Stew red fish in water. How to stew red fish: four recipes with vegetables from Augusta and one from the chef

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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.

Hello, my dear cooks! Today we will talk about the queen of fish - the red fish. It is salted and fried, boiled and stewed, baked, cooked in a frying pan and in a pot. And red fish stewed with vegetables is the most delicious dish you can imagine.

- Red fish? - you say indignantly. – It’s very fatty and high in calories!

Yes and no. Like this? The fact is that red fish has an unusual fat; it is full of unsaturated Omega-3 fatty acids. They have the exact opposite effect on the body: they reduce cholesterol, have an anti-inflammatory effect, normalize cellular metabolism and... contribute to the destruction of fat cells, which is similar to death.

So remember - the calorie content of red fish is a very conditional thing, this product itself helps to burn the calories received with it, so it is - attention, dear ladies! – dietary, especially when steamed and stewed and served with.

I'll include a few of my favorite recipes here today. Let's start with the basics - processing.

Carcass processing

We clean the fish from tail to head, then rinse under the tap (the water must be running). We cut the abdomen from the infra-caudal fin to the head. If the fish contains caviar, set it aside to cook separately.

Important! When removing the entrails, pay special attention to the black film: not a piece of it should remain so that the dish is not bitter.

By cutting the film covering the spine, we remove the remaining blood. Wash the carcass thoroughly again, separate the fins, tail and head from it and cut into portions. And let's start cooking.

Basic principles of cooking

Remember!

Vegetables are always fried separately before stewing.
Red fish can be fried separately or laid out in raw pieces on sautéed vegetables and simmered until cooked.
Fish loves vegetable oil; we do not use any other fat.
Cooking time for the main product is 20-30 minutes.

You can learn how to properly fry fish by watching the video. It is, of course, very original, but the advice is good:

And now - my favorites...

The recipes are the best

Most lovely

1 kg of cut red fish (best pink salmon or salmon)
half a cup of flour
half a glass of vegetable oil
a couple of carrots
2 onions
50 g tomato paste
half a teaspoon of sugar
allspice
Bay leaf

Roll portioned pieces in flour and fry a little (until half cooked) in oil.

Now sauté the onions and carrots. Dilute tomato paste in a glass of water with salt and sugar and mix with vegetables, add fried flour (a tablespoon), bay leaf and pepper. Simmer for 10 minutes. Then put the fish on top and simmer for 10 minutes under the lid.

All. Healthy and tasty salmon (or pink salmon) in tomato, with carrots and onions is ready.

By the way! I roll the fish in flour before frying., but professionals do not advise doing this. They say that without flour, properly fried it does not lose its shape and retains its juiciness.

The most satisfying

We will need:

800 g pink salmon or salmon fillet
5 potatoes
a couple of onions and a couple of carrots
lemon
a couple of tomatoes
3 tbsp. l. flour
parsley (greens)
vegetable oil

Peel the potatoes, cook, lightly add salt. Salt the pink salmon, roll in flour, and fry. Fry the onion cut into rings with carrots, chopped into strips. Add tomato slices, half a lemon cut into slices, 100 g of water. Simmer for 5 minutes.

Cut the potatoes into slices, mix with vegetables, place in a frying pan, and place pieces of fish on top. Simmer for 10 minutes. Place our pink salmon with vegetables and potatoes on plates, garnish with herbs and lemon slices.

Most modern

I think that almost each of you, dear housewives, has a multicooker at home. The food in it is delicious, and also dietary, because... We don't fry and use little oil. Let's cook chum salmon in a slow cooker.

We will need:

500 g chum salmon fillet
100 g sour cream
bulb
2 tomatoes
one bell pepper
½ tablespoon mustard
some hard cheese

Cut the chum salmon into pieces and add salt. We cut the vegetables: tomatoes into slices, onions and peppers into half rings, three carrots on a coarse grater. Grind sour cream with mustard.

Place in a greased bowl: a layer of fish, pour over sour cream and mustard sauce, a layer of onions and carrots, a layer of tomatoes, then again in the same order. Spread sauce on top and sprinkle with grated hard cheese.

Cooking time 40 min. in the “Baking” (“Frying”) mode.

The hottest

Have you ever eaten Armenian red fish? You'll lick your fingers, won't you? Let's cook it ourselves. We will need:

half a kilo of red fish
1 large onion
250 g potatoes
1 pickled cucumber
half a glass of cream
1 tsp each butter and tomato paste
crushed nuts
tarragon
red pepper and salt
green onions for garnishing the dish

Place red fish cut into pieces and onions fried in butter in a pot, pepper and add large slices of peeled potatoes. Simmer in the oven with a little water. As soon as the potatoes become soft, add tomato paste, cucumber, nuts, tarragon, salt and pour cream. Cover the pot with a lid and place in the oven for another 10 minutes.

Sprinkle the finished dish with green onions.

And finally, a recipe from the chef.

The most professional

That's all for today, dear ladies. I say goodbye to you and wish you bon appetit! Don't forget to subscribe for updates and recommend the blog to your friends.

Increasingly, people began to think about their health, trying to choose the right lifestyle: playing sports and trying to eat healthy foods. Avoid fatty and fried foods, preferring boiled, stewed or baked foods. One of these healthy and tasty dishes is fish stew.

Fish, which many are accustomed to eating only fried, salted or smoked, can turn out to be quite tasty when stewed. Both children and adults will like it, and making this dish is not difficult.

The benefits of stewed fish

The fish itself is quite healthy. It contains omega fatty acids, phosphorus, which is good for bones, which is essential for the body, and fish oil, rich in vitamin D. Therefore, fish dishes should be present at least 2 times a week on the dinner table in every family.

You can stew almost any fish, even very bony ones, since during the cooking process all the bones will stew, become very soft and will practically not be felt. It can be prepared in many ways and according to different recipes. For this you need fireproof dishes. A cauldron, a cast iron pot, or a clay pot work well. But you can also stew the fish in a slow cooker, in the oven, and even in a frying pan.

How to prepare fish for stewing

Before you begin the cooking process, you need to properly prepare the fish. A fresh carcass must be peeled using a knife or a special device. Clean it from the tail to the head.

The head is cut off along with the existing gills, and the tail and fins are cut off with culinary scissors. Next, the fish’s belly is cut lengthwise and carefully gutted so as not to touch the gall bladder, otherwise the meat inside will be bitter. If the gall does burst, cut out the places filled with bile, and rub the inside of the fish with coarse salt, then rinse with plenty of cool water. And to be extra sure, soak the fish for 2 hours in a bowl of water and 2 tablespoons of 9% vinegar.

Before stewing river fish, in order to remove the unpleasant smell of mud, you should first soak it in water and vinegar or rub it with salt and leave for 2-3 hours, and when stewing, first turn the heat to high, and after 20 minutes reduce it to low.

After the fish has been cleaned and cut, cut it into pieces if it is large, and leave the small ones just like that.

How to stew fish in different ways

Stewed fish can be prepared in different ways.

Making homemade canned fish

If you want to prepare canned fish, then fill the small carcasses with 2 fingers of water on top, salt, pepper, add your favorite seasonings and simmer over very low heat until the bones become very soft.

You can also cook fish in a tomato this way, but instead of water, use seedless tomato juice or twisted tomatoes passed through a sieve.

Please note: although this recipe is called “canned food”, fish prepared in this way cannot be stored for a long time; it cannot be rolled into jars. This food should be consumed immediately, or at least the next day, stored in the refrigerator.

Fish stewed in pots

You can cook fish in pots with vegetables, for example, potatoes. To do this, the fish is cut into portions and placed in a clay pot on the bottom, and diced potatoes are placed on top. You can add a teaspoon of vegetable oil to each pot and fill it with broth made from the remaining heads and fins.

You can cook fish in a slow cooker in the same way. The good thing about this dish is that you don’t have to think about what to make for a side dish, and this will significantly reduce the time the housewife has to prepare lunch or dinner. The only thing you need to take into account is that in the process of preparing this dish complications may arise in the form of removing bones, so in this recipe it is better to give preference to filleted fish. You can make the fillet yourself or buy it ready-made. In this case, pangasius sea catfish fillet is a good choice.

How to stew fish in the oven

Stewed fish can also be prepared in the oven, using a sleeve for stewing. In it, the fish will cook perfectly in its own juice, without adding any liquid. Only for this cooking method it is advisable to use fatty fish, such as salmon or butterfish.

To prevent the fish from falling apart during the stewing process, small carcasses or pieces are placed in cold water with added salt for an hour and a half. Salt helps the meat fibers harden, so the fish pieces will remain intact and not turn into minced meat.

If you need stewed fish for a holiday table, then before stewing it should be fried in a frying pan with vegetable oil. This way you will get a beautiful golden crust. You can dip the fish in flour or breadcrumbs before frying. True, this method is unacceptable for adherents of dietary nutrition.

Stew fish in a frying pan

To quickly stew delicious fish in a frying pan, buy fillets of any sea fish that are sold in briquettes (flounder is good), cut it into cubes, put it in a frying pan, salt, pepper, add your favorite seasoning and pour cream over the whole thing. Put it on low heat, and you will have a very tender and aromatic fish ready, which can be eaten plain or with a side dish of rice, pasta or mashed potatoes.

Having tried to stew fish at least once, you will undoubtedly continue to prefer this method of cooking.

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.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

The combination of protein in fish and fiber in vegetables creates an ideal meal option. Adherents of a healthy lifestyle often use it in their diet. The dish will help out in situations where guests are on the doorstep or you need to quickly prepare a light dinner for the whole family. A variety of fish varieties, variations in combinations of vegetables and cooking methods make it possible to create new culinary masterpieces every time.

How to cook fish with vegetables

To prepare this dish, you can use both river fish (pike perch, pike, carp) and sea fish (halibut, hake, pollock, mackerel). It is important to remove all bones from the fillet before cooking so as not to disturb the texture of the dish and not injure your guests.. Fish can be used fresh or frozen. To prevent fish pulp from disintegrating into fibers after defrosting, this should be done on a refrigerator shelf or at room temperature, no sudden changes (hot water, boiling water).

Also, if you can’t find fresh vegetables or you don’t have much time to cook, you can always use frozen mixed vegetables. Onions, carrots, tomatoes, zucchini, and eggplants go well with fish fillets. You can diversify the taste of the dish with the help of lemon juice, various seasonings, and spice sets. Often fish is cooked in tomato or cream sauce or a mixture of both.

Fish fillet with vegetables is fried in a frying pan, cooked in a slow cooker, baked or stewed in the oven. The cooking process takes on average from 30 minutes to one and a half hours, depending on the recipe. The result is an independent dish that does not need a side dish or other additives. It is balanced, tasty, satisfying, such food can feed the whole family and guests.

Fish and vegetables recipes

Today, in the wake of a healthy lifestyle, fish dishes have become very popular. Cooking fish with vegetables does not take much time, and the result can easily feed even an avid gourmet. Experienced housewives can safely vary recipes based on taste preferences. Beginners are advised to follow the step-by-step instructions with photos so that the dish is the way the author intended it.

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 86 kcal/100 grams.
Cuisine: Russian.
Difficulty: medium.

Easy to prepare, but very tasty stewed fish with vegetables will not leave family members and guests indifferent. A simple combination of just two vegetables: onions and carrots is suitable as a side dish or dressing for any fish. Tomato paste and lemon juice enrich the dish with flavor and give it original flavor notes. Sometimes lemon juice is replaced with vinegar.

Ingredients:

fish – 1 kg;
onions – 4 pcs.;
carrots – 3 pcs.;
vegetable oil – 40 ml;
tomato paste – 20 g;
lemon juice – 20 ml;
salt – 5 g;
pepper - optional.

Cooking method:

Peel and cut the onions into half rings.
Heat a frying pan with vegetable oil, place the onion there, fry for 1 minute over high heat, stirring regularly, then reduce the heat and cook for 5 minutes with the lid closed.
Peel, rinse, coarsely grate the carrots, add to the onions, mix, cook for 7 minutes until soft.
Add tomato paste and lemon juice, salt and pepper, stir the vegetable mixture, simmer for another minute and remove from heat.
Cut the cleaned fish without entrails and fins into pieces and salt well.
Place a third of the vegetable mixture on the bottom of the stewing dish.
Place fish and remaining vegetables on top.
If the fish is a dry species (pollock, hake, pike perch, pike), then you can add half a glass of clean water.
Cover the dish with foil or cover with a lid and place in an oven preheated to 220°C for 40 minutes.

Fried

Time: 30 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 131 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

A quick option for a complete and satisfying dinner is fish with vegetables in a frying pan. Fish fillets with a vegetable mixture are quickly fried and are cooked in a frying pan in a matter of minutes. You can further reduce cooking time by using frozen vegetables. The breading adds originality to the dish. Followers of proper nutrition can fry fish without breading mixture.

Ingredients:

fish fillet – 400 g;
bell pepper – 2 pcs.;
onions – 2 pcs.;
carrots – 1 pc.;
breadcrumbs (flour) – 60 g;
vegetable oil – 60 ml;
salt, pepper - optional.

Cooking method:

Thaw the fillets at room temperature if necessary.
Peel the top layer of carrots and onions, remove seeds from peppers, rinse the vegetables well, and dry.
Cut the fillet into small pieces, sprinkle with salt and pepper, leave for literally 3 minutes so that the flesh is saturated with spices.
Place the frying pan on the fire, heat the vegetable oil.
Dredge fish slices in flour or breadcrumbs.
Fry the fish evenly on all sides, remove from heat, the whole process should take no more than 5-7 minutes.
Cut the onion into thin half rings, grate the carrots coarsely, cut the bell pepper into strips.
In a separate pan with oil, fry the onion until translucent, then add the carrots and simmer for 3 minutes.
Then add the bell peppers to the pan and cook the vegetable mixture for about 10 minutes, stirring regularly.
At the end of frying, salt and pepper the vegetables, and if desired, you can add a little herbs.
You can serve fish and vegetables separately as a main dish and a side dish, or pre-mix them in one frying pan and simmer for several minutes over low heat.

Baked

Time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 66 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

A dish of fish and vegetables baked in the oven with a minimum amount of oil is a healthy, tasty and satisfying meal for the whole family. According to the recipe, the ingredients are prepared on a large baking sheet, but if desired, you can bake them in portioned pots. To do this, you need to cut all the products into smaller pieces. The dish turns out very aromatic and juicy. It can be consumed both hot and cold.

Ingredients:

fish – 1 kg;
tomato – 3 pcs.;
zucchini – 2 pcs.;
eggplant – 2 pcs.;
bell pepper – 2 pcs.;
onion – 1 pc.;
vegetable oil – 20 ml;
salt, pepper, spices for fish - optional.

Cooking method:

Rinse the fillet and sprinkle with spices.
Cut eggplants, zucchini, tomatoes into slices, sprinkle with salt and pepper, leave for 15 minutes.
Cut onions and sweet peppers into half rings.
Grease a baking sheet with vegetable oil, place onions, then fish, eggplants, bell peppers, zucchini, tomatoes.
Spray the workpiece with oil, cover the top with foil.
Bake at 180°C for 30 minutes, then remove the foil and cook for another 10 minutes.

Fish with vegetables in a slow cooker

Time: 1 hour 30 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 112 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

The fish turns out to be very tender if you cook it using a modern culinary assistant - a multicooker. Thanks to this cooking technology, the fillet is saturated with the flavors and aromas of the vegetables and sauce used in this recipe. Tomato and creamy dressing goes perfectly with any type of fish. The recipe uses sour cream, sometimes it is replaced with heavy cream.

Ingredients:

onion – 1 pc.;
carrots – 2 pcs.;
vegetable oil – 40 ml;
fish fillet – 500 g;
tomato paste – 25 g;
sour cream – 50 g;
water – 100 ml;
bay leaf – 1 pc.;
salt, pepper - optional.

Cooking method:

Peel the vegetables, finely chop the onion, grate the carrots.
Place them in a multicooker, pour in vegetable oil and set the “Frying” mode (or “Baking”, if there is no previous option) for 20 minutes.
Stir the vegetable mixture occasionally while frying.
Transfer the vegetables to another bowl for a while.
Cut the fish into pieces and place on the bottom of the multicooker.
Place the prepared vegetable mixture on top.
Fill with water, add tomato paste, sour cream, stir.
Break the bay leaf and place it in a bowl, add spices to taste.
Close the multicooker lid and set the “Stew” mode for 1 hour.

Dietary

Time: 1 hour 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 60 kcal/100 grams.
Purpose: for lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

Delicious fish fillet with vegetables can also be dietary. To do this, it is important to use a minimum amount of vegetable or animal oil during cooking and choose low-fat fish fillets. Cooking in the oven makes the dish rich in taste, juicy and very aromatic. To make the dish as healthy and dietary as possible, use only natural spice sets..

Ingredients:

fish fillet – 700 g;
zucchini (pulp) – 300 g;
onions – 2 pcs.;
carrots – 1 pc.;
tomato – 1 pc.;
lemon – ½ piece;
salt, sea salt, fish spices - optional.

Cooking method:

Rinse the fillet and dry with a paper towel.
Cut the fish into portions, season with salt, spices, and add lemon juice.
Finely chop the onion, the tomato into cubes, the zucchini and carrots into thin strips.
Heat a non-stick frying pan, add the onion, dry it a little, then add the zucchini, carrots, pour in a little water and fry until half cooked with the lid closed (about 5-7 minutes).
Then add the tomatoes, stir and remove from heat.
Place fish slices on the bottom of the baking container, and place the vegetable mixture on top in an even layer.
Place the dish in the oven at 180°C for half an hour.

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