Fish Stew with Vegetables
by Editorial Staff
An interesting option for cooking vegetable stew is with pollock fillets. The fish is pre-fried and then combined with potatoes, carrots, onions, and tomato paste. During the stewing process, fish and vegetables are enriched with flavors and aromas. This fish stew with vegetables will please both adults and children.
Ingredients
- Pollock fillet – 200 g
- Potatoes – 400 g
- Carrots – 70 g
- Onions – 60 g
- Tomato paste – 1 tbsp
- Bay leaf – 1 pc.
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 40 g (2-3 tablespoons)
- Flour (for frying) – 100 g
- Fresh dill (for serving, optional) – 1-2 branches
Directions
- Do not defrost the pollock fillet until the end, cut into large pieces.
- Season the fish with salt and pepper.
- Breaded each piece of pollock in flour.
- Heat 1 tbsp (15 g) vegetable oil in a skillet, turning on medium heat. Put the fish in a skillet and fry for 1-2 minutes. Then turn over and fry for another 1-2 minutes.
- Cut the potatoes into large pieces.
- Cut carrots into semicircles, onions into large half rings.
- Pour the remaining vegetable oil into a heavy-bottomed saucepan, fry the potatoes for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.
- Add carrots and onions to potatoes.
- Stir and fry the vegetables for another 5 minutes.
- Pour in 250 ml of water and add tomato paste. The water should not completely cover the vegetables.
- Simmer the dish over low heat, covered for 10 minutes.
- Then add the fried fish.
- Stir the contents of the pan.
- Add bay leaf and simmer everything together under the lid for another 2-3 minutes over low heat.
- The fish stew is ready! Serve hot, sprinkle with chopped dill as desired.
Enjoy your meal!
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