Composition / ingredients
Step-by-step cooking
Step 1:
Take the products from the list. You can do without sour cream.
Step 2:
Clean the pollock from the scales and insides, cut off the fins, remove the tail (and head, if available). Cut into small peppered pieces. Season with salt and pepper.
Step 3:
Pan the pollock pieces in flour. Fry in a frying pan from all sides, gradually adding onions - bring to transparency, then grated carrots on a coarse grater.
Step 4:
Put out all together for a while.
Step 5:
Prepare the filling based on tomato paste. You can choose the options: 1. dilute the tomato paste with water, add salt, pepper and pour the fish with vegetables, simmer until tender. 2. Add sour cream, salt and spices to the tomato paste and dilute with water. Pour in the fish and simmer until tender.
Step 6:
I chose the second option - it is more tender and delicious, in my opinion. In addition, it will also suit children.
Step 7:
Add the bay leaf and simmer for 10 minutes under the lid.
Step 8:
That's all1 The dish is ready!
Step 9:
Pollock stewed in a frying pan with onions, carrots and tomato paste is ready.
Pollock stewed in a frying pan with onions, carrots and tomato paste is simple and delicious.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled pollock - 79 kcal/100g
- Pollock fresh - 72 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
