Pollock Stewed with Potatoes in Sour Cream
by Editorial Staff
Fish must be present in our diet and not necessarily expensive. I suggest using a budget and affordable pollock for cooking. Let’s cook it uncommon – we will stew it with potatoes and onions in sour cream. While cooking in one dish, pollock and potatoes exchange flavors and are soaked in pleasant creamy notes of sour cream. Simple, relatively fast, and affordable – I love these recipes very much and often practice!
Servings: 3
Ingredients
- Pollock – 400 g
- Potatoes (medium-sized) – 350 g (5 pcs.)
- Onions (medium-sized) – 80 g
- Sour cream – 90 g
- Vegetable oil – 15 ml (1 tablespoon)
- Salt to taste
- Ground black pepper – to taste
- Seasoning for fish – 1 tbsp (to taste)
Directions
- Cut the pollock into portions about 2-3 cm wide.
- Sprinkle the pollock with the prepared fish seasoning (or your favorite seasonings). Add salt and ground pepper to your liking (do not forget that the seasoning may already contain salt and pepper). Leave the fish to marinate while we prepare the other ingredients.
- Peel, rinse, and dry onions. Cut the onion into small quarter rings or cubes (whichever you like).
- Peel, rinse, and dry the potatoes. Cut the potatoes into medium-sized pieces.
- Dissolve sour cream in warm water (400 ml), mix well.
- Grease a preheated deep frying pan with oil, put the onion, and fry it for a few minutes.
Then add fish and potatoes to the onion. - Pour the prepared sour cream mixture into the pan. Cover the pan with a lid, put on medium heat. Bring everything to a boil, reduce heat to low, and simmer fish and potatoes for 25-40 minutes, until cooked (depends on the size of the cut of the food, the type of potato).
- After a while, remove the sample, add salt and pepper if necessary. Ready pollock stewed with potatoes in sour cream, serve.
- When serving, you can add sour cream, a sprig of fresh dill, fresh vegetables, or pickles to the finished dish.
Good appetite!
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