Delicious stewed hake with vegetable gravy

Hake fillet stewed in tomato with onions, carrots and celery is a simple but very tasty dish. Tender pieces of hake go well with these vegetables, and celery adds a pleasant freshness to the dish. The sauce is thick and flavorful.

Composition of the dish

for 5 servings. Cooking time – 30 minutes

• Hake fillet - 500 g;
• Carrots – 1 piece;
• Onions – 1-2 heads;
• Celery stalk – 1 piece;
• Tomato – 1 piece;
• Vegetable oil – 1/3 cup;
• Black or allspice pepper – 1/2 teaspoon;
• Flour – 2 heaped tablespoons;
• Salt - to taste.

Dish ingredients

Preparing stewed hake

• Thaw the hake fillet and dry on a paper towel. Cut into small pieces. Salt and pepper. Let the fish sit for a while and soak (while we chop the vegetables).
• Chop vegetables: Cut the onion and tomato into small pieces. Grate the celery stalk on a coarse grater (coarse fibers will remain on the edge of the plate and should be discarded). Grate the carrots on a fine grater.
• Fry vegetables: pour vegetable oil into a wide-bottomed saucepan (or deep frying pan). Fire is medium. Add vegetables to the hot oil every 2 minutes in the following order:

1. celery;
2. carrot;
3. tomatoes.

Mix.

• Roll the fish pieces in flour. When all the vegetables are laid out, pour 0.5 cups of hot water over them. When it boils, add the fish. Bring to a boil again. The sauce should be level with the fish or it may cover it slightly (if less, add water). Mix carefully. Simmer for 10 minutes. At the end, taste and add salt (if necessary).

Bon appetit!

Stewed hake fillet with vegetable gravy

Delicious dinner with stewed hake in juicy gravy

The dish will be delicious even if you only have onions and carrots. In this case, it is fashionable to add dill, dried basil (a pinch) or fresh green basil for flavor.

Tomato can be replaced with 2 tablespoons of sour cream. It is placed after the fish.

Hake fillet is best suited for this recipe (telapia or pangasius are not suitable due to their specific, not very pleasant taste).

This delicious stewed fish can be prepared from a whole hake (cleaned, cut into portions), or cleaned and separated the fillets from the bones, and then follow the recipe.

Other hake or hake recipes

(with vegetables);

(tomato paste is used, and hake carcasses are without heads);

(in the oven, but can also be done on the stove);

Both the fish and the gravy will be delicious!

Some housewives are not particularly enthusiastic about the proposal to cook fish, explaining this by their dislike of its specific smell. But it can be easily handled by various spices for fish, which are not difficult to choose. And the taste of the finished dish only benefits from such additives. I have a few valuable recommendations for you that will definitely help you make it unforgettable.

Freshwater fish:
Som- the largest representative. Almost without bones and scales, it is easy to prepare.
Perch– found everywhere and has tasty meat.
Pike– one of the most popular fish due to its delicious white meat.
Carp- the owner of the most tender meat. It is considered a “bony” fish.
Trout– fish suitable for any type of cooking.
Sterlet- the king fish among freshwater fish. It has tender meat and in skillful hands becomes a delicacy.
Carp- big and fat. Suitable for cooking in any form.

No matter how popular in cooking and uniquely tasty fish is, suitable seasonings for it are an important issue in the kitchen.

Spices for cooking river fish

River fish does not have a distinct taste of meat. This determines the choice of spices and seasonings for use - they are all fragrant, spicy, with a pronounced aroma.

Frying
Cooking fish by frying is popular. The dish acquires a specific fried taste, and the dryish meat increases the fat content due to oil.

Spices for frying fish are invariably salt and hot peppers (black, red, white). It is recommended to add salt directly to the oil. This way the fish will “take” the required amount during the frying process.

When frying you can add:
garlic– a small amount will improve the taste of the dish;
coriander, thyme ground nutmeg– enhance the taste and add uniqueness;
turmeric– will give a rich golden color and a sweetish taste;
basil, dill, parsley, thyme, lemon balm– they are crushed and added at the end of cooking for freshness;
lemon juice– a few drops on the meat will eliminate the river smell.
IMPORTANT! When choosing spices suitable for fish, it is better to avoid a mixture of 2 or more types at once, since when frying in oil they enhance their properties.

Extinguishing

Most often, fish is stewed in oil, vegetable bed or sauces. A small amount of spices can improve the final taste.

The following spices are suitable for stewed fish:

peppers and mustard– for spiciness;
mint, basil, lemon balm or rosemary– for a fresh aroma of herbs (the main thing is not to overdo it);
onion (any), dill– will enhance the taste of river fish meat.
IMPORTANT! It is better not to use bright and spicy spices - curry, coriander, turmeric, cinnamon when stewing fish.

Cooking

Cooking fish in a large amount of liquid imposes some difficulties when choosing spices: they must “play” when hot and be able to be absorbed into the meat from the broth.

The best spices for cooking fish are:

Onion and bay leaf- with them the broth will become richer. They will kill the river smell of fish during cooking;
Peppers (any)- the broth will add a slight spiciness to the meat. It won't hurt the peppercorns.
Celery and parsley– will make the taste of the fish richer.
Saffron, nutmeg, rosemary, sage– leaving a bitter taste in the broth, they will give only the best to the fish.
IMPORTANT! Cinnamon, paprika, turmeric, coriander, and cumin do not “tolerate” cooking in large amounts of water. Having filled the broth with aromas, they will be useless for the fish.

Baking

In foil or without, in the oven, microwave or on fire - baked river fish is loved by gourmets and nutritionists. The most common way to use spices is to cover the fish on all sides with herbs.

The following spices should be used for baking river fish:

Marjoram, anise, oregano– enhance the taste of a fish dish;
Onion, celery, parsley- during baking, the river smell will be “taken away”;
Bay leaf, lemon balm, mint– will add a fresh aroma and can sweeten the taste of the finished dish.
Turmeric, coriander or thyme– will give spicy, rich shades of flavors.
IMPORTANT! Baking with cumin, nutmeg, paprika or cinnamon will spoil the unique bouquet of fish flavors.

Smoking

Smoked fish is loved for its aroma and culture of consumption even by those who do not prefer fish at all. Cooked with aromatic smoke, fish does not need additional flavor enhancement.

When smoking, add the following spices:

Celery– a little under the ribs or gills for a pleasant aroma;
Mustard, paprika, saffron or tarragon– to choose from. Wipe the fish carcass on all sides before cooking.
IMPORTANT! Adding oriental spices when smoking fish can add a specific taste to the dish. They are not recommended for use.

Marine species
Sea fish have a wide variety. Spices are “calmer” for her and often serve to complement the rich taste.

Sea fish for cooking:

Herring- a popular sea fish. Used salted, smoked and pickled.
Mackerel– fish with fatty meat. Retains great taste in any form.
Flounder– the meat cooks easily. Suitable for frying, stewing or smoking.
Salmonids (salmon, salmon)– have fatty, tender red meat. Popular fish for cooking. Has almost no intermuscular bones.
Pollock– one of the most common sea fish. Suitable for any type of cooking.
Cod– has tender meat and is considered one of the most healthy and nutritious. Contains a large amount of protein.
Sturgeon- a delicatessen breed. Used for preparing balyk, smoking, salting.

Spices for cooking sea fish
As mentioned above, marine fish species do not require bright spices in preparation. The amount of additives must be strictly controlled so as not to lose the delicate taste of the fish dish.

Frying

You can fry all types of sea fish. Due to the natural fat content of the meat, halibut, mackerel, sturgeon, and fatty herring can be fried even without oil.

A good addition to the preparation would be:

Ground pepper (allspice, black, red, white), added in moderation, will not so much add spice as it will enhance the natural taste of fish meat.
Grated ginger or nutmeg- will add some spice. It is difficult to overcome the “sea” aroma with them.
Oregano or thyme– add light spice.
Melissa– will add a touch of freshness to rich fried fish meat.
IMPORTANT! Fried sea fish does not go well with cardamom, cumin, and coriander. They interrupt the taste, making dishes too spicy.

Extinguishing

Stewed sea fish retains its appearance by absorbing the sauce or juice of the vegetables with which it is cooked.

The best choice of spices for stewing would be:

Bay leaf– added carefully at the end of cooking to enhance the specific iodine flavor of sea fish.
Allspice– has a rich aroma. Will not get lost in vegetable juice or stewing sauce.
Mustard may be added to sauce. The fish that is stewed in it will acquire a slight sweet and sour flavor.
Ginger or nutmeg– for piquancy and enhanced taste.
Garlic– a constant companion of fish in matters of stewing. It adds heat to the dish without overpowering the main flavors.
NOTE It is better not to use spices such as mint, fennel, sage, as well as curry, turmeric, coriander, and cumin for stewing sea fish.

Cooking

Many chefs suggest not using spices when cooking sea fish.

If you still want some shades in taste, you can add the following to the broth:

Onion and parsley a – they will make the broth rich and will not allow the meat to become dry even when overcooked.
Bay leaf and ground pepper– will make meat with broth tastier and more aromatic.
Carnation– a small amount will make the dish more spicy.
NOTE Oriental spices and aromatic seasonings are useless when cooking; they will oversaturate the broth and prevent the fish from being saturated with flavor

Baking

Baking allows you to preserve maximum nutrients and natural taste. When choosing spices and seasonings for baking fish, it is important not to use too rich aromas or “strong” oriental spices, but to choose lighter, fresh additives

Seasonings for baking:

Salt, lemon juice or onion– constant companions of baked fish.
Rosemary– a small branch will decorate not only the appearance of the dish, but also the gastronomic bouquet.
Basil, thyme, fennel– will add fragrant freshness to the fish dish.
Turmeric or paprika– will add a specific taste if the dish needs updating.
Ground bay leaf, allspice, ground celery– are enhancers of the taste of sea fish, adding a bit of pungency and aroma.
NOTE You should not bake fish in the presence of cumin, coriander, or cardamom, as these spices are bright and rich and will interrupt the taste.

Smoking

Smoking sea fish is the process of preparing delicious dishes. Cooked in aromatic smoke, the fish does not require “addition” with spices. But you can use the following set of spices to add them to the smoke source for smoking:

peppercorns;
Bay leaf;
carnation.
No processing of the fish other than lightly adding salt and herbs under the ribs or gills is required.

Spices for salting and marinating fish:

Sage.
Tarragon.
Fennel.
Black, white, allspice.
Dill.
Rosemary.
Peppermint.
Bay leaf.
Nutmeg.
Oregano.
Coriander.
Basil.

Spices for fish soup

Preparing fish soup does not allow you to experiment with spices due to the presence of broth, which dissolves most of the spices.

Separately, the fish from the soup will be bland after cooking, since the spices will remain in the broth. However, you cannot increase their quantity, so as not to spoil the broth itself.

When choosing spices for fish soup, you should choose those that are suitable not just for hot cooking, but for a liquid dish.

The following “fish” spices have this versatility:

Black pepper. Passed through a mill, it will add flavor and spiciness to both the broth and the fish, although peppercorns will also open up in the soup.
Carnation. It perfectly complements not only fish, but also broths. You just need to remember that you add it 3-5 minutes before serving, since when cooked hot it quickly loses its aroma, although it retains its taste.
Caraway. In small quantities, cumin can improve the taste of fish and broth, imparting a slight pungency and spicy aroma.
Parsley. Of the herbs, parsley best imparts flavor to the broth and goes well with fish dishes.
Bay leaf. A private guest in a pot of soup, including fish. It should be added 5 minutes before the end of cooking and in moderate quantities so that the laurel essential oils do not overwhelm the aroma of fresh fish broth.

Often in the preparation of fish soups, spices are used that can overwhelm the natural fish flavors or even ruin the broth completely.

To such "unsuccessful" examples include:

Dill. Often added to soups, but when cooked, dill loses its aromas and becomes a garnish in the boiled broth. If you still like dill on your table, it’s better to cut it fresh and serve it to the table.
Chilli. Too much hot pepper will overwhelm the natural tastes and the broth will turn out to be spicy, and the fish will be tasteless.
Sage. In fish soup, this seasoning can produce too much bitterness.
Rosemary. If cooked in broth, rosemary will add excessive spice, and the soup will end up with an overly pine-like aroma.
Spices should be used wisely in cooking fish, especially by mixing them. By carefully adding as you cook, you can eventually arrive at a set of seasonings that suit your taste.

In addition to my previous posts about Hollandaise sauce, I am showing the last, final recipe where this sauce also reveals itself perfectly, emphasizing the soft, unobtrusive taste of the fish. In addition to it, there is sweet baked celery, sprinkled with white wine, with pieces of butter and aromatic Provençal herbs. Do you already smell these aromas?

The crispy, slightly sour crust of the fish with the aftertaste of sweet lemon, celery and broccoli - all this brings together a wonderful, velvety sauce, immediately making the dish complete and complete.

For the fish I took sea bass. This small fish with a pinkish tint has a very delicate taste, slightly sweet, without an unpleasant odor or bones.

If you are cutting up a whole fish carcass, be careful! Since it has a poisonous spine, injury to which can lead to partial paralysis at the puncture site!!!

So, we will need:

Sea bass (gutted and cleaned) - 2 pcs.

Lemon - 1 piece + 1 piece (for serving)

Provencal herbs

Salt

White pepper

Dry white wine - 0.5 tbsp

Celery

Broccoli

Butter 80 g

Olive oil (for greasing fish) 2 tbsp

Hollandaise sauce

1. Fish. Rinse the cleaned fish and dry with a paper towel.

2. In a bowl, mix olive oil + Provençal herbs + white pepper + salt.

3. Rub the mixture onto the fish, outside and inside.

4. Cut the lemon in half and then into thin slices.

5. Make cuts on the surface of the fish and place the prepared lemon in them.

6. Celery. Wash and cut. Choose the size yourself, for me these are segments of 3-4 cm.

7. Broccoli. Divide into inflorescences.

8. Place celery in a heat-resistant form, add a little salt and sprinkle with herbs. Place the prepared fish on top.

9. Place drained butter cubes on top of the celery.

10. Pour wine into the mold and place in the oven. Baking temperature 180 C.

11. Readiness depends on the size of the fish. It took me 25 minutes. At this temperature, when the crust is already golden, it will be cooked inside.

12. 5 minutes before the fish is ready, cook the broccoli. To do this: throw our inflorescences and a little salt into boiling water, and watch carefully. You need to constantly try them so as not to overcook them! Try the stem of the inflorescence, if it is soft on the outside, but you can still hear a crunch on the inside - it’s ready, remove it to a paper towel. Allow excess water to drain.

13. Innings. Place vegetables on a plate and fish on top. Toss the broccoli and pour a generous amount of Hollandaise sauce over it. Additionally, place a lemon slice in each plate. There is nothing better than sprinkling lemon juice on still hot fish.

Bon appetit!

In addition to my previous posts about Hollandaise sauce, I am showing the last, final recipe where this sauce also reveals itself perfectly, emphasizing the soft, unobtrusive taste of the fish. In addition to it, there is sweet baked celery, sprinkled with white wine, with pieces of butter and aromatic Provençal herbs. Do you already smell these aromas?

The crispy, slightly sour crust of the fish with the aftertaste of sweet lemon, celery and broccoli - all this brings together a wonderful, velvety sauce, immediately making the dish complete and complete.

For the fish I took sea bass. This small fish with a pinkish tint has a very delicate taste, slightly sweet, without an unpleasant odor or bones.

If you are cutting up a whole fish carcass, be careful! Since it has a poisonous spine, injury to which can lead to partial paralysis at the puncture site!!!

Olya's chrizantema_8 There is a wonderful FM “Catch fish big and small”, where I will take my dish :)

“Catch fish big and small! Fish. Seafood.”

So, we will need:

Sea bass (gutted and cleaned) - 2 pcs.

Lemon - 1 piece + 1 piece (for serving)

Provencal herbs

Salt

White pepper

Dry white wine - 0.5 tbsp

Celery

Broccoli

Butter 80 g

Olive oil (for greasing fish) 2 tbsp

Hollandaise sauce

1. Fish. Rinse the cleaned fish and dry with a paper towel.

2. In a bowl, mix olive oil + Provençal herbs + white pepper + salt.

3. Rub the mixture onto the fish, outside and inside.

4. Cut the lemon in half and then into thin slices.

5. Make cuts on the surface of the fish and place the prepared lemon in them.

6. Celery. Wash and cut. Choose the size yourself, for me these are segments of 3-4 cm.

7. Broccoli. Divide into inflorescences.

8. Place celery in a heat-resistant form, add a little salt and sprinkle with herbs. Place the prepared fish on top.

9. Place drained butter cubes on top of the celery.

10. Pour wine into the mold and place in the oven. Baking temperature 180 C.

11. Readiness depends on the size of the fish. It took me 25 minutes. At this temperature, when the crust is already golden, it will be cooked inside.

12. 5 minutes before the fish is ready, cook the broccoli. To do this: throw our inflorescences and a little salt into boiling water, and watch carefully. You need to constantly try them so as not to overcook them! Try the stem of the inflorescence, if it is soft on the outside, but you can still hear a crunch on the inside - it’s ready, remove it to a paper towel. Allow excess water to drain.

13. Innings. Place vegetables on a plate and fish on top. Toss the broccoli and pour a generous amount of Hollandaise sauce over it. Additionally, place a lemon slice in each plate. There is nothing better than sprinkling lemon juice on still hot fish.

For those who adhere to a healthy diet and everyone else, I highly recommend this simple and at the same time dietary version of baked fish. Fish cooked in lemon zest is already incredibly tasty. And if we bake it on a bed of celery and cucumbers, we’ll also get a side dish for it. Baking on vegetables, the fish absorbs their taste and aroma. Thus, it additionally acquires new flavor notes. Any white fish will do: cod, hake, navaga, pollock and others. It gets ready in a matter of minutes. The recipe is especially good when we have very little time left to prepare dinner.

Recipe for 2 - 3 servings, cooking time 45 minutes.

How to quickly and deliciously bake fish

Ingredients:

any white fish - 600 g

lemon - 1 pc.

cucumbers - 2 pcs.

celery stalks - 2 pcs.

parsley - 2-3 sprigs

olive oil - 1 tbsp.

salt, pepper - to taste

First of all, wash the vegetables thoroughly. Wash the lemon especially carefully before removing the zest. We cut the celery into round pieces, and cut the cucumbers lengthwise into long slices, without cutting off the peel. Chop the parsley. Remove the zest from the lemon (without the white films) and cut it into thin strips. This is easy to do with a paring knife.

After everything is chopped, mix the parsley with lemon zest, salt and pepper. Squeeze the juice from half a lemon. Then combine 1/2 part juice and 1/2 part olive oil with chopped parsley and lemon zest.

In the resulting mixture, roll the fish, cut into portions. Heat the oven to a temperature of 180*C.

First place the celery on the bottom of the baking dish, place the cucumber plates on top, and place the pieces of fish on them. Pour the remaining lemon juice and olive oil over it. Cover the form with foil.

The oven is preheated. We send the form with the fish there to bake. Cook for 10 minutes. Then remove the foil and continue baking for another 5-10 minutes until lightly browned.

Serve immediately in the form in which the fish was baked. Bon appetit!