Pollock stewed in a frying pan with onions and tomato paste

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   Let's prepare the ingredients for the dish. Defrost the pollock, if it was frozen, wash it thoroughly under running water, cut it into portions. It is easier to cut the fish while it is still slightly frozen. Pollock can be divided into small fillet pieces and the bones removed, which in turn reduces the time of heat treatment of the fish and, accordingly, allows you to retain more nutrients in it.

2. STEP 2

   

   Peel the onions and cut them into small cubes.

3. STEP 3

   

   Wash the carrots, peel and grate on a medium grater. If desired and to taste, carrots can be finely cut into strips or cubes, as you like.

4. STEP 4

   

   Pour vegetable oil into a frying pan (it is better to use a thick-bottomed, deep or cast iron frying pan). Turn on the fire and let it warm up. Place cooked onions and carrots in heated vegetable oil.

5. STEP 5

   

   Fry the vegetables until the onions are transparent. Add tomato paste and spices to the vegetables: ground black pepper, paprika and salt to taste. stir and simmer over medium heat for about 5 minutes.

6. STEP 6

   

   We add cooked pollock to the vegetables. Add spices to taste: ground black pepper, paprika and salt. Pour in water, mix the ingredients so that the pollock is completely covered with liquid. Cover the pan with a lid and simmer over low heat for about 30 minutes. The heat treatment time depends on the amount of ingredients and the size of the fish pieces. The liquid in the pan should almost completely evaporate within the specified time.

7. STEP 7

   

   The dish is ready. Pollock stewed with onions is ready. You can serve it with or without a side dish of your choice, with bread and fresh herbs. Bon appetit!

Comments on the recipe

liliyaa

22.08.2023

4.9

I would like to share another delicious option for cooking pollock with vegetables in the oven.

tatyanochka2022

22.08.2023

4.6

Pollock stewed in a frying pan with onions reminded me of my mother’s dish, which she loved to cook and called marinated fish. The association was born from the taste that vegetables fried with tomato paste gave to the fish. Having placed pieces of pollock on fried onions and carrots, I poured hot water over everything, salted it, added spices, and simmered under the lid for 20 minutes (less than in the recipe, since I had a small fish). The pollock turned out to be very juicy, tender and aromatic. Served with oven-baked potatoes, seasoning the fish with the remaining gravy and vegetables. Thank you for the recipe!