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Fish with vegetables: recipes

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Fish is one of the most favorite products of people, probably, that is why there are hundreds of various recipes for its preparation, but one of the most popular from time immemorial remains the stewing. Using this method, it is easier than ever to recreate the unique delicate taste of the fish, and also to preserve the main part of its rich stock of useful components.

And the fish really has something to boast about: there are a lot of vitamins in its stock, a source of essential fatty acids, as well as trace elements necessary for the full functioning of all internal human systems.

Fish stew is an excellent option for lunch or dinner, not only for ordinary people, but also for those who are overweight, because, in fact, this is a unique diet product that is always available and easy to cook.

No wonder nutritionists recommend at least several times a week to arrange fish days, which are literally necessary to maintain immunity, normalize the work of the human endocrine, digestive and nervous systems.

And then the hostess has a question, how to cook a delicious and tender fish stew? In fact, even our prehistoric ancestors cooked fish dishes; they used the usual spear, on which they fried the carcass on the fire. With the advent of pottery, there appeared recipes for cooking fish with the addition of water; this was the first experience of extinguishing such a product.

The main advantages of such a dish are not only its benefits, but also the ability to preserve the integrity of the fillet, to get a juicy, fragrant and very delicate dish. Modern housewives for these purposes use a variety of kitchen utensils: from ordinary foil to ceramic pots, as well as various fire-resistant utensils: cauldrons, stewpots, ducks and so on.

At the same time that the fish is well drained and turned out very gentle, the fire is removed to a minimum, and the dishes are covered with a lid.

To extinguish, you can use almost any species of sea and river fish: catfish, hake, cod, sprat, mackerel, herring, tuna, trout, bream, and many others. You can even stew various marine trifles: hamsa or sprat, as well as harvested fillets.

It is especially pleasant that in the process all the small bones soften, which makes them almost invisible in the finished dish, though, sometimes for this fish need to be stewed for quite a long time.

To give the fish dish special notes and piquancy, it is often added various vegetables, roots and spices. For example, with onions and carrots, lemon, tomatoes, greens, or use different sauces for serving: for example, sour cream or tomato.

Recipe for stewed hake in tomato sauce

A tasty fish stewed in a tomato is an excellent evening meal that will help diversify your family dinners. In addition, the addition of tomato and rosemary brings a pleasant sweetness and spiciness to the finished dish. What do we need?

  • fillet of hake (or other white fish) - 500 g,
  • Tomato juice - 350 ml,
  • carrots - 1-2 pcs.,
  • garlic - 2 teeth,
  • rosemary - 1 sprig,
  • onions - 2 pcs.,
  • flour - 40 g,
  • salt, black pepper.

The fish should be cut into small portions, seasoned with salt and pepper to taste, and then left to stand for half an hour. Next, you will need to fry it: for this, heat the pan with butter, dip the fillet pieces in flour and spread it on a hot surface. On each side it is enough to fry literally 4-5 minutes, after which the pan must be set aside.

Peel the onion and cut into rather large cubes, rub carrots on a coarse grater. Put onion and carrot on a clean frying pan heated with oil, add garlic sliced ​​into thin slices, mix and fry for 5-7 minutes on medium heat.

When the zazharka will be completely ready, we will lay out the roasted hake fillets on it, top it with all the tomato juice (the store tomato diluted in water will do so that it does not cover the fish completely. It remains to simmer the dish on low heat under the lid until cooked, 10 minutes before the end, add salt, pepper and a sprig of rosemary.

Cod recipe with sour cream in a slow cooker

Dishes cooked in a slow cooker are distinguished by their particular utility and taste, cooking is often simple and even interesting, especially when it comes to a product like fish. This time we will prepare a cod stew, but for these purposes you can easily use other types, such as pangasius or telapia. So, for the preparation we need:

  • fish fillet - 2 pcs.,
  • hard cheese - 50 g,
  • sour cream - 200 g,
  • onions - 1-2 pcs.,
  • dill, salt, pepper.

We start with the fillet: it must be thawed (if it was frozen) at room temperature, rinsed, and then cut into small pieces (10 × 10 cm). Peel the onions and cut them into small pieces, and then lightly fry in a pan until a pleasant golden color is formed.

We pre-lubricate the multivarki bowl with olive oil, after which we spread the fillet pieces into it, salt it to taste and set the “Frying” mode on the control panel for 7 minutes.

At this time, we will prepare our sour cream filling: for this, chop the dill, combine it with sour cream. By the way, instead you can use yogurt - it also turns out very tasty. In the pot, add salt and pepper to taste, and then mix everything well.

At this time, open our fish, lay out the prepared fried onions on it, and fill it with sour cream on top. The last layer is the cheese, previously grated on a coarse grater. Again we set the mode, only now “Quenching”, the cooking time is 40 minutes. After the time your cod is ready, it can be served with rice or fresh vegetables.

How to cook fish with vegetables

For the preparation of this dish will go both river fish (pike perch, pike, carp), and sea (halibut, hake, pollock, mackerel). Before cooking, it is important to remove all the bones from the fillet, so as not to disturb the texture of the dish and not injure guests.. Fish can be used fresh or frozen. In order for the fish pulp not to break up into fibers after thawing, this should be done on the shelf of the refrigerator or at room temperature, no sudden drops (hot water, boiling water).

Also, if you can not find fresh vegetables or you have little time for cooking, you can always use the frozen vegetable mixture. Onions, carrots, tomatoes, zucchini, eggplants are perfectly combined with fish fillets to taste. You can diversify the taste of the dish with the help of lemon juice, various seasonings, sets of spices. Often fish is cooked in a tomato or cream sauce or in a mixture of them.

Fish fillet with vegetables fried in a pan, cooked in a slow cooker, baked or stewed in the oven. The cooking process takes an average of 30 minutes to an hour and a half, depending on the recipe. The result is an independent dish that does not need a side dish and other additives. It is balanced, tasty, satisfying, such food can be fed to the whole family and guests.

Fish recipes with vegetables

Today, in the wake of a healthy lifestyle, fish dishes have become very popular. Cooking fish with vegetables does not take much time, and the result can easily feed even the avid gourmet. Experienced housewives can safely vary recipes, based on taste preferences. Beginners are recommended to follow the step-by-step instructions from the photo, so that the dish is as it was intended by the author.

Fish stew with vegetables

  • Time: 1 hour.
  • Servings: 4 persons.
  • Calorie dishes: 86 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

Simple cooking, but very tasty stewed fish with vegetables will not leave indifferent family members, guests. A simple combination of only two vegetables: onions and carrots will suit as a side dish or dressing for any fish. Tomato paste and lemon juice saturate the dish with flavor, give it original flavor notes. Sometimes lemon juice is replaced by vinegar..

Ingredients:

  • fish - 1 kg,
  • onions - 4 pcs.,
  • carrots - 3 pcs.,
  • vegetable oil - 40 ml,
  • tomato paste - 20 g,
  • lemon juice - 20 ml,
  • salt - 5 g,
  • pepper - optional.

Cooking method:

  1. Peel, chop the bulbs into half rings.
  2. Heat the pan with vegetable oil, put the onion in it, fry for 1 minute over high heat, stirring regularly, then reduce the heat and cook for 5 minutes under the lid closed.
  3. Peel, wash, coarsely rub the carrots, send to the onion, mix, cook 7 minutes until soft.
  4. Add tomato paste and lemon juice, salt, pepper, mix the vegetable mixture, simmer another minute and remove from the heat.
  5. Cut the cleaned fish without viscera and fins into pieces, salt it well.
  6. Put the third part of the vegetable mixture on the bottom of the dish to extinguish.
  7. Top with fish and the remaining vegetables.
  8. If the fish belongs to the dry species (pollock, hake, pike perch, pike), then you can add half a glass of clean water.
  9. Tighten the pot with foil or cover with a lid, straighten in an oven preheated to 220 ° C for 40 minutes.

  • Time: 30 minutes.
  • Servings: 2 persons.
  • Calorie dishes: 131 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

A quick option for a full and satisfying dinner - fish with vegetables in a pan. Fish fillets with vegetable mixture are quickly fried, reach readiness in the pan in a matter of minutes. You can still shorten the cooking time if you use frozen vegetables. The originality of the dish gives the breading. Proponents of proper nutrition can fry fish without breading.

Ingredients:

  • fish fillet - 400 g,
  • Bulgarian pepper - 2 pcs.,
  • onions - 2 pcs.,
  • carrots - 1 pc.,
  • breadcrumbs (flour) - 60 g,
  • vegetable oil - 60 ml,
  • salt, pepper - optional.

Cooking method:

  1. Thaw the fillets at room temperature if necessary.
  2. Clean the carrots and onions from the top layer, remove the peppers from the seeds, rinse the vegetables well and dry.
  3. Slice the fillet into small pieces, sprinkle with salt, pepper, literally leave for 3 minutes so that the pulp is saturated with spices.
  4. Put the pan on the fire, heat the vegetable oil.
  5. Roll the fish slices in flour or bread crumbs.
  6. Fry fish from all sides evenly, remove from heat, the whole process should take no more than 5-7 minutes.
  7. Onions cut into thin half-rings, coarsely grate the carrots, cut the pepper into strips.
  8. In a separate frying pan with butter, fry the onions to transparency, then add the carrot and simmer for 3 minutes.
  9. Then send the sweet peppers to the pan, cook the vegetable mixture for about 10 minutes, stirring regularly.
  10. At the end of the frying salt, pepper the vegetables, if desired, you can add a little green.
  11. Serve fish and vegetables separately as a main dish and side dish, or pre-mix them in the same pan and stir for a few minutes over low heat.

Baked

  • Time: 50 minutes.
  • Servings: 4 persons.
  • Calorie dishes: 66 kcal / 100 grams.
  • Purpose: for lunch, dinner.
  • Cuisine: Russian.
  • Difficulty: easy.

A dish of fish and vegetables, baked in the oven with a minimum amount of butter - this is useful, tasty and nourishing food for the whole family. The recipe ingredients are prepared on a large baking sheet, but you can bake them in portion pots if you wish.. For this it is necessary to cut all products into smaller pieces. The dish turns out very fragrant and juicy. It can be consumed both hot and cold.

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