Tender Fish Stew with Carrots and Onions

An excellent fish dish made from simple ingredients. A tasty, aromatic and juicy fish dish. It doesn’t take long to cook such fish, but in the end you will be provided with a delicious lunch or dinner. It is best to use boneless fish fillets. This way the dish will be very tender.
cook time: 30 min
Maya Lindell
Tender Fish Stew with Carrots and Onions

Nutrition Facts (per serving)

162
Calories
8g
Fat
5g
Carbs
8g
Protein

Ingredients (3 portions)

Basic:

Onion 1 pc
Salt to taste
Wheat flour 4 tbsp
Water 200 ml
Carrot 1 pc
Vegetable oil 30 g
Dry spices to taste
Fish fillet 500 g

Recipe instructions

Step 1

Step 1
To prepare this dish, you can take fillets of pangasius, cod, halibut or pollock. Any fish fillet must be thawed and excess liquid allowed to drain. Then cut the fish into portions.

Step 2

Step 2
Dredge each piece of fish in flour on all sides.

Step 3

Step 3
Heat the frying pan until hot and pour a little vegetable oil on it. Place floured fish in a hot frying pan. Fry it over high heat on both sides.

Step 4

Step 4
Separately peel the onions and carrots. Chop the onion and grate the carrots on a coarse grater.

Step 5

Step 5
Add chopped vegetables to the fish in the pan. Add a little salt to taste and sprinkle with fish spices. Add some hot water, bring everything to a boil and cover with a lid. Turn the heat to medium and simmer the fish for 10-15 minutes until the vegetables become soft.

Step 6

Step 6
Stewed pollock fillet becomes an almost homogeneous mass with vegetables. It turns out very soft and gentle.

Step 7

Step 7
But if you take halibut fillet, then when stewed, the fish retains its shape. You can serve this fish as an independent dish. But it’s best to complement the dish with a side dish of mashed potatoes. Bon appetit!

Additional rubrics

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