In Russia, pots appeared a very long time ago. It was good to cook food in a Russian oven in them. The pot was placed in it and covered with coals from below, that is, it was covered with heat from all sides. The pots were of different shapes and sizes: soup was cooked in some, porridge in others, water was boiled in others.

Today, dishes are baked in modern ones that differ in design; you can also put a dish on the table in them. Very tasty fish in pots.

These dishes are now made from environmentally friendly materials that retain their brightness for many years. Some pots are glazed. It is recommended to put them only in a cold oven and on the lower rack so that they do not crack.

New pots should be soaked in cold water for an hour before being used in the oven. If during cooking, you need to add only hot. We offer several recipes that say in a pot. Change them to your liking, feel free to experiment with seasonings, add new ingredients or replace one product with another - in a word, fantasize.

Fish in pots stewed with vegetables

For preparation, we take 1 kilogram of fish, two carrots, an onion, three percent vinegar (2 tablespoons), vegetable oil (2 tablespoons), tomato puree (1 tablespoon), salt and sugar. Gut the fish, separate the flesh and cut into pieces. Onions and carrots cut into strips. Lubricate the pots with oil and put two or three layers of fish in them, shifting it with vegetables. The top and bottom layers should be fish. Pour oil, vinegar on top, add tomato puree, sprinkle with salt and sugar. We close the pots tightly with lids, put in the oven and simmer over low heat for about an hour.

Fish in pots stewed in sour cream

You need to take 500 grams of fish fillet, two onions, 1 kilogram of potatoes, herbs, one and a half glasses of sour cream and salt and pepper to taste. Boil the potatoes in their skins, peel and cut into circles. You can also use raw, but it will be hard, as this recipe uses sour cream containing lactic acid. Cut the fish into pieces and sprinkle with pepper and salt.

Lubricate the pots with oil and lay out the fish, place thinly sliced ​​​​onions and slices of potatoes on top. Then fill them with sour cream and put in a cold oven. The fish is stewed over medium heat for forty to forty-five minutes. Before serving, chopped greens are poured into the pots.

Fish in pots braised in brine

We take three hundred grams of freshly frozen fish, pickled cucumber, a few tablespoons of brine, five white mushrooms, half a lemon. To prepare the sauce, we take two glasses of fish broth, a tablespoon of flour, butter (3 tablespoons), half a glass of cucumber pickle, juice from half a lemon, onion, chopped parsley root (1 teaspoon), salt. Defrost the fish, gut, rinse and cut into pieces. Put the fish in the pan. Pour in brine and simmer until done. Stew the cucumber separately, boil the mushrooms for about twenty minutes, then drain the water and chop finely.

The sauce is prepared as follows: brown the flour in butter and dilute it with hot fish broth. After all the lumps disperse, pour in the rest of the broth. Add the chopped onion and parsley root and cook over low heat for about ten minutes. Then the sauce needs to be filtered and boiled brine is added to it and boiled for another five minutes. Then pour in the lemon juice, salt and strain again. In the finished sauce, you need to add butter (one spoon) and mix quickly.

Put fish pieces, mushrooms, cucumbers in a baking dish, pour the sauce over the contents, put in the oven over low heat and boil for fifteen minutes. Ready-made pots of fish can be decorated with lemon slices. Bon Appetit!

For cooking you will need:

Fish fillet (perch, salmon) - 0.4–0.6 kg;

Onion - 1 piece; - olive or other oil to taste; - cheese - 50-100 grams; - sour cream - 100-200 grams; - water - 50 ml; - salt, spices, pepper - to taste;

The fish does not need to be prepared for baking in a pot, but if desired, you can keep it for no more than 20 minutes in a marinade that is mixed from water, citric acid, salt and ground pepper.

For the marinade you will need about 50 ml of water, and the rest of the seasonings and spices - to your taste

The fish fillet should be cut into pieces. Then you need to chop the onion, you can fry it in advance for 5-10 minutes in a hot frying pan, but this is not necessary.

At the bottom of the pot you need to put a little onion with sour cream, add pieces of fish and, if it has not been marinated, salt and sprinkle with spices to taste. Put the onion on top of the fish, a little more sour cream and cheese grated on a coarse grater. And again, put the fish on top of them, sprinkle it with spices, and put the rest of the onion, sour cream and cheese on top of everything.

You can use heavy cream instead of sour cream.

Ideally, the dish in the pot should have 4 layers.

Then the pot needs to be baked in a preheated oven. The oven should be heated to 180, maximum 200 °. After 20-30 minutes, the fish dish in the pot will be ready, and it can be taken out of the oven.

Festive Fish in a Pot Recipe

You will need:

Fish fillet (pike, pink salmon) - 0.4–0.6 kg; - onion - 1 piece; - water; - olive or other oil to taste; - sour cream - 100-200 grams; - potatoes - 3-5 pieces; - tomato paste - 2-3 tbsp. l.; - pickled cucumber - 2-3 pieces; - ground black pepper; - salt, spices - to taste.

The order of cooking fish in a pot should be followed. Finely chopped onion must be fried until golden brown, then put on the bottom of the pot, put potatoes on top, cut into slices. Salt, pour water and put for 15 minutes to stew in the oven, heated to 200 ° C.

The fish should be cut into small pieces, cucumbers - in circles, put prepared in a pot, add sour cream and tomato paste. Put back in the oven for about 15 minutes. Before serving, it is recommended to decorate the dish festively with dill or parsley.

I have never cooked fish in a pot. Turns out it's insanely delicious. The fish is not dry, with a very tasty broth and mushrooms. I cooked cod, but absolutely any, not particularly bony fish, will do.

Ingredients

To cook fish in a pot with potatoes you will need (for 3 pots):

400 g of fish (I have cod);

2 large potatoes;

1 carrot;

1 onion;

180 g of mushrooms (I have chanterelles a little boiled and frozen), but you can cook without them;

3 art. l. sour cream;

240 ml of boiling water;

salt, pepper, seasonings - to taste;

greens - to taste;

vegetable oil for frying.

Cooking steps

Fry the onion with carrots in vegetable oil until slightly golden.

Cut the fish into pieces weighing about 20 grams. Salt, you can sprinkle with seasoning.

Cut potatoes into small cubes. Salt.

Put the potatoes in the bottom layer of the pots. Top with roasted carrots and onions.

Next, lay out the mushrooms and fish. Lubricate with 1-2 tablespoons of sour cream.
Mix the rest of the sour cream with water, salt and pepper if necessary. Pour pots with fish and potatoes so that the water is slightly less than half.

Put the pots in a cold oven, heat to 200 degrees. After that, cook the fish and potatoes for 20 minutes at the same temperature. Delicious juicy fish in a pot with potatoes is ready. Sprinkle with herbs and serve hot.

Bon Appetit!

Orchid-style fish in a pot
: "500 g of fish (best ruff), 1 onion, butter or margarine, 2-3 potatoes, 1-2 tbsp. l. tomato paste, 2 small pickled cucumbers, red pepper on the tip of a knife, 2-3 tablespoons of cream, 2 tbsp. l. finely chopped green onion, 1 cup water.

Finely chop the onion and fry in fat. Transfer to a pot, add red pepper, water and raw potatoes, grated on a coarse grater, cooked in the form of schnitzels. When the potatoes are soft (add more water if needed), add the tomato paste, followed by the sliced ​​cucumbers and diced fish. Salt, pour in the cream and, closing the pot with a lid, set to simmer. Sprinkle with green onions before serving. Calculated for 2 servings.

Fish in a pot in the Trans-Ural style
~ 120 g cod fillet, 20 g vegetable oil, 100 g mayonnaise, 55 g onion, 6 g cheese, greens.

Cut the fish fillet into pieces at an angle of 30 degrees, 2 pieces per serving. Roll in flour, put in a pot, add browned onion, mayonnaise, grated cheese, herbs and bake.

Fish balls with potatoes in pots
~400-500g of fish, 2-3 onions, 0.2 loaves, 2-3 tomatoes, 6-8 potatoes, spices, salt, butter, vegetable oil.

Prepare minced fish (any fish will do, except pike perch), grinding it with an onion and a soaked piece of bread twice. Pepper, salt, add coriander seeds. Roll small, with a five-kopeck coin, balls of minced meat. Roll in breadcrumbs, fry until golden brown, put in a separate bowl.

Fry onions with tomatoes (the more onions, the tastier), peel the potatoes, cut into circles. Prepare the pots: put a small piece of butter on the bottom, a layer of fish balls, poured with a couple of spoons of tomato fried, bay leaf, slices of lightly salted potatoes, again balls with gravy, etc. Leave a layer of potatoes on top, poured with gravy and flavored with a couple of pieces of butter oils. Pour half a glass of water, put in a heated oven for an hour.
Before use, the dish in pots is recommended to be stirred.

Fish in sour cream in pots
~120 mushrooms, 5 g flour, 160 g potatoes, 20 g carrots, 30 glucos,
15 g melted butter, 100 g sour cream, pepper, herbs.

Cut the fish into fillets with skin without rib bones, cut at an angle of 30 degrees, roll in flour, fry until golden brown. Cut potatoes into slices and fry until golden brown. Then put potatoes, fish and sautéed carrots, onion strips in a pot, pour boiling sour cream, stew in the oven.
Sprinkle with herbs before serving.

Fish stewed in a pot
600 g of fish, 4-5 onions, milk, vegetable oil, 1 bay leaf, salt, peppercorns.

Pieces or fillets of fish (sea bass, cod, hake, pike) roll in flour mixed with salt. fry in vegetable oil. Separately fry the onion. Lay in a pot in layers and pour milk so that it covers the fish. Put spices, salt to taste. Simmer over medium heat until tender.
Separately, serve boiled potatoes sprinkled with herbs and poured with vegetable oil.

seaside fish
Fish, olive oil, garlic, onion, tomatoes, parsley, lemon juice, salt, pepper.

Cut the fish into fillets with skin without rib bones and cut into small pieces. Lubricate earthenware with olive oil, put fish pieces, chopped garlic, salt, pepper, onions, tomatoes, parsley (alternating rows) into it and refrigerate for 30 minutes. Drizzle the remaining olive oil and lemon juice over the top. Put in the oven. Serve in pots.

Guvech with fish sailor style (Bulgarian cuisine)
>40D-500g fish fillet, 4 anchovies, 0.5 tbsp. vegetable oil, 2 onions (mi 1 bunch of green onions), 3 carrots, 1 slice of celery, 3 tomatoes, 4 peppers, 0.5 cups of young peas, 0.5 kg of new potatoes, 1 zucchini, 4 cloves of garlic, 12 olives , 1 lemon, ground crackers, bay leaf, red pepper, salt, parsley.

Heat half the amount of vegetable oil. Sauté finely chopped onions, carrots, celery and garlic. After 15 minutes add peas. Add 1-2 tbsp. l. water And a pinch of salt and simmer over low heat. At the end add chopped tomatoes. After 2-3 minutes, remove from heat. Before baking, peel and remove seeds, cut into small slices, sprinkle with a few drops of lemon juice. Boil the peeled potatoes in a small amount of water with salt for 10-12 minutes. Put the stewed vegetables in 4 pots generously greased with fat and cover with a layer of zucchini cut into circles. In the middle of each pot, place the fish fillet, cut into portions. Put pepper on top of it, sprinkle with ground breadcrumbs, and place half-finished potatoes around. Sprinkle with chopped bay leaves and black pepper, pour over the remaining fat and bake in the oven for 15 minutes. Take out, sprinkle with pitted olives, chopped with noodles, mixed with a small amount of vegetable oil and finely chopped parsley and let stand for 15-20 minutes. When serving, add 1 anchovy and 1 slice of lemon to each serving. Separately, serve a green salad with mugs of hard-boiled eggs.

Fish in a pot in old Russian
100 g of pike perch, 100 g of potatoes, 40 g of onions, 20 g of cheese, 100 g of sour cream, 30 g of broth, 20 g of butter.
Marinade: 30 g water, 0.2 g citric acid, salt, pepper.

Cut the fish into fillets with skin without bones. Marinate 15-20 minutes. Put the oil in a pot, pour in the broth, lay the fish (4 pieces per serving), then a layer of raw potatoes in circles, then a layer of browned onions. Make 3 more layers. Put in the oven for 15 minutes. Then add sour cream, grated cheese and bake until done.

Flounder stewed with beans and cucumbers
500 g flounder, 1 cup beans, 1 pickled cucumber, 1 onion, 1 tbsp. l. tomato paste, 3 tbsp. l. cream, 2 tbsp. l. vegetable oil, 1 glass of fish broth or water, 1 small bunch of green onions, 0.3 tsp. ground black pepper, salt to taste.

Soak the beans overnight in cold water, rinse the next day, pour fresh water over low heat, cook over low heat until half cooked, and then put in a colander to glass the liquid. Thoroughly rinse the cleaned and gutted flounder under cold running water, dry with: using cooking napkins, separate the flesh from the bones and cut it into small cubes. Peel the onion, wash, chop into thin half rings and fry in hot vegetable oil until golden brown. Cut pickled cucumbers into small slices. Put beans, fried onions, ground pepper into one or several ceramic pots, pour in the broth and simmer for 1; 5-2 hours over low heat until the beans become soft. After that, add the fish fillet, slices of pickled cucumber, tomato paste, salt, cream and simmer under the lids for another 15-25 minutes until the fish is fully cooked. Sprinkle the finished dish with chopped green onions and serve hot in the same pots.

Fish stewed in brine
100 g freshly frozen fish, 1 small pickled cucumber, 3-4 tbsp. l. cucumber pickle, 4-5 fresh porcini mushrooms or
mushrooms, 0.5 lemon.
for the sauce: 0.5 l fish broth, 1 tbsp. l. flour, 3 tbsp. l. butter, 0.5 cup cucumber pickle, juice from 0.25 lemon, 1 small onion, 1 tsp. chopped parsley root, 0.5 tsp. salt.

Defrost the fish at room temperature, clean, gut, rinse under running cold water, cut into small pieces, put in a pot or pan, add cucumber pickle and simmer under the lid until the fish is ready. Peel the cucumber, cut into slices and stew separately. Mushrooms, clean, wash well, cover with cold water and cook for 15-25 minutes. After that, drain the liquid, and finely chop the mushrooms.
Put pieces of fish, mushrooms and cucumbers into ceramic pots, pour over the sauce, bring to a boil and cook in the oven over very low heat for 10-15 minutes. Decorate the finished dish with lemon slices and serve hot.
Preparation of the sauce: lightly brown the flour. In 1 tablespoon of warmed butter, dilute with a small amount of hot fish broth, stir so that there are no lumps, and combine with the rest of the broth. Then add the chopped onion and parsley root and cook over low heat for 7-10 minutes. strain the resulting sauce, pour in the boiled cucumber pickle, boil for another 3-5 minutes, salt, add lemon juice, mix and strain again.
Put the remaining butter into the prepared sauce.

Fish with potatoes and mushrooms in Belarusian
~ 300 g fish fillet, 30 g dried mushrooms, 6-8 potatoes, 2 onions, 3-5 tbsp. l. vegetable oil, 3-4 tbsp. l. sour cream, 2 tbsp. l. flour, salt to taste.

Rinse dried mushrooms, leave for 2-3 hours in cold water, and then boil in the same water. Remove the mushrooms and finely chop, and strain the broth. Chop the peeled onion, fry until golden brown in hot oil, add the mushrooms and fry. Peel the potatoes, cut into small cubes and also lightly fry.
Fish fillet (preferably perch) cut into cubes, roll in flour and fry on both sides in well-heated vegetable oil.
Put potatoes, pieces of fish, mushrooms with onions and potatoes in turn into pots, pour half a glass of hot mushroom broth, pour sour cream on top, salt, put in the oven and simmer until tender.

Braised salmon with crayfish sauce
~ 1 kg salmon, 50-100 g butter, 1 glass of white wine, 1 bay leaf, salt to taste.
~ for crayfish sauce:] 0-12 crayfish, 1 bunch of dill, 20 g butter, 1 tbsp. l. flour, 1 tbsp. l. lemon juice, 2-3 tbsp. l. sour cream or cream, 1 tbsp. l. grated cheese, nutmeg on the tip of a knife, salt.

Peel the salmon, gut, wash, rub with salt and leave for 10 minutes, and then cut into thin slices. In portioned pots, put a little oil, a piece of bay leaf, pour in the wine, then lay out the salmon, cover with lids, put in a preheated oven and simmer for 15-20 minutes. Pour the finished dish well with crayfish sauce, bring to a boil and serve in the same pots. Serve the remaining sauce separately in a gravy boat.

Preparation of crayfish sauce: rinse the crayfish in warm water, drain in a colander so that the water is glass, then dip in a large amount of salted water boiled with dill, and cook after boiling for about 5 minutes. Ready-made crayfish take out with a slotted spoon, cool slightly, clean large legs and necks, and grind everything else or pass through a meat grinder with a fine grate, put in a frying pan with hot oil and fry. Then add flour, mix, fry a little more, dilute with 3 cups of strained crayfish broth, boil, strain again, pour in lemon juice, sour cream or cream, add grated cheese, nutmeg and mix.

Carp stewed with mushrooms and raisins
~ 1 kg carp, 250 g fresh mushrooms, 1 tbsp. l. raisins, 1 onion, 1 glass of white wine, 2 eggs, 0.5 lemon, 10 canned pitted olives, 90 g butter, ground black pepper and salt to taste.

Clean the carp, gut, cut off the head and fins, wash, dip in salted boiling water and cook for 15 minutes. Then remove the skin, remove large bones, and rub the pulp through a sieve or mince twice with the onion, mix with salt and ground pepper and let it soak.
Mushrooms clean, rinse, put In a pan with a little melted butter, stew and put in pots. Rinse the raisins, dry them, combine with pork, boil, cool a little and mix with minced fish. Then add a little softened butter, mix thoroughly, put on mushrooms, cover with small pieces of frozen butter, close tightly with lids and simmer in a preheated oven over low heat for 10-15 minutes. Garnish the finished dish with slices of hard-boiled eggs, cut in half or into four parts, olives and lemon slices

Lemonema fish is famous for its high protein content, it is almost as nutritious as meat. It is often recommended for pregnant girls, the elderly and children. Another huge plus of this fish - 150 grams of fish covers the need for iodine in an adult. Therefore, if you have problems with the thyroid gland, Lemonema should be eaten regularly. Since there is a lot of protein in fish and it does not cause a feeling of hunger, it is often included in the diet menu. I propose to cook potatoes with fish in pots, and today I will cook lemonade.

Products for the dish:
- lemon fish 650 gr.;
- potatoes 700 gr.;
- carrots - 1 pc.;
- bow 2 pcs.;
- mayonnaise;
- vegetable oil;
- spices for fish;
- cheese 85 gr.;
- salt, herbs, pepper.

Recipe with photo step by step:

Cut the fish into pieces and arrange in pots. Salt the fish pieces and sprinkle with seasonings for piquancy.




Cut the peeled onion into half rings and spread on the fish.




We cut the potatoes into small cubes and lay them out in the next layer.




Salt potatoes. Sprinkle potatoes with grated carrots.






Next comes another layer of potatoes.




Pour 2 tablespoons of vegetable oil and a little water into each pot. Lubricate the potatoes with mayonnaise.




The final touch - sprinkle with grated cheese.




We cover the pots with potatoes and send them to a preheated oven to 195 degrees. Cook in the oven for 47-50 minutes. Readiness is checked by potatoes.






If the potatoes are soft, then you can turn off the oven - potatoes with fish in pots are ready ..
It is advisable to put the pot on stands or on planks. We also recommend preparing