The easiest recipe for fish stew with carrots and onions. Various fish stew with carrots and onions - a delicious surprise for loved ones

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 small amount 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!

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!

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 pan 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.

Calories: Not specified
Cooking time: Not indicated

Fish stewed in tomato is very tender and juicy. Soaked in sauce, it acquires a pleasant tomato sourness. The fishy aroma is mixed with the enchanting smell of bell pepper - all together it feels appetizing and exciting. It’s hard to refuse such fish in tomato sauce with carrots and onions!
The dish is definitely very tasty and tempting. At the same time, its cost and simplicity are frankly pleasing. Sea food lovers will appreciate it!
A suitable fish for this dish is any sea white. You can take even the cheapest. Saturated with fragrant tomato sauce, it will become unusually tasty. Fish in tomato sauce with carrots and onions can be served with.



Ingredients:

- 2 medium-sized fish (hake),
- 2-3 tablespoons of lemon juice,
- 2-3 tablespoons of tomato paste,
- 1 carrot,
- 1 head of onion,
- half a bell pepper
- a little wheat flour (for breading),
- a little table salt,
- ground pepper to taste,
- 2/3 cup water or stock
- odorless sunflower oil (for frying).

How to cook with a photo step by step

Wash thawed fish in cold running water (in too warm it will begin to “spread” in the hands, lose integrity). We cut off the fins, “feathers” on the tail, pull out everything superfluous from the inside.

We cut into pieces. Put in a bowl, squeeze a lemon on the fish (about 2-3 tablespoons of juice). Salt, season with ground pepper.








We heat a frying pan with vegetable oil on the stove. Quickly fry the fish until a light crust appears. Inside the fish should remain raw.






We take bell pepper and onion. We clean the vegetables, wash, cut. Pieces can be made quite large.
Now it's the turn of the carrots. We also wash it, clean it and rub it on a coarse grater.




Onions and carrots are sent to a heated pan with a small amount of vegetable oil. You can fry in the same oil in the pan where the fish was fried.
Let's go lightly. Add the bell pepper and fry the vegetables together, stirring occasionally.
Pour a small amount of water, put the tomato paste, mix everything well and simmer until the boiling point.




Next, we shift half of the sauce with vegetables to the bottom of a small saucepan. Put the fish on this sauce and again fill everything with the remaining tomato filling.






Cover with a lid and leave to simmer over medium heat for another 25-30 minutes. If necessary, add a little boiling water and salt.




Fish in tomato sauce with carrots and onions is ready! We also advise you to take a look at the recipe for cooking fish baked with, this is another option for a delicious fish dish. Enjoy your meal!




Old Lesya

Greetings to all! Now I will tell you how to combine business with pleasure and figuratively kill a couple of "eared". Unique dish - fish with carrots and onions, which allows you to cook the main course with a side dish at a time, while you will lick not only your fingers, but also plates and other interior items. You can also cook another very tasty dish - it is prepared very quickly, and leaves impressions for the whole week.

So - Fish with Carrots and Onions

The main "nail" of the program is the fish. There are many opinions about its choice, they say, it should be red, for example, salmon or freshwater - carp. I will say quietly and calmly - no need to fool your head, take any one you like. I proceeded from the following considerations - to have fewer bones, so I took haddock. The main vegetable, also known as a side dish, is carrots. As the classics say, it is impossible to spoil the porridge with it, the more it is in the bowler hat, the better. Grated on a coarse grater 6 pieces.

Here is such a still life turned out - a Moldavian lenten dinner.

I cut the fish into medium pieces, cut out the fins and cut out all the other unnecessary parts.

I cut the onion into half rings.

Here's what happened. This type of cutting allows you to cut without using a board.

On a preheated pan with oil, I spread the pieces of fish, rolled in flour.

Fry them until crispy.

Then everything repeats. Those. - fish, carrots, onions. Until supplies run out. For sauce I take Heinz ketchup and mayonnaise. I mix in a cup. You can do it in anything. You can add pepper and other aromatic seasonings.

I water the top layer.

I put it in a preheated oven for 40 minutes. The result is before your eyes.

Delicious! I recommend testing.

To prepare this treat you will need:

Fish (I took a whole haddock), carrots (the more the better) - 5-6 pieces, three onions, sauce, flour, spices.

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