What do we know about haddock? This fish is extremely tasty and healthy when cooked correctly. It is important to present it in such a way that it retains all its useful properties. Haddock in the oven, recipes with photos with onions and carrots of which are presented on this page, is suitable for babies, since there are practically no small bones in it.

We bring to your attention a step-by-step recipe for cooking this fish, cooked in the oven.

Required products

We need the following ingredients:

• Frozen or fresh haddock carcass - 1 pc.;
• Onions - 2 pcs.;
• Carrots - 1 pc.;
• Black peppercorns - 1 tbsp. l .;
• Bay leaf - 1 pc .;
• Salt to taste;
• Some water.

Add dill (fresh or dry) if desired.

How to cook

Step by step cooking method:

1. Chop the onion with a knife.
2. Three grated carrots.
3. After adding salt and spices to taste, put the vegetables in the form where they will be. It is desirable that the dishes are glass.
4. Divide the fish into portions and place them in a mold on top of the vegetables.
5. Fill the fish with water so that its edges are covered.
6. We put the fish in the oven, preheated to 220 C, for 1 hour.

This recipe does not involve the use of oil, so the result is a haddock stew with onions and carrots, which can be eaten by a small child, as well as an adult who needs a diet.

The finished fish is white and comes off well from the bones.

This dish goes well with any side dish: rice or pasta.

Bon Appetit!

Fish is considered a healthier food than red meat or chicken because it does not harm cholesterol levels and body shape.

It is a dietary product that can be consumed without fear at night - it does not burden the stomach, is quickly absorbed and improves overall health and appearance.

The most useful cooking option is fish stew. Here are 15 recipes on how to cook delicious stew.

The easiest recipe. It does not require a large number of ingredients, and the necessary composition is always available in the kitchen.

This light and tasty food goes well with salad, the side dish will weigh it down, but if you want to make your meal more filling, boiled rice is the best choice.

• any fish to taste - something small is better; the recipe uses
• fresh mackerel;
• onions - 2 pcs.;
• carrots - 1-2 pcs.;
• non-aromatic oil - for frying;
• greens - any;
• optional - lemon juice, cheese, mayonnaise, herbs and spices.

Actions:

1. Divide the fish into two parts relative to the spine, if desired, cut into pieces. You can leave it whole - in halves.
2. Rinse, rub with salt and spices, dried ginger and thyme.
3. Chop the onions and carrots into rings (optional).
4. Heat a frying pan with vegetable oil until a haze appears.
5. Fry the onions and carrots until the oil turns orange.
6. Place the fish in the pan. Squeeze the juice from half a lemon on it.
7. Cover and simmer. If the fish does not ooze, be sure to add half a glass of water, otherwise it will not be stewed fish, but fried.

When serving, you can decorate with vegetables or herbs, as well as prepare a dressing with sour cream or homemade mayonnaise. Boiled rice will perfectly complement your meal!

The multicooker is gaining more and more popularity in the kitchens of Russia, and it is better suited for preparing healthy food than anything else.

How to stew fish in a slow cooker so that it is tasty and healthy, we will tell you in this recipe.

What products are needed:

• fish - pollock - 2 pcs.;
• 2 onions;
• carrots - 2 fruits;
• bell pepper;
• chicken egg;
• sour cream - 200 g;
• vegetable oil for frying;
• salt, spices - at your discretion.

Any fish you prefer will do. In the recipe for pollock, due to its low price.

Actions:

1. Wash the fish, cut into medium-sized pieces.
2. Cut all vegetables into equal pieces - for example, cubes.
3. Turn on the "Fry" mode in the multicooker, pour a little oil into the bowl and fry the onions until they are bronze.
4. Add carrots and fry too.
5. At the end, put the bell pepper and fry for 5 minutes.
6. Put fish pieces for frying.
7. Beat the egg, add sour cream to it and beat a little more. Then mix with salt and spices - for example, a seasoning mixture for fish. If the sauce is thick, you can add a little water.
8. Pour the prepared sauce over the bowl.
9. Set the multicooker to the "Extinguishing" mode and simmer for 40 minutes.

After cooking, serve pollock in sour cream with fresh vegetable salad. You can cook any side dish - any cereals and pasta, as well as potatoes, are combined with such tender and juicy fish.

A deliciously tasty fish is obtained when baked in the oven with tomato sauce - such food flies off the table without a trace. The result of the recipe is the opposite of the previous one, although the same composition of the main ingredients is used for cooking. You can cook completely different dishes from the same products!

What products are needed:

• fresh fish - 1 kg, you can take sea and river fish;
• 2 onions;
• carrots - 2 fruits;
• garlic - 4-5 cloves;
• bell pepper - 1 fruit;
• tomato juice - half a liter;
• olive oil;
• salt and spices.

How to cook fish in the oven:

1. Dice the onion. Grind the carrots on a medium grater (if you use a grater for Korean salad, it will be prettier).
2. Grind the garlic and bell pepper in a blender.
3. Heat a skillet with olive oil.
4. Fry the onions and carrots separately, then add the carrots to the onions and mix.
5. Transfer part of the frying to another container, and smooth the rest in a frying pan.
6. Wash the fish, divide into portions. Rub with salt and any seasonings - in this case, ground black pepper and ground coriander are used, roll in flour on both sides and put the pieces on another, clean, frying pan. A little secret - use cornmeal for a more interesting flavor.
7. Fry fish pieces for a minute on each side.
8. Prepare the sauce - mix tomato juice, chopped garlic, bell pepper, dill, caraway seeds, salt and ground black pepper.
9. Put the fried pieces of fish in a pan with onions and carrots. Top with remaining roast. Pour tomato sauce over the dish.
10. Cook with the lid half closed for at least 40 minutes.

Let the finished fish cool and refrigerate for 8-10 hours - then it will be even tastier! It can be served both cold and hot.

One of the best fish with tomato recipes!

Braised fish with potatoes

A very quick way to cook stewed fish from the series, when guests are on the doorstep or there is no time for a long cooking. In this case, the fish will turn out delicious, and the potatoes will make it tender and satisfying.

What products:

• fish (pollock, mullet, mackerel, pink salmon - any fish will do) - 500 g;
• white potatoes - 3 fruits;
• 2 onions;
• greens - a bunch;
• vegetable oil;
• mayonnaise (preferably homemade) - 4-5 tablespoons
• seasonings and salt.

Technology:

1. Gut the fish, wash and chop into pieces.
2. Peel the onions and potatoes, cut into rings.
3. Preheat a saucepan, add oil.
4. Put fish pieces and salt.
5. Place onion rings on top.
6. Put potato circles in an even layer on the onion.
7. Apply mayonnaise to potatoes with a silicone brush.
8. Add half a glass of water.
9. Simmer under a closed lid over low heat until the potatoes soften.

Serve on the table with herbs and fresh vegetables.

How to cook delicious cod stew

Cod is a favorite fish of most people due to its soft meat and few seeds. How to put out cod to make it even tastier?

What products are needed:

• fish - 2 kg;
• bread crumbs or flour;
• salt pepper;
• frying oil.

Your actions:

1. If the cod is frozen, defrost it completely.
2. Clean fresh fish, wash and cut into equal pieces.
3. Prepare breading - mix with breadcrumbs or flour, salt and pepper.
4. Roll the breadcrumbs over the fish.
5. Preheat a skillet and fry the cod on both sides until crusty.
6. Place the pieces on a plate.
7. Empty the pan and fold the fish back.
8. Pour in a little water and simmer under a closed lid for 20 minutes.

If desired, at the stewing stage, you can add cream, sour cream, or another sauce.

At the finish, the meat should be completely white - no pink and red streaks.

Serve with vegetables, potatoes or rice.

Cooking mackerel step by step

Mackerel has a budget price, a pleasant taste with a slight bitterness and a variety of dishes that can be prepared from it. We present a recipe for stewed mackerel in a sour cream dressing - you get a tender and juicy dish where fish and vegetable tastes are mixed.

What products are needed:

• mackerel - 2 pcs.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• sour cream of any fat content - 150 g;
• salt, pepper - optional;
• vegetable oil.

Steps for cooking a fine fish stew in sour cream:

1. Wash the mackerel, cut off the tails, fins and cut into rings 2-3 cm thick, remove the insides from each piece, wash again. Rub with salt and spices.
2. Chop vegetables finely.
3. Fry for 1-2 minutes in a pan.
4. Put the mackerel rings in the same place.
5. Add sour cream, stirring the contents of the pan with a silicone spatula.
6. Simmer for 40 minutes under the lid.

It turns out very nutritious, satisfying and juicy.

Stewed pike in a slow cooker

Many people do not take the risk of buying and cooking pike due to the widespread opinion about the specific taste of fish. But pike is one of the most delicious freshwater fish, and in order to avoid the taste of mud in food, you need to be able to cook it correctly. How to do this - we explain using the example of stewed pike in a multicooker.

What products are needed:

• pike - 1 medium;
• 2 onions;
• carrots - 1 fruit;
• potatoes - 3 fruits;
• mushrooms - preferably champignons - 6 pcs.;
• wheat bread - 2 pieces;
• garlic - 4 cloves;
• half a lemon;
• salt, spices;
• butter;
• vegetable oil.

Cooking in a multicooker:

1. Wash and gut the pike. Remove skin gently. Cut into small pieces, removing bones.
2. Chop carrots, onions in a blender or using a vegetable cutter.
3. Cut the peeled potatoes into small cubes.
4. Separate crumb from bread slices and crush in melted butter.
5. Combine pike pieces, chopped vegetables and potatoes, bread, salt and spices.
6. Put the resulting minced meat in the skin from the pike and using culinary thread or toothpicks sew the edges, forming a solid fish shape.
7. Lubricate the multicooker bowl with vegetable oil and put the pike in a circle.
8. Set the "Baking" mode for 1 hour.
9. Shortly before being ready, peel the lemon and cut into wedges. Put on the pike.

It is better to serve stuffed pike with potatoes and vegetables. It turned out to be a kind of roll, which you cannot refuse!

Hake fillet with carrots

Hake is not considered a decent fish - but this is due to the shortcomings of its storage, transportation and sale. If you buy the right fish - a whole carcass, frozen by the method of shock freezing, then you will be surprised - this is a delicious and juicy fish that makes an amazing hearty food!

What products are needed:

• hake - 5 whole carcasses;
• 5 onions;
• carrots - 3 fruits;
• tomato juice - 3 tablespoons. spoons;
• salt pepper;
• vegetable oil.

Recipe in a frying pan - stewed fish with carrots and onions:

1. Place frozen hake in a large saucepan, cover with water and turn on medium heat. Boil for 6-7 minutes after boiling water, turn off the heat and drain the water.
2. When the fish has cooled down, remove the skin, cut off the tails and fins and remove the meat from the bones - here's the fillet for you.
3. Season the fillet with salt, pepper and place in a heavy-bottomed pan.
4. Peel the carrots and chop in a blender or with a grater. Fry in a pan for 10-15 minutes. Add tomato juice at the end. You can use tomato paste mixed with plain water, and if possible, fresh tomato pulp.
5. Chop the onion into rings and fry separately from the carrots until golden brown.
6. Put the onion on the hake fillet in an even layer. Then cover with a layer of carrots and tomato.
7. Add a little water - no more than half a glass - and simmer, covered, for 20 minutes.

This dish can be diversified by adding additional layers - herbs, grated celery. You can add grape bite to the pan. It is better to let the finished dish cool and cut into neat portions.

It goes well with boiled rice and fresh vegetables.

How to stew pollock in a pan

Alaska pollock is considered one of the dietary types of fish - the most useful and valuable sea fish. It fits perfectly into the diet of people who look after their health, and even small children - due to its nutritional composition.

A salty and spicy lunch is made from pollock according to the following recipe.

What products are needed:

• pollock - 3 pcs.;
• pickles (preferably gherkins) - 1-2 pcs.;
• nuts - walnuts, pine nuts or pistachios;
• sour cream - 100 g;
• salt pepper;
• non-aromatic oil;
• a bunch of any greenery.

Stewed fish is prepared very simply:

1. Grind nuts, gherkins, herbs, sour cream and salt and pepper in a blender.
2. Cut the peeled pollock into portions.
3. Rub the fish with salt and spices and fry in a pan on both sides for 2 minutes.
4. Put the fried pieces in a clean pan, pour over the sauce prepared in a blender and simmer under the lid for 20-30 minutes.

That's all - the original and delicious dish is ready!

Capelin recipe

It is customary to fry capelin, but this fish, stewed with onions and carrots, takes on new colors and looks harmonious on the everyday table.

What products are needed:

• capelin - 12-15 pcs.;
• bulb;
• carrot;
• butter - 1 tbsp. l .;
• salt pepper;
• greenery.

How to cook fish stew with vegetables:

1. Thaw capelin. It is better to defrost in the refrigerator - this way useful substances will be preserved in it and fewer microbes will develop. True, this method takes more time than the usual defrosting. If you don't have time, here's another safe way to put the fish in salted cold water for 1.5 hours.
2. Cut off heads, tails, remove offal and films.
3. Chop the onion and carrot into rings.
4. Put capelin closely to each other in a preheated pan - choose a small pan, put onion and carrot rings on top. Sprinkle with salt and spices, a special seasoning for fish is good.
5. Cut the butter into small pieces and spread over the top layer of carrots and onions.
6. Pour water, half covering the contents of the pan, simmer for 20 minutes.
7. Leave the fish to simmer a little under the lid.

Serve with any side dish or vegetables.

Stewed carp with onions

Carp is delicious in any form, but out of habit, many housewives simply fry it, but you can diversify the table and refresh it with the help of stewed fish with vegetables!

What products are needed:

• carp - 1 pc.;
• onion - 4 heads;
• flour - 2-3 tbsp. l .;
• vegetable oil;
• 3% table vinegar - 5-6 tbsp l .;
• salt, sugar, and spices - ground cloves, bay leaves, and black pepper are great.

Your actions:

1. Peel the carp, remove the insides - if there is caviar, do not throw it away, you can make wonderful cutlets - wash and cut into portions.
2. Rub the fish with salt and black pepper, roll in flour and fry on both sides until crisp.
3. Chop the onion into rings and fry in a separate skillet until caramelized. Transfer part of the onion to a saucepan or saucepan, add ground cloves, bay leaves, pepper, vinegar and mix thoroughly.
4. Put the pieces of fish in the same saucepan, top with the second half of the onion. Pour in some water and simmer over low heat until cooked through.
5. Garnish the fish with herbs when serving.

Pink salmon dish

Many consider pink salmon a little dry, but if you stew it correctly, you get a tender and juicy dish that you can't tear yourself away from.

What products are needed:

• pink salmon - 1 kg;
• onion - 2 heads;
• wheat flour;
• mayonnaise;
• vegetable oil;
• salt pepper.

Your actions:

1. Peel pink salmon and remove offal - it is easier to do this while it is frozen.
2. When the fish is thawed, cut into pieces of any desired shape and size.
3. Mix salt and pepper with flour.
4. Dip each piece of fish in flour.
5. Fry the fish steaks in a skillet with vegetable oil until crispy.
6. Peel the onion and chop into rings.
7. Fry in a separate pan until caramelized and add mayonnaise to it - 3 spoons, mix and let it sweat a little.
8. Lay out the fish.
9. Simmer the fish for 10 minutes, pouring with onion and mayonnaise sauce.

Serve with boiled potatoes and fresh herbs.

Salmon stewed in cream

Salmon is a delicious fish. Try it in a creamy sauce - this recipe will certainly please lovers of fish and cream.

What products are needed:

• salmon - 0.5 kg fillet;
• a package of any frozen vegetables;
• cream - 200 ml;
• butter - 1 tbsp. l .;
• flour - 1-2 tablespoons;
• olive oil - 1.5 tbsp l .;
• lemon - 0.5 pcs.;
• fresh herbs;
• salt, spices.

Your actions:

1. Defrost salmon.
2. Fry vegetables in a skillet with a little oil.
3. Melt butter in a ladle, add flour, cream in parts and cook for 5 minutes. The sauce is ready.
4. Remove moisture from the salmon with a towel and fry in olive oil on both sides.
5. Add cream sauce, herbs, salt and spices to the fish. Simmer for 10 minutes.
6. On a large dish, put vegetables on one side, and salmon pieces in a creamy sauce on the other.

Simple and delicious.

Braised trout in pots

Cooking food in a pot has a lot of advantages - you do not need oil, the dish retains all tastes and aromas, nutrients, healthy heat treatment.

What products are needed:

• trout - whole fish;
• garlic - 2-3 cloves;
• tomatoes - 2 pcs.;
• hard cheese - 100 g;
• olives or olives - 50 g;
• salt.

Your actions:

1. Gut the trout, peel and wash.
2. Remove the meat from the bones and cut into medium cubes.
3. Place fish in pots. Sprinkle with salt, spices or herbs if desired.
4. Cut the tomatoes into rings and put 1 ring on top of the fish.
5. Cut the garlic into thin slices and place on top of the tomatoes.
6. Cut olives into halves or quarters and put in pots.
7. Grate the cheese and sprinkle on the "cake". If you wish, you can add sour cream or cream - it will be softer and juicier.
8. Place in oven and bake for 25 minutes.

Cooking in a spicy sauce

Fish stewed in a spicy sauce has a name - "Hraime". This recipe comes from Jewish culture and has gained immense popularity due to the excellent combination of ingredients and the tart taste of the peppers.

How to cook spicy fish in tomato and vegetables - below.

What products are needed:

• fish - any white fish; for example, perch, 0.5 kg;
• tomatoes - 6 pcs.;
• tomato paste - 2 tablespoons;
• sweet pepper - 1 pc.;
• whole hot chili pepper - 1 pc .;
• bulb;
• garlic - 3 cloves;
• vegetable oil;
• salt pepper;
• seasonings - cumin and cumin;
• a bunch of fresh herbs.

Your actions:

1. Better to start by making a hot sauce. To do this, peel and cut tomatoes, bell peppers and onions into equal cubes. Place in a saucepan or stewpan.
2. Add spices to them - cumin, cumin and black pepper, and chopped chili.
3. Add 2 tablespoons of vegetable oil, mashed garlic, half a glass of water to the sauce. Season with salt and pepper to taste.
4. Simmer the sauce over medium heat for 5-10 minutes. Place tomato paste in a saucepan.
5. Peel the fish, gut, wash and chop into neat pieces.
6. Add fish to the sauce and simmer for another 10 minutes.

Letting the dish cool and steep will make it even tastier. Serve ready to serve with fresh herbs. The pungency and juiciness of this dish will not leave anyone indifferent.

Dear guests of our Internet cafe! Today for the second we offer you juicy, tender and tasty fish - stewed haddock with onions and carrots.

Haddock is a marine fish from the cod family that lives in the northern seas of the Atlantic and Arctic oceans. It is listed in the Red Book, but this does not reduce its annual catches. The average weight of one carcass reaches 3 kg, the length is 50-60 cm. The haddock's body is flat, it lives almost at the bottom of the sea, feeds on crustaceans, molluscs, and eats fry and eggs of other fish. On the sides of the haddock, a straight dark line runs along the entire body, like all codfish, it is clearly visible against a light white-silver background. The back of haddock is much darker, usually gray-violet.

In our stores, haddock can be bought frozen, salted or smoked. The fish's meat is white, tender (much more tender than cod) and pleasant to the taste. Plus, it's low in calories. In 100 grams - only 70 kcal. For those who watch their weight - the product is simply exceptional!

And how many nutrients our sea beauty contains! Let's consider and analyze its useful components, as they say, point by point.

The first thing to say is selenium. We need it for the normal functioning of the thyroid gland, gastrointestinal tract, and also protects us from malignant formations at the level of cell structure. Selenium boasts its anti-aging properties and fights free radicals that destroy healthy cells. Selenium helps women to safely bear and give birth to a child (without health problems), in men, under the influence of selenium, the quality of sperm improves and the potency increases.

Iron, the source of which is our haddock - the most important component of the protoplasm of living cells, hemoglobin and complex proteins, it provides the vital activity of the whole organism.

Bromine - takes part in the metabolism of proteins, fats and carbohydrates, regulates the thyroid and gonads, our entire nervous system.

Zinc is an antioxidant, it takes part in the process of tissue regeneration, is part of various enzymes, ensures the vitality of our cells and the quality of metabolic processes.

Sodium is an essential element of the water-salt balance in our body. In addition, we need it to ensure the coordinated work of muscles and the entire nervous system.

Iodine is our general well-being, our appearance. And not only the species, but also the level of intelligence, mental development of each of us.

Copper - without it, the synthesis of proteins and connective tissues, the formation of hemoglobin and metabolic processes are impossible.

Fluorine - actively participates in the creation of bone and dental tissues, strengthens these tissues.

Notice how many "points" we got! And these are just trace elements! Haddock is also rich in vitamins:

PP - essential for amino acid metabolism, blood sugar regulation, circulatory system and heart muscle health.

A - forms bone and dental tissue, assists in the formation of new cells, slows down the aging process, fights infections, stimulates the work of our eyes and lungs, is important for the normalization of metabolism in the body and the prevention of cancer.

C - strengthens our immunity, which means that the body's resistance to various viruses increases. Vitamin C helps us fight the effects of stress and acts as an antioxidant.

E - is needed for healing wounds, strengthening the walls of blood vessels and their rejuvenation, useful for muscles and nerve fibers, is responsible for blood clotting and its circulation in the body.

B1 and B2 are the first remedy for eye fatigue, they have a beneficial effect on the nervous system and the mucous membrane of the digestive tract, on the metabolism in the body, help the cells of our body to absorb oxygen.

And that's not all. Our marine fish contains omega-3 fatty acids. And we need them to maintain blood vessels, to increase their elasticity and strength, to prevent diseases such as atherosclerosis, heart attack and stroke, especially in old age. Omega-3 acids have a positive effect on the functioning of the brain, improve our memory.

Haddock fillets are a source of protein and amino acids that support all important vital functions. It has very little fat and no carbohydrates. A real dietary product! When used, the skin improves (the skin becomes smooth and elastic) and complexion, and hair growth increases.

Haddock can only cause harm if you are allergic to seafood and food intolerances, when there are digestive disorders.

By the way, among fishermen, culinary specialists and supporters of a healthy lifestyle, haddock is considered the most popular among cod relatives. Its meat is tasty and does not lose its elasticity when cooked, it is combined with many products and spices. And when salted, the fish has a special aroma. Haddock proteins are absorbed easily and quickly, almost completely, and the liver is rich in healing fat.

We hope we have convinced all of our guests to try this wonderful fish. Then we start cooking.

Ingredients:

• Haddock - up to 1 kg (approximately);
• Flour, vegetable oil - for frying;
• Carrots - 2-3 pcs. (depending on the size);
• Onions - 2 pcs.;
• Black pepper, salt, bay leaf, other spices - to taste.

We did not have the largest fish, weighing about 1 kg, such specimens are also found. We thawed it, washed it, removed the insides, dried it. Then it was cut into small portions, salted, and spices were added. And left in a bowl for a while.

In the meantime, we prepared the onions and carrots. The carrots were peeled and coarsely grated. There should be a lot of it, we took 3 tubers. Finely chop the onion, you can also take more of it.

While we were busy with vegetables, the fish had time to marinate. You can start frying. We rolled each piece in flour and fried on all sides until golden brown. And immediately put all the fish pieces into a deep non-stick frying pan. For these purposes, a saucepan, cauldron or stewpan is suitable.

The juicy fish will become a diamond of any table and will certainly delight the household. A properly prepared sauce can give it juiciness. Better to use vegetables for an interesting flavor. 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 components. It is not uncommon for a dish to be prepared in layers, which makes the serving more sophisticated.

Fish recipe with carrots and onions

Before starting to implement any method of cooking fish, a number of preparatory work is required. This algorithm is relevant for those cases when you are not using frozen fillets:

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

To get a delicious meal, you can use almost any type of sea or river fish that can be found in the store. Each consumer chooses this ingredient to their liking. Typically, hake, pollock or tilapia are used. Less commonly, haddock or cod can be found in recipes with a carrot and onion pillow. Due to the increased price, chum salmon becomes a rare "guest" in such dishes.

• Time: 1.5 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 76 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

For adherents of a healthy diet, stewing is the best option, since it involves the minimum use of vegetable oil. In addition, fish stew with carrots and onions is soft and juicy. This happens with this cooking method due to the soaking of the fish with vegetable juice. For convenience, you should 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 chunks, sprinkle each with salt and pepper.
2. Dip the haddock pieces in flour and place in the skillet. Your task is to achieve a slightly golden crust.
3. Chop the peeled onions into half rings.
4. Grind the carrots on a coarse grater.
5. Fry the vegetables in a separate skillet until softened.
6. Add tomato paste, combine ingredients and turn off heat.
7. Transfer some carrot and onion mixture to the bottom of the saucepan. The next layer will be fish. Cover it with the remaining vegetables, put the lavrushka and fill with boiled water in the amount of 100 ml.
8. Simmer over low heat, covered for an hour.

Fried fish with onions and carrots

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 82 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Frying food cannot be considered healthy food preparation, but dishes prepared in this way always look beautiful, like in the photo. The fish does not fall apart, but remains firm with distinct fibers. Serving on a colorful vegetable cushion makes the dish even more appetizing. Fried fish with carrots and onions are usually served in portions.

Ingredients:

• pollock fillet - 650 g;
• turnip onions - 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 defrosted fillets, remove excess moisture with a paper towel.
2. Combine flour with salt, roll pollock pieces in it.
3. Preheat a frying pan, fry the fish fillets until tender.
4. Grate carrots, celery and chopped onions with a knife. Simmer vegetables in a separate skillet until tender. Add the bay leaf a couple of minutes before cooking ends.
5. Mix the fried fish with the stewed vegetables, let the flavors combine.
6. Garnish with parsley.

In tomato

• Time: 1 hour 10 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 101 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

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

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 carrots into small strips and turn the onion into small cubes.
2. Fry the onions and carrots separately and combine them after cooling. Season with tomato paste, salt and pepper.
3. Cut the fillet into equal small pieces.
4. Dip the slices alternately in flour and egg. Place in preheated frying pan.
5. Fold the hake fillets into an ovenproof dish and cover evenly with the 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 Per Container: 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 it may not be satiated for a long time. Potatoes will make the dish more nutritious.... Fish with potatoes, onions and carrots can be cooked in a variety of ways. To add juiciness, chefs often resort to using cream or sour cream; mayonnaise is used a little less often. If you have a cast iron on hand, then this recipe is perfect too.

Ingredients:

• fish fillet - 450 g;
• potatoes - 3 pcs.;
• carrots - 2 pcs.;
• onions - 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. Fry the vegetables in a skillet until soft.
2. Serve fish.
3. Cut the potatoes into thin slices.
4. Grind the cheese.
5. Place carrot and onion grills, fish and potatoes in a baking dish. Each layer must be coated with mayonnaise.
6. Bake the dish at 180 degrees for 50 minutes.
7. Sprinkle the cheese a few minutes before turning off the oven and wait until it melts.

Stewed tuna with vegetables

• Time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content: 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 you a feeling of satiety without adding extra pounds. When stewing, the main ingredient does not lose volume, which makes it economical to use. In addition to onions and carrots, the vegetable component can be represented by sweet bell peppers. The multi-colored peppers will look beautiful when served.

Ingredients:

• tuna - 0.8 kg;
• turnip onions - 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. Marinate it in lemon juice and salt.
2. Grate carrots, chop onions. Cut the pepper and tomatoes into small pieces.
3. Fry onions with carrots in a pan, put the garlic squeezed through a press. Transfer the rest of the vegetables, simmer them under the lid for a quarter of an hour.
4. In a hot skillet, fry the tuna for a minute on each side.
5. Combine the tuna pieces with the vegetable mass and simmer until tender.

Marinated fish

• Time: 40 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 85 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Soaking fish with carrot and onion marinade is a great idea to make it juicier and tastier. Cut vegetables as small as possible or grate them to make more juice. In this case, as a rule, a vinegar solution is used. Leftover vegetables can be turned into a sauce or gravy for serving with a side dish. The taste will turn out to 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. Chop the washed peeled vegetables finely.
2. Saute the onions and carrots lightly, mix them with tomato paste and water. Cook, covered for 10 minutes.
3. Salt, pour in vinegar, add sugar. Simmer for another 10 minutes.
4. Cut the fish into pieces, roll in flour and fry a little.
5. Pour the marinade over the fried cod. Serve after cooling.

In a multicooker

• Time: 1.5 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 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. A closed multicooker bowl will help preserve the flavors of carrots and onions. In addition, you can cook in it in different modes and get different versions of dishes. For example, the "Bake" mode will make the fish more flavorful.

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 and carrots on a coarse grater. Place them in an oiled multicooker bowl. Run the "Bake" mode for 20 minutes.
2. Cut the fish fillet into pieces. When the vegetables are finished, place them in a slow cooker, stirring the ingredients together.
3. Stir the tomato paste with sour cream in the water. Add salt, pepper, laurel leaves.
4. Transfer the solution to a multicooker. Run the "Extinguishing" mode for an hour.

Pollock in sour cream

• Time: 40 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 65 kcal / 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

Cooking fish with carrots and onions in sour cream sauce means combining all tastes and making them harmonious. Due to its creaminess, this option 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.;
• turnip onions - 2 pcs.;
• sour cream - 6 tsp;
• salt - 1/4 tsp

Cooking method:

1. Peel the pollock and cut into pieces.
2. Chop the peeled onion. Chop the carrots into small strips.
3. Simmer vegetables for 5 minutes.
4. Transfer fish pieces. Simmer, stirring with the onion-carrot mass.
5. Salt, add 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 an oven or multicooker also has a number of such subtleties.

Haddock is a low-calorie fish, but very tender and tasty. Nutritionists recommend its white meat to those who monitor their weight, as well as children and people in adulthood. Haddock stewed with carrots and onions is an excellent dish that will diversify the table of pp-schniks.

The process of cooking braised haddock is very simple, does not take much time and does not require any expensive components - in general, everything is as I like. Follow the tips, use the cooking secrets.

How to stew haddock with onions and carrots deliciously

Haddock is a fish that is not often found on the menu.

Unfortunately, it is rarely on sale in our region.

But if you are lucky enough to buy this fish, cook it or dinner.

What is this fish good for supporters of proper nutrition?

The calorie content of the product is about 80 Kcal per 100 grams of fish.

Protein is easily absorbed by the body.

Like other northern fish, haddock contains a large amount of polyunsaturated Omega-3s - substances that make the skin and hair just perfect!

100 grams of fish will provide the body with the daily requirement of selenium. And in terms of iodine content, she is generally a champion among fellows!

When choosing fish, pay attention to the smell and color of the product. It should smell like the sea, freshness. If you feel any odors, it is better to refuse the purchase.

Haddock should be white. Yellowness is evidence that the product has been frozen or storage conditions have been violated. The gills of fresh fish are light pink.

To prepare our dish, we will cut fish or fish fillets into small pieces. It is better to do this when the seafood is still slightly frozen.

Stew haddock with vegetables in the oven

Braised haddock with onions and carrots, the recipe for which you are now reading, will decorate any festive table.

Serve this mouth-watering dish in the form you have chosen for cooking.

Covered with a golden brown crust, fragrant, tasty - it will be eaten instantly.

The calorie content of a portion (about 300 g) is 230 kcal, bju - 47 g of protein, 0.1 g of fat, 10 g of carbohydrates.

Ingredients:

• fish fillet - 1 kg (for 4-5 servings)
• tomatoes - 2-3 pcs.
• carrots - 2 pcs.
• onions - 2 pcs.
• salt, spices (to taste)

Preparation:

1. Salt and pepper the cooked pieces of fish.
2. Cut the onion into half rings, grate the carrots on a coarse grater or cut into thin slices.
3. Scald the tomatoes with boiling water, remove the skin. Grind them in a blender.
4. Grease a baking dish with vegetable oil.
5. Mix vegetables, put in a mold, lightly salt, add black pepper. Place the haddock pieces on a vegetable pillow.
6. Pour in tomato paste.
7. Haddock, stewed with carrots and onions in the oven, is baked for no more than 30-40 minutes at a temperature of about 200 degrees.
8. The dish is ready to serve. Bon Appetit!

By the way, haddock with vegetables can be stewed in the oven and according to recipes.

Cream or sour cream recipe

Haddock, stewed with carrots and onions, can be cooked in a skillet and sauté pan.

In sour cream or cream, with mushrooms and dill, haddock turns out to be very tender and aromatic.

We choose sour cream or cream with a minimum percentage of fat, keeping in mind the principles of pp-nutrition, especially if you are losing weight.

The calorie content of a portion (about 300 g) is 270 kcal, bju - 46 g of protein, 6 g of fat, 8 g of carbohydrates.

What do you need:

• haddock (fillet or carcass) - 700-800 g
• carrots - 1-2 pieces
• onion - 1 piece
• champignons - 150 gr
• cream or sour cream - 150-200 ml
• dill greens - a small bunch
• salt, pepper mixture (to taste)

Step by step cooking:

1. Wash and peel vegetables.
2. Cut the onion into half rings, chop the carrots into large pieces (you can grate it).
3. Cut the champignons into slices.
4. Simmer vegetables and mushrooms in a saucepan or in a frying pan, adding a little water to them. Lightly salt the almost finished mixture, add spices.
5. Put prepared (salt and pepper) pieces of fish on the vegetables.
6. Cover the skillet or saucepan with a lid and simmer for 10-15 minutes over medium heat.
7. Add cream or sour cream, finely chopped dill.
8. Bring to readiness (10 minutes after boiling is enough).
9. Welcome to the table!

• Stews cooked in cast iron or ceramic dishes are tastier.
• Any of this recipe is suitable for a multicooker.
• Spices for fish dishes are selected based on personal preferences. The main thing is not to interrupt the taste of the product, but to emphasize it!
• Haddock can be cooked in a foil sleeve. Boiled fish is tasty and healthy.
• You can take a side dish for the stew