Hake with carrots and onions in a frying pan. Hake stewed with vegetables

Simple recipes are often the most successful. Today I suggest you cook hake, stewed with carrots and onions. The fish, despite the ease of preparation, turns out tasty and tender. You can serve it with rice, potatoes or porridge.

Ingredients

To prepare hake stewed with carrots and onions, you will need:

onion - 1 pc.;

Fresh frozen milk hake (or regular) - 400 g;

carrots (medium size) - 1 pc.;

bay leaf - 1-2 pcs.;

lemon pepper - 1 tsp;

hot water - 125 ml;

flour - 2-3 tbsp. l.;

salt - to taste;

vegetable oil - 3 tbsp. l.

Cooking steps

Clean the fish, if necessary (milk hake has no scales). Trim all the fins, remove the entrails, wash well, cut into pieces, salt and sprinkle with lemon pepper.

Roll hake pieces in flour on all sides.

Heat vegetable oil in a frying pan and fry the hake over medium heat on both sides until golden brown. Then add the onion, cut into thin pieces, and grated carrots into the frying pan, carefully distribute between the pieces of fish.

Pour in hot water, add bay leaf and simmer the fish along with vegetables under a covered lid over low heat for 15 minutes.

A very tasty hake stewed with onions and carrots, served warm with a side dish.

Enjoy your meal!

Fish dishes must be included in every person’s diet, at least 1-2 times a week. Hake marinated in tomato sauce is a delicious dish that can be prepared not only for every day, but also for a holiday table. Fish prepared according to this recipe can be stored in the refrigerator for several days. It is eaten both cold and hot, along with various side dishes or as an independent dish. So, after spending about an hour, you can enjoy this delicious dish for several days. Stewed hake goes well with mashed potatoes, any porridge, fresh vegetables and aromatic herbs.

The classic hake recipe includes tomato paste or sauce, as well as various herbs. These ingredients can be varied to suit your own taste and change their quantity. For example, you can add a little sour cream or mayonnaise to tomato paste and then the fish will acquire a pleasant creamy aftertaste.

Taste Info Fish main courses

Ingredients

Hake - 400 g;
Carrots - 170 g;
Onions - 160 g;
Tomato paste - 3 tbsp;
Wheat flour - 4 tbsp;
Sunflower oil for frying;
Salt - 0.5 tsp;
Ground black pepper;
Bay leaf - 2 pcs.;
Water - 250 ml.

How to cook hake with carrot and onion marinade according to the classic recipe

If you live in places where it is not a problem to buy any fish, use fresh fish. Otherwise, a freshly frozen product is suitable for stewing, as in this recipe. Remove the hake from the freezer in advance and leave it in the refrigerator until completely defrosted. It is better to do this step at night. Take special scissors (kitchen fish scissors) and trim the fins and tail. Cut the carcass into portions approximately 1.5-2 cm wide. Rinse well and remove the black film inside. Dry with a paper towel. Salt it a little. If your fish is fresh, clean it from the insides.

Dip the prepared fish pieces in flour. This way, a crispy crust will form on its surface during frying, and the inside of the fish will remain juicy and soft.

Heat vegetable oil in a frying pan until the fish is well fried on all sides. After frying, place the hake on a plate or take another pan.

Peel a large onion. Cut into half rings. Heat the oil in a frying pan. Add onion and fry for 3-5 minutes over medium heat. The onion should become slightly golden. It is important not to overcook it, otherwise when the vegetable is added to the hake and further stewed, it may lose both taste and structure.

Wash the carrots, remove the peel, and grate on a coarse grater. Add to the onions and mix well. Reduce heat and simmer covered for 10-15 minutes.

Place the fried hake back into the pan. Pour a little oil into the bottom.

Distribute fried carrots and onions on top.

Dilute tomato paste with hot boiled water and pour into the pan with the fish pieces. Salt, pepper, add bay leaf. Cover with a lid and simmer over low heat for 20-25 minutes.

Hake marinated with onions and carrots is ready. Let it brew for 5-10 minutes with the lid closed and you can immediately serve it for a home-cooked lunch or dinner. Enjoy your meal!

Advice: To give the fish a special taste, you can add some spices to it. This could be bay leaf, coriander or cloves. To make the hake a more oriental dish, curry, garlic and a little soy sauce are added to it.

This recipe is ideal for lean fish like hake. The gravy of vegetables and tomato paste harmoniously complements the taste of the fish, making it even more interesting. It is thanks to vegetables and tomato sauce that the fish turns out more juicy, tender and aromatic. The combination of spices and fresh herbs makes this dish incredibly tasty. It's simple and quick to prepare. I hope you're interested :) So, this recipe is about how to cook hake deliciously and without unnecessary hassles.

In Europe, this fish was recognized as the best among cod species, it is nutritious, has a pleasant taste and does not have small bones. In addition, hake is an affordable fish and is sold in all grocery stores.

Ingredients:

fresh frozen hake 3 pcs. (approximately 1 kg)

carrots 1 pc.

onion 1 head

refined sunflower oil 5 tbsp. l.

natural tomato paste 2 tbsp. l.

wheat flour (for breading) 4 tbsp. l.

bay leaf 2 pcs.

black allspice 4 peas

ground black pepper pinch

fine salt to taste

seasoning for fish 1 tsp.

parsley a few twigs

dill a few twigs

Number of servings: 6 Cooking time: 60 minutes

Recipe

Step 1: Prepare the fish

First defrost the hake carcasses. Wash and clean the fish thoroughly. We remove the fins and tails, clean the hake from the insides and, if necessary, from the scales. Without removing the backbone from the hake, cut the fish into portioned pieces approximately 5-6 cm wide. You can also prepare hake fillet using this recipe. There will be less hassle with him.

Step 2: Fry the fish

Sift the wheat flour for breading through a fine strainer. Add fine salt and mix it with flour. Dip each piece of fish on all sides in a breading of salt and flour.

Pour refined vegetable oil into the frying pan and wait until it gets very hot. Carefully place the breaded hake pieces into the hot oil and fry the fish over medium heat until the characteristic golden crust. Then carefully turn the hake pieces over to the other side and fry in the same way.

Place the finished fish in a medium-sized pan with a thick bottom.

Step 3: Chop the onions

Let's prepare the vegetables. Peel and cut the white onion into small cubes.

Step 4: Shred the Carrots

Wash and peel the carrots using a vegetable peeler. Let's grate it.

Step 5: Sauté vegetables in sunflower oil

Pour a few tablespoons of vegetable oil into the frying pan. When it heats up, carefully place the chopped onion and grated carrots into the pan. We will sauté the vegetables over low heat until they become soft.

Step 6: Add vegetables to fried fish

Transfer the sautéed onions and carrots to the fried hake.

Step 7: Add greens and bay leaves

Wash and dry the dill and parsley. Finely chop the greens and add them to the fish and vegetables. Wash the bay leaves and add them along with allspice to the rest of the ingredients.

Step 8: Add tomato paste, spices and simmer the hake

Add filtered hot water to the tomato paste and mix thoroughly to thoroughly mix the paste. Pour this mixture over the fish and vegetables until they are completely covered with liquid. Instead of tomato paste, you can use store-bought or freshly squeezed tomato juice in this recipe. This will make it even tastier and healthier. Salt the fish, add ground black pepper and fish seasoning. Great spices include ground coriander, paprika, turmeric, thyme, cumin, dried garlic and fennel. Store-bought fish seasoning usually includes pieces of dried vegetables, ground ginger, mustard, rosemary and citric acid. Next, cover the pan with the fish and put it to simmer over low heat. 15 minutes after boiling, the hake with vegetables will be ready.

Step 9: Feed

Stewed hake goes well with various side dishes. This could be boiled potatoes, cereals, pasta. Serve hot, topping the side dish with vegetable gravy, herbs and tomatoes.

Bon appetit!

I often cook fish with tomato marinade, usually as a cold appetizer. And today I decided to cook a hot version - fish stewed with onions and vegetables in a frying pan. I most often use hake or pollock, but almost any fish will do. But, since I select seeds from it, it is best to use one in which this process is easier to carry out.

Hake is most often sold already scaled. However, it is better to go over the carcass with a knife again to remove those scales that are hidden in some hard-to-reach places. I cut off the fins and also remove the inner films. I wash the fish well and cut into pieces about 1.5 cm thick. Salt on both sides.

I roll the fish in flour on all sides, pour vegetable oil into the frying pan and fry until done. Then I remove the finished fish and prepare the marinade with tomato paste.

I'm preparing stewed fish with carrots and onions, so I'll prepare the vegetables. I grate the peeled carrots and chop the onion into small pieces.

I sauté onions and carrots again in vegetable oil. I'll add tomato paste and simmer a little like this.

While the marinade is stewing, I will take the fish into pieces, removing the bones. Place in a saute pan with tomato paste, add half a glass of water and simmer for 20 minutes over low heat with a lid.

Cooking fish with carrots and onions in a frying pan is not difficult. You can eat it both hot and cold. Hake in tomato marinade is good both as a cold appetizer and as an addition to a side dish - rice, potatoes, pasta, buckwheat, etc. I hope you like the recipe for fish with carrots and onions as much as I and my family liked it.

Simple recipes are often the most successful. Today I propose to cook hake stewed with carrots and onions. The fish, despite the ease of preparation, turns out tasty and tender. You can serve it with rice, potatoes or porridge.