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Stewed fish with carrots and onions

Braised Fish with Carrots and Onions

A great fish dish from simple ingredients — delicious, fragrant, and juicy. It takes hardly any time to make, and you'll end up with a tasty lunch or dinner. Boneless fish fillet works best, giving you an especially tender result.

Julia M.

Recipe author

Composition / ingredients

Servings:

Fish fillet

500

Onion

Carrot

Flour

Vegetable oil

Water

200

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 38 % 8 g

Carbohydrates 24 % 5 g

160 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 30 min

Step 1:

For this dish you can use a fillet of pangasius, cod, halibut, or pollock. Thaw the fish and let any excess liquid drain off, then cut it into serving pieces.
Step 2:

Dredge each piece of fish in flour, coating all sides.
Step 3:

Heat a skillet until hot and add a little vegetable oil. Add the floured fish and fry it over high heat on both sides.
Step 4:

Separately, peel the onion and carrot. Chop the onion and grate the carrot on the coarse side of a grater.
Step 5:

Add the chopped vegetables to the skillet with the fish. Season with a little salt and some fish seasoning to taste. Pour in a little hot water, bring it to a boil, and cover. Turn the heat to medium and braise the fish for 10–15 minutes, until the vegetables are soft.
Step 6:

Braised pollock fillet melts into an almost uniform mixture with the vegetables — it comes out very soft and tender.
Step 7:

Halibut fillet, on the other hand, holds its shape as it braises. You can serve this fish on its own, but it's best rounded out with a side of mashed potatoes. Enjoy!

Fish braised with vegetables always turns out tender and full of flavor. This recipe suits any occasion — a holiday table or a weeknight dinner. Fresh fish is ideal, of course, but if you can only get frozen, the key is to draw off the excess moisture well. I like to handle that the night before: I set the fish in a colander in the sink overnight, so it thaws completely and all the water drains away. For a little tang, add a spoonful of tomato paste; for a creamy, mellow version, try stirring in sour cream or heavy cream. You can make this with salmon or other fatty fish too, though it'll come out richer — a matter of taste. I prefer white fish. For seasoning, I use a ready-made fish spice blend. You can also make this in a slow cooker — very tasty!