Fish stewed with carrots and onions is a very tasty delicacy that cooks quickly and is inexpensive at cost. In this recipe, I use the carcass of a catfish, peacefully waiting for its fate in the freezer. But according to this recipe, you are free to purchase and stew any kind of fish - the dish will definitely turn out juicy and appetizing.

This is the easiest way to cook fish with vegetables, for which it has become popular all over the world. Prepare necessary products and start cooking!

Separate the head and tail from the fish. If necessary, remove the top and bottom fins. This is all you can freeze or cook from very scraps. delicious fish soup- at your discretion. Cut the fish carcass into small pieces and rinse in water.

If you purchased fresh fish, then first clean it, gut it, rinse it, and then chop it.

Peel the carrots from the peel, rinse and grate on a coarse grater.

Peel the onion, wash and cut into cubes.

Saute carrot and onion slices in vegetable oil until soft, about 8-10 minutes.

Then pour in 0.5-1 tbsp. hot water and put the chopped pieces of fish into the container. Tomite on small fire all within 20-25 minutes from the moment of boiling. Add salt and ground black pepper.

Since I used river fish, then her smell of mud had to be neutralized with something. Perfect for this: lemon, vinegar or ordinary tomatoes. I cut them into large cubes and added to the container along with chopped celery, the aroma of which completely eliminated the smell of the cooked dish.

With tomatoes and celery, the dish must be simmered for another 5-10 minutes.

Catfish stewed with onions and carrots is ready. Serve the fish hot so that all the flavor notes are revealed in the sauce. Do not forget to add some black bread and garlic - if desired.

Happy you!

With carrots and onions - classic dish known to everyone since childhood. In this article, we will tell you how to cook delicious dinner of the most simple products. Simple recipes will help experienced and novice cooks to master all the wisdom of this process.

Recipe "Stewed fish in a carrot coat"

It's fragrant and healthy dish will appeal to even those who do not classify themselves as admirers of seafood. For its preparation, we suggest you use cod, but you can take any other fish. So, the recipe for Stewed Fish in a Carrot Coat:

• Take one kilogram of cod, defrost it, peel it, cut it into small circles and marinate in your favorite spices.
• Preheat the pan and fry the fish on it, which must first be rolled in flour.
• Take two medium onions and two carrots, peel them and chop them with a knife and grater. Fry chopped vegetables in a pan until half cooked.
• Put half of the fried fish in a saucepan, add peppercorns and bay leaf to it. Cover the cod with a vegetable coat, and put the second part of it on top. The last layer should be vegetable. Simmer all this yummy over low heat for about 30 minutes.

When the dish is ready, serve it to the table with a side dish of potatoes or rice.

Pollock stewed in sour cream

Such a dish will help to make your menu more diverse, and you won’t have to spend too much effort on its preparation. How to prepare fish stew:

• Pollock (three or four small carcasses) should be processed, cut into portions, salt and pepper to taste.
• Lubricate the baking dish with oil and lay the prepared fish on its bottom in an even layer.
• Peel and grate three medium carrots (preferably on a special one - for Korean carrots). Cut two large onions into thin half rings.
• Sauté the vegetables in a hot skillet until golden brown. When they are ready, add sour cream (200 grams), salt and pepper to taste.
• Put the dressing on the fish and bake everything together in the oven until cooked.

Serve the finished dish to the table with any suitable side dish.

Fish stewed in a slow cooker

For this recipe, we suggest you choose pollack, as this low-fat fish is suitable for those who are watching their figure. Thanks to the vegetable sauce, your dish will turn out tender and will literally melt in your mouth. Fish stewed in a slow cooker is prepared as follows:

Mackerel with carrots and onions

Many lovers fish dishes prefer to cook dinner from mackerel, as this fish is different special taste and contains few bones. Cooking stewed fish will not make it difficult even for novice cooks:

• Defrost two small mackerels, clean them from the insides, remove the head, fins and skin. Cut the fish into small pieces.
• Peel a large onion from the husk and cut into half rings.
• Peel one carrot and grate into strips.
• Mix the vegetables and place half of them in the bottom of the saucepan. Lay fish pieces on this “pillow”, and cover everything with the second half of the vegetables on top. Each layer should be salted and seasoned with ground pepper, and you can also add peppercorns.
• Pour water and a little sunflower oil into a saucepan.
• Cover the bowl with a lid and place it on medium fire. When its contents boil, reduce the heat to a minimum and continue cooking for another hour.

The finished dish will be delicious not only hot, but also cold.

Hake in tomato sauce

Fish stew with carrots and onions is a great choice for family dinner. The abundance of recipes will not allow your family to complain about the meager menu, and therefore we suggest you prepare the following dish:

Marinated fish

This delicious appetizer is perfect for festive table or decorate a weekday dinner. Stewed fish with carrots and onions is prepared as follows:

• Three medium carrots need to be peeled and grated on a coarse grater.
• Peel six onions, cut into half rings.
• Fry the vegetables in a pan until tender. At the very end add to them tomato paste, salt and pepper.
• 600 g any sea ​​fish cut into rings and soak in boiling water. When it is ready, it will be possible (if desired) to remove the bones from it and disassemble it into small pieces.
• Place part of the marinade and part of the fish on the bottom of the pan. Make a few more layers and cook the dish over low heat. At the very end, add salt and two tablespoons of apple cider vinegar.

Before serving a snack to the table, let it brew for several hours.

We will be glad if the recipes that we have chosen for this article are useful to you. Fish stew with carrots and onions is a great choice for a family meal and is perfect for those who want to keep their figure in great shape.

Stewed fish with carrots and onions is a simple and tasty dish. Love fish but don't like fiddling with bones? Then this fish fillet recipe is for you. Stewed fish with vegetables is prepared very quickly and simply, but it turns out delicious and tender. Also, I usually use pollock fillets. In addition to the fact that it cooks quickly, but it turns out delicious, pollock is a fairly inexpensive fish, so the dish is also economical. You can serve stewed fish with onions and carrots with mashed potatoes or porridge.

Ingredients

• 500 gr. frozen or 300-400 gr. fresh fish fillet
• 1 large onion
• 2 carrots
• 150 gr. 15% sour cream
• salt, pepper to taste
• vegetable oil for frying

Cooking

1. Defrost the fillet. Cut it into small strips (approximately 3 * 6 cm in size).
2. Peel onions and carrots.
3. Cut the onion into small cubes, grate the carrots on a coarse grater
4. Heat a small amount of vegetable oil in a frying pan. Lightly stew the onion, add carrots. Simmer for a couple of minutes until the carrots turn a little pale.
5. Add fish. Simmer with vegetables for a few minutes, stirring constantly. If you use a fillet after defrosting, it will release a sufficient amount of liquid when frying. If fresh fish - you can add a few tablespoons of water.
6. Add salt and pepper to taste. To cover with a lid. Stew fish with vegetables for 5 minutes over low heat.
7. Add sour cream. Mix. Cover again and simmer for another 5-10 minutes until done. Make sure that the fish does not burn, as the liquid from the sour cream evaporates quickly. When the unnecessary liquid evaporates, the dish is ready.

Stewed fish with carrots and onions (video recipe)

Enjoy your meal!

Prepare the fish in advance, freeing it from bones, skin, etc. For 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!

A juicy fish will become a diamond of any table and will surely please the household. A properly prepared sauce can give it juiciness. It is better to use vegetables to give an interesting taste. Carrots and onions are classics used among fish sauces that are always appropriate. To diversify the onion-carrot flavor notes, you can dilute them with spices, spices and other vegetable ingredients. Often the dish is cooked in layers, which makes the serving more refined.

Recipe for fish with carrots and onions

Before proceeding with the implementation of any method of preparing fish, a series of preparatory work. This algorithm is relevant for those cases when you do not use frozen fillets:

1. Wash the carcass. Remove scales from skin.
2. Cut off the fish head.
3. Open the belly and remove the insides.
4. Trim the fins and tail.
5. Remove large bones from the carcass.
6. Rinse again.

For getting delicious dish suitable for almost any type of marine or river fish, which can only be found in the store. Each consumer chooses this ingredient to his taste. As a rule, hake, pollock or tilapia is used. Less commonly, haddock or cod can be found in recipes with a pillow of carrots and onions. Due to the increased price, chum salmon becomes a rare "guest" in such dishes.

• Time: 1.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 76 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

For adherents healthy eating quenching is the best option, because it involves the minimum use of vegetable oil. In addition, fish stew with carrots and onions is soft and juicy. This happens with this method of preparation due to soaking the fish with vegetable juice. For convenience, stock up on a frying pan with high sides or a saucepan.

Ingredients:

• haddock - 1 kg;
• onion - 3 pcs.;
• large carrots - 3 pcs.;
• tomato paste - 9 tsp;
• flour - 70 g;
• vegetable oil - 3 tbsp. l.;
• water - 110 ml;
• ground pepper - ¼ tsp;
• salt - ½ tsp;
• bay leaf - 3 pcs.

Cooking method:

1. Haddock must be cleaned and washed well. Cut it into medium-sized pieces, each of which is sprinkled with salt and pepper.
2. Roll the pieces of haddock in flour and place in the pan. Your task is to achieve a slightly golden crust.
3. Chop the peeled onions in half rings.
4. Grind the carrots on a coarse grater.
5. In a separate pan, fry the vegetables until softened.
6. Put the tomato paste, mix the ingredients and turn off the heat.
7. Put some carrot-onion mixture in the bottom of the saucepan. The next layer will be the fish. Cover it with the remaining vegetables, put the parsley and pour boiled water in an amount of 100 ml.
8. Simmer over low heat covered for an hour.

Fried fish with onions and carrots

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 82 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Roasting food is not considered healthy cooking, but dishes prepared in this way always look beautiful, as in the photo. The fish does not fall apart, but remains dense with distinctly perceptible fibers. Serving on a bright vegetable pillow makes the dish even more appetizing. Fried fish with carrots and onions is usually served in portions.

Ingredients:

• pollock fillet - 650 g;
• onion turnip - 2 pcs.;
• carrots - 2 pcs.;
• flour - 40 g;
• celery - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• salt - 1 tsp;
• bay leaf - 5 pcs.;
• parsley - 15 g.

Cooking method:

1. Wash the defrosted fillet, remove excess moisture with a paper towel.
2. Combine flour with salt, roll pieces of pollock in it.
3. Heat the pan, fry until cooked fish fillet.
4. Grate carrots, celery and onion, chop with a knife. Steam the vegetables in a separate pan until softened. A couple of minutes before the end of cooking, add the bay leaf.
5. fried fish mix with stewed vegetables, let the flavors combine.
6. Garnish the dish with parsley.

in tomato

• Time: 1 hour 10 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 101 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

All kinds of canned food tomato sauce make it impossible to doubt that a tomato is a harmonious pair for fish. Carrots and onions, whether onions or leeks, do not interfere with the tomato-fish tandem. Add basil or rosemary with garlic to the fish for a fragrant, spicy version. Fish in tomato with carrots and onions can be served with a side dish as a second dinner dish.

Ingredients:

• hake fillet - 1 kg;
• carrots - 3 pcs.;
• onion - 2 pcs.;
• tomato paste - 3 tbsp. l.;
• egg - 2 pcs.;
• flour - 4 tbsp. l.;
• salt - 1 tsp;
• pepper - ¼ tsp

Cooking method:

1. Chop the peeled carrot into small strips, and turn the onion into small cubes.
2. Fry the onions and carrots separately, and after cooling, combine them. Season with tomato paste, salt and pepper.
3. Cut the fillet into equal small pieces.
4. Roll the pieces alternately in flour and egg. Place in hot frying pan.
5. Fold the hake fillets into a heat-resistant dish, evenly cover with vegetable dressing. Seal with foil and place in an oven preheated to 180 degrees for half an hour.

with potatoes

• Time: 1 hour 10 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 136 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Fish does not belong to foods with a high calorie content, so satiety from it may not last long. Potatoes will make the dish more nutritious.. Fish with potatoes, onions and carrots can be cooked in a variety of ways. To add juiciness, cooks often resort to cream or sour cream, and mayonnaise is used a little less often. If you have a cast iron on hand, this recipe is also perfect.

Ingredients:

• fish fillet - 450 g;
• potatoes - 3 pcs.;
• carrot - 2 pcs.;
• onion- 1 PC.;
• salt - ½ tsp;
• mayonnaise - 80 g;
• cheese - 50 g.

Cooking method:

1. Cut the onion into small slices, chop the carrots with a grater. Saute vegetables in a skillet until soft.
2. Cut the fish into portions.
3. Cut potatoes into thin circles.
4. Grind the cheese on a grater.
5. Place carrot-onion fried, fish and potatoes in a baking dish. Each layer must be smeared with mayonnaise.
6. At a temperature of 180 degrees, bake the dish for 50 minutes.
7. A few minutes before turning off the oven, sprinkle with cheese and wait for it to melt.

Stewed tuna with vegetables

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 93 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Those who follow the figure choose low-calorie foods for their diet. Tuna will give a feeling of satiety without adding extra pounds. When extinguishing main ingredient does not lose volume, which makes its use economical. In addition to onions and carrots, the vegetable component can be represented by a sweetish bell pepper. Multi-colored peppers will look beautiful when served.

Ingredients:

• tuna - 0.8 kg;
• onion turnip - 3 pcs.;
• carrots - 1 pc.;
• tomato - 3 pcs.;
• Bulgarian pepper - 2 pcs.;
• garlic - 5 teeth;
• lemon - ½ pc.;
• salt - ½ tsp;
• sunflower oil - 2 tbsp. l.

Cooking method:

1. Cut the tuna meat into thin slices. Pickle it in lemon juice With salt.
2. Grate the carrots, chop the onion. Cut peppers with tomatoes big chunks.
3. Fry the onion and carrot in a pan, put the garlic pressed through the press. Transfer the remaining vegetables, simmer them under the lid for a quarter of an hour.
4. Fry the tuna in a hot skillet for a minute on each side.
5. Mix the tuna pieces with the vegetable mass and simmer until tender.

Marinated fish

• Time: 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 85 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Soaking the fish in a carrot-onion marinade is a great idea to make it juicier and tastier. Vegetables are cut as small as possible or grated to get more juice. In this case, as a rule, an acetic solution is used. Leftover vegetables can be made into a sauce or gravy to serve with a side dish. The taste will be sweetish with a subtle acetic acidity..

Ingredients:

• cod fillet - 0.5 kg;
• carrots - 2 pcs.;
• onions - 1 pc.;
• vinegar solution 3% - 65 ml;
• tomato paste - 1 tbsp. l.;
• sugar - ½ tsp;
• salt - ½ tsp;
• flour - 3 tsp;
• water - 2 tbsp. l.;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Finely chop the washed peeled vegetables.
2. Lightly fry the onions and carrots, mix them with tomato paste and water. Cook covered for 10 minutes.
3. Salt, pour in vinegar, add sugar. Simmer another 10 minutes.
4. Cut the fish into pieces, roll in flour and fry a little.
5. Pour marinade over fried cod. Serve after cooling.

In a slow cooker

• Time: 1.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 99 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

The kitchen assistant not only frees up the housewives time for other things, but also allows you to cook famous recipes in a new way. The closed bowl of the multicooker will help preserve the tastes from carrots and onions. In addition, you can cook in it in different modes and get dishes that are different from each other. For example, the "Baking" mode will make the fish more fragrant.

Ingredients:

• fillet of any fish - 0.5 kg;
• carrots - 2 pcs.;
• onion - 1 pc.;
• tomato paste - 3 tsp;
• water - 125 ml;
• sour cream - 2 tbsp. l.;
• salt - ½ tsp;
• pepper - ¼ tsp;
• bay leaf - 1 pc.;
• sunflower oil- 2 tbsp. l.

Cooking method:

1. Grind the onion with carrots on a coarse grater. Place them in an oiled multicooker bowl. Start the "Baking" mode for 20 minutes.
2. Cut the fish fillet into pieces. After cooking vegetables, place them in a slow cooker, mixing the ingredients.
3. Stir the tomato paste with sour cream in the water. Add salt, pepper, bay leaf.
4. Pour the solution into the multicooker. Start the "Extinguishing" mode for an hour.

Pollock in sour cream

• Time: 40 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 65 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Cooking fish with carrots and onions sour cream sauce means to unite all tastes and make them harmonious. This option, due to its creaminess, will be an excellent addition to mashed potatoes . This is the case when it is not necessary to use pollock fillets. You can simply cut the fish with bones into large pieces and stew in sour cream with carrots and onions.

Ingredients:

• pollock - 1 pc.;
• carrots - 2 pcs.;
• onion turnip - 2 pcs.;
• sour cream - 6 tsp;
• salt - 1/4 tsp.

Cooking method:

1. Clean pollock and divide into parts.
2. Chop the peeled onion. Chop the carrot into small strips.
3. Simmer vegetables for 5 minutes.
4. Move the fish pieces. Simmer, mixing with onion-carrot mass.
5. Salt, put sour cream. Cook covered for another quarter of an hour.

Each culinary specialist has his own secrets regarding a particular dish, thanks to which it becomes recognizable and unique. Fish with carrots and onions in a pan, in the oven or in a slow cooker also has a number of such subtleties.