Pollock stewed with vegetables in a frying pan

Step-by-step cooking

1. Step 1:

   

   For stewed pollock with vegetables, prepare all the necessary ingredients. Take large carrots and onions or several small ones. When choosing pollock, make sure that the fish are undamaged and there is not too much ice. The weight is indicated for young zucchini. If you have them with a hard peel and large seeds, take them 30% more. Any odorless oil will do.

2. Step 2:

   

   Prepare the fish. Defrost it by placing it in the refrigerator for 8 hours. Clean the insides, remove the head and fins, rinse well in running water. Dry the carcass by dipping paper towels. Cut the pollock into portions 4-5 cm wide. Season with salt and spices.

3. Step 3:

   

   Peel and rinse the onion and carrot. Grate the carrots on a coarse grater or cut into thin strips. Cut the onion into small cubes. In this form, the vegetables will cook faster.

4. Step 4:

   

   If, with careful nail pressing, the peel is easily pierced, the zucchini does not need to be cleaned. If the peel is hard, carefully remove it with a vegetable peeler or knife. Remove the seeds and "tails" from the zucchini, rinse under running water and dry with towels. Cut into cubes slightly larger than onions. In the finished dish, the squash should not fall apart.

5. Step 5:

   

   For tomato filling, mix water, tomato paste and sugar. I don't really like the sweet taste in such dishes, so I don't add sugar. In addition, all the vegetables used give sweetness.

7. Step 6:

   

   Take a frying pan with a thick bottom and high sides with a diameter of at least 24 cm. It should fit all the vegetables and fish. Heat a frying pan, carefully pour vegetable oil on it. Since carrots are cooked longer than onions, fry them first - over medium heat, stirring occasionally, for about 2 minutes.

8. Step 7:

   

   When the carrots start to get softer, put the chopped onion in the pan and fry for another 3 minutes over medium heat. Be sure to stir so that the vegetables are evenly fried and do not dry out.

9. Step 8:

   

   Put the zucchini in the pan. Stir and fry for another 3 minutes over medium heat.

10. Step 9:

    

    Roll the fish pieces in flour and put them in the pan between the vegetables. The flour will keep the shape of the fish and make the tomato filling thicker.

11. Step 10:

    

    Pour tomato filling over the fish and vegetables. Bring to a boil over high heat. Cover and simmer over medium heat for 20-25 minutes. 5 minutes before cooking, taste and add bay leaf with allspice. Add salt if necessary. Serve the pollock, garnished with herbs.