Fish products have always been in second place for most people. Still, fish fillets can not replace meat. However, this does not mean that fish should be forgotten and never cooked. Fish meat contains a lot of useful substances. For example, 100 grams of pollock contains a daily norm of iodine, even more cobalt and chromium. At the same time, this fish is completely inexpensive and it can be bought at any fish market and in the store. The
problem with pollock is its dryness, because of which some people prefer not to buy it. But, this problem can be solved with marinades and onions. Let’s stew the pollock so that it becomes juicy and tender.
Ingredients for stewed pollock:
- Pollock – 2 pcs;
- Salt – ½ tsp;
- Black pepper – a pinch;
- Seasoning for fish;
- Flour – 4 tbsp;
- Vegetable oil – 100 ml;
- Onion – 1 pc;
- Carrots – pcs;
- Water – 400 ml;
- Tomato paste – 2 tbsp;
- Sour cream – 2 tbsp;
- Sugar – 1 tsp;
- Laurel leaf.
Preparation of stewed pollock:
Cut the cleaned and washed pollock into small pieces, salt it, pepper it and sprinkle it with seasoning for fish, mix.
We leave the pollock for 10 minutes under a lid
.Prepare a dish with flour, and also heat vegetable oil in a frying pan. Dip the pollock in flour, and then fry on all sides in vegetable oil until golden.
Finely dice the onion, grate carrots on a coarse grater. Put onions and carrots in a
frying
pan with renewed oil.
While frying onions and carrots, dilute tomato paste in 200 ml of water. Pour the tomato mixture into the pan with the vegetables. In the remaining 200 ml mix sour cream and also pour into the pan.
In the pan with the sauce pour sugar, put a bay leaf, bring to bubbling. Put the fish in the sauce and stew for 7 minutes on low heat under a lid.
Then turn the fish over and stew the same way for 7 minutes.
Do not forget to pour the sauce over the pieces.
The result is juicy pollock in tomato-sour cream sauce. This dish can be served separately or with a side dish.
