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Fish with broth in a frying pan. Fish stewed with vegetables in a frying pan

Fish is an extremely delicate and fragile product. If it does not belong to the highest category (sturgeon, salmon, pink salmon and other fatty species), then it tends to spread out in the frying pan and produce abundant juice. And baked in the oven often turns out dry and tasteless. The surest way to preserve the nutritional quality, and at the same time the integrity of the carcass, is stewing. However, this culinary process also has its secrets. Read this article about how to stew fish correctly.

Dishes

Since this culinary method is a cross between boiling and frying, the stewing container must be appropriate. Take a frying pan with high sides or a pan with thick walls - a cauldron, a cauldron, a stewpan. We also need a tight lid so that the evaporation of the liquid is not intense. Some housewives know how to stew fish in the oven. Some lightly fry it and then put it in the oven. Others wrap the fish in foil and top it with various sauces. Fireproof ceramic pots are excellent cookware for stewing.

What kind of fish is suitable for stewing?

These are lean and bony varieties. If we are dealing with whiting, pollock, cod, hake, whitefish, bream or carp, then it is best to extinguish them. Why? During this heat treatment, numerous small bones are boiled to such an extent that they become simply invisible. Do you have a dried or salted carcass, or even small fish? All this can also become the basis for preparing a delicious dish. How to stew fish if it is frozen? Let it thaw on its own at room temperature. This may take longer, but the water will be released gradually, and this will not lead to the carcass falling into pieces. And, of course, before cooking it must be gutted, scaled, gills (or even the entire head) and fins removed.

How to stew fish: recipe No. 1

Fresh carp or carp is cut and cut into pieces. The heads and tails are set to boil. Salt and pepper the pieces, roll in flour and lightly fry in vegetable oil. If you want to make this dish from watery fish (hake or pollock), keep the carcass for half an hour in highly salted water, then the pieces will not fall apart in your frying pan. Cut four onions into rings and fry, place half in a bowl with thick walls. Sprinkle with spices and herbs: bay leaf, allspice, cloves (2 pieces), salt and sugar (a pinch each). Splash in some vinegar. Place pieces of fish on top of this pillow. Cover with the other half of the onion, pour in a little broth obtained from cooking the head and tail, close with a lid, and then set to simmer on low heat. French fries are served as a side dish.

Recipe No. 2. Stewed fish and potatoes

For this dish you can take eel, Argentine, sea bass - about 750 g.

Just like in the previous recipe, fresh and cut into pieces. Finely chop 150 g of lard, place in a saucepan, melt and fry the chopped onion in it. Peel 5 medium potatoes, cut into cubes, put in a saucepan with the onion, salt and add pepper to taste. Then add water so that it covers the layer of potatoes. Boil. Boil a little until the root vegetables are half cooked. Place fish pieces on top and simmer, covered, until fully cooked. Now you have both a main dish and a side dish!

Recipe No. 3. How to stew fish in pots

Peel and cut the bell peppers and place them in pots. Add other vegetables to your taste: onions and carrots (we recommend frying them first), peas, tomatoes. Cut the fish (ideally trout, but you can do something simpler), grate with salt and pepper and place in pots. Pour in a small amount of lemon juice and dry white wine. Cover the pot with a lid and place in a cold oven. Turn it on to 200°C and cook for about 45 minutes.

Our century has become a century of progress and, sadly, a century of disease. Stress and poor nutrition lead to the fact that more than half of the population has digestive problems. It is very easy to get such diseases, but to cure them is difficult.

However, if you properly organize your diet and eat, it is quite possible to normalize your condition. As one of these healthy dishes, we can recommend It is suitable for a person of any age and is almost always included in the menu in kindergartens, hospitals and nursing homes. Almost everyone loves this dish, although not everyone has any idea how to stew fish. However, it is much easier to prepare than it seems at first glance.

First you need to prepare the fish: defrost (if it was frozen), rinse, remove scales and cut off the head and tail (if you bought whole carcasses). Next, you need to determine how to braise the fish: in pieces or whole. In the first case, the fish is cut into small pieces or in half lengthwise, separating the backbone and, if possible, rib bones, thus obtaining a fillet. In the second case, the carcasses are placed on their side or backs down (if the fish is small or there is a lot of it) in a frying pan or saucepan specially designed for stewing.

Many people also prefer to lightly fry the fish first. In this case, you will get a spectacular skin - denser and harder than without frying. Such skin will well preserve the appearance of both pieces and whole carcasses. Therefore, if you need to prepare a dish for some special occasion, it would be better to use this method. Pre-frying is done as follows: pour vegetable oil into a frying pan and then fry the fish on both sides for five to ten minutes. By the way, you can also roll the fish in flour or breadcrumbs and then fry it. It all depends on the tastes and preferences of your household.

If the appearance is not too important to you, and you are more concerned about the health benefits, we advise you to do without frying.

Then the question of how to stew fish can be solved even easier: just pour water, sauce, sour cream, milk or ketchup over the fish and simmer over low heat (you must first bring the fish to a boil over high heat) for about half an hour (depending on the size of the fish). carcasses or pieces and, of course, the type of fish).

This classic method of preparing stewed fish does not, of course, exclude the addition of salt, finely (or coarsely) chopped onions and spices to the water or sauce, which give the fish an exquisite taste and aroma. Mustard, basil, rosemary, pepper, lemon and coriander are especially good. If you manage to find and mix all these spices, the taste and aroma of the dish will be simply divine.

If you have not yet decided how to stew the fish: separately from the side dish or together, we advise you to take the second route: combine the side dish and the fish. So, for example, eating fish at the same time will save you not only an extra forty minutes and one clean frying pan, but will also make the potatoes more juicy and fragrant. To prepare this dish, add potatoes and herbs cut into small pieces to the fish, and then simmer it all together.

Many housewives, when deciding how to stew fish: separately or with seasonings, also add carrots, onions and paprika to the potatoes. To do this, grate the carrots on a coarse grater, and cut the paprika and onions into medium-sized rings or pieces. The side dish is added simultaneously with the fish or ten to fifteen minutes after boiling (depending on the size and type of fish).

The only thing you need to remember is that the side dish mixed with the fish will complicate the process of removing the fish bones. Therefore, you should add a side dish only if you are preparing fish fillets or have removed all the bones from the fish pieces in advance.

Fish with vegetables– a universal dish, tasty, satisfying, looks beautiful, can be served on a festive table, both cold and hot.

Fish fillet baked under a vegetable coat always turns out juicy and tasty. This recipe is also suitable for dry fish like pink salmon.

Ingredients:

Fish 600-700 g,
2 onions,
2 medium sized carrots,
mayonnaise, quantity - at your discretion, you can add just a little bit, the more sauce - the juicier the fish and vegetables will be,
spices to your taste, for example ground allspice and cloves,
a little vegetable oil.

Recipe:

If necessary, clean the fish and wash it thoroughly.
Cut into portions or fillet, as you prefer.
Sprinkle with salt and seasonings and leave for ten to fifteen minutes.
We clean the vegetables.
Cut the onion into half rings.
Grind the carrots on a coarse grater.
Fry the onion in vegetable oil for a couple of minutes over medium heat.
Place carrots in the pan.
Add salt and spices.
Bring the vegetables almost until cooked under the lid, stirring occasionally.
At this stage, you can add chopped garlic and dill to the vegetables. They will add an absolutely amazing aroma to our fish.
Place the fish in a baking dish.
We evenly distribute the vegetable coat on top.
Lubricate the fish and vegetables with mayonnaise.
Place in the oven.
Cooking time depends on the thickness of the fish pieces and the characteristics of the oven. Twenty minutes is enough for fillet. If you have pieces of fish two centimeters thick, it will take about forty minutes.

Fish stew with vegetables

A very tasty recipe for stewed fish with vegetables. The main secret is that even the driest fish, such as pollock, turns out juicy and soft. Vegetables give fish stewed with vegetables a special flavor.

Ingredients:

400g onion
300g carrots
800g~1kg fish (pike perch, cod, hake, pollock, notothenia, sea bass, flounder, etc.)
2 teaspoons tomato paste or fresh tomatoes
2 teaspoons lemon juice
1 teaspoon salt, pepper
lemon

Preparation:

Clean the fish (preferably non-boney, I used natoteniya), cut it, salt and pepper, sprinkle with lemon juice, leave for a few minutes.
Cut the onion into half rings, carrots into thin slices, sweet pepper into strips. Place in a saucepan.
Roll the fish in flour and fry in vegetable oil.
Place the vegetables on top of the pan and pour the oil from the frying pan into it. Pour in tomato juice (I grinded ripe tomatoes in a meat grinder), salt to taste, add a pinch of sugar.
Simmer until done (carrots should be soft). At the end add bay leaf and herbs.
Alternatively, the vegetables can be pre-fried. It turns out very tasty, but higher in calories. Or you can make fish aspic.

Bon appetit!

Fish stewed in tomato with vegetables in a frying pan

A budget-friendly but very tasty dish is made from fried fish, such as pollock, and a selection of fresh vegetables.

Compound:

pollock – 1 kg;
tomatoes – 3 pcs.;
onions – 2 pcs.;
carrots – 2 pcs.;
oil – 4 tbsp. l.;
flour – 5 tbsp. l.;
salt – 2 tsp;
water – 50 ml.

Preparation:

Freshly frozen pollock is washed and cleaned. Using a sharp knife, cut in half along the ridge. We take out the spine and rub the resulting fillet with salt. Fold it into a pyramid and let it salt for twenty minutes.
Remove the husks from the onion and chop into strips. Wash the carrots and clean them using a metal mesh. Three on a grater.
Pour flour into a bowl. Pour oil into a saucepan and heat well. Dip the fish pieces in flour and carefully, so as not to splatter the oil, place them to fry. Turn over to the other side and distribute the chopped vegetables on top.
Immerse the tomatoes in boiling water for a few seconds, remove the peel and chop into cubes. Place in a saucepan with the food being prepared. Pour in fifty grams of water, reduce the heat, cover tightly with a lid and let the dish simmer for thirty minutes.

Recipe for stewed fish with vegetables in the oven

A quick and very satisfying dish for a home feast - stewed cod with potatoes in the oven. Sliced cod and potatoes covered in a thick layer of mayonnaise will delight all the guests.

Compound:

cod – 750 g;
potato tubers – 1 kg;
onion – 1 pc.;
mayonnaise – 100 ml;
oil – 4 tbsp. l.;
flour – 3 tbsp. l.;
spices, salt - 1 tsp.

Preparation:

Peel the potatoes and cut them into medium slices.
We clean the cod, add salt, roll in flour and lightly fry in vegetable oil, literally one minute at a time, until a beautiful crust appears.
Cut the peeled onion into rings.
Place the potatoes in a deep baking tray, sprinkle with spices, and place pieces of fish and onion rings on it in a chaotic manner. Turn on the electric oven at 185 °C.
Pour all the mayonnaise into the center of the workpiece and carefully distribute it over all areas of the food with a spoon to form a dense layer of sauce.
We send it to prepare for fifty minutes. At the end you can sprinkle with fresh or dried herbs.

Express recipe: fish with vegetables in a frying pan

Fast, simple, tasty - express fish with vegetables in a frying pan. This recipe was told to me by an avid bachelor. And I want to say - it’s very tasty! (Our men know how to cook!) Fish with vegetables turns out juicy, soft, quite filling, and there is no heaviness in the stomach after it.

Ingredients:

fish fillet (any kind, but preferably without bones) - 500 grams;
medium-sized onion - 2 pieces;
medium-sized bell pepper - 2 pieces;
medium-sized carrots - 2 pieces;
salt - to taste;
bay leaf - 1-2 leaves;
vegetable oil for frying - 3-4 tablespoons.

Express fish with vegetables in a frying pan. Step by step recipe:

Cut the onion into fairly large cubes (approximately 1.5 centimeters) and fry in vegetable oil until translucent (over medium heat).
Cut the carrots into rings, 0.5 centimeters thick.
Peel the bell peppers and cut them into the size of an onion.
When the onion becomes translucent, add carrots and bell pepper to the pan. Throw in the bay leaf and fry the vegetables until soft.
You can use any fish, it is only advisable that there are no bones in the flesh. Hake or pollock are perfect for this recipe, but you can do something else.
The main thing is that it is of high quality. If you are using a carcass, first separate the fillet from the backbone and cut it into pieces 2-3 centimeters thick.
Add the fish to the vegetables, add salt and continue to fry, stirring, until the fish is cooked.

The fish is fried - ready to serve!

Recipe for baked fish with vegetables in the oven

Ingredients for baked fish with vegetables in the oven:

700 g fish.
200 g carrots.
2 onions.
1 lemon.
2 tbsp. l. sunflower oils.
Garlic.
Salt and pepper.

Step-by-step preparation of fish:

Initially, the fish is cleaned, washed and cut into pieces. For the marinade, mix sunflower oil with 2 tablespoons of lemon, chopped garlic, salt and black pepper. The resulting mixture is used to lubricate fish pieces. The fish should marinate for 20 minutes.
While marinating the fish, let's take care of the vegetables. The onion is cut into rings. Carrots are cut into strips. If desired, you can dilute the dish with other vegetables, for example, tomatoes, peppers, cauliflower.
The baking dish is greased with oil. Prepared vegetables are laid out on it, salted and sprinkled with sunflower oil. The pickled fish is laid out on a bed of vegetables. The remaining vegetables are laid out on the side.
The fish and vegetables are baked in the oven for about 10 minutes, removed, covered with foil and returned to the oven for 20 minutes. To ensure a golden brown crust, at the end of cooking, remove the foil from the pan, and in this state the fish is baked for about 5 more minutes.
The dish can be served in portions, several pieces of fish with vegetables.

Red fish baked in the oven with vegetables

Ingredients for red fish baked in the oven with vegetables:

4 red fish steaks.
1 carrot.
1 onion.
1 lemon.
2 sprigs of tarragon.
2 teeth garlic
Half ginger.
3 tbsp. l. olive oil.
Salt.
Black pepper.

Cooking red fish baked in the oven with vegetables:

The ginger is washed, dried and cut into small pieces. The carrots are also washed, peeled and cut into slices.
The onion is peeled, washed and cut into half rings. The garlic is peeled and washed. Tarragon is washed thoroughly. Red fish is washed, dried with paper napkins, salted, peppered and sprinkled with lemon juice (1/2 fruit).
Place carrots and onions in a baking dish in the form of a vegetable pillow. There is a red fish on top. It needs to be sprinkled with ginger. The fish is covered with slices of carrots and onions. Half a lemon is cut into pieces and placed in a mold. The ingredients are salted one more time and sprinkled with olive oil.
To make the fish aromatic, add a few branches of tarragon to the pan.
The mold is covered with foil and placed in a hot oven for 20 minutes. Then the foil is removed and the fish is baked without it for about 15 minutes.
Baked vegetables are placed on a plate with a piece of red fish and a sprig of fresh tarragon.
This dish can be served both on weekdays and on any holiday. It will become a real table decoration.

Fish with vegetables in a slow cooker with steamed potatoes

I once bought some sea fish, it’s called notothenia, and since everyone in my family is a supporter of healthy eating, I began to think of something convenient to prepare with a minimum of time and food costs. And voila, the recipe was found spontaneously and with all its characteristics it suited me, a lazy housewife.

Ingredients:

notothenia (thawed) – 700 g;
onions – 1 pc.;
carrots – 1 pc.;
potatoes – 700 g – 1 kg;
vegetable oil – 1-2 tbsp. l.;
salt - to taste;
favorite spices (I used ready-made seasoning for fish) - to taste.

Recipe for cooking fish and vegetables in a slow cooker with steamed potatoes:

It is very easy to prepare such fish - it is easily peeled and has practically no waste. Clean the notothenia, cut off the fins and tail, and remove the entrails. Wash thoroughly.
Next, cut into portions and season with your favorite fish spices. Dried dill, paprika and ground lemon pepper go well with fish.
Preparing the vegetables. Peel the onion, wash and cut into half rings. We clean the carrots, wash them and cut them into slices or half slices. Peel, wash and cut the potatoes as you like.
Grease the multicooker bowl (I have the Dex dmc-60 model) with sunflower oil and set it to preheat on the “Baking” mode for a couple of minutes. Then we lay everything in layers. Onions go to the bottom. Place carrots on top.
And we finish with pieces marinated in spices, notothenia.
Place a steamer basket on top of the multicooker (which is included in the set), and place the prepared potatoes in it. Salt it and add paprika to taste. We switch the multicooker to the “Stew” mode and set the cooking time to 45 minutes.
After the beep sounds to indicate the end of work, the aromatic and oh-so-healthy fish and potatoes are ready.
Fish in a slow cooker turns out very tender, will never burn and will delight you with its taste.
Potatoes with fish stewed in a slow cooker is an easy duet dish that needs to be included in the diet.
And fish with vegetables in a slow cooker with steamed potatoes is quite a dietary dish, because it is cooked in a gentle mode with a minimum of oil. Enjoy your meal!

Fish with vegetables in a slow cooker

You can simply cook this delicious pike perch on the stove in a saucepan over low heat or in a slow cooker on low heat. Fish with vegetables in a slow cooker is a wonderful, healthy, satisfying solution for both a hearty lunch and a light dinner.

The recipe for fish in a slow cooker and its detailed description are given below, let’s cook!

Ingredients:

pike perch – 1 kg;
carrots – 2-3 pcs.;
onions – 2-3 pcs.;
tomato – 1 multi glass or tomato paste – 4 tbsp;
salt - to taste;
ground black pepper - to taste;
vegetable oil – 2 tbsp;
favorite seasonings for fish - to taste.

Recipe for cooking fish with vegetables in a slow cooker:

Prepare the vegetables for making the marinade. Peel the onions and cut them into small cubes. Peel the carrots, wash and grate on a coarse grater. Set the “Baking” program, pour sunflower oil into the multicooker bowl (I have a Dex dmc-60 model) and warm it up a little. Then add the vegetables, close the lid of the multicooker and cook at the set mode for 5-7 minutes, stirring occasionally.
While the vegetables are being prepared, prepare the fish, clean it, remove the entrails, cut off the fins, head and tail, rinse thoroughly outside and inside, removing excess films. We cut the pike perch into portions and place them on top of lightly stewed vegetables. Add your favorite spices to both sides of the fish. If the number of pieces you have does not fit into one layer, lay out the pike perch in several layers, sprinkling each with spices.
When all the pieces of fish are laid out, add tomato paste on top (can be replaced with tomato juice).
Add warm water (1-2 multi glasses, if cooking with tomato paste, adjust the amount of liquid to taste, depending on how thick you want the tomato gravy) and just a little spices.
Close the lid, set the “Stew” mode on the command panel, cooking time – 1 hour. After the beep sounds about the completion of work, continue cooking for another 15-20 minutes in the “Warming” mode.
Pike perch in the slow cooker is ready! It can be served with boiled rice or potatoes. Very tender, aromatic, juicy, tasty fish with vegetables in a slow cooker will appeal to even the most spoiled gourmets. Read more:
Jellied pike perch is ideal hot, as they say, piping hot. Bon appetit!

Fish with vegetables

Ingredients:

Half a small fork of cabbage,
Half a small zucchini
Two medium carrots
One onion
1-2 teaspoons olive oil,
450-500 grams of lean fish,
40 grams of cheese.

Preparation:

First, prepare a vegetable bed for the fish. Grate the carrots on a large grater and place on a previously preheated dry Teflon frying pan.
Wait one to two minutes and add finely chopped onion to the pan.
Wait until the onion begins to dry out a little. Only now is the time to add the olive oil. Stir thoroughly so that the onion, thanks to the carrots, gets a nice golden color.
Chop the cabbage so that you get a narrow, translucent straw.
Place it in a frying pan, stir in the onions and carrots, and close the lid tightly. After 10 minutes, add the zucchini cut into small cubes to the rest of the vegetables.
Stew the vegetables until half cooked. Usually, 7-10 minutes are enough for this. Lightly salt the vegetables. If your frying pan has a sealed lid, you will not need to add additional water.
Making the fish part of the dish.
If you use not chilled, but frozen fish in production, you need to let it thaw a little beforehand.
Salt the fish and let it sit for 3-4 minutes. Then, in order to prevent the fish from curling into a ring during production, make shallow notches on its skin at a distance of 1-2 cm. Cut the fish into pieces 4-5 cm long and place on the vegetables, skin side up.
Simmer the fish over low heat for 15-20 minutes, with the lid tightly closed. 5 minutes before the end of cooking, moderately sprinkle the fish and vegetables with finely grated cheese.
Try to carefully remove the finished fish from the pan in one solid piece, without mixing the layers of vegetables, fish and cheese together. Then your dish will be not only tasty, but also beautiful, arousing appetite just by its appearance.
Garnish the finished fish with vegetables with a sprig of parsley or rosemary.

Your dietary dish - fish with vegetables, is ready! Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

The combination of protein in fish and fiber in vegetables creates an ideal meal option. Adherents of a healthy lifestyle often use it in their diet. The dish will help out in situations where guests are on the doorstep or you need to quickly prepare a light dinner for the whole family. A variety of fish varieties, variations in combinations of vegetables and cooking methods make it possible to create new culinary masterpieces every time.

How to cook fish with vegetables

To prepare this dish, you can use both river fish (pike perch, pike, carp) and sea fish (halibut, hake, pollock, mackerel). It is important to remove all bones from the fillet before cooking so as not to disturb the texture of the dish and not injure your guests.. Fish can be used fresh or frozen. To prevent fish pulp from disintegrating into fibers after defrosting, this should be done on a refrigerator shelf or at room temperature, no sudden changes (hot water, boiling water).

Also, if you can’t find fresh vegetables or you don’t have much time to cook, you can always use frozen vegetable mixture. Onions, carrots, tomatoes, zucchini, and eggplants go well with fish fillets. You can diversify the taste of the dish with the help of lemon juice, various seasonings, and spice sets. Often fish is cooked in tomato or cream sauce or a mixture of both.

Fish fillet with vegetables is fried in a frying pan, cooked in a slow cooker, baked or stewed in the oven. The cooking process takes on average from 30 minutes to one and a half hours, depending on the recipe. The result is an independent dish that does not need a side dish or other additives. It is balanced, tasty, satisfying, such food can feed the whole family and guests.

Fish and vegetables recipes

Today, in the wake of a healthy lifestyle, fish dishes have become very popular. Cooking fish with vegetables does not take much time, and the result can easily feed even an avid gourmet. Experienced housewives can safely vary recipes based on taste preferences. Beginners are advised to follow the step-by-step instructions with photos so that the dish is the way the author intended it.

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 86 kcal/100 grams.
Cuisine: Russian.
Difficulty: medium.

Easy to prepare, but very tasty stewed fish with vegetables will not leave family members and guests indifferent. A simple combination of just two vegetables: onions and carrots is suitable as a side dish or dressing for any fish. Tomato paste and lemon juice enrich the dish with flavor and give it original flavor notes. Sometimes lemon juice is replaced with vinegar.

Ingredients:

fish – 1 kg;
onions – 4 pcs.;
carrots – 3 pcs.;
vegetable oil – 40 ml;
tomato paste – 20 g;
lemon juice – 20 ml;
salt – 5 g;
pepper - optional.

Cooking method:

Peel and cut the onions into half rings.
Heat a frying pan with vegetable oil, place the onion there, fry for 1 minute over high heat, stirring regularly, then reduce the heat and cook for 5 minutes with the lid closed.
Peel, rinse, coarsely grate the carrots, add to the onions, mix, cook for 7 minutes until soft.
Add tomato paste and lemon juice, salt and pepper, stir the vegetable mixture, simmer for another minute and remove from heat.
Cut the cleaned fish without entrails and fins into pieces and salt well.
Place a third of the vegetable mixture on the bottom of the stewing dish.
Place fish and remaining vegetables on top.
If the fish is a dry species (pollock, hake, pike perch, pike), then you can add half a glass of clean water.
Cover the dish with foil or cover with a lid and place in an oven preheated to 220°C for 40 minutes.

Fried

Time: 30 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 131 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

A quick option for a complete and satisfying dinner is fish with vegetables in a frying pan. Fish fillets with a vegetable mixture are quickly fried and are cooked in a frying pan in a matter of minutes. You can further reduce cooking time by using frozen vegetables. The breading adds originality to the dish. Followers of proper nutrition can fry fish without breading mixture.

Ingredients:

fish fillet – 400 g;
bell pepper – 2 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
breadcrumbs (flour) – 60 g;
vegetable oil – 60 ml;
salt, pepper - optional.

Cooking method:

Thaw the fillets at room temperature if necessary.
Peel the top layer of carrots and onions, remove seeds from peppers, rinse the vegetables well, and dry.
Cut the fillet into small pieces, sprinkle with salt and pepper, leave for literally 3 minutes so that the flesh is saturated with spices.
Place the frying pan on the fire, heat the vegetable oil.
Dredge fish slices in flour or breadcrumbs.
Fry the fish evenly on all sides, remove from heat, the whole process should take no more than 5-7 minutes.
Cut the onion into thin half rings, grate the carrots coarsely, cut the bell pepper into strips.
In a separate pan with oil, fry the onion until translucent, then add the carrots and simmer for 3 minutes.
Then add the bell peppers to the pan and cook the vegetable mixture for about 10 minutes, stirring regularly.
At the end of frying, salt and pepper the vegetables; if desired, you can add a little herbs.
You can serve fish and vegetables separately as a main dish and a side dish, or pre-mix them in one frying pan and simmer for several minutes over low heat.

Baked

Time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 66 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

A dish of fish and vegetables baked in the oven with a minimum amount of oil is a healthy, tasty and satisfying meal for the whole family. According to the recipe, the ingredients are prepared on a large baking sheet, but if desired, you can bake them in portioned pots. To do this, you need to cut all the products into smaller pieces. The dish turns out very aromatic and juicy. It can be consumed both hot and cold.

Ingredients:

fish – 1 kg;
tomato – 3 pcs.;
zucchini – 2 pcs.;
eggplant – 2 pcs.;
bell pepper – 2 pcs.;
onion – 1 pc.;
vegetable oil – 20 ml;
salt, pepper, spices for fish - optional.

Cooking method:

Rinse the fillet and sprinkle with spices.
Cut eggplants, zucchini, tomatoes into slices, sprinkle with salt and pepper, leave for 15 minutes.
Cut onions and sweet peppers into half rings.
Grease a baking sheet with vegetable oil, place onions, then fish, eggplants, bell peppers, zucchini, tomatoes.
Spray the workpiece with oil, cover the top with foil.
Bake at 180°C for 30 minutes, then remove the foil and cook for another 10 minutes.

Fish with vegetables in a slow cooker

Time: 1 hour 30 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 112 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

The fish turns out to be very tender if you cook it using a modern culinary assistant - a multicooker. Thanks to this cooking technology, the fillet is saturated with the flavors and aromas of the vegetables and sauce used in this recipe. Tomato and creamy dressing goes perfectly with any type of fish. The recipe uses sour cream, sometimes it is replaced with heavy cream.

Ingredients:

onion – 1 pc.;
carrots – 2 pcs.;
vegetable oil – 40 ml;
fish fillet – 500 g;
tomato paste – 25 g;
sour cream – 50 g;
water – 100 ml;
bay leaf – 1 pc.;
salt, pepper - optional.

Cooking method:

Peel the vegetables, finely chop the onion, grate the carrots.
Place them in a multicooker, pour in vegetable oil and set the “Frying” mode (or “Baking”, if there is no previous option) for 20 minutes.
Stir the vegetable mixture occasionally while frying.
Transfer the vegetables to another bowl for a while.
Cut the fish into pieces and place on the bottom of the multicooker.
Place the prepared vegetable mixture on top.
Fill with water, add tomato paste, sour cream, stir.
Break the bay leaf and place it in a bowl, add spices to taste.
Close the multicooker lid and set the “Stew” mode for 1 hour.

Dietary

Time: 1 hour 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 60 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Delicious fish fillet with vegetables can also be dietary. To do this, it is important to use a minimum amount of vegetable or animal oil during cooking and choose low-fat fish fillets. Cooking in the oven makes the dish rich in taste, juicy and very aromatic. To make the dish as healthy and dietary as possible, use only natural spice sets..

Ingredients:

fish fillet – 700 g;
zucchini (pulp) – 300 g;
onions – 2 pcs.;
carrots – 1 pc.;
tomato – 1 pc.;
lemon – ½ piece;
salt, sea salt, fish spices - optional.

Cooking method:

Rinse the fillet and dry with a paper towel.
Cut the fish into portions, season with salt, spices, and add lemon juice.
Finely chop the onion, the tomato into cubes, the zucchini and carrots into thin strips.
Heat a non-stick frying pan, add the onion, dry it a little, then add the zucchini, carrots, pour in a little water and fry until half cooked with the lid closed (about 5-7 minutes).
Then add the tomatoes, stir and remove from heat.
Place fish slices on the bottom of the baking container, and place the vegetable mixture on top in an even layer.
Place the dish in the oven at 180°C for half an hour.

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If the housewife wants to fully preserve the tenderness and taste characteristics of the fish, the surest way to do this is stewing. When preparing for the stewing process, fish can be wrapped whole or in portions in foil. Another cooking option is to use ceramic pots.

The methods used make it possible to preserve the integrity of the fish as much as possible and not dry out the delicate flesh. The finished dish can be sprinkled with lemon juice and decorated with fresh herbs. When serving the dish, sauces based on cream or sour cream can be used. Spices and fish roe, mushrooms and pickled capers are a pleasant addition to the dish. This delicacy can be eaten without a side dish, however, a light side dish never hurts, and white wine will serve as the finishing touch.

Stewed fish - preparing dishes

Since the stewing process itself can be successfully attributed to both frying and boiling, dishes should be chosen that are deep and fire-resistant.

This could be a stewpan, cauldron, duck pot, or any other thick-walled dish with a lid. Usually the fish is stewed under the lid, and the fire is reduced to a minimum.

An oven is also perfect for stewing fish. You can pre-fry the fish and then simmer it in the oven, or you can carry out the entire cooking process in the oven.

Small ceramic pots are used to stew fish. In them, the fish is steamed well, preserving its appearance and aroma.

Stewed fish - food preparation

Small, lean, bony fish are often stewed. When stewed, most varieties of fish are very tasty. But the most suitable for stewing are oceanic crucian carp, whiting, tuna, sea burbot, pollock, cod, herring, hake, carp, catfish, whitefish, bream and pike. You can even use small fish and fish fillets. When stewing small fish, its bones soften and become invisible in the dish. It’s hard to imagine, but even salted and dried fish are stewed.

If the fish has been frozen, it should be thawed slowly.

Before cooking, the fish must be gutted. You can stew it entirely with the head, or without the head. Stewed fish cut into pieces retains its biological value to a greater extent. It makes sense to flatten and remove the spinal bone only if the fish weighs more than 1 kg.

Salt water makes fish harder. It will not fall apart during stewing if you keep it in salt water for half an hour before frying. The fish should be blotted to remove moisture with a napkin.

Stewed fish - the best recipes
Recipe 1: Stewed carp with onions

Carp meat is very soft and tender. In terms of taste characteristics, it is not inferior to carp; it is not for nothing that carp belongs to the carp family. To prepare this dish, you should use only fresh, not frozen fish. You need to carefully gut the carp, trying not to damage the gall bladder.

Ingredients

One carp, 2 tbsp. lean oil, 2 tbsp flour, 4 onions, 5 tbsp. 3 percent vinegar. You need to prepare some fish broth first. Use the following ingredients to taste: ground hot and allspice peppers, bay leaf, cloves, salt and sugar. We use potatoes as a side dish.

Cooking method

Salt and pepper the fish, cut into portions, sprinkle with flour and fry in a frying pan with heated vegetable oil.

Fry the onion cut into rings. Place half of it in a saucepan. Add bay leaf and cloves, allspice and sugar with vinegar. Add fried fish. Sprinkle the rest of the onion on top, add fish broth and place the dish on low heat. Simmer until done. Sprinkle the finished fish with herbs. Serve fried potatoes as a side dish.

Recipe 2: Stewed pike with mushrooms

Pike is perfectly absorbed by the body, due to the fact that it is a low-fat fish. This is one of the reasons that pike is widely used in dietary and therapeutic nutrition. Pike proteins are superior to meat proteins in their biological value. Stewing will allow the fish to become even tastier.

Ingredients

One pike, a dozen medium mushrooms, 2 onions, zest of one lemon, 2 tbsp. vegetable oil, a glass of dry white wine, 2 egg yolks, 1/2 tbsp flour, a bunch of parsley. Add ground pepper and salt to taste.

Cooking method

Fry the sliced champignons and chopped onion a little in oil. Add chopped fish in portions and fry with onions and mushrooms. Add the zest and parsley, pour in the wine and continue the stewing process, covering the dish with a lid. Make the fire low. Dry the flour and grind with butter, then dilute with water. About 7 minutes before the end of stewing, add flour to the fish. Place fish on plates. Gently pour the yolks into the sauce remaining in the bowl, stirring. Heat the sauce and pour it over the fish.

Recipe 3: Stewed trout in pots

When preparing trout, there is no need to try to do anything unusual. The fish is delicious just the way it is. Nutritionists recommend trout because it contains the maximum amount of Omega-3.

Ingredients

Four small trout, a quarter glass of dry white wine, juice of one lemon, 200 gr. green peas, 4 carrots, 2 onions, 2 each red and green sweet pepper. Salt and black pepper to taste.

Cooking method

Remove the stems and seeds from the sweet peppers and cut into small cubes. Cut the onion into rings, cut the carrots into small pieces, remove the hard side veins from the pea pods. Arrange vegetables in pots. Salt and pepper clean (wash) and dry (blot with a napkin) trout both inside and outside. Sprinkle with lemon juice. Place in pots on top of vegetables. Pour in white wine.

Place the closed pots in a cold oven. The extinguishing temperature should be 200°C. Time - 45 minutes. When serving the dish, garnish it with parsley sprigs and lemon slices.

Recipe 4: Stewed pollock with smoked brisket

Pollock is clearly underestimated in domestic cuisine. Apparently the whole point is that in Soviet times this fish was not very successfully prepared in canteens. And in Korea, for example, pollock is considered both a tasty and healthy fish. Many amazing dishes are prepared from it.

Ingredients

Pollock back (800 grams), smoked brisket (150 grams), 2 cups milk, 2 onions, 2 tablespoons chopped green onions, chopped dill or parsley (1 teaspoon), tablespoon flour, salt and pepper to taste housewives.

Cooking method

Season the fish, cut into portions, with salt and pepper and roll in some herbs. Fry the diced brisket, add chopped onions to it and fry a little more. Place half the volume of onion and brisket into the roasting pan, then a layer of fish, then the remaining brisket and onion. Mix milk with flour and add to the dish. Add green onions. Simmer the dish in the oven over low heat for half an hour. When serving, garnish with remaining herbs.

Stewed fish - useful tips from experienced chefs

Fish stewed with spices and vegetables acquires the necessary softness and juiciness. Adding tomato to the recipe gives the fish additional flavor and a pleasant sweetish taste.

It is also necessary to salt fish before cooking because salt dehydrates the fish and kills the unpleasant odor. If a specific aroma arises during the cooking process, a small portion of milk added to the bowl with fish will help get rid of it.

The time required for the extinguishing process depends on many factors. For example, it can take an hour for the bones of a bony fish to soften.
During the stewing process, fish does not need excess liquid, since it itself has enough moisture.

Recipes with fish

The best recipes with river fish
Catfish soup recipe with photo
Fish in a slow cooker
Stewed fish
Fish baked in the oven
Marinated fish
Fried fish
Fish in batter
Canned fish recipes
Fish in a steamer
Smoked fish
Fish salads
Salad with smoked fish
Salad “Fish in the Pond”
Salad with canned fish
Salad with red fish
Sauces for fish
Tartlets with fish filling
Fish soup
Canned fish soup
Fish broth
Fish balls
Sandwiches with fish
Fish soufflé
Fish pate
Jellied fish
Fish casserole

You can find even more interesting recipes on the main page of the Cooking section