Skillet-Braised Pollock with Onion
A tasty, simple, and healthy pollock dish! Pollock isn't just delicious — it's good for you, but how much of that goodness you keep depends on how you cook it. Braising is the best method. Pollock pairs beautifully with onion and carrot, which mellow the fish's distinctive flavor and make the dish especially tasty. Serve braised pollock with onion alongside any side you like — rice, pasta, braised vegetables, or potatoes all work well.
Cooking method
-
Step 1:
Gather the ingredients for the dish. If the pollock is frozen, thaw it, then rinse it thoroughly under running water and cut it into serving pieces — it's easier to cut while still slightly frozen. You can fillet the pollock into small boneless pieces, which cuts down the cooking time and helps preserve more of its nutrients.
-
Step 2:
Peel the onion and cut it into small dice.
-
Step 3:
Wash, peel, and grate the carrot on a medium grater. If you prefer, you can cut the carrot into thin strips or cubes instead.
-
Step 4:
Pour the vegetable oil into a skillet — ideally a deep, heavy-bottomed or cast-iron one. Turn on the heat and let it warm up. Add the onion and carrot to the hot oil.
-
Step 5:
Sauté the vegetables until the onion turns translucent. Add the tomato paste and season with ground black pepper, paprika, and salt to taste. Stir and simmer over medium heat for about 5 more minutes.
-
Step 6:
Add the pollock to the vegetables. Season with ground black pepper, paprika, and salt to taste. Pour in the water and stir so the pollock is fully covered with liquid. Cover the skillet and simmer over the lowest heat for about 30 minutes. The cooking time depends on the amount of ingredients and the size of the fish pieces. By then, the liquid in the pan should have cooked off almost completely.
-
Step 7:
The dish is done. Braised pollock with onion is ready. Serve it with or without a side dish, along with bread and fresh herbs. Enjoy!
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
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Paprika - 289 kcal/100g
