Stew pollock in tomato sauce. Pollock stewed in tomato sauce: step by step with a photo

Calories: Not specified
Cooking time: Not indicated

In order to prepare a delicious and healthy dinner for the whole family, it is not necessary to spend a lot of money, time and effort. It is enough to buy inexpensive, but tasty fish. Pollock is perfect for such purposes. This fish deservedly received the love of all housewives, as it is always available in stores and on the market. Also, in terms of taste, this fish is not inferior to other types of fish. Pollock has wonderful white meat, dense flesh, which makes it a popular fish. Today we will cook pollock in tomato, the best recipe will help you with this. See also how to cook no less tasty.

Required products:

- 300 grams of fresh-frozen pollock,
- 150 grams of carrots,
- 150 grams of onions,
- 2.5 tables. l. thick tomato paste
- 180 grams of water,
- 3 tables. l. flour,
- 40 grams of vegetable oil,
- salt and pepper.

How to cook with a photo step by step

We defrost pollock, it is always sold frozen. We clean the abdomen inside, then cut into medium pieces. Medium-sized fish will fry and cook quickly.

Salt the pollock pieces, pepper them a little and roll in flour. Thanks to the flour, the fish will have a crispy fried crust, and the sauce will thicken.

We fry the fish in vegetable oil: we heat the pan with oil, put the pieces of pollock. We start frying, immediately turn the fire to medium.

We turn over each piece that is fried and immediately add the grated carrot and chopped onion to the fish. If the oil is already low, then add a little. While the second side of pollock is frying, carrots and onions will also be fried. Stir gently when ingredients are browned. We fry pollock for a short time, 3-4 minutes on each side.

Now add the tomato paste diluted in water and simmer the dish under the lid for another 10-15 minutes. The fish will be fully cooked, becoming soft, fragrant and soaked. Everyone will like juicy fish in a tomato and everyone will ask for an addition.

Tasty will be your perfect solution for a hearty and nutritious lunch. Maximum benefits, and minimum hassle and money. Bon Appetite!

There are a lot of ways to cook pollock. I suggest trying pollock in a tomato-vegetable sauce in a slow cooker. Despite the rather simple method of preparation, the fish is very tender and tasty! Boiled rice or mashed potatoes are ideal for a side dish. Moreover, pollock cooked in tomato sauce according to this recipe is tasty not only hot, but also cold. I first fry the fish on both sides in a pan, you can do this in advance and in a slow cooker. As for me, the taste of the dish turns out to be brighter and more interesting, but if you wish, you can skip this stage and stew pollock without preliminary frying. By the way, in this recipe you can safely replace it with any fish with white meat, such as hake or blue whiting. Any white fish cooked in tomato sauce in a slow cooker will be a delicious second course, and cooking will take you very little time.

Ingredients:

pollock - 1 kg.
carrots - 1 pc.
onion - 1 pc.
tomato paste - 1.5 tbsp. spoons.
sugar - 1 teaspoon.
bay leaf - 2-3 pcs.
water - 1.5-2 cups.
lemon juice - 3 tbsp. spoons.
salt - to taste.
spices - to taste.
flour - in fact.
vegetable oil, in fact.

servings: 6.

How to cook pollock in tomato sauce in a slow cooker:

If necessary, clean the fish, remove the insides, rinse well under running water and cut into portions.

We add salt and your favorite spices to the fish, and to remove the unpleasant fishy smell, I recommend adding freshly squeezed lemon juice. We mix the fish, gently rubbing the marinade into the meat and leave, if possible, at least 30 minutes.

Then roll in flour and fry on both sides in a pan until a light golden crust appears.

Then we chop the onion with feathers or half rings, three carrots on a grater, put the vegetables in a slow cooker and pour a small amount of oil. Cook on the “frying” mode until soft.

Add a good thick tomato paste, salt and sugar.

Fry for about 2-3 minutes, stirring occasionally.

Put the fried pieces of fish on the vegetables.

Pour the required amount of water (preferably boiling water), add bay leaf and salt as needed.

Stew the fish on any suitable mode for about 20 minutes. I use the "multi-cook" function, the temperature is 100*C.

Ready fish is served with any side dish. The sauce is very tasty and fragrant, the fish is tender, and thanks to the slow cooker, the pieces are whole and appetizing! Such a dish will be a good variety for a tasty and healthy lunch or dinner for the whole family!

Bon appetit!!!

Multicooker POLARIS PMC 0511 AD. Power 650 W.

Sincerely, Oksana Chaban.

Pollock is inexpensive and very good fish. For some reason, many people underestimate this fish. However, when prepared correctly, it is very tasty. And a good tomato dressing will decorate this fish many times over. This dish is good both hot and cold.
I cook both fish and tomato dressing in my own way, without flour. It turns out a very tasty dish.
I close my own vegetables, tomato juice myself. For the preparation of sauces, first and second courses, I brew a special juice. I boil the tomatoes with bell pepper and spices, then carefully wipe and boil to medium density. Dishes on such juice are excellent, and tomato dressing - especially.

Servings: undefined
Calories: high calorie
Calories per serving: 65 kcal / 100 g

To cook pollock stewed in tomato sauce, you will need:

pollock - 1.8 kg
for brine:
water - 3 l
salt - 3 tbsp. l.
vegetable oil
for tomato dressing:
tomato juice - 400 ml
onion - 200 g
carrots - 200 g
Bulgarian pepper - 100 g
garlic - 3 cloves
a mixture of peppers - 0.5 tsp
a mixture of dry vegetables - 1 tsp
ground allspice - 0.5 tsp
dry greens - 1 tbsp. l.
salt - to taste
sugar - to taste
vegetable oil - 80 ml
for garnish:
potatoes - 800 g
butter - 50 g
salt - to taste

How to cook pollock stewed in tomato sauce.

To prepare mashed potatoes, boil the potatoes, drain the water into a cup.
Mash the potatoes into a puree, add the butter and liquid from the potatoes. We make mashed potatoes of the desired density, salt to taste.
Preparing the tomato sauce. Peel onions, carrots, garlic. Three carrots on a grater. Finely chop the onion and garlic. Bulgarian pepper cut into small cubes.

In a pan in vegetable oil, fry the onion until soft.

Add carrots and fry for 5-7 minutes over medium heat. Then we remove the fire and simmer until the vegetables are ready.

Add bell pepper and simmer for 5 minutes.

We add garlic.

Pour in tomato juice, if there is not enough liquid, then add 50 ml of boiled water.

Pour all the spices, salt to taste, mix. We try, if there is not enough sweetness, then add 1 tsp. Sahara.

Let it boil and evaporate the dressing for 20 minutes.

We process fresh-frozen pollock. In 3 liters of cold water we dissolve 3 tbsp. salt and lay the fish there for 1 hour. We get and discuss. No more salting the fish.

Lightly fry the fish (without rolling in flour) in a frying pan in a small amount of vegetable oil so that a crust forms and the juice does not flow out.

We take a saucepan. Pour a little tomato dressing on the bottom and lay out the fish.

Pollock in tomato sauce, in my opinion, is a very good budget fish dish that can be prepared quickly and easily for dinner or lunch. Due to the fact that we do not fry the fish at all, but stew it on an onion pillow, this dish can also be classified as a dietary one. There is an opinion that pollock fish is dry and not very tasty. I hasten to argue with you, because a lot depends on the method of preparation. According to this recipe, you will get a magnificent, juicy, tender pollock with a pleasant taste of tomato sauce. Vegetables, potatoes or rice are good for garnishing stewed fish.

Ingredients:

2 - 3 pollock carcasses
2 onions
3 - 4 tbsp vegetable oil
2 - 3 tbsp tomato paste
salt, pepper, seasonings to taste

Cooking method

Before cooking, clean pollock, cut off the tail and fins, cut into portioned pieces. In a frying pan in vegetable oil, lightly fry the onion, cut into thin half rings, until soft and transparent. Then add tomato paste, a small amount of water, mix well and bring to a boil. Reduce the heat and lay out the pieces of fish. Stew the fish in the sauce over low heat under the lid for 15 - 20 minutes, gently turning once. Bon appetit.

Cut the fish into small pieces.

Salt the fish pieces and season with spices, mix. As spices, I used dried paprika, dried tomatoes and Provence herbs - I really like this combination, but you can replace it with any other herbs or spices.

Put sliced peeled carrots into a baking dish.

Put pollock pieces on top.

Pour in tomato juice (or tomato paste diluted with water). I have tomato juice without salt, if you use salty - then add a little less salt to the fish itself.