How to stew pollock fish in a frying pan with onions and carrots. How to stew pollock with onions and carrots Recipe for pollock fillet with vegetables in a frying pan

Pollock dishes have been known to us since the times when fish days were held in Soviet canteens and restaurants. Those fish dishes could hardly be called exquisite, but using tasty and proven pollock recipes, this fish can be prepared very tasty. Pollock stewed with carrots and onions, the recipe for this dish will captivate you, once you learn how to cook it.

Pollock contains vitamin PP, phosphorus, potassium, sulfur, iodine, fluorine, cobalt. The liver of this fish contains a large amount of vitamin A, there is more of it than in the liver of cod. Therefore, liver must be consumed by people who want to preserve teeth, gums, hair, nails and skin. Vitamin A strengthens the respiratory system, so the liver can be recommended for smokers. The liver will also help recovery after a serious illness.

Pollock is a real storehouse of protein and iodine, which are very easily absorbed by our bodies. It is very useful for children, especially in the first years of their life; for the growing body of children, this is a truly irreplaceable product; of course, it needs to be prepared for children either by steaming or boiling. Pollock is delicious in any form. It is very important that pregnant women, as well as nursing mothers, include dishes from this fish in their diet. Protein and iodine are so important for the body, especially during the period of its growth or changes associated with pregnancy. After all, iodine is found in very rare foods, and pollock contains it.

Compared to other seafood, its price is quite low, and its nutritional properties are in no way inferior to expensive varieties of fish. Pollock, like all cod, is a dietary product; it is useful for all people, both young and old, especially those living in regions where there is a lack of iodine in water and food.

You can prepare many very tasty dishes from pollock. For example, stewed pollock. To prepare it, we need about one kilogram of fillet, also half a kilogram of onions, half a kilogram of carrots. But why am I? Now we will talk in more detail about what and how you can cook pollock.

Delicious recipes for preparing pollock - stew, fry, bake

Stewed pollock with onions and carrots

Ingredients

Pollock (without head) – 500 g
Carrots – 250 g
Onion – 250 g
Salt - to taste
Vegetable oil

How to stew pollock in a frying pan:

Wash the fish carcass thoroughly, cut off the fins, remove the entrails along with the black film inside the abdomen, and add salt. Cut the carcass into small pieces of the same size.

Wash the carrots, peel them, grate them on a coarse grater. Peel the onion and chop thinly. To stew fish with a large amount of vegetables, it is better to take a frying pan with a wide bottom (diameter 26–28 cm). Place the prepared fish pieces into a frying pan with slightly heated oil.

Place onions and carrots between the pieces. Heat the pan over high heat for a few seconds. Then reduce the heat to medium, cover the pan with a lid, and simmer until the juice is released and the vegetables begin to decrease in volume. After this, carefully mix the vegetables, add salt to taste, reduce the heat to low, and simmer the dish until cooked. You can serve the finished dish with any side dish. Bon appetit.

Steamed pollock with kefir

Ingredients

400 g fillet,
100 g rice,
3 onions,
2 carrots,
4 hard-boiled eggs,
100 ml kefir,
1 bunch of parsley,
salt.

Cooking method

Wash the carrots, peel and grate on a coarse grater. Peel the eggs and chop them. Peel the onion, wash and finely chop. Wash the parsley. Place rice in a cereal tray and cook for 15 minutes. Wash the fillet, place in a steamer basket, place rice on top, then carrots mixed with onions, salt, and pour kefir. Cook for 15 minutes, transfer to a plate, sprinkle with chopped eggs, garnish with parsley sprigs.

Pollock stewed with carrots and onions - recipe

Ingredients:

Pollock 1 kg
Carrots 250 gr
Sour cream 20% 400 gr
Onion 200 gr
Salt, pepper, seasonings to taste

How to stew pollock:

Clean the fish, wash thoroughly and cut into large portions. Salt, pepper and season the fish to taste.
Chop the onion, grate the carrots on a coarse grater
Fry vegetables in vegetable oil until soft.
Then place the fish pieces on the vegetables and pour in half a glass of hot water.
Pour sour cream over the pollock.
Cover the pan with a lid and reduce heat.
Simmer in sour cream over low heat for 20 minutes.

Pollock with coconut sauce

Compound:

pollock – 1 kg,
vegetable oil – 50 ml,
lemon juice – 100 ml,
coconut flakes – 75 g,
sweet red pepper - 2 pcs.,
cumin – 30 g,
garlic – 2 cloves,
parsley – 1 bunch,
salt, pepper to taste.

Preparation

The fish is washed in cold water, the bones are removed and the fillets are cut into pieces. Pour it with a mixture of vegetable oil and lemon juice (50 ml), leave for 1–1.5 hours. The marinated fish is salted, peppered, placed on a grill and fried over hot coals until golden brown.

Coconut flakes are poured with hot water. The seeds are removed from the pepper, washed and cut into rings. Peel the garlic, finely chop it, salt it, add lemon juice, spices, pepper, coconut flakes diluted with water, finely chopped parsley and mix everything thoroughly.

Garnished with parsley sprigs, the finished fish is served to the table with heated coconut sauce.

Pollock meatballs in a slow cooker

Ingredients:

Pollock fillet - 400 g.
Cottage cheese (9%) 300 g.
Carrots - 150 g.
Eggs - 1 pc.
Vegetable oil - 2 tablespoons
Parsley - 1 bunch
Salt, pepper, spices - to taste
Starch - 1 tablespoon
Water - 2 m.st.

Preparation

Cut the carrots into pieces. Chop the parsley. Pass the fish fillet through a meat grinder twice along with cottage cheese and carrots. Add egg, vegetable oil, starch, pepper, spices, and salt to the minced meat. Mix everything well and make meatballs.

Pour water into a bowl, place a steam plate, and place the meatballs on it. Use the “MENU/SELECT” button to select the “STEAMER” program, set the time to 20 minutes and temperature level 2. Press the “START” button.

Quiche with pollock and pear

Everyone falls in love with the perfect taste of this pie. An absolutely unexpected and winning composition of pollock and pear amazes with the perfection of taste. Spicy ginger sets off the fattiness of the fish, and the aggressive taste of dill complements the bouquet. The pie is baked either in small portions or in large pieces.

Ingredients:

Dough:

200 g sifted flour
150 g butter

Filling:

1 pollock fillet
30 g fresh ginger root
1 pear
2 eggs
100 ml milk
some fresh dill
ground ginger on the tip of a knife
salt - to taste
vegetable oil for frying

Preparation

Mash the butter with a fork and mix with the flour. Roll into a ball and place in the refrigerator for 20 minutes. Cut the pear crosswise into rings 3 mm thick, remove the seeds with a knife. Finely chop the ginger root or grate it on a fine grater. Fry the pear and fresh ginger in well-heated vegetable oil for 10 minutes, stirring constantly and gradually reducing the heat.

Roll out the dough. Cut according to the diameter of a baking dish, for example a portion, so that high sides of dough remain. Grease the molds with vegetable or butter. Place the dough into the rimmed pan. Cut the fish into pieces, add salt and sprinkle with lemon juice if desired. Sprinkle with dill. Place the fish on the dough and place in the oven at 200°C for 10 minutes. Beat eggs with milk into a fluffy foam. Salt, add dry ginger. Take out the molds, lay out the pear and ginger. Pour in the milk-egg mixture and bake for 15 minutes at 180°C.

Stewed pollock with noodles

Ingredients:

1 kg pollock
600 g noodles
1 onion
2 tomatoes
green onion feathers
1 pod red hot pepper

Preparation

Boil the noodles with salt according to the instructions on the package. Gut the cleaned fish, wash it, remove the head, fins and tail. Cut into portions and add salt. Fry with chopped onion in oil for 2-3 minutes, turn over, fry for another 2 minutes. Scald the tomatoes, remove the skin, puree with a blender and add to the fish. Add salt to taste and simmer covered for 10 minutes.

Place the prepared noodles in deep plates and the fish stewed in sauce on top. Sprinkle chopped green onions and pepper rings on top.

Pollock with rice and tomatoes

Ingredients:

3 pollock carcasses
100 g flour
vegetable oil for frying
10 cherry tomatoes
1 steamed rice packet (100 g)
1 bunch of dill

Preparation

Clean the cabin, gut it, wash it, remove the tail, fins, and heads. Salt and dredge in flour. Fry in a frying pan in vegetable oil for 5 minutes on each side. Pour boiling water over the rice, add salt and cook for 10–12 minutes. Serve the fish with rice and halved cherry tomatoes, sprinkled with chopped dill.

Pie with pollock, carrots and onions

Ingredients:

2 cups of flour
1 tbsp. spoon of sugar
100 g butter
1 egg
300 g pollock fillet
2 onions
greenery
4 tbsp. spoons of vegetable oil
salt to taste

Preparation

Boil the fish fillet in salted water, chop finely, add chopped herbs, stir. Peel the onion, chop and fry with half the vegetable oil.

Combine and mix the ingredients. Combine the egg with softened butter, sugar, salt, add flour, knead the dough, and refrigerate for an hour and a half. Divide into 2 parts, roll out into rectangular layers. Place one layer on the bottom of the pan greased with the remaining oil, place the filling on it, and the second layer on top. Pinch the edges and bake for about 45 minutes at 180°C.

Fish in pots

Ingredients:

700 pollock fillets,
2 heads of onions,
700 g potatoes,
1 bell pepper,
1 parsley root,
4 cloves of garlic,
450 ml tomato sauce,
180 g lard,
salt, pepper to taste.

Preparation

Salt and pepper the fillet pieces, add chopped parsley root, and fry a little. Melt the lard and fry the chopped vegetables. Place vegetables and fish in pots, pour tomato sauce, add crushed garlic, salt and pepper. Cook in the oven for 15 minutes.

Pollock baked in foil with carrots and onions

Ingredients:

Pollock – 700 g.
Carrots – 400 g.
Onion – 300 g.
Vegetable oil – 80 ml.
Lemon – 1 pc.

Step by step recipe:

Defrost the fish, rinse thoroughly, remove fins, entrails, scales (if any). If caviar is found during cutting, it can also be cooked along with the fish.
Rub the fish with your favorite spices and salt.
Wash and grate the carrots on a special grater (for preparing Korean salads). It can be replaced with a standard grater with large holes.
Peel the onion and cut it into large cubes.
In a frying pan (vegetable or olive oil), fry the onions and carrots until golden brown.
For baking, use a baking sheet or a special container. Place foil on a baking sheet and place vegetables on it. The second layer is fish (cleaned, you can not cut it, but bake it whole).
Mix lemon juice with oil. Sprinkle the prepared liquid over the fish.
Cover the prepared pollock and bake in the oven (temperature 200 degrees).
Bake covered for 30 minutes, then open the fish and bake the dish for another 10 minutes.
The dish should be served with vegetables that have been cooked and soaked in fish juice.

In Soviet times, pollock was the most popular fish, but even today, despite the large selection of seafood products, this fish does not lose its popularity. It has few bones, is quick to peel and easy to prepare. You can simply fry it in a frying pan or prepare such a delicious dish from it as pollock stewed with carrots and onions - a classic recipe, with tomatoes or sour cream.

Pollock stewed with onions and carrots - the simplest recipe

Thanks to the vegetables, the fish is steamed with juices and turns out very tasty and tender. It can be served as a separate dish or combined with other side dishes.

Ingredients:

1 kg pollock;
45 g tomato paste;
155 g onion;
225 g carrots;
oil, spices.

Preparation:

If the fish is small in size, then leave it whole, or you can cut it into portions.
Fry the cleaned fish in oil for a minute on both sides, transfer to a saucepan for stewing.
In the oil where the fish was fried, now fry the onion rings until soft, and then add grated carrots to the vegetable, fry the vegetables until soft.
Now put the tomato puree into the pan with the contents, stir, heat, pour in half a glass of water, salt and pepper the vegetables. Instead of tomato paste, you can use ketchup, tomato juice or grated tomato.
Transfer the vegetable mixture to the fish, level it with a spatula, cover with a lid and simmer for 20-25 minutes.

Stewed in pots

Stewed pollock in pots is a simple and tasty dish. And thanks to the pots, the dish looks beautiful and appetizing.

Ingredients:

850 g pollock;
three onions and three carrots;
fruit of fleshy sweet pepper;
spices, oil.

Preparation:

Cut the carrots and pepper into strips, chop the onion into half rings. Place all the vegetables in a bowl, add salt, pepper, pour oil and mix.
We cut the cleaned pollock carcasses into small pieces so that they are easy to put in and take out from the pots.
Place all the ingredients in pots, pour in a little water and put in the oven for an hour (temperature 180°C). You can also add tomatoes to the recipe and replace the water with tomato juice.

Cooking in sour cream

Sour cream is often used for meat and fish dishes; with such a fermented milk product, the meat turns out tasty and very tender. Many housewives cook pollock stewed with mayonnaise, but nutritionists advise using sour cream for such dishes.

Ingredients:

425 g pollock;
one carrot and one onion;
35 g flour;
55 ml sour cream;
salt, pepper, oil.

Preparation:

We cut the prepared pollock carcasses into pieces, add salt, pepper, bread them in flour and fry until golden brown in a frying pan with butter.
Add chopped onions and grated carrots to the fish, fry for a few minutes, add sour cream, add a little water and simmer the dish until cooked for 15 minutes.

Pollock stewed in sour cream sauce

Pollock can be stewed simply in sour cream, or it is better to prepare sour cream sauce. This dish is suitable for both family and holiday dinners.

Ingredients:

three large pollock carcasses;
one large onion and one carrot each;
5 tbsp. spoons of flour;
spices, oil.

For the sauce:

7-8 tbsp. spoons of sour cream;
255 milk;
1.5 tbsp. spoons of oil (drain);
a pinch of nutmeg;
spices to taste.

Preparation:

We cut the pollock carcasses into fillets, sprinkle with spices and leave for 25 minutes. For spices, you can take not only pepper and salt, but also use ground coriander, thyme or basil.
After the fish has been soaked in spices, bread the pieces in flour and fry in hot oil for three minutes on each side. Afterwards, place it on a napkin so that the finished dish does not turn out too greasy.
As soon as all the fish pieces are fried, fry the onion quarters and grated carrots in a frying pan until soft.
Now let's prepare the sauce. Place pieces of the creamy product in a saucepan and put on fire. As soon as the butter melts, add the flour and fry it until the color changes (the grain should turn brown).
Then pour in the milk drink, stir the mixture with a whisk and as soon as the mass thickens, add nutmeg, spices and sour cream, mix, heat and remove from heat.
Place the fish pieces in the form, cover with vegetables and pour in the sauce.
Place the pan with the contents in the oven for 20 minutes (temperature 180°C).

With marinated vegetables

Pollock with marinated vegetables is a proven and simple recipe for a dish with a rich taste and aroma.

Ingredients:

two pollock carcasses;
large onion and carrot;
salt pepper;
2-3 tbsp. spoons of flour;
85 g tomato paste;
2 clove buds;
3 allspice peas;
bay leaf;
butter, a couple of grams of sugar.

Preparation:

In a frying pan with hot oil, sauté chopped onions and grated carrots, season the vegetables with tomato paste, heat for a couple of minutes and transfer to a bowl.
Cut the pollock into pieces and bread in flour with spices, fry in oil until golden brown.
Afterwards, cover the fish with the marinade, add all the spices and bay leaves, and simmer the dish until fully cooked. Serve hot or cold.

In tomato

Another option for cooking fish in tomato. This dish is suitable for those who adhere to proper nutrition, because, as you know, vegetables and fish products are not high in calories.

Ingredients:

½ kg pollock;
two large onions;
large carrots;
½ liter of tomato juice;
2-3 cloves of garlic;
dill greens.

Preparation:

We cut the prepared pollock carcasses into pieces, put them in a bowl, sprinkle with salt and pepper.
Cut the carrots and onions into thin rings and fry them in olive oil until soft. Place half of the vegetable mass in a bowl, and level the rest with a spoon.
In another frying pan, fry the fish pieces rolled in flour.
Place golden fish pieces on a vegetable bed and cover with the other half of the vegetable mass.
Mix tomato juice with chopped dill and cloves of garlic.
Add the resulting sauce and pour it into the fish with vegetables, cover with a lid and simmer the dish over low heat for 45 minutes.

There are no similar materials.

Living in cold bottom waters, it contains only 1% fat. The basis of its nutritional value is easily digestible protein. Essentially, it is a low-calorie protein concentrate, so pollock stewed with healthy vegetables is a suitable component of sports diets and slimming diets.

Let's take a closer look at the preparation of this dish using a more or less strict dietary method, indicate its calorie content and nutritional value, as well as possible variations of the recipe.

Typical recipes - two examples

Pollock, caught by trawls and deep seines in distant seas, enters the trading network deep frozen - whole, in the form of fillets and carcasses. It is most profitable to purchase carcasses, since pollock heads are not useful in the kitchen, and fillets are often oversaturated with frozen water, which adds weight and reduces the quality of the product.

The healthy pollock meat itself does not have a pronounced taste and aroma, so it is prepared with the obligatory use of a variety of seasonings:

It is marinated in, which must be made from natural raw materials without flavor enhancers, preservatives or dyes. This product is bottled only in glass containers.
Watered, which provides any fish with the best culinary accompaniment.
Sprinkle with “fish” spices, among which the leading places are occupied by allspice, hot and sweet peppers, freshly ground, and other spicy herbs.
They use not only table salt, but also sea salt, which is in tune with the waves in which the pollock was caught.

The process of preparing this fish can be purely dietary, strictly excluding frying and more or less high-calorie additives. The result is a dish with the energy equivalent about 75 kilocalories in 100 grams.

Prepare stewed pollock with vegetables and briefly fry the ingredients, rolling portioned pieces of fish in flour. In this case, the energy value increases slightly - up to 80-90 kilocalories in 100 grams.

Let's consider both of these methods.

First recipe - strict:

kilogram of pollock;
one and a half glasses of fish broth or water;
three medium size;
two;
three not too big;
three tablespoons;
dry spices for fish;
salt (including sea salt).

Preparation:

Free the fish from scales and entrails, cut off the fins with culinary scissors. Wash, dry with paper towels, cut into portions and sprinkle with spices.
Peel, wash, carrots, onions and tomatoes. Grate the carrots on a large-mesh grater, cut the onion into half rings, and the tomatoes into cubes.
Place half the onions, carrots and tomatoes in a deep frying pan, spread the prepared pollock on it and cover with the remaining vegetables. Pour fish broth (water), add vegetable oil and a small amount of salt. Cover tightly and simmer for about an hour. 10 minutes before readiness, season again with spices.

Recipe two - free:

700 g pollock;
two carrots;
two onions;
two tablespoons of 10%;
two tablespoons of vegetable oil;
glass of water;
two tablespoons;
dried;
fresh herbs and...

Preparation:

Clean and gut the pollock, wash, drain excess moisture, cut into portions and sprinkle with basil.
Peel, wash and prepare the vegetables - grate the carrots on a coarse grater, cut the onion into half rings.
Dip each piece of pollock in flour and fry in a deep frying pan in vegetable oil.
Add chopped onion to the pollock, and then grated carrots.
Stir sour cream in water and pour into the pan.
Cover tightly and simmer for 20 minutes.
When serving, sprinkle with finely chopped fresh herbs.

You can stew pollock with vegetables not only on the stove, but also in the oven using tightly closed heat-resistant containers, and in a slow cooker.

Every diet has its own pollock

Pollock stewed with vegetables remains a low-calorie fish, rich in proteins and biologically valuable micro- and macroelements, including iodine, necessary for residents of the continental middle zone.

If the preparation was purely dietary, it turns out ideal dish for losing weight according to a strict menu. When using short frying and not too high-calorie additives, the final calorie content increases slightly, but the protein component still predominates. This pollock is suitable for training.

The company under the lid - composition options

To diversify the taste of dietaryly valuable but bland fish, it is enriched with the following additions:

Other vegetables - including low-calorie cabbage and green beans, celery and parsley root, garlic,. Potatoes are used with caution, as this starchy root vegetable significantly increases the overall calorie content of the dish.
Fruits and fruits - not only lemon juice, but also its pieces and zest. Other citrus fruits used are oranges and limes, as well as apples and olives.
Hard cheese. It is used grated, sprinkled on the dish shortly before cooking.
Mushrooms - from the store and suitable forest gifts.
Milk and cream enrich and soften the flavor range. Low-fat milk is suitable for diets.
Oils - not only sunflower, but also.
and tomato paste. For the dietary menu, you will need high-quality ingredients made from natural raw materials - homemade, for example.

How to cook pollock with vegetables - video

The presented video shows in detail the preparation of pollock fillet stewed with vegetables in a frying pan. The process follows a loose path - short frying of ingredients is used, including pollock rolled in flour. For the time being, vegetables and fish are cooked separately, and then combined under a common lid.

White, healthy and not at all fatty pollock meat is a real find for fans of low-calorie menus. On the one hand, it basically does not add excess calories, but on the other hand, it nourishes the muscles and improves the health of the body.

Do you include pollock stewed with vegetables among not only healthy, but also delicious dishes? Which recipe and cooking method do you prefer? Do you use this fish in your diet? Share your practical experience with us in the comments!

With vegetables. This fish can be stewed and baked with onions, tomatoes, carrots, potatoes, etc. The dish is especially tasty with cream.

Pollock with vegetables in the oven

carrots - several pieces;
onions - 3 pieces;
pollock - 650 g;
tomatoes - 1 piece;
sugar - 1 teaspoon;
olive oil;
greenery.

First you need to clean the fish and rinse it in cold water. Then mix sugar, salt, herbs, pepper and rub the resulting mixture onto the fish on all sides. After this, peel the carrots, onions, chop them or grate them on a coarse grater. Now wash and chop the tomato. Season the vegetables with salt and pepper, then mix well. Then we put them in, water them and sprinkle them with lemon juice, and put them in the oven, preheated to 190 degrees. Cook pollock for about 37 minutes.

Pollock stewed with vegetables

To prepare you will need:

pollock - 450 g;
carrots - several pieces;
cream - 60 ml;
onions - a couple of pieces;
tomato paste - 2 tablespoons;
pepper, salt.

The fish must be cleaned and pitted. Then cut into pieces, coat with pepper and salt. Grate the carrots and chop the onion finely. Then mix the tomato paste with cream and add a little salt. Fry the carrots and onions until half cooked, then add the fish to them and simmer for about 32 minutes. Serve hot with vegetables. In addition, you can eat fish and potatoes in the village style.

Pollock stewed with vegetables (in sour cream)

Products for cooking:

pollock - half a kilogram;
vegetable oil;
onions - a couple of pieces;
potatoes - 450 g;
sour cream - half a glass;
pepper, nutmeg, oregano, salt, herbs.

You must first grease the mold with oil, then cut the onion into slices and place it on the bottom. After this, add the potatoes cut into slices. Place the fish on top and sprinkle with oregano and pepper. Beat sour cream with water and add nutmeg and salt. Mix everything well. Then place the remaining potatoes on the pollock, pour sour cream over everything and sprinkle with herbs. Now cover everything with a lid or foil and place in the oven for an hour and a half.

Pollock with rice

Products for cooking:

steamed rice - 2 cups;
pollock - 4 carcasses;
carrots - 1 pc.;
onion - 1 pc.;
seasonings, salt;
garlic - a few cloves;
soy sauce;
vegetable oil.

At the first stage, we clean the pollock and remove the bones. Cut the fish fillet into pieces and marinate in soy sauce and vegetable oil. Let it soak for half an hour. Meanwhile, boil the rice; it is best to use steamed rice, as it does not become soft during cooking. Now cut the onion into half rings and the carrots into rings. Fry all vegetables in vegetable oil. Chop the garlic into small pieces and also fry a little with the vegetables. Now fill everything with water - four glasses. You can take hot or cold water, it doesn’t matter. Drop the stock cube into the boiling water (optional), then add the rice and cover. When the rice is completely cooked and becomes crumbly, you need to add pollock to it. Before this, the fish pieces must be fried in oil on all sides. When the fish is stewed with rice, you need to pour in the marinade that contained the pollock. Simmer everything for about 12 minutes, after which we mix everything. Great dish is ready!

Pollock stewed with vegetables

Ingredients:

onions - a couple of pieces, preferably large ones;
pollock - 3 carcasses;
carrots - several pieces;
salt pepper;
vegetable oil;
sour cream - 260 g.

We clean the fish, then cut it into portions. Season each piece with a little salt and pepper and place on a baking sheet. Preheat the oven to 190 degrees, then peel the onions and carrots. Cut the onion into half rings and grate the carrots. Fry the vegetables in a frying pan, add salt, pepper and sour cream. Then spread the mixture of vegetables and sour cream on the fish. Place the pan in the oven and bake for about half an hour. Stewed pollock with vegetables is ready!

Fish and vegetables are always a win-win combination. Traditionally, onions and carrots are added when preparing pollock. But you can add variety and add, for example, zucchini to the dish. Zucchini will add juiciness to our dish and will serve as a wonderful side dish.

To stew pollock with vegetables, prepare the necessary products according to the list.

Clean the fish, cut off the fins, cut into pieces, salt and roll in spices. Set the fish aside and let it absorb the aroma of the spices for 20 minutes.

Meanwhile, peel all vegetables.

Prepare tomato sauce. To do this, stir tomato paste with sugar and a pinch of salt in a glass of water. Instead of tomato paste, you can use twisted fresh tomatoes or tomato juice.

Cut the onion into cubes. Grate the carrots. Fry carrots and onions in vegetable oil for 7-8 minutes.

Cut the zucchini into cubes and add to the onions and carrots. Fry everything together for another 7-10 minutes.

Roll each piece of fish in flour.

Place the pollock between the vegetables.

Fill with tomato sauce. Cover with a lid and simmer over low heat for 15-20 minutes. 2-3 minutes before the end of cooking, add bay leaf and allspice.

Pollock with vegetables is ready. Can be served both hot and cold. Onions, carrots and zucchini make excellent side dishes. The dish turns out very juicy and tasty.

Bon appetit!