Cooking fish is by no means more complicated than cooking meat. The fact is that fish fillets are more vulnerable. It is easy to overcook, it absorbs various spices faster. By the way, not all spices are suitable for fish. Therefore, it is better not to use those spices that are not recommended for seafood. Otherwise you risk spoiling the fish.
Often there is a question – what kind of fish to take, so as not to spoil when cooking? It is easy to work with pollock fillet, since it is not particularly fastidious in cooking and not expensive.
Let’s tell you how to cook stewed pollock
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Ingredients for stewed pollock:
- Pollock – 4 pcs;
- Carrots – 2 pcs;
- Onion – 1 pc;
- Sour cream – 4 tbsp;
- Water – 200 ml;
- Flour – 200 g;
- Turmeric – 1 tsp;
- Sweet paprika – 1 tsp;
- Black pepper – 1/3 tsp.
Cooking stewed pollock:
In a bowl with flour pour turmeric, sweet paprika and ground black pepper. Add salt to taste.
Clean the fish from the insides, fins, tail and head. Cut pollock into portioned pieces, roll in flour.
Heat vegetable oil in a frying pan, fry pollock on both sides.
Cut onions into small cubes, grate carrots on a coarse grater
. In a frying pan fry onions until soft, add carrots, salt and pepper. To the vegetable mass put fish pieces.
Mix sour cream and water, pour the mixture over the fish. Cover the fish with a lid and stew for 10 minutes on medium heat.
In the end, from simple ingredients you get an excellent dinner. Mint can be served both with mashed potatoes and salad.
