How delicious and quick to cook a pollack stewed?

Alaska pollack is a very common fish on our table. Despite the lack of pronounced taste, this fish is very popular, because it can cook a lot of delicious and healthy dishes. Yes, not only delicious, but useful. The use of this fish at least a couple of times a week will help saturate the body with phosphorus, potassium, iodine, fluoride, vitamin PP and A. Useful properties of pollock help to maintain health, promote blood pressure, metabolism, increase mental activity, stabilize cholesterol. In addition, nutritionists say that the beneficial properties of pollock contribute to the maintenance of normal weight, so recommend this fish to patients suffering from obesity. This fish can be cooked in different ways, but today we will talk about how to put out pollock.

The easiest way, but no less refined and loved by many, is pollack with a bow and carrots stewed. Ingredients uncomplicated, recipes are not very labor-intensive, but the fish turns out very tasty. So, the recipe is the first. For two servings we will need 500-600 grams of fish fillets, 1-2 onions, 2 large carrots, peppercorns, ground pepper, salt, a couple of laurel leaves, vegetable oil for frying. Onions are peeled and cut into medium cubes, and fried in vegetable oil until transparent. Add the peeled and coarse carrots to the onions and fry them all together until the carrot is soft. Alaska pollack, remove the fins and bones, cut into small pieces and put them in a frying pan to the onions and carrots. Fill it with a glass of water (warm), add pepper (ground and peas), then bay leaf, salt and close the lid. After the water boils, we reduce the fire and wait for the pollock to be scorched for another 45 minutes without lifting the lid. After the preparation, lay out on plates and sprinkle with chopped greens.

The pollock stewed is the second recipe. We take 1 kilogram of fish, thoroughly rinse it, remove fins, tail, insides and cut into small pieces. Warm up the frying pan, add the vegetable oil and heat it. We drop the prepared pieces of fish in flour with spices (salt, pepper) and send it to the frying pan. If the oil burns well, the pollock will have a beautiful golden crust. 2-3 onions onions are cut into half rings, 500-700 grams of carrots rubbed on a grater (preferably large). First, fry the onions, and then add carrots, a little salt and pepper to it. Onions and carrots should not be fried in the same oil as the fish. Either take another frying pan, or wash from under the fish. At the end of the frying process, sprinkle vegetables with 1-2 lemons juice and fry for another 5-7 minutes.

We proceed to the final moment of cooking the dish - pollack stewed. In a pan pour ¼ cup vegetable oil, put half the vegetable fry, then lay the fish, and on top of it the remainder of onions and carrots. Add ½ cup of water (preferably warm), close the lid and put on the stew for half an hour.

Another delicious recipe - pollack stewed with vegetables and tomato paste. We take 2 small sized fish and prepare it also, as in previous recipes. Fry a little on vegetable oil (to grab a crust). Onions are cut into half rings or rings, carrots are rubbed on a grater and all this is fried in sunflower oil, adding salt and pepper to taste. Onions and carrots can be taken at your discretion, but so that not to overdo it, and not too little (2-3 pieces of both). In a saucepan, melt 100-150 grams of margarine and add 3-4 tbsp there. Spoon tomato paste, fry about 10 minutes. Next, we add warm water from the calculation, so that the fish laid down next was covered with water at least 1-1.5 cm. Top the roasted vegetables and stew for 40 minutes. You can serve the dish immediately after the cooking, but the fish will be much tastier if it is allowed to brew for a while (10-12 hours).