Hake is a rather tasty and healthy fish belonging to the cod family. This product has a non-greasy tender flesh, which contains a sufficient amount of trace elements and vitamins. It is served in baked, boiled or fried form. This fish is ideal for diet and baby food. After reviewing today's publication, you will learn how to cook stewed hake.
Classic version
This simple recipe is good because it does not take too much time and effort. It is also important that it involves the use of inexpensive products, which are almost always in every kitchen. And everything that was not found in your refrigerator can be freely purchased at a nearby store. To prepare a dish such as hake stewed with carrots and onions, first make sure that you have everything you need at hand. The list of required components includes:
- Two carcass hake.
- One carrot and one onion.
- A tablespoon of flour.
- A glass of boiled water.
- Half a teaspoon of salt.
Since the stewed hake will be pre-fried in a pan, make sure that you have a little vegetable oil at hand at the right time.
Sequencing
Pre-thawed fish are washed in running water and wiped dry with paper towels. After this, the carcasses are cut into small pieces about three centimeters thick, salted, rolled in flour and sent to a hot frying pan, greased with any vegetable oil.
A few minutes later, grated carrots and chopped onions are sent to the browned fish. All this is poured into a glass of boiled water, covered with a lid and the fire is reduced. After about a quarter of an hour, the hake stewed with carrots and onions is removed from the stove and served. Boiled potatoes or any crumbly porridge is ideally suited as a side dish for this dish.
Option in tomato
Hake is a very affordable and relatively cheap fish. Therefore, it enjoys well-deserved popularity among domestic hostesses. From it you can quickly prepare a juicy and aromatic dish, optimally suitable for a family dinner. In order for a hake stewed with carrots and bell pepper to be served on time, you need to double-check in advance whether there is everything you need in your kitchen. In this case, you will need:
- A kilo of thawed hake.
- Three carrots.
- A kilogram of ripe tomatoes.
- A pair of onions.
- Sweet bell pepper.
- A teaspoon of salt.
- A pinch of seasoning for fish.
- A couple of tablespoons of vegetable oil.
Process description
In order for you to get a truly delicious hake stewed with vegetables, you must strictly adhere to the technology described below. First of all, you should do fish. It is washed in cool water, wiped with paper towels, freed from the tail and fins. Carcasses prepared in this way are cut into three parts and placed in a pan, the bottom of which is poured with vegetable oil. Sprinkle the fish with salt and some spices.
Shredded onions, bell peppers and grated carrots are placed on top. All vegetables are laid out in layers and slightly salted. Peel the tomatoes carefully and chop them in a blender. The resulting juice is poured into a pan with fish and put it all on the stove. Prepare the stewed hake over low heat for thirty minutes from the moment of boiling. They serve it both hot and cold. Boiled rice or potatoes are often used as a side dish.
Sour cream option
According to this recipe, you can relatively quickly cook a very tasty and delicate dish that goes well with almost any side dish. So that your family can relish stewed fish, try to stock up on all the required components in advance. In your arsenal should be found:
- A kilo of freshly frozen hake.
- 300 grams of sour cream.
- A pair of chicken eggs.
- Onion head.
- 200 milliliters of milk.
Flour, vegetable oil, salt, herbs and spices will be used as additional ingredients.
Cooking technology
Pre-thawed fish is freed from entrails, fins and scales. After that, it is washed with cool water, wiped with paper napkins, cut into medium pieces, slightly salted, rolled in flour and sent to a frying pan. The browned hake is placed in a clean saucepan, and the chopped onion is fried in the remaining oil and added to the fish.
In a separate bowl, combine the eggs with milk and beat them well. To the resulting mass add sour cream and spices. The resulting mixture is poured into a pan with fish. All this is covered, sent to the stove, brought to a boil and reduced gas. Cooking stewed hake over low heat for no more than a quarter of an hour. A couple of minutes before the end of cooking, fish in sour cream sauce is sprinkled with chopped herbs.