Quick & Healthy Pollock with Carrots and Onions

Healthy, tasty and very simple. Comes from childhood! Remember! Pollock with carrots and onions in a pan is a dish that is passed down from generation to generation and everyone likes it. Your active participation will only take 10 minutes, the rest will be cooking time. Be sure to cook. Your family will ask for more!
cook time: 40 min
Hazel Farrow
Quick & Healthy Pollock with Carrots and Onions

Nutrition Facts (per serving)

85
Calories
4g
Fat
4g
Carbs
8g
Protein

Ingredients (7 portions)

Basic:

Onion 200 g
Salt to taste
Water 80 ml
Sour cream 3 tbsp
Bay leaf 3 pc
Carrot 250 g
Vegetable oil 30 ml
Carnation 2 pc
Allspice 2 pc
Pollock (you can take both fillet and carcass) 500 g
Mixed peppercorns to taste

Recipe instructions

Step 1

Step 1
Prepare all the necessary ingredients specified in the recipe. Pollock fillet or a whole carcass is suitable. If you take a whole one, increase its weight to 800 grams. If necessary, defrost the fish, but not completely. Place it on the bottom shelf of the refrigerator until slightly defrosted, this will make it easier to cut. The pieces will be more neat and will not turn into a shapeless mass when cutting. Read all about defrosting in the article below the steps.

Step 2

Step 2
Peel the onions and cut into thin half rings. To prevent onion juice from irritating your eyes so much, rinse the knife and onion under cold running water before slicing.

Step 3

Step 3
Brush the carrots well and peel them. Grate it on a large grater or cut it into strips. Remember, the final result in this dish depends on how you chop the carrots. During heat treatment, grated carrots will turn into mush and mix evenly with the rest of the ingredients, and cut into strips or cubes will retain their shape.

Step 4

Step 4
Clean the whole fish. To do this, remove the head, fins and tail. Cut the belly, gut it, remove the black film from the inside, as it is bitter and will spoil the taste. Rinse and be sure to dry with paper towels. Cut into arbitrary pieces.

Step 5

Step 5
To prepare this dish, a saucepan or saucepan with a thick bottom is suitable, but you can also cook it in a deep frying pan. How to choose a frying pan and oil for frying, read articles on these topics. Links are at the end of this recipe.

Step 6

Step 6
Pour refined vegetable oil into the bottom and place onion half rings on top. How to choose oil for frying, read a separate article at the end of the recipe.

Step 7

Step 7
Place carrots in the next layer.

Step 8

Step 8
Place some of the fish slices on the vegetable bed.

Step 9

Step 9
Alternate layers in the same sequence: onions, then carrots.

Step 10

Step 10
The next one is pollock pieces.

Step 11

Step 11
We must finish with onions and carrots. Now add a little warm boiled water — you don’t need a lot, because the fish will release juice later, we just need it to start boiling.

Step 12

Step 12
Place spices on top: according to the classics of the genre, these are bay leaf, cloves, allspice and peppercorns (you can take a mixture of peppers or just one black peppercorn). You can change and supplement the set of spices at your discretion. If you are using ready-made fish spices, be sure to read the ingredients before using. If there is already salt in the mixture, take this into account, otherwise you risk oversalting the dish.

Step 13

Step 13
Salt and add sour cream. You can replace it with cream of any fat content or thick natural yogurt without additives.

Step 14

Step 14
Close the lid and bring to a boil.

Step 15

Step 15
Reduce heat and simmer the dish covered for about 30 minutes. If you are cooking a pollock carcass, then 40 minutes.

Step 16

Step 16
Take your favorite side dish. Mashed potatoes, rice, pasta or just pickled vegetables will do. Bon appetit!

Additional rubrics

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