How delicious and quick to cook pollack stew?

Pollock - is quite common fish on our table.Despite the lack of distinct taste this fish is very popular because of it you can cook a lot of delicious and healthy dishes.Yes, not only taste good, but it is useful.The use of this fish at least twice a week will help saturate the body with phosphorus, potassium, iodine, fluorine, vitamins PP and A. Useful properties pollock help maintain health, promote normalization of blood pressure, metabolism, increasing mental activity, the stabilization of cholesterol levels.In addition, nutritionists argue that the beneficial properties of pollock help maintain a normal weight, so I recommend the fish obese patients.This fish can be cooked in many ways, but today we will talk about how to put out the pollack.

easiest way, but no less refined and favored by many - it pollack stewed with onions and carrots.Ingredients uncomplicated recipes are not very labor-intensive, but it turns out very tasty fish.So, the recipe the first.For two servings, we need 500-600 grams

of fish fillet, 1-2 onions, 2 large carrots, bell pepper, pepper, salt, a couple of bay leaves, vegetable oil for frying.Bow purify and cut into medium-sized cubes and fry in vegetable oil until transparent state.Add to the onions cleaned and coarsely grated carrots and fry all together until the carrots are tender.Pollock mine, remove the fins and bones, cut into small pieces and put in a frying pan to the onions and carrots.Fill it in a glass of water (warm), add pepper (ground and peas), and then the bay leaf, salt and close the lid.Once the water is boiling, we diminish the fire and wait for pollack stew for another 45 minutes without lifting the lid.After cooking, spread on a plate and sprinkle with chopped herbs.

Pollack stew - recipe for a second.Take 1 kg of fish, wash it thoroughly, remove the fins, tail, viscera and cut into small pieces.Heats the pan, add vegetable oil and heated it.Boned prepared pieces of fish in flour and spices (salt, pepper) and send to the pan.If the oil is well ignited, the pollock will have a beautiful golden brown.2-3 heads of onions cut into half rings, 500-700gr carrots Grate (preferably large).First, fry the onions, then add the carrots to it, a little salt and pepper.Onions and carrots in any case it is not necessary to fry on the same oil as the fish.Or take another pan, or wash out of the fish.Upon completion of the frying, sprinkled vegetable juice 1-2 lemons and fry for another 5-7 minutes.

Getting to the final moment of the preparation of dishes - braised pollack.In a saucepan, pour ¼ cup vegetable oil, spread half of the vegetable frying, then lay the fish on top of it and the rest of the onions and carrots.Add ½ cup of water (preferably hot), close the lid and put the stew for half an hour.

Another delicious recipe - pollack stew with vegetables and tomato paste.Take 2 medium sized fishes and prepare it the same way as in the previous recipe.Fry a little vegetable oil (to grab a crust).Onions cut into half rings and rings, carrots Grate and all fry in sunflower oil, add salt and pepper to taste.Onions and carrots can be taken at their discretion, but not to go too far and not too little (2-3 pieces of the two).In a saucepan melt the margarine 100-150 g and added to 3-4 tablespoons.tablespoons of tomato paste, fry for about 10 minutes.Next, add the warm water from the calculation, that followed laid the fish was covered with water for at least 1-1,5sm.On top of laid-fried vegetables, and simmer 40 minutes.Serve the dish can be immediately after the preparation, but the fish will taste better if it let stand for some time (10-12 hours).