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Boiled Pollock with Carrots and Onion

A healthy, fragrant fish that cooks very quickly. Boiled pollock is suitable for both children's meals and a light diet. You can cook the fish with carrots and onion — the vegetables lend the fish flavor and aroma, and they can be served alongside it as well. Pollock should be cooked over low heat, since vigorous boiling will simply make the fish fall apart. Lift the fish pieces out of the broth with a slotted spoon or a spatula. Boiled pollock can be served with buckwheat or potatoes.

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Boiled pollock with carrots and onions
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 86 % 6 g
Fats 0 % 0 g
Carbohydrates 14 % 1 g
32 kcal
GI: 100 / 0 / 0
    1. Clean the fish, remove the fins, gut it, and rinse it thoroughly with water. Cut the pollock into pieces. 2. Peel the raw carrot and onion; cut the carrot into rounds and the onion into half-rings. 3. Pour clean water into a pot and add the vegetables, salt, peppercorns, and bay leaf. Bring to a boil and cook for 10 minutes. 4. Add the pollock and cook for another 10 minutes over low heat. Serve the fish with a side of vegetables or grains. Enjoy your meal!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Boiled pollock - 79  kcal/100g
  • Fresh pollock - 72  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g

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