Stewed fish in sour cream with carrots

You can cook this delicious and fragrant dish from any fish, not only from pollock, while both fresh and frozen. In the second case, we get the fish in advance so that it thaws. Next, my fish, if necessary, clean and wash again, dry with paper towels from excess moisture. We spread the prepared fish on the work surface and cut into portions.

I wash carrots under running water, clean them and cut them into small cubes. or three carrots on a coarse grater. It all depends on personal preferences. Peel the onion from the husk, then wash it, wipe it dry with a clean towel. Cut the onion into the same cubes as carrots. Or cut into half rings.

We put a large deep frying pan on medium heat, pour the specified amount of vegetable oil into it, warm it up well. Put the onion in the heated oil, fry it for 2-3 minutes, and then add the carrots. Mix everything well. Cook everything together for 10 minutes, not forgetting to stir the contents of the pan periodically.

When this time has passed, add the pieces of fish to the pan, mix them, and cook for 10 minutes. From time to time we mix fish and vegetables. Next, we put sour cream in the pan, mix, pour salt and ground black pepper, stir again, taste. If necessary, add salt. Cover the pan with a lid, and set the heating to a minimum. We cook everything together for 15 minutes.

We serve the finished fish on the table hot, garnished with fresh herbs. Bon appetit!