Pollock in a pan with tomato paste. Recipe: Pollock in tomato - at home. With carrots and onions in a slow cooker

Cut the fish into small pieces.

Salt the fish pieces and season with spices, stir. As spices, I used dried paprika, dried tomatoes and Provencal herbs - I really like this combination, but you can replace it with any other herbs or spices.

Place the sliced ​​peeled carrots in a baking dish.

Put slices of pollock on top.

Pour in tomato juice (or tomato paste diluted with water). I have tomato juice without salt, if you use salted - then add a little less salt to the fish itself.

Cover the mold with a lid or, like me, with foil. And send it to the preheated oven.

Bake pollock in tomato for 20-25 minutes at 180-200 degrees.

Pollock, baked in a tomato in the oven, turns out to be juicy, aromatic and very tasty.

Together with such a delicious fish, you can serve mashed potatoes, cereals or vegetable salads.

Bon Appetit! Cook with love!

Pollock and vegetables can be used to quickly prepare a delicious, hearty dish. It also turns out to be budgetary, since the fish used always has a low cost. Pollock stewed with carrots and onions, the recipe for which is published below, is an ideal option for a family dinner. It turns out not only appetizing, but also useful.

It is important to remember that pollock meat itself has a neutral, not too expressive taste. Therefore, in the process of preparing it, you should boldly use a variety of spices. For example, any peppers, nutmeg, cloves, rosemary go well with pollock. And you can make your task much easier and buy ready-made seasoning mixtures designed specifically for fish.

In addition, pollock is a fairly dry product. Therefore, stewing it with vegetables is a great way to make the dish softer and more tender.

According to the classic recipe, it is especially easy to prepare the discussed dish. It does not require the use of some rare expensive products. Only the simplest ingredients that every housewife always has at hand: a couple of medium fish carcasses, a white onion, 2-3 carrots, salt, any chosen spices.

1. The first step is to defrost the pollock naturally, without using hot water and a microwave. Then the fish is freed from the fins, washed thoroughly and cut into pieces. They shouldn't be too thin.
2. Pollock slices on both sides are lightly fried in a pan with heated olive oil. After a couple of minutes, coarsely grated carrots and chopped onions are sent to the fish. It is best to cut it into half rings.
3. Fish with vegetables are poured with water so that the liquid covers all the ingredients. It remains to salt them and add your favorite seasonings.
4. Stew the dish no longer than 15 minutes. If desired, you can gently flip the fish pieces in the process. Then they will turn out to be even more juicy and tender. The main thing is that the fish does not fall apart in the process and does not turn into porridge.

As a side dish for the resulting dish, crumbly white or brown rice, as well as everyone's favorite mashed potatoes, are perfect. Before serving, stewed pollock with vegetables can be sprinkled with plenty of chopped greens.

Stewed pollock in tomato, onion and carrot

If the culinary specialist found the classic recipe too simple, then you can slightly diversify it. For example, adding tomato juice. In this case, the dish will turn out with a delicious vegetable gravy. Besides 1 kg. ice cream pollock, you will also need to use the following products: 2 pcs. carrots and onions, a couple of garlic cloves or a granulated product, 0.5 l. natural tomato juice, 1 tsp. Sahara.

1. First, the thawed fish is carefully cut. Fins are cut from pollock, scales and tails are removed. Some of its parts can be left and further used when cooking fish soup.
2. The belly of the carcasses is cut and the black film is carefully removed from it. After washing, the fish is cut into pieces, salted and set aside.
3. Onions, garlic and carrots, chopped in any convenient way, are fried in oil until soft. Set half of the vegetables to the side, and the rest of the vegetables are leveled with a spatula in a pan.
4. Slices of fish fillets are fried in a separate bowl in well-heated oil on both sides until golden brown.
5. Pollock is laid out on the bottom layer of vegetables and covered with the remaining mixture on top.
6. It remains to pour the ingredients with salted tomato juice, cover the pan with a lid and simmer over low heat for at least 45 minutes.

The most delicate gravy will perfectly complement buckwheat or pasta.

Cooking recipe in sour cream

If you want to make fish and vegetables even more satisfying, then you should cook them in sour cream sauce. Such a dish can be safely served even at the festive table as the main hot dish. It will require the following products: 3 large fish, 7 tbsp. spoons of wheat flour, 1 pc. carrots and onions, 200 g fat sour cream, 50 g butter, 320 ml. milk, nutmeg and other spices to taste.

1. To make it easier for yourself and do without cutting fish, you can immediately purchase pollock fillets. Regardless of which product is chosen, its pieces will need to be salted, grated on all sides with spices (except for nutmeg).
2. Chop onions and carrots in any preferred way, and then pour over boiling water and leave in water for a couple of minutes to soften the vegetables.
3. For the preparation of sour cream sauce 2 tbsp. l. flour is fried with butter in saucepans or other convenient utensils.
4. When the flour is well warmed up, but has not yet had time to change color, you need to gradually pour milk into it. It is very important to stir the future sauce constantly so that unappetizing lumps do not form in it.
5. When the ingredients begin to thicken, nutmeg and sour cream can be sent to them. If necessary, add salt to the future sauce.
6. As soon as the mass boils, it's time to put fish pieces and vegetables in it.
7. It remains to stew the fillet with all the other ingredients for 15-20 minutes.

Pollock stewed in sour cream can be served alone or with a side dish. In the second case, you need to take care of fresh or pickled vegetables, which will perfectly complement the dish prepared in this way.

With pickled vegetables

This recipe will satisfy even the most picky gourmets. One of its components will be red table wine (50 ml.). But alcohol will not be felt at all in the finished dish. He will only add piquancy and originality to it. In addition to wine and fish (700-800 g), you also need to take the following products: 2 pcs. carrots and onions, 50 g of tomato paste, garlic and other aromatic additives to taste.

1. Chopped vegetables are first fried over medium heat, then tomato paste is sent to them, and all the ingredients are simmered together for about 5-7 minutes. After that, wine, salt, garlic (granulated) and selected spices are added to the roasting.
2. Small thin pieces of pollock fillet are carefully dipped into the vegetable mass, and it is sent to simmer over low heat. If you wish, you can pre-fry the fish until crisp. True, in this case, the dish will turn out to be more high-calorie.

To make the finished fish with vegetables more aromatic and spicy, it should be sprinkled with chopped herbs before serving. You can complement the resulting dish with any spicy sauces.

With carrots and onions in a slow cooker

The recipe for making pollock stewed with vegetables in a multicooker is a real find for every housewife. It will allow you to quickly make a delicious hearty lunch, while effortlessly. A woman does not even have to constantly monitor the cooking dish, she can calmly do other important things. For such a treat you will need: 2-3 fish carcasses, 2 pieces each. onions and carrots, 220 g fat sour cream, seasonings, salt.

1. The multicooker bowl is greased with oil, after which, for 10 minutes in the "Baking" mode, carrots and onions, chopped in any convenient way, are cooked in it. It is important to remember to stir these ingredients periodically. To add a delicate creamy touch to the dish, it is best to fry vegetables not in vegetable oil, but in butter.
2. Fish carcasses are carefully cut and washed with cold water, and then not small pieces are cut. Each slice needs to be salted and greased with any selected spices or aromatic herbs.
3. Pollock is laid out on top of the vegetables in the bowl of the device and poured with a mixture of water and sour cream (about 150 ml of liquid will be needed).
4. It remains to choose the "Stew" program and forget about the cooking fish for 40 minutes.

Instead of sour cream with water in such a recipe, it is also important to use heavy cream. Especially if they are homemade. Top the fish can be sprinkled with grated hard cheese. This will make the dish even more satisfying.

Oil-free stewed pollock recipe

Pollock stewed with vegetables may well turn out to be a dietary low-calorie dish.

This option of treats can be safely eaten even on a strict diet. Of course, then all the ingredients will be fried without oil. To prepare this dish, you need to take: 500 g. Pollock fillet, 1 piece each. carrots, onions and red bell peppers, salt, various spices, water.

1. First of all, pieces of fish fillet are salted, pepper, greased with any spices and fried on both sides in a dry frying pan.
2. Vegetables can be added to the pollock raw or pre-softened with boiling water.
3. Chopped onions, carrots and bell peppers are placed in a bowl with fish, poured with a small amount of warm water and stewed for 25 minutes under a closed lid.

The finished dish can be served with a sauce made from low-fat sour cream or unsweetened plain yogurt mixed with garlic.

To prepare stewed pollock with vegetables according to any of the selected recipes, it is allowed to use either any convenient frying pan, or a cauldron, a cast-iron pot, or even a glass form that is designed for an oven. If the latter option is chosen, then the temperature of stewing fish in the oven should not exceed 150-160 degrees.

Pollock is rather dry and does not have an exquisite taste. But it also has an important advantage - it can be used to cook many different, at the same time inexpensive dishes, including dietary ones.

Sauces, such as tomato, will help to enhance the taste and make the pulp more juicy and tender. Pollock in tomato has an original taste and a small amount of calories. The extinguishing process will take very little time. Moreover, pollock in tomato does not require any cooking skills.

Cooking is simple

What to take:

• pollock - 3 fish;
• tomato paste - 5 tablespoons;
• turnip onions - 2 pcs.;
• rast. oil - 4 tablespoons;
• seasonings;
• spices (pepper, salt).

How we cook:

1. Defrost fish, wash, cut into medium-sized pieces.
2. Cut the onions into thin half rings and fry in a skillet in vegetable oil. It should be transparent and soft.
3. Put tomato paste in a frying pan with onions, add a little water (by eye), stir, wait until it boils.
4. As soon as it starts to boil, reduce the heat and send the slices of pollock, grated with salt, to the pan. Season with pepper, season, cover and simmer for 20 minutes.

Pollock stewed in tomato can be served with or without garnish.

With carrots and garlic

What to take:

• pollock - 3 fish;
• tomato paste - 3 tablespoons spoons;
• garlic - 3 cloves;
• carrots - 3 pieces;
• dried celery (root) - tea. spoon;
• seasoning for fish - tea. spoon;
• peppercorns - 5-6 pieces;
• Bay leaf;
• salt.

How we cook:

1. Wash the thawed fish, remove the black films and cut into pieces.
2. Pour vegetable oil into a frying pan, heat it, put pieces of pollock in it and fry over a high flame.
3. Fry the fish until golden brown on both sides and remove from the pan.
4. Grate the carrots, finely chop the garlic cloves.
5. Put carrots, garlic, tomato paste, fish seasoning, lavrushka, celery, pepper and salt in a skillet.
6. Cover with water and put on moderate heat for 8 minutes.
7. Put the fried fish in a saucepan, then pour in the carrot-tomato sauce, cover and simmer for about an hour over low heat.

Pollock in tomato is good both hot and cold. A side dish can be served if desired.

In sour cream and tomato

What do you need:

• headless pollock - 500 g;
• tomato juice - a glass;
• sour cream - 250 ml;
• onions and turnips and carrots - 200 g each;
• sunflower or olive oil;
• ground pepper;
• salt.

How we cook:

1. into pieces about 4 cm thick.
2. Simmer for 10 minutes with water or steam.
3. Grate the carrots coarsely, chop the onion thinly into half rings.
4. Pour vegetable oil into the bottom of the pan, heat, put carrots and onions and fry until softened.
5. Mix sour cream with tomato juice, pour into a frying pan, season with salt and pepper.
6. When the sauce boils, add the pollock pieces, cover and simmer for about 20 minutes.

Pollock in tomato sauce with sour cream is best eaten hot. Serve with rice or potatoes, or as a stand-alone dish with soft bread.

Pollock with tomatoes and onions

Another pollock recipe, but now with fresh tomatoes and will be cooked in the oven.

What do you need:

• fish fillet - 600 grams;
• tomatoes - 3 pieces;
• turnip onions - 3 pieces;
• hard cheese - 100 grams;
• sl. oil - about 30 grams;
• mayonnaise - 150 grams.
• spices to taste.

How we cook:

1. Marinate pollock: grease the fillet (whole or in pieces) with a mixture of mayonnaise and spices. Use not all mayonnaise - leave 1/3 part.
2. Chop the onion (not finely) and sauté until transparent in butter.
3. Put fried onions in a baking dish, on which - marinated fish fillets.
4. Cut the tomatoes into circles and place on top of the pollock. Apply the remaining mayonnaise to the tomatoes and sprinkle with grated cheese.
5. Place the dish in the oven at 180 ° C for 40 minutes.

These simple and inexpensive dishes can be easily prepared by novice cooks. It is impossible to create food strictly according to the recipe: you need to try, add, change - this is the only way to create signature dishes from the same products. And each chef has his own secrets.

Pollock is inexpensive and very good fish. For some reason, many people underestimate this fish. Although cooked correctly, it turns out to be very tasty. A good tomato dressing will decorate this fish many times. This dish is good both hot and cold.
I cook both fish and tomato dressing in my own way, without flour. It turns out to be a very tasty dish.
I cover my vegetables, tomato juice myself. For the preparation of sauces, first and second courses, I brew a special juice. I boil the tomatoes with bell pepper and spices, then wipe them thoroughly and boil them until they are medium thick. Dishes made with this juice are excellent, and especially tomato dressing.

Servings: undefined
Calorie content: High calorie
Calories Per Serving: 65 kcal / 100 g

To cook pollock stewed in tomato dressing, you will need:

pollock - 1.8 kg
for brine:
water - 3 l
salt - 3 tbsp. l.
vegetable oil
for tomato dressing:
tomato juice - 400 ml
onions - 200 g
carrots - 200 g
bulgarian pepper - 100 g
garlic - 3 cloves
a mixture of peppers - 0.5 tsp
a mixture of dry vegetables - 1 tsp
ground allspice - 0.5 tsp
dry greens - 1 tbsp. l.
salt to taste
sugar - to taste
vegetable oil - 80 ml
for garnish:
potatoes - 800 g
butter - 50 g
salt to taste

How to cook pollock stewed in tomato dressing.

To prepare mashed potatoes, boil the potatoes, pour the water into a cup.
Mash the potatoes in mashed potatoes, add the butter and liquid from the potatoes. We make mashed potatoes of the desired density, salt to taste.
Cooking tomato dressing. Peel the onions, carrots, garlic. Three carrots on a grater. Finely chop the onion and garlic. Cut the bell pepper into small cubes.

In a frying pan in vegetable oil, fry the onions until soft.

Add carrots and fry for 5-7 minutes over medium heat. Then we remove the heat and simmer until the vegetables are cooked.

Add bell pepper and simmer for 5 minutes.

Pour in the garlic.

Pour in tomato juice, if there is not enough liquid, then add 50 ml of boiled water.

Pour in all the spices, salt to taste, mix. We try, if there is not enough sweetness, then add 1 tsp. Sahara.

Let it boil and evaporate the dressing for 20 minutes.

We process freshly frozen pollock. Dissolve 3 tbsp in 3 liters of cold water. salt and put the fish there for 1 hour. We take it out and dry it. You no longer need to salt the fish.

Lightly fry the fish (not dipping in flour) in a pan in a small amount of vegetable oil, so that a crust forms and the juice does not flow out.

We take a stewpan. Pour some tomato dressing on the bottom and spread the fish.

Calorie content: Not specified
Cooking time: Not indicated

In order to prepare a delicious and healthy meal for the whole family, it is not necessary to spend a lot of money, time and effort. It is enough to buy an inexpensive but tasty fish. Pollock is perfect for such purposes. This fish deservedly received the love of all housewives, as it is always available in stores and on the market. Also, in terms of taste, this fish is not inferior to other types of fish. Pollock has wonderful white meat, dense flesh, which makes it a popular fish. Today we will cook pollock in a tomato, the best recipe will help you with this. See also how to cook delicious.



Required products:

- 300 grams of fresh frozen pollock,
- 150 grams of carrots,
- 150 grams of onions,
- 2.5 tables. l. thick tomato paste,
- 180 grams of water,
- 3 tables. l. flour,
- 40 grams of vegetable oil,
- salt and pepper.

How to cook from a photo step by step

We defrost pollock, it is always sold frozen. We clean the inside of the abdomen, then cut into medium pieces. Small-sized fish will grill and cook quickly.




Salt pollock pieces, pepper a little and roll in flour. The flour will give the fish a crispy toasted crust and thicken the sauce.




Fry the fish in vegetable oil: heat the pan with oil, spread the pollock pieces. We begin to fry, immediately make the fire medium.






Turn over each piece that has been fried and immediately add grated carrots and chopped onions to the fish. If the oil is already low, then add a little. While the second side of the pollock is being fried, we will also have the carrots and onions fried. Stir gently when the ingredients are browned. We fry the pollock for a short time, 3-4 minutes on each side.




Now add tomato paste diluted in water and simmer the dish under the lid for another 10-15 minutes. The fish is fully cooked, soft, scented and soaked. Everyone will like juicy fish in tomato sauce and everyone will ask for a supplement.




Delicious will be an excellent solution for a hearty and nutritious lunch for you. The benefits are maximum, and the hassle and funds are minimum. Bon Appetite!