Pollock in a slow cooker with carrots

Step-by-step cooking

1. Step 1:

   

   To begin, defrost the pollock. I recently read that the most optimal and correct way is to thaw the fish on the bottom shelf of the refrigerator. Pollock is quite easy to clean. We cut off the fins, remove the insides and the black film. Cut into portions. Salt, add spices. I have a special seasoning for fish with oregano, turmeric, sage, dill seeds. Mix it up. And leave it for about thirty minutes.

2. Step 2:

   

   I cut onions into half rings, carrots into circles. The method of slicing vegetables can be any. You can grate carrots on a grater. Onions can be cut more finely. For the piquancy of the dish, you can add a couple of cloves of garlic.

3. Step 3:

   

   Turn on the "Frying" mode and pour vegetable oil. First I fried onions. Just a couple of minutes.

5. Step 4:

   

   Then add the carrots and fry for another three minutes. To prevent the vegetables from burning, stir them periodically.

6. Step 5:

   

   Spread the fish pieces soaked in spices on top of the vegetables

7. Step 6:

   

   Mix sour cream with water. And we pour this mixture over the fish. You can pour milk or cream. You can replace dairy products with tomato paste or soy sauce. To reduce the caloric content, you can pour just water. Turn on the "Quenching" mode for 30 minutes. Towards the end of cooking, I recommend looking into the slow cooker. Suddenly all the water will boil off, and the vegetables will start to burn. In this case, add a little water.