Alaska stew with vegetables

Dishes from pollock are always nutritious, appetizing and simply prepared. Especially delicious is pollock, stewed with vegetables. This dish is delicious both hot and cold. Fish meat is obtained by juicy, tender, spicy aromas and vegetable taste.

Fish pollack, stewed in tomato with vegetables - recipe

Ingredients:

• carcasses pollock - 950 g;
• onion - 250 g;
• carrots - 250 g;
• tomato paste - 50 g;
• granulated sugar - 35 g;
• ground black pepper - to taste;
• lemon juice (optional);
• laurel leaves - 1-2 pieces;
• sweet pepper peas - 1-2 pcs .;
• purified water - 400 ml;
• wheat flour - 100 g;
• vegetable refined oil;
• salt - to taste.

Preparation

Before cooking, be sure to thaw the pollack carcasses, rinse with cold water and thoroughly dry with paper towels. Then we remove the fish from fins, cut into slices, salt them, season with ground black pepper and leave for twenty minutes. You can optionally sprinkle pollock with lemon juice.

In the meantime, mine and we clean carrots and onions and crush them into cubes or straws.

We put the prommarinated fish on all sides in flour and brown for two minutes on hot oil in a frying pan.

Now we shift the slices of pollock into a kazanok or a deep saucepan, and on the same frying pan the onion with carrots is browned, if necessary adding vegetable oil. Then we put tomato paste, pour in hot water, throw leaves of laurel, peas of sweet pepper, season with salt, sugar, ground black pepper and bring to a boil. Fill the obtained sauce with vegetables with pieces of pollock in the Kazanka and simmer the fish on a moderate fire for fifteen minutes, covering the dishes with a lid.

Pollock, stewed with vegetables in sour cream in a multivariate

Ingredients:

• carcasses pollock - 950 g;
• onion - 250 g;
• carrots - 250 g;
• Bulgarian pepper - 100 g;
• sour cream - 250 g;
• ground black pepper - to taste;
• Spices for fish - to taste;
• wheat flour - 100 g;
• vegetable refined oil;
• salt - to taste.

Preparation

Defrosted carcasses pollock rid of fins, rinsed with running cold water and dried well paper towels. We cut the fish into slices of the desired size, rub them with salt and spices for fish, and let them soak in the aromas for twenty minutes. Multivark set up on the "Hot" or "Baking" mode, pour a little vegetable oil into its container and brown the pieces of Alaska pollack preliminarily wrapped in flour. Then temporarily take them out on a plate, and in the device we put the carrots, onion and Bulgarian sweet pepper, peeled and cut into cubes or straws. We hold the vegetables until browning, return the pieces of fish to the multivark, add the sour cream, salt, ground black pepper and spices and, after switching the appliance to the "Quenching" mode, we let it fade for thirty minutes.