Pollock with carrots
Description
The recipe won't take much time. Peel and chop the onion, carrots, and tomatoes. First sauté the onion and carrots, then add the tomatoes. Next, add the fish, sauté and season with salt. Add water, simmer everything together for about 30 minutes. Serve hot.
Instructions
- 1
Step 1
1. Prepare the ingredients. Clean and wash the pollock, then cut it into portion-sized pieces. Peel the onion and finely chop it. Peel the carrot and grate it on a coarse vegetable grater. Blanch the tomatoes with boiling water, remove their skins, and chop them coarsely.
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Step 2
2. Lightly sauté the onion in sunflower oil over medium heat.
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Step 3
3. Add the carrots to the onion, add a little sunflower oil (carrots absorb a lot of oil), and sauté a bit longer.
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Step 4
4. Push the carrots and onions to the edges of the pan, place the prepared tomatoes in the center. Heat briefly, then mix everything together and sauté a little longer.
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Step 5
5. Add salt, pepper, and spices to taste. Mix well, then spread the mixture again to the edges of the pan.
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Step 6
6. Place the prepared fish in the center.
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Step 7
7. Lightly fry the fish on both sides, add a little salt, but just a pinch, since we already salted the vegetables.
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Step 8
8. Pour in 2 cups of hot boiled water, cover the fish with vegetables, add salt if needed, cover the pan with a lid, and simmer over low heat for 30 minutes.
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Step 9
9. My version of "Pollock with Carrots" is ready. Try cooking it this way—you're sure to like it.