Pollock is a fairly common fish on our table. Despite the lack of pronounced taste, this fish is very popular, because from it you can cook a lot of tasty and healthy dishes. Yes, not only tasty, but useful. The use of this fish at least a couple of times a week will help saturate the body with phosphorus, potassium, iodine, fluoride, vitamins PP and A. The beneficial properties of pollock help to maintain health, help normalize blood pressure, metabolism, increase mental activity, stabilize cholesterol levels. In addition, nutritionists argue that the beneficial properties of pollock contribute to maintaining normal weight, therefore, recommend this fish to patients who are obese. You can cook this fish in different ways, but today we’ll talk about how to stew pollock.
The easiest way, but no less elegant and beloved by many, is stewed pollock with onions and carrots. The ingredients are straightforward, the recipes are not very laborious, but the fish is very tasty. So, the first recipe. For two servings we will need 500-600 grams of fish fillet, 1-2 onions, 2 large carrots, peas, ground pepper, salt, a couple of bay leaves, vegetable oil for frying. Peel the onion and cut into medium cubes, and fry in vegetable oil until transparent. Add the peeled and grated carrots to the onion and fry them all together until the carrots are soft. My pollock, remove the fins and bones, cut into small pieces and put in a pan for onions and carrots. Pour a glass of water (warm) into it, add pepper (ground and peas), then bay leaf, salt and close the lid. After the water has boiled, we turn off the fire and wait until the pollock is put out for another 45 minutes, without lifting the lid. At the end of cooking, put on plates and sprinkle with chopped herbs.
Braised pollock - the second recipe. We take 1 kilogram of fish, rinse it well, remove the fins, tail, entrails and cut into small pieces. We heat the pan, add vegetable oil and heat it. Roll the prepared pieces of fish in flour with spices (salt, pepper) and send to the pan. If the oil is well baked, then pollock will have a beautiful golden crust. We cut 2-3 onion heads in half rings, rub the carrots on 500-700g on a grater (preferably large). First, fry the onions, and then add the carrots to it, salt and pepper a little. In no case should you fry onions and carrots in the same oil as the fish. Either take another pan, or wash it from under the fish. At the end of the frying process, sprinkle the vegetables with the juice of 1-2 lemons and fry for another 5-7 minutes.
We proceed to the final moment of cooking - stewed pollock. Pour ¼ cup of vegetable oil into the pan, spread half the vegetable roast, then spread the fish, and on top of it the rest of the onions and carrots. Add ½ cup of water (preferably warm), close the lid and set to stew for half an hour.
Another delicious recipe is stewed pollock with vegetables and tomato paste. We take 2 medium-sized fish and prepare it as in the previous recipes. Fry a little in vegetable oil (to grab a crust). We cut onions in half rings or rings, grate the carrots and fry all this in sunflower oil, adding salt and pepper to taste. Onions and carrots can be taken at your discretion, but so as not to overdo it, and not too little (2-3 pieces of both). In a saucepan, melt 100-150 g of margarine and add 3-4 tbsp. tablespoons tomato paste, fry for about 10 minutes. Next, add warm water from the calculation so that the fish laid next to it is covered by water at least 1-1.5 cm. Lay the fried vegetables on top and simmer for 40 minutes. Serve the dish immediately after cooking, but the fish will be much tastier if you let it brew for a while (10-12 hours).