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!

How to fry fish with onions and carrots. Mackerel step by step