Pollock stewed with vegetables

Pollock stewed with vegetables

Pollock is one of the most affordable varieties of fish, but it is tasty and healthy, its meat has a pleasant color, and it is easily separated from the bones. Beginner chefs are afraid to cook pollock dishes, preferring more fat types of fish. They worry that the food from it will be too dry, tasteless. Such fears are in vain if the main ingredient is added with sauce and vegetables. They will give the dish juiciness, without making it too high in calories. Pollock stewed with vegetables, turns out to be nourishing and pleasant to taste. Among the many recipes for this snack you can choose suitable for different occasions. People on a diet will not be disappointed either.

Cooking Features

Before you start cooking braised pollock, you should explore some of the features of this process. Then the result will almost certainly not disappoint.

  • Pollock sold most often frozen. When buying, you should choose a fish that is not covered with a thick layer of ice, and as fresh as possible. The presence of water or snow in the bag with it indicates a violation of the storage conditions of the product, which may cause it to be damaged.
  • Before cooking, the fish must be thawed. If you start cooking it without defrosting, it will fall apart into pieces and be tough, dry.
  • Mintay should be allowed to thaw in natural conditions, avoiding a sharp temperature drop. Attempting to speed up the process with warm water or a microwave will have negative consequences.
  • In preparing the pollock to extinguish, it is necessary to wash it, dry it with a napkin, remove the fins, brush off the black film covering the belly of the fish from the inside. If you have purchased unsleached carcasses, you must remove the insides from them, cut off the heads and tails. Pollock caviar can be put out with carcasses.
  • You can stew with vegetables pieces of pollock with bones or its fillets. If you prefer to cook the fillets, preferably choose a large fish with a large spine bone.
  • The pollock is cooked quickly, so some vegetables when combined with it are required to bring to semi-ready. Usually they are fried in vegetable oil, after which they add fish and sauce, reduce the heat and bring the products to readiness.
  • If vegetables and fish are pre-fry, the dish will be tastier, but calorie.

You can stew pollack with vegetables in a cauldron, a deep frying pan, in a pan, in an oven and in a slow cooker.

Pollock stewed with vegetables in tomato sauce


  • pollock (carcasses without a head) - 1 kg;
  • onions - 0, 25 kg;
  • carrots - 0, 25 kg;
  • tomato paste - 60 ml;
  • vegetable oil - how much will leave;
  • water - 0, 4 l;
  • lemon juice - 20 ml;
  • sugar - 20 g;
  • wheat flour - how much will leave;
  • salt, black ground pepper, bay leaf - to taste.

Preparation Method:

  • Thawed pollock carcasses wash and dry with a kitchen towel. Remove the black film inside, cut off the fins with a pair of scissors, cut off the tail.
  • Cover the carcass with lemon juice, cut into portions, leave for 20 minutes.
  • Free the bulbs from the husk, cut into small cubes.
  • Scrape, wash carrots.
  • Crush carrots on a coarse grater.
  • Dip pollock in flour mixed with black pepper. A good idea would be to add a little lemon zest to this mixture.
  • Heat the oil, roast the pollock in it, giving each side 2 minutes.
  • Heat a new batch of butter in a clean pan, put vegetables in it, and fry them until they are soft.
  • Add tomato paste to vegetables, mix. Pass the vegetables for 5 minutes.
  • At the bottom of the cauldron or casserole, put the roasted pollock, top it with vegetable mass, put the bay leaf, sprinkle with sugar and salt. Fill with warm boiled water and put on a slow fire.
  • Stew fish with vegetables under a lid for 15-20 minutes.

The dish according to the above recipe is prepared quickly. Serve it hot or chilled. It can serve as an independent snack or be served with a side dish. Mashed potatoes are best for mintay stewed with vegetables.

Pollock stewed with vegetables in sour cream in a slow cooker


  • carcasses of the headless pollock - 0.5 kg;
  • carrots - 150 g;
  • onions - 150 g;
  • sweet pepper - 150 g;
  • wheat flour - 50 g;
  • vegetable oil - how much will leave;
  • spices for fish, salt to taste;
  • sour cream - 150 ml.

Preparation Method:

  • Fish wash, clean, remove fins. Drain the carcass, cut into pieces, rub with spices.
  • Peel the carrots, cut them into strips.
  • Free from onions peel, cut into half rings.
  • Wash the pepper. Remove the stalk from it with the seeds. Cut the pulp into half rings or quarter rings.
  • Dip pollock in flour.
  • Pour oil on the bottom of the multicooker, place vegetables in it. Fry them for 10 minutes using the “Frying” or “Baking” program.
  • Remove the vegetables, add the butter, fry the pollock for 5 minutes.
  • Cover the pollock with roasted vegetables, add salt, pour sour cream.
  • Turn on the Quenching program by setting the timer to 30 minutes.

Pollack snacks in this recipe turn out to be tasty and satisfying on their own, but supplementing it with a side dish of rice or potatoes would be a good idea.

Pollock fillet stewed with vegetables in the oven


  • pollock fillets - 0, 6 kg;
  • vegetable oil - 60 ml;
  • onions - 0, 25 kg;
  • carrots - 0, 25 kg;
  • tomatoes - 0, 3 kg;
  • sour cream or mayonnaise - 100 ml;
  • salt, ground paprika, ground cloves, parsley - to taste.

Preparation Method:

  • Grind the pollock fillet with a mixture of paprika and cloves, leave for 20 minutes.
  • Lightly browse the fish in the pan in the vegetable oil. If you follow a diet, the fish can not roast.
  • Onion, freeing from the husk, cut into half rings.
  • Peel and grate the carrots.
  • Place the onions and carrots in a pre-heated pan, passe until soft. If you refuse to roast vegetables, the form will need to be oiled.
  • Put the vegetables in a container for baking, add some salt, put the fish fillet on them, salt it.
  • Cut the tomatoes into circles, cover them with fish.
  • Brush the tomatoes with sour cream or mayonnaise.
  • Place the form in an oven preheated to 180 degrees, simmer the pollock with vegetables for 30 minutes.

A dish made from pollock and vegetables according to the above recipe is not ashamed to serve even to the festive table.

Pollock is a useful and inexpensive fish. Cooking is easy and simple. Guaranteed good results can be obtained by putting out the pollock with vegetables. The dish is juicy and appetizing. Picking up a suitable recipe, pollock stewed with vegetables, you can cook even for a festive feast.

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