Until a certain point in time, historians believed that people had been eating only animal meat for quite a long time. At the same time, tribes ignored eating fish. But, recent studies have shown that fishing appeared on Earth about 400,000 years ago.
Since then, people have become actively interested in fishing, which led to the emergence of seafood dishes. Now it is difficult to imagine grocery stores without fish. It is worth trying to cook, for example, budget pollock.
Ingredients for stewed pollock:
- Pollock – 700 g;
- Ground black pepper – 2 pinches;
- Onion – 200 g;
- Carrots – 70 g;
- Vegetable oil – 2 tbsp;
- Tomato paste – 2 tbsp;
- Sour cream – tbsp;
- Flour – 2 tbsp;
- Water – 600 ml.
Cooking stewed pollock:
Clean the fish from the insides, remove the head and tail. Cut pollock across, into 1-2 cm thick slices.
It is important that the fish is completely immersed in the sauce.
Salt the fish pieces, sprinkle with ground black pepper. Cut onions into small cubes. In a frying pan with vegetable oil over high heat fry onions until soft for a minute.
Grate carrots on small sharps
.
Add the carrots to the onions and fry for a couple of minutes.
Mix the tomato paste with 230 ml of water. Pour the water into the pan with the onions and carrots. Mix 120 ml of water with sour cream and pour into the tomato mixture in the pan.
Add salt and ground black pepper to the gravy to taste. Roll fish pieces in flour. Put the fish in the gravy, add 1 cup of cold water.
Cover the pollock with a lid and cook over low heat for 10 minutes.
Then turn the fish over and cook similarly for 10 minutes.
We recommend serving pollock with a side dish of mashed potatoes. Before placing the fish in the gravy, it can be fried – but this step is not necessary.
