Pollock stewed with vegetables in a frying pan

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to stew pollock with vegetables in a frying pan? Prepare all the necessary ingredients. Take large carrots and onions or several small ones. When choosing pollock, make sure that the fish are undamaged and there is not too much ice. The weight indicated is for young zucchini with tender skin. If you have them with a hard skin and large seeds, take them 30% more. Any unscented oil will do.

2. STEP 2

   

   Prepare the fish. Thaw it by placing it in the refrigerator for 8 hours. Clean the entrails, remove the head and fins, and rinse well under running water. Dry the carcass by dabbing with paper towels. Cut the pollock into portions 4-5 cm wide. Salt and season with spices. Choose spices to your taste.

3. STEP 3

   

   Peel the onion. Rinse the carrots in running water with a brush, peel and dry. Grate the carrots on a coarse grater or cut into thin strips. Cut the onion into small cubes. This way the vegetables will cook faster. If desired, the cutting method can be changed, but this may increase the cooking time.

4. STEP 4

   

   Take the zucchini, wash it in running water, and dry it. If, when gently pressed with a fingernail, the peel is easily pierced, there is no need to peel the zucchini. If the peel is hard, carefully remove it with a vegetable peeler or knife. Remove the “tails”, and remove the hard seeds from an older vegetable. Cut the zucchini into cubes slightly larger than the onion. The zucchini should not fall apart in the finished dish.

5. STEP 5

   

   How to make tomato sauce? In a bowl or glass, combine water, tomato paste and sugar, stir. I don't really like the sweet taste in such dishes, so I don't add sugar. In addition, all the vegetables used provide sweetness. Act according to your taste preferences.

6. STEP 6

   

   Take a frying pan with a thick bottom and high sides with a diameter of at least 24 cm. All vegetables and fish should fit in it. Heat a frying pan on the stove, carefully pour vegetable oil onto it. Since carrots take longer to cook than onions, fry them first over medium heat, stirring occasionally, for about 2 minutes.

7. STEP 7

   

   The carrots will become softer. Next, add chopped onion to the pan and fry for another 3 minutes over medium heat. Be sure to stir so that the vegetables cook evenly and do not dry out.

8. STEP 8

   

   Place the zucchini in the pan. Stir and cook for another 3 minutes over medium heat.

9. STEP 9

   

   Dip the fish pieces in flour and place them in the pan between the vegetables. Flour will keep the shape of the fish and make the tomato sauce thicker.

10. STEP 10

    

    Pour tomato sauce into the fish and vegetables. Bring to a boil over high heat. Cover with a lid, reduce heat to medium and simmer for about 20-25 minutes. 5 minutes before cooking, taste and add bay leaf with allspice. Add salt if necessary. Serve pollock, garnished with herbs. Cooking times are approximate and will depend on how the vegetables are cut, the size of the fish pieces and the pan you choose.

Comments on the recipe

Silver

02.12.2023

4.7

I love recipes from the two-in-one series. This is a real lifesaver for busy housewives. There are many variations of hot dishes and side dishes, here is one of them. The healthiest dish, let me tell you, it worked! Purely dietary, not fatty. Maybe someone prefers more expensive varieties of fish, but it depends on how you cook it and what you serve as a side dish. My fish, although small, is remote. It turned out to be pink pollock, which for our health is no worse than its counterparts from the cod family. This dish can be prepared often without much damage to the family wallet. Everything is simple, looks beautiful, and most importantly, very tasty!

Pierre

02.12.2023

4.5

Thanks for the awesome and simple recipe! I made it and it turned out DELICIOUS! 👍 I love simple and tasty recipes, and I’ll cook hake using it too. A recipe that makes inexpensive fish very tasty👍👌. Thank you 🙏