Stewed fish with vegetables is a specific dish, you can say for an amateur. Not everyone accepts a combination of tomatoes, cabbage or eggplant with seafood. But if you are an admirer of such food, then there are simply a lot of recipes and you can always experiment, starting with vegetables and ending with fish.

Most often, low-fat varieties are used for this dish: hake, pollock, cod, and flounder. Due to vegetables and yushka, which is formed during cooking, the food is juicy and tasty.

To prepare such a dish is very simple, it is enough to clean the fish, cut into the desired pieces, lay in layers with prepared vegetables and stew in any way convenient for you.

It can be served with a side dish in the form of mashed potatoes or porridge, and even as an independent dish it can be eaten with a slice of bread. Since this dish is everyday, you can include it in your diet a couple of times a week.

Step by step recipe

To implement this recipe, it is best to take a hake, it has few bones - only a ridge. When stewed, the fish will become soft, tender and juicy.

Thaw the hake, peel off the husk with a knife, cut the abdomen, remove the insides, cut the tail and fins. We wash it in water and cut into pieces, immerse in a bowl and salted.

My vegetables and peel. Onions and carrots are cut in half rings, pepper - in cubes. We take a cauldron, pour a little oil there and add the prepared vegetables.

Pour the flour into a plate, roll the fish in it and fry in a heated pan. We lay the finished hake to the vegetables and put the casserole on the stove.

Bring tomato sauce with boiled water to make it look like juice, and pour it into the fish with vegetables. Stew the dish for twenty minutes.

Braised fish in tomato with vegetables in a pan

A budget, but very tasty dish is obtained from fried fish, for example, pollock and a set of fresh vegetables.

• pollock - 1 kg;
• tomatoes - 3 pcs.;
• onion - 2 pcs.;
• carrot - 2 pcs.;
• oil - 4 tbsp. l .;
• flour - 5 tbsp. l .;
• salt - 2 tsp;
• water - 50 ml.

Cooking: 75 minutes.

Calories: 141 Kcal / 100g.

My frozen pollock and cleanse. With a sharp knife, cut in half along the ridge. We take out the spine and rub the resulting fillet with salt. Add a pyramid and let it salt for twenty minutes.

Remove the husks from the onion, chop the straws. Wash the carrot and clean it with a metal mesh. Three on a grater.

Pour flour into a bowl. Pour oil into a stewpan and heat it well. Bone the fish blanks in flour and gently, so as not to splatter the butter, put it in the fry. Turn over to the second side and distribute the chopped vegetables from above.

Immerse the tomatoes in boiling water for a few seconds, remove the peel and chop into cubes. We send to the stewpan to the upcoming products. Pour fifty grams of water, reduce the heat, cover hermetically with a lid and let the dish simmer for thirty minutes.

How to stew fish with zucchini in a slow cooker

For stewing with vegetables in a slow cooker, low-fat mackerel is perfect. By combining it with carrots, onions and zucchini, the dish will turn out to be juicy and tender.

• mackerel - 2 pcs.;
• onion - 2 pcs.;
• carrot - 2 pcs.;
• zucchini - 1 pc.;
• oil - 30 ml;
• salt - 1 tsp;
• tomato juice - 1 cup.

Cooking: 65 minutes.

Calories: 134 Kcal / 100g.

Defrost the fish, clean the insides, cut the tail and fins, be sure to cut off the head. Put in a plate and salted. We start the appliance in the quenching mode. Pour oil into the bowl. We clean the onions, zucchini and carrots. Cut into equal cubes or straws.

Pieces of mackerel are put on one unit, a little fry and fall asleep with a dense layer of prepared vegetables. Hermetically close the lid and simmer for twenty minutes. Open, mix, pour tomato juice and continue cooking for another twenty minutes.

After turning off the appliance, leave it to stand for ten minutes so that the fish is finally saturated with aromas.

This dish is perfect for boiled horns or loose buckwheat porridge.

Oven fish stew recipe

A quick and very satisfying dish for a home feast is stewed cod with potatoes in the oven. Sliced \u200b\u200bcod and potatoes under a thick layer of mayonnaise fill will delight all gathered guests.

• 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: 70 minutes.

Calories: 146 Kcal / 100g.

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, so that a beautiful crust appears.

Cut the onion into rings. We spread the potatoes in a deep baking sheet, sprinkle with spices, lay the pieces of fish and onion rings in a chaotic manner on it. We turn on the electric oven at 185 ° C.

We dump the whole mayonnaise in the center of the workpiece, gently distribute with a spoon over all product areas to form a dense layer of sauce. We send to prepare for fifty minutes. At the end, you can sprinkle with fresh or dried herbs.

1. To get a tasty dish, you need to choose quality products. The main component is fish. When buying, pay attention to its appearance, it should not have a thick layer of ice, the carcass should be solid, without damage, white or bluish tint. Not yellow or brownish - this is a sign of a stale product, several times frozen;
2. Experienced cooks recommend marinating fish before stewing. Commonly used are homemade mayonnaise, heavy cream or wine;
3. So that the seafood is not overdried, it must be breaded before frying, so that all the juice remains inside the meat;
4. Extinguishing liquid should be sufficient so that the products do not stick and turn out juicy;
5. If you use frozen fish, do not defrost it in warm water. It will turn out dry and tough. It is better to leave it in the refrigerator for the night;
6. Fish steaks will remain intact and will not fall apart if you first immerse them in salted water for thirty minutes;
7. If you took small varieties of fish for stewing, do not bother removing the bones from it. In the process of quenching, they will become soft and will not be felt at all in the dish;
8. Take a thick carrot with a blunt finish, it is brighter and better to taste. Bulbs should be used in white or purple varieties, they have less bitterness;
9. If you don’t fry the fish beforehand and start stewing raw fish with vegetables, it will turn out to taste like boiled;
10. Vegetables should be cut into slices of the same size to stew evenly;
11. Fatty fish should be stewed with cabbage, zucchini and beets. Low-calorie vegetables will go well with pelengas or catfish.

Enjoy your meal!

COMPOSITION

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

Chop the onion finely.
   In a frying pan over high heat, heat vegetable oil and pour onions. Fry pea with stirring for 1 minute, then reduce the heat to slightly above minimum, close the pan with a lid and simmer the onion for 5 ~ 7 minutes, while the mork is being prepared.
   Peel and grate carrots on a medium grater.
Pour into the pan to the onion, which by then should be soft and transparent. Stir, cover and simmer until soft carrots 7 ~ 10 minutes. Stir occasionally.

Attention!   If carrots or onions were not juicy, then the vegetable mass may begin to burn. Then you need to add a little liquid to it - broth or water.

Put tomato paste in the vegetable mixture and pour in the lemon juice.

Add 0.5 teaspoons of salt and pepper.
   Mix. Fry for about half a minute. Remove from fire.
   While stewing vegetables, prepare the fish - peel, cut off the fins, take out the insides, cut off the head. If the fish is large, then cut into portions.
   Salt fish (~ 0.5 tsp) on all sides.
   If the fish has a strong specific aroma, then it can be greased with lemon juice and allowed to stand for 5 ~ 10 minutes.

Cooking in the oven
   Grease the baking dish with vegetable oil.
   Spread evenly half the vegetable mixture.

Lay the fish and lay the remaining vegetables on top.
   If desired, you can add a little (no more than 0.5 cup) liquid.
   Tighten the form with foil and put in the oven at t \u003d 220 ~ 230 ° C for 30 ~ 40 minutes.

Cooking in a stewpan
   Pour oil and a little liquid into the bottom of the saucepan.
   Put a layer of vegetables, fish, a second layer of vegetables.
   Close the stewpan with a lid, put on a small fire and simmer for about 30 minutes.

Pressure cooker
   Mix fish with vegetables.
   Pour about 1/4 cup of liquid into the bottom of the pressure cooker and spread the mixture.
   Put on a big fire. After boiling, reduce the fire to a minimum and simmer from 20 minutes to 1.5 hours, depending on what softness the product needs to be obtained. After 1.5 hours of quenching, the bones of the fish become soft.

Braised fish with vegetables   in a pan - one of the options familiar to many and beloved, but these are far different recipes. To prepare fish under the marinade, use onions, carrots and tomato sauce, while for stewed fish with vegetables, a whole list of a variety of vegetables can be used.

What vegetables can I take to stew fish? Vegetables go well with fish and seafood, carrots, onions, asparagus, green beans, green peas, zucchini, in particular zucchini, artichoke, celery, corn, beans, olives or olives, eggplant, bell peppers, tomatoes.

Of course, to give the stew fish with vegetables an additional aroma, not only it is possible, but also spices and spices should be used. Dry spices and fresh herbs give the fish an unforgettable flavor.

We figured out the vegetables, now, as for the fish. Stew fish are suitable for both river and sea. Of sea fish, you can use hake, pollock, marine, notothenia, mackerel, cod, capelin, and herring. River fish for stewing with vegetables should be with a minimum number of seeds. Pike, pike perch, catfish, can be used for stewing.

Today I want to show you how to prepare stewed fish with vegetables step by step with photos. In this recipe, I used fresh-frozen cod.

Ingredients:

• Sea fish (I have cod) - 1 carcass weighing 1 kg.,
• Onions - 1 pc.,
• Carrots - 2 pcs.,
• Green peas pods - 50 gr.,
• Olives - 50 gr.,
• Canned corn - 100 gr.,
• Wheat flour - 50-70 gr.,
• Tomato sauce - 100 ml.,
• Spices: paprika, black pepper - a pinch,
• Salt to taste
• Water - half a glass,
• Sunflower oil.

Stewed fish with vegetables - recipe

Prepare the fish for stewing. Rinse with cold water. Cut off the head, if any. Cleanse the scales if this fish possesses it. Spread the abdomen. After removing the entrails, rinse the fish again. Cut the fish into small pieces.

Prepare the vegetables for stewing. From the jar, select olives (olives), canned corn. Wash the bell peppers and green peas. Dice bell pepper.

Peel the onions and carrots. Cut the onion into small cubes, grate the carrots.

Roll fish slices in wheat flour.

Heat the sunflower oil in a sufficiently deep pan. Put the fish out.

After 3-4 minutes, turn over the already fried pieces of fish to the other side.

Keep the fish in the pan for another 3-4 minutes, so that it can fry on this side as well. Remove the fried fish from the pan and transfer to a bowl. Rinse the pan or take another. Pour some sunflower oil into it. Put out all the vegetables that were previously cooked for stewing.

Add tomato sauce to vegetables. It is thanks to him that the fish will turn out spicy and piquant.

Pour in half a glass of water. Shuffle. Add paprika, ground black pepper. Add salt. If desired, you can add any other spices you want to the stewed fish in a pan with vegetables and tomato sauce.

Stew all vegetables on low heat for about 15 minutes.

After that, put the pieces of fried fish in the ready-made vegetable gravy.

Use a spoon or spatula to pick up the gravy and pour it over the pieces of fish. Thus, the fish is saturated with the vegetable component of the dish. If you want, you can cover the pan.

Braised fish with vegetables. A photo

Fish stewed with vegetables in a pan,   - an unusually tasty dish that can be quickly prepared for lunch or dinner. I used hake fillet, you can choose any other fish to your liking. The dish is light, juicy, you and your family will like it.

Ingredients

To cook fish stewed with vegetables in a pan, you will need:

fresh-frozen hake fillet (or other fish) - 400 g;

onions - 1 pc.;

carrots (small) - 1 pc.;

sweet bell pepper - 1 pc.;

fresh tomatoes - 1-2 pcs.;

salt, spices for fish - to taste;

vegetable oil - 3 tbsp. l .;

bay leaf - 1-2 pcs.;

vegetable or fish broth (or water) - 100 ml.

Cooking steps

Cut the fillet into medium slices, salt, sprinkle with spices.

Cut onions in half rings, carrots in thin slices. Heat the pan with vegetable oil and fry the onions and carrots for 3-4 minutes, stirring occasionally.
Add the bell peppers chopped into strips into a pan, add a little salt and fry everything together over low heat for another 3-4 minutes.

Next, put the pieces of fish on the vegetables.

Place circles or half circles of fresh tomatoes on the fish, pour in the broth, add bay leaf.

Cover the pan with a lid and simmer vegetables and fish on low heat for 10-15 minutes, almost the entire broth should evaporate. Prepare a delicious, tender and juicy fish stewed with vegetables in a pan, serve with a side dish: rice, mashed potatoes, buckwheat and so on.

Good appetite!