In order for the fish fillet to survive languor in a thick sauce, it must necessarily be dense, that is, do not disintegrate into pieces, do not absorb moisture, become slimy, and retain its shape and texture. The pollock fillets have similar characteristics, which we will extinguish in various ways in the following recipes.
Alaska pollack stewed with carrots and onions - recipe
Standard onion-carrot fry can be called a classic or a remnant of the past, depending on your culinary preferences, we, one way or another, intend to turn this habitual combination into the basis of a stunning fish stew according to the Brazilian recipe.
Ingredients:
- onion - 290 g;
- hot chilli - to taste;
- garlic - 3-4 teeth;
- Ground coriander - 1 tbsp. a spoon;
- red sweet pepper - 170 g;
- carrots - 260 g;
- pollock fillets - 1.2 kg;
- tomatoes - 430 g;
- cream - 240 ml;
- fish broth - 325 ml;
- juice and lime 1 lime;
- a bunch of green coriander.
Preparation
The first thing we do is to make the frying pan itself, for preparation of which we pass onion rings, then add to them hot pepper, garlic and carrot pieces. Fried vegetables are complemented with slices of sweet pepper and tomatoes, and after joint roasting the last couple of ingredients for 3-4 minutes, pour all the broth and put pieces of fillets of pollock. After boiling the liquid, add the dish with a serving of cream. Stewed pollock will be ready after 15-20 minutes spent under the lid on medium heat.
The prepared dish is seasoned with citrus juice and zedra, and then sprinkled with fresh herbs of coriander.
Pollock, stewed in sour cream
Continuing the succession of recipes on a dairy basis, it is impossible to pass by the recipe for pollack in the sour cream sauce. Pieces of fish in a similar sauce retain their juiciness, get rid of a particular flavor and acquire a creamy tenderness.
Ingredients:
- olive oil - 35 ml;
- onion - 90 g;
- potatoes - 160 g;
- fennel bulb - 1 piece;
- garlic - 3 teeth;
- white dry wine - 115 ml;
- water 470 ml;
- sour cream - 75 ml;
- fillets of pollock - 750 g;
- string beans - 2 tbsp.
Preparation
In any thick-walled saucepan, heat the oil and save onion rings on it. After 5 minutes, put the potatoes to the onions, give the slices of the tubers a blush, and then put the fennel and the garlic chili teeth. Fill everything with wine, let the drink evaporate for 2/3, then pour it all over with water and cook, without covering it, about 6-8 minutes, so that the potatoes get ready, and the sauce thickens. Add the sour cream sauce, put pieces of pollock and pod beans, cover the dishes with a lid and simmer for another 4-6 minutes, depending on the thickness of the pieces of fish.
If you decide to cook stewed pollock in a multivark, then first fry all the vegetables together in the "Bake" mode. Add wine, pour the sour cream dissolved in water, put the fish with the beans and cook everything on the "Quenching" for 20-25 minutes.
Alaska pollack stewed in tomato
Ingredients:
- chickpeas (dried) - 150 g;
- fillets of pollock - 550 g;
- olive oil - 90 ml;
- garlic - 2 teeth;
- hot pepper - 1 piece;
- onion - 220 g;
- the laurel leaf;
- cinnamon stick;
- ground cumin - pinch;
- canned tomatoes - 430 g;
- water 180 ml.
Preparation
Pre-soaked chickpeas, boil it. In an abundance of olive oil, salve the onions with garlic and chili. Once the onion comes to half-cooked, put a laurel leaf, cinnamon, cumin, pour all the tomatoes and put the chickpeas. Extinguish chickpeas in tomato sauce for about 45 minutes, then put pieces of Alaska pollack in the dishes and continue cooking for another 20-25 minutes until the fish is ready. Before serving, take the laurel and cinnamon stick out of the dish.