How long should you stew fish? Fish stewed with vegetables in a frying pan

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If the housewife wants to fully preserve the tenderness and taste characteristics of the fish, the surest way to do this is stewing. When preparing for the stewing process, fish can be wrapped whole or in portions in foil. Another cooking option is to use ceramic pots.

The methods used make it possible to preserve the integrity of the fish as much as possible and not dry out the delicate flesh. The finished dish can be sprinkled with lemon juice and decorated with fresh herbs. When serving the dish, sauces based on cream or sour cream can be used. Spices and fish roe, mushrooms and pickled capers are a pleasant addition to the dish. This delicacy can be eaten without a side dish, however, a light side dish never hurts, and white wine will serve as the finishing touch.

Stewed fish - preparing dishes

Since the stewing process itself can be successfully attributed to both frying and boiling, dishes should be chosen that are deep and fire-resistant.

This could be a stewpan, cauldron, duck pot, or any other thick-walled dish with a lid. Usually the fish is stewed under the lid, and the fire is reduced to a minimum.

An oven is also perfect for stewing fish. You can pre-fry the fish and then simmer it in the oven, or you can carry out the entire cooking process in the oven.

Small ceramic pots are used to stew fish. In them, the fish is steamed well, preserving its appearance and aroma.

Stewed fish - food preparation

Small, lean, bony fish are often stewed. When stewed, most varieties of fish are very tasty. But the most suitable for stewing are considered to be oceanic crucian carp, whiting, tuna, sea burbot, pollock, cod, herring, hake, carp, catfish, whitefish, bream and pike. You can even use small fish and fish fillets. When stewing small fish, its bones soften and become invisible in the dish. It’s hard to imagine, but even salted and dried fish are stewed.

If the fish has been frozen, it should be thawed slowly.

Before cooking, the fish must be gutted. You can stew it entirely with the head, or without the head. Stewed fish cut into pieces retains its biological value to a greater extent. It only makes sense to flatten and remove the spinal bone if the fish weighs more than 1 kg.

Salt water makes fish harder. It will not fall apart during stewing if you keep it in salt water for half an hour before frying. The fish should be blotted to remove moisture with a napkin.

Stewed fish - the best recipes

Recipe 1: Stewed carp with onions

Carp meat is very soft and tender. In terms of taste characteristics, it is not inferior to carp; it is not for nothing that carp belongs to the carp family. To prepare this dish, you should use only fresh, not frozen fish. You need to carefully gut the carp, trying not to damage the gall bladder.

Ingredients

One carp, 2 tbsp. lean oil, 2 tbsp flour, 4 onions, 5 tbsp. 3 percent vinegar. You need to prepare some fish broth first. Use the following ingredients to taste: ground hot and allspice peppers, bay leaf, cloves, salt and sugar. We use potatoes as a side dish.

Cooking method

Season the fish cut into portions with salt and pepper, sprinkle with flour and fry in a frying pan with heated vegetable oil.

Fry the onion cut into rings. Place half of it in a saucepan. Add bay leaf and cloves, allspice and sugar with vinegar. Add fried fish. Sprinkle the rest of the onion on top, add fish broth and place the dish on low heat. Simmer until done. Sprinkle the finished fish with herbs. Serve fried potatoes as a side dish.

Recipe 2: Stewed pike with mushrooms

Pike is perfectly absorbed by the body, due to the fact that it is a low-fat fish. This is one of the reasons that pike is widely used in dietary and therapeutic nutrition. Pike proteins are superior to meat proteins in their biological value. Stewing will allow the fish to become even tastier.

Ingredients

One pike, a dozen medium mushrooms, 2 onions, zest of one lemon, 2 tbsp. vegetable oil, a glass of dry white wine, 2 egg yolks, 1/2 tbsp flour, a bunch of parsley. Add ground pepper and salt to taste.

Cooking method

Fry the sliced champignons and chopped onion a little in oil. Add chopped fish in portions and fry with onions and mushrooms. Add the zest and parsley, pour in the wine and continue the stewing process, covering the dish with a lid. Make the fire low. Dry the flour and grind with butter, then dilute with water. About 7 minutes before the end of stewing, add flour to the fish. Place fish on plates. Gently pour the yolks into the sauce remaining in the bowl, stirring. Heat the sauce and pour it over the fish.

Recipe 3: Stewed trout in pots

When preparing trout, there is no need to try to do anything unusual. The fish is delicious just the way it is. Nutritionists recommend trout because it contains the maximum amount of Omega-3.

Ingredients

Four small trout, a quarter glass of dry white wine, juice of one lemon, 200 gr. green peas, 4 carrots, 2 onions, 2 each red and green sweet pepper. Salt and black pepper to taste.

Cooking method

Remove the stems and seeds from the sweet peppers and cut into small cubes. Cut the onion into rings, cut the carrots into small pieces, remove the hard side veins from the pea pods. Arrange vegetables in pots. Salt and pepper clean (wash) and dry (blot with a napkin) trout both inside and outside. Sprinkle with lemon juice. Place in pots on top of vegetables. Pour in white wine.

Place the closed pots in a cold oven. The extinguishing temperature should be 200°C. Time - 45 minutes. When serving the dish, garnish it with parsley sprigs and lemon slices.

Recipe 4: Stewed pollock with smoked brisket

Pollock is clearly underestimated in domestic cuisine. Apparently the whole point is that in Soviet times this fish was not very successfully prepared in canteens. And in Korea, for example, pollock is considered both a tasty and healthy fish. Many amazing dishes are prepared from it.

Ingredients

Pollock back (800 grams), smoked brisket (150 grams), 2 cups milk, 2 onions, 2 tablespoons chopped green onions, chopped dill or parsley (1 teaspoon), tablespoon flour, salt and pepper to taste housewives.

Cooking method

Season the fish, cut into portions, with salt and pepper and roll in some herbs. Fry the diced brisket, add chopped onions to it and fry a little more. Place half the volume of onion and brisket into the roasting pan, then a layer of fish, then the remaining brisket and onion. Mix milk with flour and add to the dish. Add green onions. Simmer the dish in the oven over low heat for half an hour. When serving, garnish with remaining herbs.

Fish stewed with spices and vegetables acquires the necessary softness and juiciness. Adding tomato to the recipe gives the fish additional flavor and a pleasant sweetish taste.

It is also necessary to salt fish before cooking because salt dehydrates the fish and kills the unpleasant odor. If a specific aroma arises during the cooking process, a small portion of milk added to the bowl with fish will help get rid of it.

The time required for the extinguishing process depends on many factors. For example, in order for the bones of bony fish to soften, it can take an hour to stew.
During the stewing process, fish does not need excess liquid, since it itself has enough moisture.

Calories: Not specified
Cooking time: Not indicated

Fish stewed with vegetables in a frying pan is a simple, but tasty and healthy dinner dish for the whole family. In addition to fish and vegetables, this recipe contains another important component - spices. Without them, the taste of the finished dish will not be so rich and multifaceted, and the aesthetic component will also not be so bright. Spices will help to reveal the taste of vegetables and give the desired flavor accent to the fish. By the way, about fish. It is not at all necessary to buy expensive fish for this dish; take cod, pollock or pangasius. The main thing is that there are no small bones in the fish, and that the flesh is dense and the pieces retain their shape when stewed.
Choose vegetables to your taste. If you like Mexican colors, use a frozen mixture of vegetables, and if you prefer fresh vegetables, then select based on the season and availability of vegetables. It works out very well if you combine fresh and frozen vegetables - for example, take frozen green beans, fresh tomatoes, carrots and onions.

Ingredients:

- fresh sea fish (pieces or fillets) – 400 g;
- carrots – 2 pcs;
- green beans – 150 g;
- onion – 2 medium onions;
- fresh tomatoes – 6-7 pcs;
- lime or lemon (juice only) – 1 teaspoon;
- garlic – 3 cloves;
- ginger (peeled root) – 1 tsp. finely chopped;
- salt - to taste;
- coarsely ground black pepper – 1 tsp (to taste);
- vegetable oil – 2 tbsp. l;
- ground turmeric – 1 teaspoon;
- paprika – 1 teaspoon;
- water or vegetable, fish broth - 0.5 cups.

Preparation

Sprinkle portioned pieces of fish with salt and black pepper. If you have a prepared fillet, then cut it not very finely, into pieces of 6-8 cm. Grind the pepper immediately before use, then it will give the desired aroma and slight spiciness. Squeeze the juice from half a lime or a lemon wedge onto the fish (you will need about a teaspoon). Leave the fish to marinate for 10 minutes.

Without wasting time, let’s start preparing the vegetables, 10 minutes is just enough. First, peel the garlic and a small piece of ginger root. Using a sharp knife, chop the ginger and garlic into very small cubes (alternatively, grate).

The onions can be cut into large half rings or cubes, but not very small. This recipe does not require finely chopping vegetables.

Cut off the ends of the bean pods. We cut the pods into pieces 3-4 cm long. Be sure to make sure that the beans are young, the pods should break easily and there should be no coarse fibers or veins at the break point. Cut the carrots into slices about 0.5 cm thick.

Cut the fleshy tomatoes into slices. Pour the released juice into a bowl; it will be useful for stewing vegetables.

Well, our vegetables are prepared, the fish has absorbed the salt and spices. Let's start cooking. Heat vegetable oil in a frying pan, lay out pieces of fish and fry on one side and the other until golden spots appear. There is no need to fry it too much; the fish will be fully cooked during stewing.

Remove the fish pieces from the oil. Pour all the spices, garlic and ginger into the remaining oil after frying. Stirring with a spatula, heat the spices over medium heat, without frying or overheating. Once the oil turns a bright color and the aroma of the spices intensifies, it's time to add the vegetables.

Place onions, carrots and beans in oil with spices. Add salt to taste. If desired, you can add hot pepper (fresh or dried).

Place pieces of fried fish on the vegetable mixture, lightly pressing them into the vegetable bed. Cover the tomato rings, pour the juice from the tomatoes into the frying pan with the fish and vegetables. We also salt and pepper the tomatoes. Turn the heat to medium and simmer the fish and vegetables under the lid until cooked. This will take 12-15 minutes, depending on the density of the fish and the ripeness of the vegetables.

Place the fish on a plate and place the stewed vegetables around it. Add a slice of lime, a sprig of herbs, or make

In addition to the fact that our time has become a time of scientific and technological progress and revolutions in electronics, our century has also become a century of diseases and health problems. Constant stress, which is caused by the frantic pace of life, leads to the fact that many people (especially residents of large cities) eat incorrectly, often snacking on the go.

In order to somehow protect our body from the harmful effects of carcinogens, doctors are increasingly advising us to turn to boiled and stewed foods rather than fried ones, since they have the largest amount of useful substances and retain vitamins and minerals.

One of the healthiest dishes that can have the most beneficial effect on our body is stewed fish. This dish is not only healthy, but, thanks to the large number of various recipes and cooking options, it is also very tasty. In a word, if you cook the fish correctly, a fish stew dish will become a real find for any, even the most fastidious gourmet.

How to choose fish for stewing?

Of course, everything depends on your individual taste preferences, but, in general, for stewing, as a rule, they choose fish that is not very fatty, since after cooking, you will be able to please yourself and your loved ones with a real dietary dish.

In general, you can stew almost any fish, but stewed pike, herring, cod, pollock, sea burbot, tuna, carp, hake, whiting and many others will be especially good.

Features of extinguishing

In general, what is stewing?

Stewing is a method of heat treatment of food in which the dish is half boiled and half fried. You can stew fish in various dishes, on fire, in the oven, etc.

There are several types of dishes in which fish can be stewed. Here are some of them:

Casserole

A casserole is a pot or small pan made from heat-resistant porcelain, glass or ceramic. The casserole has a lid that is tightly closed on top and then placed in the oven. Cooking time for fish in casserole can take from 40 minutes to an hour and a half.

Saucepan

We've all heard about the stewpan. A stewpan is something between a saucepan and a frying pan, and is used primarily for stewing. Whereas a regular saucepan is used for cooking, and a regular frying pan is mainly used for frying foods. The saucepan has thick walls and a thick bottom, as well as an airtight lid, which allows the fish to steam well.

Kazan

A cauldron is a fairly large cast-iron vessel that is used for stewing over a fire. Due to the fact that the cauldron is made of very dense and durable metal, fish stewed in the cauldron will be very tasty and will not burn, since the heat inside the cauldron is distributed evenly throughout the entire dish. It is best to cook fish stew in a cauldron along with vegetables or a side dish.

Cast iron

A cast iron pot has some similarities with a cauldron, but differs from it in its size. Cast iron has been known since very ancient times, when our grandmothers and great-grandmothers cooked with them in their villages. As for fish, fish stewed in a cast iron will turn out to be especially aromatic and juicy, since the cast iron is tightly closed with a lid and is ideal for preparing fish stews, casseroles, etc.

Pots

Pots are a special type of cookware made from baked clay. Fish that is cooked in ceramic pots has a delicate taste, literally melts in your mouth, and, in addition, retains all the beneficial vitamins, minerals and other trace elements, almost unchanged.

Preparing fish for stewing

First, decide in what form you will stew the fish. In general, if the fish is not very large, then you can stew it whole, since if the stewing time is long enough, the bones may soften and will not be felt in the mouth.

You can also fillet the fish and stew the fillet. The fillet will go especially well with vegetables and various sauces, which can be prepared separately.

And finally, you can stew the cut fish, but at the same time, it is not at all necessary to cut it into fillets.

Whatever method you choose, in any case, you first need to thoroughly rinse, remove scales, skin and gut.

After these steps, you can cut the fish into pieces, which, depending on your individual preferences, can be of different sizes. First, you can remove the spine from the fish - this is necessary if you are stewing the whole fish, but if you also get rid of the rib bones, then you will end up with a fillet.

Stewing fish

Very often housewives complain that when stewing, fish falls apart into small pieces; in this case, experienced cooks advise trying the following recommendations:

Before stewing, dip the fish into a low-concentration salt solution; the salt will “fasten” the fibers of the fish, so the meat will not fall apart into small fragments. It is recommended to keep the fish in the salt solution for about half an hour.
Before stewing, it is recommended to fry the fish until half cooked, that is, until a crispy crust forms. This method is especially suitable if we are talking about some kind of special occasion, when it is necessary for the fish to look beautiful, neat, and most importantly, maintain its integrity.

After this, the fish is salted, peppered, treated with special spices that enhance and emphasize the taste of the fish, and then sent to a stewing vessel.

The most common way of stewing fish is when the fish is laid out in a stewing dish in layers, mixing it alternately with layers of vegetables (they, by the way, also need to be simmered first) and herbs. The fish can be poured with fish broth.

Mayonnaise, used as the main additive, is most often added when you stew saury, cod, or flounder. But do not overdo it with mayonnaise, otherwise you may simply overwhelm the taste of the fish with the strong taste of mayonnaise.

You need to stew the fish from 40 minutes to an hour, or even up to an hour and a half, depending on the type of fish. You can check readiness by trying to separate the fish meat from the bone. If the meat calves easily, then the fish is ready; if not, then you still need to keep it in the oven.

Note: cooking errors

If the fire was not strong enough when stewing the fish, or the water was not brought to a boil, the fish will have a specific fishy smell that will not disappear during cooking. This is especially typical for river fish. To avoid this, you need to generously sprinkle the fish with salt before cooking; the salt will take away all the smell, so that later the fish will be tasty and aromatic.
Adding a side dish directly to the fish, and also mixing with it, is allowed only if the bones from the fish have been removed in advance.
Fish overcooked in the oven or not on the fire will turn into fish puree, which means you need to periodically check the readiness of the fish to ensure that the dish remains intact.

Seafood has always been considered a delicious and very healthy dish, especially when it comes to scaly and tailed inhabitants of water bodies. There are many different options for preparing the catch, but today we will talk about how to properly simmer fish in a frying pan so that the treat turns out to be truly the most delicious.

Fish goes well with vegetables, herbs, spices, creamy filling and tomato sauce, but the main thing here is to choose the right additive for a specific variety.

For stewing, fresh fish, cut into portions, is often used. But sometimes varieties such as crucian carp, carp and other pond fish require pre-soaking or even marinating in aromatic compounds, which can not only veil the muddy aroma, but also give the dish a rich, rich taste.

Seasonings for river fish

However, not all spices are equally suitable for all types of fish. For example, the following spices are best suited for river and lake varieties:

Peppers of all kinds;
Mustard in seeds and in paste form;
Dry onions, green, onions or leeks;
Dill greens, fresh and dried;
Mint, lemon balm, basil, celery and rosemary will add freshness to the meat.

It is also worth remembering that when stewing freshwater inhabitants, you should not choose pronounced spices, such as turmeric, curry, coriander and cinnamon.

Seasonings for sea fish

As for sea fish, this product holds its shape perfectly when stewed, while perfectly absorbing all the aromas and juices of the vegetables or sauces in which it is cooked. So in this case it is better to use:

Bay leaf and allspice;
Mustard, ginger and nutmeg;
Garlic, onions, carrots;

It is better to avoid overly spicy spices such as cumin, coriander, sage, fennel, mint and curry.

How long to simmer fish in a frying pan

The secret of a delicious fish dish lies not only in aromatic additives and marinades, but also in the time of its preparation, depending on the breed. So, for example, if you need to take no more than 25 minutes to cook salmon or salmon according to a classic recipe, then burbot and sturgeon varieties require longer cooking (1-2 hours), since their meat is elastic.

It will take about 40 minutes to stew carp, and 20-25 minutes for pike.
Pollock, smelt, mackerel, pangasius and capelin are considered the fastest to cook - 5-10 minutes.
It takes a little more time to stew trout, pike perch, flounder and cod - 15-20 minutes.

How to deliciously stew red fish in a frying pan

Any housewife can make a quick, simple and very tasty dinner at home with our step-by-step recipe. For this dish we need red fish. The traditional choice is salmon, but you can also take trout, pink salmon, salmon, and chum salmon, in general, whatever you like best.

Ingredients

Salmon fillet – 1 kg;
Cream 20-30% - 1 tbsp.;
Wheat flour – 40 g;
Olive oil – 20-30 ml;
Dried dill – 1 tsp;
Ground black pepper – 1/3 tsp;
Salt - to taste;

How to cook fish stew in a frying pan

First, we need to cut the fish fillet into portioned pieces. From a whole kilogram piece you get about 5-6 slices. Rub each piece with a mixture of butter, salt and pepper.
After 15 minutes, fry each slice in an oiled frying pan, literally 2-3 minutes on each side until golden brown, and remove to a plate.
Fry the flour in a dry hot frying pan and then pour it into a plate.
Now you can pour the cream into the frying pan and warm it up a little over medium heat, and then, while constantly stirring with a whisk, pour in the fried flour, literally a pinch of salt and mix everything until smooth so that there are no lumps.
Pour dry dill into the sauce and lay out fish slices. Simmer the salmon over low heat, covered, for 20 minutes.

How to quickly stew pike in sour cream

Pike in sour cream is an excellent addition to a vegetable side dish, be it stew, potatoes or fresh salad. This dish is prepared quite quickly, and the taste is simply incomparable.

Ingredients

Pike carcass (cleaned) – 1.5 kg;
Onion - 2 heads;
Carrots – 1 pc.;
Bay leaf – 1 leaf;
Premium flour – 40-60 g;
Sour cream 20% - 150 g;
Sunflower oil – 120 ml;
Fresh dill – 1-2 bunches;
Table salt – 1 tsp;
Pepper mixture – 1 tsp.

How to stew pike in sour cream in a frying pan

We cut the pike carcass, cleaned of intestines, head, fins and scales across the ridge into 3 cm portions, and then rub each slice with salt and pepper. Leave to marinate for 10-20 minutes.
After the allotted time, roll the fish in flour and fry in a frying pan until half cooked on both sides (1-2 minutes each), and remove to a plate.
Preparing a vegetable pillow. Fry the onions cut into circles until golden brown in oil, then add the grated carrots and also sauté them.
Next, pour 20-40 ml of water into the vegetables, lightly add salt to them, add bay leaf and lay the pike on top in an even layer, which is then covered with an even layer of sour cream.
Covered over low heat, simmer the pike in sour cream for 15 minutes.

How to deliciously stew crucian carp in a frying pan

Crucian carp is a fish that is undoubtedly very tasty, but is distinguished by a specific smell inherent in almost all pond inhabitants. That is why the preparation of this delicacy requires pre-soaking it in order to get rid of the not very pleasant aroma of mud. Earlier on our website we already told you how to marinate crucian carp at home in different ways. You can familiarize yourself with these useful tips in this article: “How to deliciously fry crucian carp in a frying pan.”

And this recipe will tell you step by step how to stew crucian carp with mushrooms.

Ingredients

Cleaned crucian carp – 1 kg;
Fresh champignons – 70 g;
Onion - 1 large head;
Garlic cloves – 2 pcs.;
Ground ginger – 2 tsp;
Soy sauce – 30-40 ml;
Potato starch – 10 g;
Celery greens – ½ bunch;
Table salt - to taste.

How to cook fish stew in a frying pan

Let's prepare all the ingredients. Cut the mushrooms into medium slices, cut the cleaned crucian carp into portions and add salt.
Pour oil into a heated frying pan, and as soon as it is hot, fry the fish in it on both sides until golden brown.
Next, add the onion and mushrooms, chopped into half rings, to the fish and fry them. Then pour in soy sauce, add ginger and pour 1 tbsp. water.
Reducing the heat to low, simmer the fish under the lid for 10 minutes. Then add starch diluted in 70 ml of water in a thin stream.
Cook everything until thickened, and then sprinkle with garlic passed through a press and finely chopped celery.

Cooking cod is a pleasure. This fish is very easy to process and does not require much time to cook. So recipes with it can be safely classified as “quickly cooked”.

Today we chose a very simple, but very original dinner option of cod with vegetables. The main trick here is that we will stew the fish slices between layers of sautéed vegetables so that the cod is soaked in this aromatic juice.

Cut 1 kg of cod fillet into portions, add salt, roll in flour and fry over high heat until golden brown.
Let's prepare the vegetables. Chop 4 onions into small cubes, chop 2 large carrots on a medium grater, cut 2 tomatoes into cubes. In hot oil, first fry the onion until golden, then add the carrots, tomatoes and sauté over medium heat, covered, for about 10 minutes, stirring occasionally. Salt and pepper to taste.
We take half of the vegetables out of the pan, and lay the fish on top of the rest, which we cover with the other half of the frying. Season with 50-100 g of melted butter and simmer under the lid over low heat for 20 minutes.

How to stew delicate mackerel in a frying pan

Mackerel is a rather delicate fish in terms of heat treatment. When working with it, it is necessary to observe the time regime. But if you follow all the recipe instructions, then with your own hands you can prepare a chic and incredibly tasty dish for lunch or dinner in a matter of minutes.

Ingredients

Fresh mackerel carcasses – 2 pcs.;
Leeks – 2 pcs.;
Juicy tomatoes – 2 pcs.;
Green beans – 240 g;
Frozen green peas – 150 g;
Dill greens – 1 bunch;
Salt - to taste;
Ground pepper – ½ tsp;

Fish is an extremely delicate and fragile product. If it does not belong to the highest category (sturgeon, salmon, pink salmon and other fatty species), then it tends to spread out in the frying pan and produce abundant juice. And baked in the oven often turns out dry and tasteless. The surest way to preserve the nutritional quality, and at the same time the integrity of the carcass, is stewing. However, this culinary process also has its secrets. Read this article about how to stew fish correctly.

Dishes

Since this culinary method is a cross between boiling and frying, the stewing container must be appropriate. Take a frying pan with high sides or a pan with thick walls - a cauldron, a cauldron, a stewpan. We also need a tight lid so that the evaporation of the liquid is not intense. Some housewives know how to stew fish in the oven. Some lightly fry it and then put it in the oven. Others wrap the fish in foil and top it with various sauces. Fireproof ceramic pots are excellent cookware for stewing.

What kind of fish is suitable for stewing?

These are lean and bony varieties. If we are dealing with whiting, pollock, cod, hake, whitefish, bream or carp, then it is best to extinguish them. Why? During this heat treatment, numerous small bones are boiled to such an extent that they become simply invisible. Do you have a dried or salted carcass, or even small fish? All this can also become the basis for preparing a delicious dish. How to stew fish if it is frozen? Let it thaw on its own at room temperature. This may take longer, but the water will be released gradually, and this will not lead to the carcass falling apart into pieces. And, of course, before cooking it must be gutted, scaled, gills (or even the entire head) and fins removed.

How to stew fish: recipe No. 1

Fresh carp or carp is cut and cut into pieces. The heads and tails are set to boil. Salt and pepper the pieces, roll in flour and lightly fry in vegetable oil. If you want to make this dish from watery fish (hake or pollock), keep the carcass for half an hour in highly salted water, then the pieces will not fall apart in your frying pan. Cut four onions into rings and fry, place half in a bowl with thick walls. Sprinkle with spices and herbs: bay leaf, allspice, cloves (2 pieces), salt and sugar (a pinch). Splash in some vinegar. Place pieces of fish on top of this pillow. Cover with the other half of the onion, pour in a little broth obtained from cooking the head and tail, close with a lid, and then put to simmer on low heat. French fries are served as a side dish.

Recipe No. 2. Stewed fish and potatoes

For this dish you can take eel, Argentine, sea bass - about 750 g.

Just like in the previous recipe, fresh and cut into pieces. Finely chop 150 g of lard, place in a saucepan, melt and fry the chopped onion on it. Peel 5 medium potatoes, cut into cubes, place in a saucepan with the onion, salt and add pepper to taste. Then add water so that it covers the layer of potatoes. Boil. Boil a little until the root vegetables are half cooked. Place fish pieces on top and simmer, covered, until fully cooked. Now you have both a main dish and a side dish!

Recipe No. 3. How to stew fish in pots

Peel and cut the bell peppers and place them in pots. Add other vegetables to your taste: onions and carrots (we recommend frying them first), peas, tomatoes. Cut the fish (ideally trout, but you can do something simpler), grate with salt and pepper and place in pots. Pour in a small amount of lemon juice and dry white wine. Cover the pot with a lid and place in a cold oven. Turn it on to 200°C and cook for about 45 minutes.

Fish goes well with vegetables, herbs, spices, creamy filling and tomato sauce, but the main thing here is to choose the right additive for a specific variety.

Seasonings for river fish

However, not all spices are equally suitable for all types of fish. For example, the following spices are best suited for river and lake varieties:

Peppers of all kinds;
Mustard in seeds and in paste form;
Dry onions, green, onions or leeks;
Dill greens, fresh and dried;
Mint, lemon balm, basil, celery and rosemary will add freshness to the meat.

It is also worth remembering that when stewing freshwater inhabitants, you should not choose pronounced spices, such as turmeric, curry, coriander and cinnamon.

Seasonings for sea fish

Bay leaf and allspice;
Mustard, ginger and nutmeg;
Garlic, onions, carrots;

It is better to avoid overly spicy spices such as cumin, coriander, sage, fennel, mint and curry.

How long to simmer fish in a frying pan

It will take about 40 minutes to stew carp, and 20-25 minutes for pike.
Pollock, smelt, mackerel, pangasius and capelin are considered the fastest to cook - 5-10 minutes.
It takes a little more time to stew trout, pike perch, flounder and cod - 15-20 minutes.

How to deliciously stew red fish in a frying pan

Ingredients

Salmon fillet – 1 kg;
Cream 20-30% - 1 tbsp.;
Wheat flour – 40 g;
Olive oil – 20-30 ml;
Dried dill – 1 tsp;
Ground black pepper – 1/3 tsp;
Salt - to taste;

How to cook fish stew in a frying pan

First, we need to cut the fish fillet into portioned pieces. From a whole kilogram piece you get about 5-6 slices. Rub each piece with a mixture of butter, salt and pepper.
After 15 minutes, fry each slice in an oiled frying pan, literally 2-3 minutes on each side until golden brown, and remove to a plate.
Fry the flour in a dry hot frying pan and then pour it into a plate.
Now you can pour the cream into the frying pan and warm it up a little over medium heat, and then, while constantly stirring with a whisk, pour in the fried flour, literally a pinch of salt and mix everything until smooth so that there are no lumps.
Pour dry dill into the sauce and lay out fish slices. Simmer the salmon over low heat, covered, for 20 minutes.

How to quickly stew pike in sour cream

Pike in sour cream is an excellent addition to a vegetable side dish, be it stew, potatoes or fresh salad. This dish is prepared quite quickly, and the taste is simply incomparable.

Ingredients

Pike carcass (cleaned) – 1.5 kg;
Onion - 2 heads;
Carrots – 1 pc.;
Bay leaf – 1 leaf;
Premium flour – 40-60 g;
Sour cream 20% - 150 g;
Sunflower oil – 120 ml;
Fresh dill – 1-2 bunches;
Table salt – 1 tsp;
Pepper mixture – 1 tsp.

How to stew pike in sour cream in a frying pan

We cut the pike carcass, cleaned of intestines, head, fins and scales across the ridge into 3 cm portions, and then rub each slice with salt and pepper. Leave to marinate for 10-20 minutes.
After the allotted time, roll the fish in flour and fry in a frying pan until half cooked on both sides (1-2 minutes each), and remove to a plate.
Preparing a vegetable pillow. Fry the onions cut into circles until golden brown in oil, then add the grated carrots and also sauté them.
Next, pour 20-40 ml of water into the vegetables, lightly add salt to them, add bay leaf and lay the pike on top in an even layer, which is then covered with an even layer of sour cream.
Covered over low heat, simmer the pike in sour cream for 15 minutes.

How to deliciously stew crucian carp in a frying pan

And this recipe will tell you step by step how to stew crucian carp with mushrooms.

Ingredients

Cleaned crucian carp – 1 kg;
Fresh champignons – 70 g;
Onion - 1 large head;
Garlic cloves – 2 pcs.;
Ground ginger – 2 tsp;
Soy sauce – 30-40 ml;
Potato starch – 10 g;
Celery greens – ½ bunch;
Table salt - to taste.

How to cook fish stew in a frying pan

Let's prepare all the ingredients. Cut the mushrooms into medium slices, cut the cleaned crucian carp into portions and add salt.
Pour oil into a heated frying pan, and as soon as it is hot, fry the fish in it on both sides until golden brown.
Next, add the onion and mushrooms, chopped into half rings, to the fish and fry them. Then pour in soy sauce, add ginger and pour 1 tbsp. water.
Reducing the heat to low, simmer the fish under the lid for 10 minutes. Then add starch diluted in 70 ml of water in a thin stream.
Cook everything until thickened, and then sprinkle with garlic passed through a press and finely chopped celery.

Cooking cod is a pleasure. This fish is very easy to process and does not require much time to cook. So recipes with it can be safely classified as “quickly cooked”.

Cut 1 kg of cod fillet into portions, add salt, roll in flour and fry over high heat until golden brown.
Let's prepare the vegetables. Chop 4 onions into small cubes, chop 2 large carrots on a medium grater, cut 2 tomatoes into cubes. In hot oil, first fry the onion until golden, then add the carrots, tomatoes and sauté over medium heat, covered, for about 10 minutes, stirring occasionally. Salt and pepper to taste.
We take half of the vegetables out of the pan, and lay the fish on top of the rest, which we cover with the other half of the frying. Season with 50-100 g of melted butter and simmer under the lid over low heat for 20 minutes.

How to stew delicate mackerel in a frying pan

Ingredients

Fresh mackerel carcasses – 2 pcs.;
Leeks – 2 pcs.;
Juicy tomatoes – 2 pcs.;
Green beans – 240 g;
Frozen green peas – 150 g;
Dill greens – 1 bunch;
Salt - to taste;
Ground pepper – ½ tsp;

How to stew mackerel in a frying pan

We clean the fish, cut into portions, salt and pepper, and leave to soak. Chop the onion into rings, tomatoes into thin half-slices.
Fry the mackerel in a frying pan until half cooked on both sides and remove to a paper towel.
In a frying pan, fry the onion until golden brown, and then add peas, tomatoes and beans to it, season everything to taste, pour in ½ tbsp. water and simmer for 15 minutes under the lid.
After the allotted time, place the fish on top of the vegetables and simmer everything over low heat until cooked for 7-10 minutes.

Stewed fish is a complete, healthy and dietary option for dinner. And to make the fish menu more tasty and varied, our recipes will tell you how to properly stew fish in a frying pan with various additives.

Stewed fish - preparing dishes

Since the stewing process itself can be successfully attributed to both frying and boiling, dishes should be chosen that are deep and fire-resistant.

This could be a stewpan, cauldron, duck pot, or any other thick-walled dish with a lid. Usually the fish is stewed under the lid, and the fire is reduced to a minimum.

An oven is also perfect for stewing fish. You can pre-fry the fish and then simmer it in the oven, or you can carry out the entire cooking process in the oven.

Small ceramic pots are used to stew fish. In them, the fish is steamed well, preserving its appearance and aroma.

Stewed fish - food preparation

If the fish has been frozen, it should be thawed slowly.

Salt water makes fish harder. It will not fall apart during stewing if you keep it in salt water for half an hour before frying. The fish should be blotted to remove moisture with a napkin.

Stewed fish - the best recipes

Recipe 1: Stewed carp with onions

Ingredients

Cooking method

Season the fish cut into portions with salt and pepper, sprinkle with flour and fry in a frying pan with heated vegetable oil.

Recipe 2: Stewed pike with mushrooms

Ingredients

Cooking method

Recipe 3: Stewed trout in pots

When preparing trout, there is no need to try to do anything unusual. The fish is delicious just the way it is. Nutritionists recommend trout because it contains the maximum amount of Omega-3.

Ingredients

Four small trout, a quarter glass of dry white wine, juice of one lemon, 200 gr. green peas, 4 carrots, 2 onions, 2 each red and green sweet pepper. Salt and black pepper to taste.

Cooking method

Place the closed pots in a cold oven. The extinguishing temperature should be 200°C. Time – 45 minutes. When serving the dish, garnish it with parsley sprigs and lemon slices.

Recipe 4: Stewed pollock with smoked brisket

Ingredients

Cooking method

Fish stewed with spices and vegetables acquires the necessary softness and juiciness. Adding tomato to the recipe gives the fish additional flavor and a pleasant sweetish taste.

Fish stew with vegetables in a frying pan - one of the options familiar and beloved to many, but these are far different recipes. To prepare marinated fish, onions, carrots and tomato sauce are used, while for stewed fish with vegetables, a whole list of a wide variety of vegetables can be used.

What vegetables can you take to stew fish? Vegetables that go well with both fish and seafood include carrots, onions, asparagus, green beans, green peas, zucchini, in particular zucchini, artichoke, celery, corn, beans, olives, eggplant, bell peppers, and tomatoes.

Of course, to give stewed fish with vegetables additional flavor, it is not only possible, but also necessary to use spices and herbs. Dry spices and fresh herbs will give the fish an unforgettable aroma.

We've sorted out the vegetables, now let's move on to the fish. Both river and sea fish are suitable for stewing. From sea fish you can use hake, pollock, sole, notothenia, mackerel, cod, capelin, herring. River fish for stewing with vegetables should have a minimum number of bones. Pike, pike perch, and catfish can be used for stewing.

Today I want to show you how to prepare fish stew with vegetables step by step with photos. In this recipe I used fresh frozen cod.

Ingredients:

Sea fish (I have cod) – 1 carcass weighing 1 kg.,
Onions – 1 pc.,
Carrots – 2 pcs.,
Green pea pods – 50 gr.,
Olives – 50 gr.,
Canned corn – 100 gr.,
Wheat flour – 50-70 gr.,
Tomato sauce – 100 ml.,
Spices: paprika, ground black pepper - a pinch,
Salt - to taste
Water - half a glass,
Sunflower oil.

Fish stew with vegetables – recipe

Prepare the fish for stewing. Rinse with cold water. Cut off the head, if present. Remove scales if the fish has them. Spread your belly. After removing the entrails, rinse the fish again. Cut the fish into small pieces.

Prepare vegetables for stewing. Take olives and canned corn from the jar. Wash the bell peppers and green peas. Cut the sweet pepper into cubes.

Peel the onions and carrots. Cut the onion into small cubes, grate the carrots.

Roll the fish pieces in wheat flour.

Heat the sunflower oil in a fairly deep frying pan. Place the fish.

After 3-4 minutes, turn the already fried fish pieces over to the other side.

Keep the fish in the pan for another 3-4 minutes so that it has time to fry on this side as well. Remove the fried fish from the pan and place in a bowl. Rinse the pan or take another one. Pour some sunflower oil into it. Lay out all the vegetables you previously prepared for stewing.

Add tomato sauce to vegetables. It is thanks to him that the fish will turn out spicy and piquant.

Pour in half a glass of water. Stir. Add paprika and ground black pepper. Add salt. If desired, you can add any other spices you want to the stewed fish in a frying pan with vegetables and tomato sauce.

Simmer all vegetables over low heat for about 15 minutes.

After this, add pieces of fried fish to the prepared vegetable gravy.

Using a spoon or spatula, scoop out the gravy and pour it over the fish pieces. This way the fish will be saturated with the vegetable component of the dish. If you want, you can cover the pan with a lid.

Fish stew with vegetables. Photo

Our century has become a century of progress and, sadly, a century of disease. Stress and poor nutrition lead to the fact that more than half of the population has digestive problems. It is very easy to get such diseases, but to cure them is difficult.

However, if you properly organize your diet and eat, it is quite possible to normalize your condition. As one of these healthy dishes, we can recommend It is suitable for a person of any age and is almost always included in the menu in kindergartens, hospitals and nursing homes. Almost everyone loves this dish, although not everyone has any idea how to stew fish. However, it is much easier to prepare than it seems at first glance.

First you need to prepare the fish: defrost (if it was frozen), rinse, remove scales and cut off the head and tail (if you bought whole carcasses). Next, you need to determine how to braise the fish: in pieces or whole. In the first case, the fish is cut into small pieces or in half lengthwise, separating the backbone and, if possible, the rib bones, thus obtaining a fillet. In the second case, the carcasses are placed on their side or backs down (if the fish is small or there is a lot of it) in a frying pan or saucepan specially designed for stewing.

Many people also prefer to lightly fry the fish first. In this case, you will get a spectacular skin - denser and harder than without frying. Such skin will well preserve the appearance of both pieces and whole carcasses. Therefore, if you need to prepare a dish for some special occasion, it would be better to use this method. Pre-frying is done as follows: pour vegetable oil into a frying pan and then fry the fish on both sides for five to ten minutes. By the way, you can also roll the fish in flour or breadcrumbs and then fry it. It all depends on the tastes and preferences of your household.

If the appearance is not too important to you, and you are more concerned about the health benefits, we advise you to do without frying.

Then the question of how to stew fish can be solved even easier: just pour water, sauce, sour cream, milk or ketchup over the fish and simmer over low heat (you must first bring the fish to a boil over high heat) for about half an hour (depending on the size of the fish). carcasses or pieces and, of course, the type of fish).

This classic method of preparing stewed fish does not, of course, exclude the addition of salt, finely (or coarsely) chopped onions and spices to the water or sauce, which give the fish an exquisite taste and aroma. Mustard, basil, rosemary, pepper, lemon and coriander are especially good. If you manage to find and mix all these spices, the taste and aroma of the dish will be simply divine.

If you have not yet decided how to stew the fish: separately from the side dish or together, we advise you to take the second route: combine the side dish and the fish. So, for example, eating fish at the same time will save you not only an extra forty minutes and one clean frying pan, but will also make the potatoes more juicy and fragrant. To prepare this dish, add potatoes and herbs cut into small pieces to the fish, and then simmer it all together.

Many housewives, when deciding how to stew fish: separately or with seasonings, also add carrots, onions and paprika to the potatoes. To do this, grate the carrots on a coarse grater, and cut the paprika and onions into medium-sized rings or pieces. The side dish is added simultaneously with the fish or ten to fifteen minutes after boiling (depending on the size and type of fish).

The only thing you need to remember is that the side dish mixed with the fish will complicate the process of removing the fish bones. Therefore, you should add a side dish only if you are preparing fish fillets or have removed all the bones from the fish pieces in advance.

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