Healthy Herb-Infused Boiled Pollock

A flavorful and low-calorie dish — for a healthy lunch. Boiled pollock turns out to be very tasty due to the fact that it is cooked in vegetable broth with the addition of spices and aromatic herbs. This fish will appeal to everyone who watches their figure, because the calorie content is minimal!
cook time: 30 min
Isla Thatcher
Healthy Herb-Infused Boiled Pollock

Nutrition Facts (per serving)

17
Calories
2g
Carbs
2g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Water 1 l
Bay leaf 1 pc
Carrot 1 pc
Bulb onions 1 pc
Greenery (Parsley, dill, celery or lovage will do.) to taste
Allspice 2 pc
Pollock fillet 200 g

Recipe instructions

Step 1

Step 1
How to make boiled pollock? Prepare all the necessary ingredients. Fill the pan with cold filtered water, place the peeled white onions in it. I have small onions, so I took two. Place the pan over medium heat.

Step 2

Step 2
Wash the carrots under running water, rubbing the skins with a brush if they are very dirty. Peel the carrots, it is convenient to do this with a vegetable peeler. Place the carrots in a saucepan. Vegetables are not chopped here because they are needed in the broth only for taste.

Step 3

Step 3
Wash the greens, cut off the hard stems and place them in the pan. The green leaves will be useful later for serving. Add sweet peas and a small bay leaf.

Step 4

Step 4
Once the broth boils, add salt to taste.

Step 5

Step 5
Cook the broth for a couple of minutes after boiling until the water turns yellow. This is your signal to remove the herbs and all seasonings. They wonʼt be needed anymore. The onions and carrots remain; they have not yet given all they can to the broth.

Step 6

Step 6
Immediately place the thawed, washed and portioned pollock fillet into the pan. You can also use steaks of this fish. Pollock has a rather mild and neutral taste in itself, and thanks to the flavoring of the broth, the finished dish will turn out more interesting than if you cook pollock just in water.

Step 7

Step 7
Foam may form in the pan during cooking. This is a protein that has coagulated due to temperature, and this is absolutely normal. The foam just needs to be removed with a tablespoon or slotted spoon. Pollock cooks very quickly. Fifteen minutes after boiling will be enough. The boiled onion is usually discarded from the broth. But carrots taste quite pleasant. Bon appetit!

Additional rubrics

Related recipes