Pollock marinated with carrots and onions. Recipe: Pollock under marinade - Boiled. How to cook pollock with vegetable marinade from carrots and onions

Good day, dear readers. Constant weakness, muscle tremors, bad teeth and joint pain... Do you think this is a description of some terrible disease? No, these are just signs of phosphorus deficiency in the body. And phosphorus is fish, preferably sea and healthy. Today I will tell you how to cook pollock with carrot and onion marinade. It’s very tasty, and most importantly – a minimum of effort and calories! 🙂

How to cook pollock in a frying pan

Many of you think that only expensive fish - salmon, trout, sea bass, sea bream - can be healthy. But no. Pollock is ahead of many varieties of fish in terms of the amount of vitamins and various types of saturated acids. It occupies a leading position in terms of iodine, selenium and protein content. At the same time, 100 g of fried pollock contains only 112 kcal. Children love this fish because it is juicy and contains virtually no bones. It is delicious in any form - boiled, stewed, fried.

Fish stewed in tomato has already become a classic; the recipe for the dish has not changed for many years. It can be served cold or hot, and boiled rice and pureed pumpkin or green peas with mint are ideal as a side dish.

What we need:

pollock – 650-750 g;
spices - I use black pepper, suneli hops, dried basil, but you can use your favorite seasonings;
flour – 120-140 g;
carrots – 150-170 g;
sugar – 2-3 g;
tomato paste – 65 g (in season it is better to use fresh tomato puree);
onion – 75 g;
vegetable oil – 175-200 ml;
salt.

The original recipe uses regular onions, but I really like this dish with leeks. Try it too. If you want to enhance the sweetish taste of the fish, you can use blue Crimean onions.

Step by step recipe:

Cut the onion into thin half rings.
We prepare the fish - it needs to be defrosted, cleaned, washed, cut into pieces, salted, and left for 5-10 minutes. This time is enough for us to prepare the marinade.
We cut the carrots into thin strips, you can grate them for Korean carrots - the main thing is that the stripes are long. This will not affect the taste in any way, but the dish will look more beautiful.
Fry the vegetables in a frying pan in vegetable oil - you can place them separately, but I like it better when the onions and carrots are fried together. You need to take a deep frying pan.
Add tomato puree or paste to the vegetables, add water (about 180 ml will be required), add sugar. Do you know why you need to add sugar to all tomato sauces? To neutralize excess acid.
Cover the pan with the marinade with a lid and simmer over low heat for 2-3 minutes.
Roll the pollock pieces in flour and fry for literally 2-3 minutes on each side. Place fried pollock on paper towels to remove excess fat.
The final stage is to combine the fish with vegetables, mix gently, and simmer under the lid over low heat for 25-30 minutes.

It is advisable that the stewed pollock sit for at least an hour. But if you don’t have time, you can serve it right away.

Juicy pollock in a slow cooker

If you don’t really like tomato sauces, feel free to use sour cream for the vegetable marinade - fried carrots and onions will give it an interesting shade. I like to stew pollock in a slow cooker. While it's cooking, I can play with my daughter or make some kind of face mask.

What products are needed:

pollock – 800-900 g;
carrots – 140-150 g;
onion – 100-120 g;
sugar – 35 g;
sour cream 15% – 175-180 ml;
vinegar – 5-10 ml;
salt, oil, spices.

How to put it out:

Cut the cleaned fish into pieces of approximately 3–4 cm, add salt, sprinkle with spices. It is better to cover the bowl with fish with cling film: while we are making the vegetable marinade, it will have time to marinate a little.
Pour a little vegetable oil into the multicooker bowl and fry the fish pieces in the “frying” mode for 3-5 minutes on each side. We take out the pollock and place it on paper napkins.
Grate the carrots and cut the onion into rings. Place everything together in a bowl and fry in the same mode for about 7 minutes. Add sugar, sour cream, salt, spices and vinegar to the vegetables.
Place the fish on top of the vegetables, add 180 ml of water, and set the “stew” mode for 15 minutes. Then turn on the “heating” mode for 40 minutes.

This cooking method will make the fish somewhat similar to steamed fish, but it will be much tastier.

Original recipes for pollock in the oven

Fish with vegetables in the oven turns out incredibly soft. You can use the classic recipe, but simmer the pollock not in a frying pan, but in the oven. But if the soul requires something new and original, then I have a couple of recipes for this case. What I like about them is that you don’t need expensive ingredients to make them unique, and they take very little time to prepare.

Pollock in an omelet

This dish is somewhat reminiscent of a casserole or pie - it turns out bright and very tasty. If I have enough time, I fillet the pollock, but with whole pieces it turns out just as good.

What we need:

pollock fillet – 300 g;
chicken egg – 4 pcs.;
hard cheese – 170 g;
onion – 70 g;
carrots – 100 g;
milk – 120 ml;
salt, oil, dried herbs, spices.

How to cook:

Salt the pollock fillet, season with black pepper, and leave for 10–15 minutes.
Cut the onion into half rings, grate the carrots, fry the vegetables in a small amount of oil, and place on paper napkins.
In the same pan, fry the fillet for 3 minutes on each side.
Mix the eggs with milk, beat well with a mixer - the longer you beat, the more tender the omelette will be.
Place vegetables in the pan, distribute pieces of fish fillet on top, pour in the egg mixture, sprinkle with grated cheese.
Bake pollock in the oven. At a temperature of about 200 degrees, it will take 20–25 minutes.

Before serving pollock in an omelet, sprinkle with chopped herbs and serve with rye croutons.

Pollock fillet covered with vegetables

Do you know which vegetable is the best friend of all people who are losing weight? Celery, and its spicy taste perfectly complements pollock. I use dry white wine for cooking, which gives the finished dish a refined sourness.

Required Products:

pollock – 470-550 g;
fresh tomato juice – 350-370 ml (do not use packaged juice, there is nothing healthy in it);
wine – 230-240 ml;
carrots – 150-170 g;
celery, garlic.

How to cook:

Pour wine into a saucepan, add 1 liter of water, bring the mixture to a boil over low heat
We clean the fish, rinse it, cut it into portions, and place it in boiling water. After 3-5 minutes we take out the fish and let it drain a little.
Finely chop the peeled vegetables, fry a little, add chopped garlic.
Place the fish in a baking dish, distribute the vegetables evenly on top, pour in tomato juice, sprinkle with herbs and spices.
Place in the oven for half an hour, the temperature should be 180-190 degrees.

This baked fish under a fur coat can be served with stewed pumpkin and potatoes.

The video shows a step-by-step recipe for preparing pollock marinated with carrots and onions:

Let's say goodbye, my dear readers. Now you know that pollock is not a banal or boring fish at all; you can prepare simple, original and healthy dishes from it. Women need to eat fish at least twice a week to keep their skin beautiful and hair shiny.

Mini Tips for Losing Weight

Housewives who know a lot about cooking cook pollock with a marinade of carrots and onions, using an excellent combination of products that emphasizes the taste of this type of fish to the maximum advantage. Vegetable gravy transforms the characteristics of the treat, helping to obtain juicy and incredibly tender pollock pulp.

Pollock in marinade with carrots and onions

Delicious pollock marinated with vegetables can be prepared on the stove, in the oven or in a slow cooker, following proven recipes in practice and adhering to the recommended requirements.

Frozen carcasses are thawed and cut into slices.
Season the fish slices with salt, pepper, fish spices, and after 20-30 minutes they are breaded in flour and fried on both sides until golden brown in oil.
Separately sauté onions and carrots until soft, add tomato or sour cream if desired.
Season the gravy to taste and pour it over the fish.
Stew the pollock with carrots and onions for several minutes to soak the fish in the sauce.

Pollock stewed with carrots and onions – recipe

Pollock marinated in marinade, cooked with sour cream and tomato, turns out incredibly tender and tasty. You can use either whole fish or boneless fillets, cutting it into several portions. The composition of the gravy can be supplemented with other vegetables or seasoned with your favorite spices to suit your taste.

Ingredients:

pollock – 1 kg;
onions and carrots – 2 pcs.;
sour cream – 1 glass;
tomato paste – 2 tbsp. spoons;
water – 2 glasses;
flour – 0.5 cups;
salt, pepper, sugar, bay.

Preparation

The fish is cut into portions, seasoned, dipped in flour and fried in oil on both sides.
Separately fry onions and carrots.
Add sour cream, pasta, water, salt, pepper, laurel.
Simmer the sauce for 5 minutes and pour it over the fish.
After 10 minutes of simmering under the lid, the pollock under the marinade of carrots and onions will be ready.

Pollock in the oven with carrots and onions

When cooked, it acquires an indescribable piquant taste. The vegetable composition in this case is supplemented with chopped garlic and basil, fresh or dried. The characteristics of the dish will be even more refined if you replace half the portion of water with dry red wine.

Ingredients:

pollock – 1 kg;
onions and carrots – 3 pcs.;
tomato paste – 2 tbsp. spoons;
water – 100 ml;
vegetable oil – 50 ml;
garlic – 2 cloves;
purple basil – 2 sprigs;
salt, pepper, sugar, bay.

Preparation

Chop the onion and chop the carrots, sauté in oil.
Add pasta, water, seasonings and spices, simmer the marinade for 5 minutes.
Stir in garlic and basil and heat for a minute.
Transfer the vegetable mass into the mold, alternating with slices of fresh pollock (vegetables should be the top layer).
Cover the container with foil and cook the dish for 30-40 minutes at 220 degrees.

Fried pollock with carrots and onions – recipe

Even if you simply succinctly add fried onions and carrots, the dish acquires special flavor notes. For juiciness, the vegetable mixture can be supplemented with chopped tomatoes or tomato sauce. A similar culinary creation is served with mashed potatoes and boiled rice.

Ingredients:

pollock – 1 kg;
onions and carrots – 2 pcs.;
vegetable oil – 100 ml;
flour – 0.5 cups;
salt, pepper, spices for fish.

Preparation

Slices of pollock are seasoned, dipped in flour and fried until golden brown on both sides.
Separately, fry the onions and carrots and transfer them to the fish.
Heat the pollock with carrots and onions in a frying pan under the lid for a couple of minutes.

Pollock in sour cream with carrots and onions

Pollock stewed in a marinade of carrots and onions with sour cream is filled with an incredibly delicate taste. The characteristics of the dish will become more piquant when you add dry Provençal herbs or a mixture of dried basil, oregano and thyme to the sour cream sauce. Allspice and bay leaf will also not be amiss.

Ingredients:

pollock – 1 kg;
onions and carrots – 2 pcs.;
sour cream – 1 glass;
water – 2 glasses;
vegetable oil – 4 tbsp. spoons;
flour – 0.5 cups;
Italian herbs – 1 teaspoon;
salt, pepper, bay.

Preparation

The fish is seasoned, breaded in flour, and fried until golden brown.
Separately fry onions and carrots.
Add sour cream, herbs, pepper, laurel, and salt to taste.
Pour the marinade over the fish.
After 10 minutes of quiet simmering under the lid, the stewed pollock with onions and carrots in sour cream will be ready.

Pollock in mayonnaise with onions and carrots

Pollock is simply prepared, stewed with mayonnaise, onions and carrots. You can use either a deep frying pan or a saucepan or cauldron. Fish fillet, originally seasoned with your favorite spices and seasonings, in this case is placed in a container with oil without prior frying.

Ingredients:

pollock fillet – 700-800 g;
onions and carrots – 2 pcs.;
mayonnaise – 200 g;
butter – 3 tbsp. spoons;

salt, pepper

Preparation

Seasoned fish slices are placed in a heated container with oil.
Place a layer of onions on top, then carrots.
Cover everything with mayonnaise, cover with a lid and cook the pollock fillet under the marinade over low heat for 30 minutes.

Pollock in tomato with carrots and onions

In tomato according to the following recipe, good for serving both hot and cold. For the sauce, use tomato paste diluted with water or broth, grated fresh tomatoes or ready-made juice. It’s very tasty to add finely chopped bell pepper to the vegetable marinade.

Ingredients:

pollock – 1 kg;
onions and carrots – 2 pcs.;
tomato paste – 120 g;
water – 2 glasses;
vegetable oil – 4 tbsp. spoons;
flour – 120 g;
sugar – 1.5 tbsp. spoons;
laurel – 1-2 pcs.;
garlic – 1 clove;
sweet pepper – 1 pc.;
salt, pepper

Preparation

Pollock is cut into slices, seasoned with salt, pepper, spices, dipped in flour and fried on both sides in oil.
Transfer the fish from a cauldron or deep saucepan.
Fry onions and carrots in a frying pan, add pasta, heat for a couple of minutes while stirring, add sweet peppers, pour in water.
Season the sauce to taste by adding salt, sugar, bay, pepper and garlic.
Pour the gravy over the pollock and simmer under the lid for 20 minutes.

How to cook pollock with marinade in a slow cooker?

Easily prepared without any hassle, delicious with carrots and onions. The stage of frying fish in the “Baking” mode proposed by the recipe technology can be omitted by placing fresh fish slices along with chopped vegetables and gravy in a bowl and simmering in the main mode until cooked.

Pollock marinated with carrots and onions is a dish that has not lost its popularity since the times of the Soviet Union.

Pollock meat contains all the vitamins and microelements our body needs.

In addition to the fact that pollock is a very healthy and inexpensive fish, it has practically no bones, which is a definite plus.

Pollock marinated with carrots and onions - basic cooking principles

To prepare this dish you need simple and affordable ingredients. Despite this, marinated pollock always has a rich taste and aroma.

Fish is fried this way, cooked in the oven or in a slow cooker. The main ingredients are fish, onions, spices, vegetable oil and carrots. Depending on the recipe, marinated pollock can be prepared with tomato paste, mayonnaise or sour cream.

The pollock is washed well, dried, scaled, gutted, the head and tail are cut off and the fins are removed. Fish can be cut into steaks. If you don’t want to bother with bones while eating, or if you’re cooking pollock for a child, fillet the fish, removing all the bones.

Each piece of pollock is breaded in flour and fried in well-heated oil until golden brown.

Vegetables for marinade are cleaned and washed. The carrots are coarsely grated, and the onions are chopped into thin half rings. Prepared vegetables are sautéed. When they are slightly browned, pour in tomato paste diluted in half a glass of water. Vinegar is added to boiling vegetables, salted and seasoned with spices.

Fried pollock is poured with ready-made marinade. The fish can be served immediately, or left in the refrigerator for a couple of hours.

Pollock marinated with carrots and onions will be delicious both hot and cold.

Recipe 1. Pollock with carrot and onion marinade

spices for fish;

a pinch of black pepper;

100 ml vegetable oil;

two pinches of salt.

3 peas of allspice;

75 ml vegetable oil;

2 clove buds;

2 g each of sugar and black pepper;

1 bay leaf;

70 g tomato paste;

1 large onion.

1. Peel and rinse a large onion. Shred it into thin quarter rings.

2. Remove the peel from the carrot and rub it into thin strips.

3. Heat the vegetable oil thoroughly in a frying pan. Place the carrots in it and fry for several minutes, stirring continuously. Now add the onion and continue to fry, stirring until browned. Drain off excess oil.

4. Add tomato paste to the vegetable frying. It can be replaced with mashed canned tomatoes or fresh tomato puree. Pour in about a glass of drinking water or fish broth. Mix well until the tomato paste is completely dispersed. Boil for a couple of minutes and turn off.

5. Defrost pollock. We clean the fish from scales, gut them and cut off the heads, tails and fins. We wash the pollock under the tap and cut it into portions.

6. Mix flour with spices and salt. Bread each piece of fish in this mixture. Place the pollock pieces in heated vegetable oil and fry over moderate heat until golden brown. Turn over and fry for a few more minutes. Place the finished pollock on a plate lined with napkins.

7. Place the fried fish in a frying pan with the marinade. Mix gently so that the fish pieces are evenly coated. Turn on low heat and simmer for half an hour. It is advisable that the fish sit for two hours.

Recipe 2. Pollock with carrot and onion marinade in a slow cooker

spices for fish;

80 ml tomato paste;

vegetable oil - 80 ml.

1. Cut the pollock into fillets. Carefully remove all the seeds and wash under the tap. Dry with napkins and cut into pieces. Place the fish in a bowl, salt and sprinkle with fish spices. Mix carefully.

2. Turn on the multicooker to the “Frying” mode. Pour in a little vegetable oil and heat it well. Place pieces of fish fillet in heated oil and fry until golden brown. Place the fried fish on a plate, having previously covered it with napkins to get rid of excess fat.

3. Clean and wash the vegetables. Chop the onions into thin quarter rings. Three large carrots.

4. Place chopped vegetables in the multicooker bowl and fry everything together, adding a little oil. Fry in the same mode as fish. Cook the vegetables, stirring constantly, until lightly browned.

5. Add the fried pollock fillet to the vegetables. Salt and season with black pepper. Mix carefully and pour in a multi-glass of drinking water. Switch the multicooker to the “Stew” mode. Set the timer for two hours. Serve pollock marinated with any side dish.

Recipe 3. Pollock marinated with carrots and onions in milk

three onions;

seasonings for fish;

1. For this dish you can use both frozen and fresh fish. Rinse the pollock well under running water and dry slightly. Cut out the fins and cut the fish into portions.

2. Rub each piece of pollock well with salt and place the fish in a bowl. Season it with pepper and spices. Mix carefully and leave to marinate for half an hour.

3. Chop the peeled onions into thin half rings. Remove the thin peel from the carrots, wash and coarsely grate.

4. Pour flour into a plate. Place the frying pan on the fire, pour oil into it and heat it well. Dredge the fish pieces in flour on all sides and fry them.

5. Fry pollock on both sides, five minutes on each. Then sprinkle the fish with onion so that it completely covers all the pieces. Place carrots in an even layer on top. Pour milk over everything, salt, season everything with pepper and spices. Cover the pan with a lid and simmer over low heat for half an hour.

Recipe 4. Pollock marinated with carrots and onions with wine in the oven

2 cloves of garlic;

2 g black pepper;

30 ml vegetable oil;

50 ml red wine;

50 ml tomato paste.

1. Remove the thin peel from the carrots, grate them coarsely or chop them on a grater for Korean salads. Chop the peeled onions into thin quarter rings.

2. Place the cauldron on the fire, pour in the oil and heat well. Place the prepared vegetables in a cauldron and fry, stirring, until golden brown. Add the tomato, stir and fry for another three minutes. Pour in the wine, pepper and salt. Simmer, stirring, for the same amount of time. Turn off the heat and cool.

3. Wash the pollock, remove scales and trim the fins. Cut the fish into portions.

4. Grease a refractory pan with oil. Peel the garlic and cut into slices. Place half of the roasted vegetables in the pan and spread out the garlic. Place pieces of pollock on top of the vegetables. Cover the fish with the second half of the fried vegetables. Cover the pan with a sheet of foil and place in the oven preheated to 220 C. Bake the fish for 45 minutes. Serve with greens and side dish.

Recipe 5. Pollock marinated with carrots and onions with sour cream

two large carrots;

two large onions;

vinegar 70% - 5 ml;

1. Peel large onions and chop into half rings. Place the onion in a frying pan with heated oil and fry, stirring, until translucent.

2. Peel, wash and coarsely grate the carrots. Add the chopped carrots to the onions and continue to fry until golden brown.

3. Add sugar, mayonnaise and sour cream to the vegetables. Add salt and vinegar. Pour in some hot water and stir. Turn the heat down to low and simmer for a quarter of an hour until the carrots are soft.

4. Fillet the fish and cut it into pieces. Mix flour with salt. Roll the pollock in the resulting mixture and fry in well-heated oil on both sides until an appetizing crust.

5. Place some marinade on the bottom of the tray. Place a layer of fish fillet on top. Pollock must be hot! Cover with a layer of marinade. In this way, lay out all the fish and marinade. Cover the tray with a lid and leave the fish to marinate for at least half an hour. Serve with any side dish.

Recipe 6. Boiled pollock with carrot and onion marinade

2 g black pepper;

30 ml lean oil;

125 g natural yogurt;

250 ml tomato juice.

1. Wash the pollock carcasses, remove scales and cut into large pieces. Season the fish with salt and pepper on all sides. Cut the lemon in half and squeeze the juice over the pollock. Stir and leave to marinate for half an hour. Steam the fish for 20 minutes.

2. Peel the onion and chop it finely. Grate the peeled carrots into long strips. Fry the prepared vegetables in heated vegetable oil until the carrots are soft. Season the vegetables with pepper and salt. Pour in tomato juice, stir and simmer for five minutes. At the end, pour in natural yoghurt, stir again and turn off the heat.

3. Place the fish in a deep saucepan, pour in the prepared marinade and simmer for a quarter of an hour. Serve with a side dish or as an appetizer.

Recipe 7. Pollock marinated with carrots, onions, garlic and celery

390 ml tomato juice;

245 g dry white wine;

1 stalk of celery;

2 garlic cloves.

1. Combine a liter of drinking water with white wine in a deep saucepan. Place the resulting mixture on the fire and bring to a boil.

2. Wash the pollock under the tap, cut off the fins and peel off the scales. Cut the fish into pieces and wash again. Place the fish in a boiling mixture of water and wine and cook for three minutes. Take out the pollock and place it on a plate.

3. Finely chop the peeled vegetables. Cut the celery stalk into pieces. Sauté everything together in hot oil. Peel the garlic cloves and finely chop them. Add garlic to vegetables and pour in tomato juice. Stir and simmer until the vegetables become soft. Salt the marinade and pour it over the fish. Serve as a snack.

To make the dish more aromatic, add suneli hops, bay leaves, clove buds or a special mixture of aromatic herbs for fish.

Before frying, bread the pollock in flour so that the fish gets a crispy crust and the marinade becomes thicker.

The dish will turn out tastier if you chop the carrots on a grater for Korean salads.

You can serve marinated pollock with a side dish or as an appetizer.

I sincerely believe that marinated fish is one of the most delicious dishes for fish lovers. Any white fish prepared according to this most delicious recipe always turns out juicy and very tasty. This healthy marinated pollock in the oven can be cooked for lunch and can be safely served for dinner, since it is low in calories. Serving marinated fish tastes best with boiled potatoes or mashed potatoes, but it also turns out quite tasty with rice or pasta. Pay attention to this one too.

- pollock - 3 pcs.,
- onion - 1 pc.,
- carrots - 1 pc. ,
- tomato sauce - 0.5 cups,
- salt - to taste,
- pepper, h.m. - to taste,
- bay leaf - 1-2 pcs.,
- parsley - a few sprigs,
- garlic - if desired,
- sugar - if desired,
- vegetable oil - 2 tbsp.

Cooking time 40 minutes\Number of servings 3.

How to cook with photos step by step

Thaw the fish first. Wash and dry onions, carrots and herbs. Cut the onion into half rings and heat the oil in a frying pan. Fry the onion over medium heat until soft.

Grate the carrots into thin strips and add to the pan with the onions. Cook vegetables for 3-4 minutes until soft.

Take your favorite tomato sauce, dilute it with water in a ratio of 1 to 1, pour the sauce into the pan, add bay leaf (and, if you like, garlic), add a little salt and pepper. Let the marinade simmer over medium heat for about 5 minutes. Taste the marinade and add a little sugar if necessary. Chop the greens, add to the marinade, stir, turn off the stove. Let the marinade cool slightly.

Cut the fish into manageable pieces, remove the entrails and the black film in the belly.

Lightly grease a baking dish with vegetable oil and place the fish in it.

Pour the marinade over the fish so that it covers it well on all sides. Preheat the oven to 180 degrees and bake the pollock under the marinade in the upper and lower heating mode for 30-35 minutes until cooked. I think you will like this very tasty and satisfying.

Serve the marinated pollock with mashed potatoes or boiled rice.

Pollock marinated in carrots and onions, prepared according to the classic recipe, turns out incredibly tasty, juicy, and aromatic. This appetizing cold appetizer, which very organically combines vegetables and fish, is good in itself. However, it can be served with a variety of side dishes: boiled or mashed potatoes, slices of fried tuber, rice, buckwheat, and legumes. It turns out simply amazingly delicious! Moreover, to prepare such a simple dish you do not need expensive products. So this recipe can safely be classified as anti-crisis. It will definitely help you out when your family budget does not allow you to indulge in delicacies.

Cooking time – 1 hour.Number of servings – 4.

Ingredients

To prepare this delicious delicacy using a simple recipe, we will need the most affordable ingredients. You can find them in any supermarket, and the cost of all the necessary components should pleasantly surprise you. What components will allow us to prepare a nourishing, incredibly tasty and, among other things, healthy dish for every day? Here is a list of all the ingredients:

pollock – 1 kg;
onion – 1 large head;
fresh dill - 3 sprigs;
carrots – 1 pc.;
bay leaf – 2 pcs.;
tomato paste – 5 tbsp. l.;
celery – 1 stalk;
black pepper – 5 peas;
vegetable oil - for frying;
salt - to taste.

How to cook pollock with carrot and onion marinade

Cooking tasty pollock with a marinade of carrots and onions according to a classic recipe is not at all as difficult as it may seem to novice cooks. Each step is described in detail and more than clearly. But if you still have any questions, you can always watch the video recipes listed below in a separate collection. As a result, you will get an amazing dish that is distinguished by an unsurpassed thick and dense aroma that can drive anyone crazy. The taste of such an unpretentious culinary composition is no less rich. Surely many of you have known him since childhood. After all, our mothers and grandmothers often cooked fish according to such a simple recipe.

The first step is to prepare the pollock. The fish will need to be defrosted if you kept it in the freezer. Pollock should be cut into small pieces. The preparations must be salted.

All other ingredients should be prepared. It is necessary to peel and wash the onions and carrots in advance.

We will need to fry the fish pieces. To do this, you need to pour a little refined vegetable oil into the frying pan.

Pollock must be fried on each side. This will take you about 25 minutes.

The prepared pieces of pollock must be transferred to a deep and fairly loose pan. If you have the opportunity, it is better to remove the largest bones from the fish at this stage. Black peppercorns and bay leaves are sent to the preparation.

We will need to take care of the vegetables to prepare the marinade that will cover our fish. It is optimal to start preparing it with onions. The fruit will need to be peeled and cut into small cubes.

Take another free frying pan. You will need to heat the refined vegetable oil in it again. In it you need to simmer the onion preparation, maintaining medium heat. You won't need to fry it as usual until it turns golden brown. Just 10 minutes of cooking will be enough for the onion slices to become softer.

You need to grate the carrots. The shavings are poured into the frying pan with the onions.

Everything should be mixed and simmered for another quarter of an hour.

Dill and celery should be washed, dried, finely chopped and placed in a common container.

Frying onions and carrots is sent to the pollock. The workpiece is seasoned with tomato paste. To make the pollock marinated with carrots and onions tender and soft.