EntranceAzu from fish in a slow cooker. Fish Azu Ingredients for Ten Servings
A slow cooker not only makes cooking easier, but also allows you to diversify your diet, helping you to express your culinary fantasies. Azu with fish recipe is one such variation on the theme of fish. It turns out delicious, quick and easy.
Azu from fish in a slow cooker
To cook the basics of fish in a slow cooker, we need:
Fish fillet - 0.5 kg, potatoes 3-4 pcs., vegetable oil, greens, pickles - 3-4 pieces, carrots - 1 piece, onion - 1-2 pieces, garlic, tomato - 2 pieces, or tomato paste - 1-2 tablespoons, salt, spices, greenery
How to cook azu from fish in a slow cooker?
1. Prepare the fish, defrost the fillet, rinse, dry, cut into pieces. Mix spices for fish and salt, sprinkle fish on all sides.
2. Peel potatoes, carrots and onions, rinse and cut into medium-sized pieces, carrots can be grated.
3. Wash the tomatoes and cut into slices or slices. Cut the pickled cucumbers into strips or sticks, rinse the greens and chop finely.
4. Install the multicooker to the "Baking / Frying" mode, pour oil into the bottom of the bowl and heat it up, lower the onions and carrots and fry lightly. disable mode. If tomato paste is used instead of tomatoes, then you can also add it to the frying.
5. Place the potatoes in the multicooker bowl, distributing evenly over the bowl, salt and pepper it. Then a layer of tomatoes, a layer of fish and pickles.
6. Top up hot water or fish broth so that the products are half covered, and set the "Extinguishing" mode for 45-60 minutes. The time depends on the power of the multicooker. 10 minutes before the end of the program, gently mix, taste for salt and add salt if necessary, add garlic and herbs. If there is too much liquid then turn off the "Extinguishing" mode and set the "Baking" mode for 20-30 minutes.
Azu is Tatar dish, which is a stew with tomatoes, carrots and onions, spiced with slices of pickled cucumber and spicy sauce. In ancient Persian, azu meant small pieces of fried meat with gravy, and only later they began to be mixed with vegetables. In the 18th century, potatoes began to be added to the dish, although in classic recipes he is absent. Today, every housewife can cook, this does not require any special products and culinary techniques, but you still have to get acquainted with some secrets.
How to cook azu at home
To prepare azu, beef, lamb or young horse meat are usually taken, although there are recipes with chicken, turkey, rabbit and even pork. If you don't have time, you can take beef stew. The meat is pre-cut into pieces and fried, then stewed with tomatoes, thinly sliced carrots, onions, bell pepper and potatoes. Sometimes potatoes are replaced with rice or buckwheat. By the way, all vegetables, except for potatoes, are first fried, together or separately, but tomatoes are sometimes replaced with tomato paste. Meat for azu is taken only chilled, the peel is removed from the tomatoes, and pickles are chosen strong, hard and crispy so that they do not turn into porridge during stewing.
In some modern versions of azu, even offal, fish or squid are used as the main ingredient, and along with vegetables, mushrooms and various spices are sometimes added to the dish, in addition to traditional garlic, pepper and bay leaf. If you use tomato paste instead of tomatoes, you can sweeten it slightly with sugar. By the way, it is best to use a cauldron to prepare this dish.
Classic Azu: a recipe for cooking at home
In Tatar - a holiday for a true gourmet, besides, this dish is prepared very simply. Take 0.7 kg of beef, 8-10 medium-sized potatoes, 3 pickles, 3 onions, 3-4 cloves of garlic, 3 tbsp. l. tomato paste, a few bay leaves, black pepper, salt and vegetable oil - by eye and to taste. So let's get started!
Cooking method:
1. Cut the meat into small sticks.
2. Heat vegetable oil in a cauldron and fry the beef until golden brown.
3. Chop the onion into thin half rings.
4. Fry the onion in a pan until golden brown.
5. Add to onions tomato sauce and simmer for another 3 minutes with constant stirring.
6. Cut the potatoes into cubes.
7. Pour the potatoes to the meat, add a little broth or water and simmer until the potatoes are ready.
8. While the potatoes are fried, cut the pickles into strips.
9. Fry the cucumbers separately in a pan in vegetable oil.
10. Once the potatoes are ready, add the cucumbers, fried onions, chopped garlic and bay leaf to the pan.
11. Salt and pepper the azu, then let it sweat over low heat for 15 minutes.
12. Serve a dish with fragrant herbs and fatty sour cream!
Azu with mackerel
fish azu It's unusual, but incredibly delicious! Boil the broth of 3 chopped mackerels with the addition of carrots, onions and various aromatic spices. It takes 20 minutes to prepare fish broth. While the mackerel is cooking, cut 3 potatoes into cubes, the head of the onion into half rings, and then stew the vegetables in a small amount of water for 15 minutes. 3 minutes before readiness, add 1 large carrot, grated on a coarse grater, to potatoes and onions. Pour boiling water over 2 tomatoes, remove the skin from them and cut into small cubes.
Add tomatoes to the pan and fish fillet, simmer for 10 minutes, add 4 pickled cucumbers cut into cubes into the pan, pour in 100 ml of fish broth and simmer again for 5 minutes. After 3-5 minutes appetizing and tasty dish ready - it remains to let it brew and decorate with fresh herbs, as well as olives.
Azu from pork in pots
Azu in a pot turns out to be fantastically fragrant, tender and tasty, especially if you cook it with pork. Cut into cubes 0.5 kg of meat and stew it in a pan in vegetable oil along with 1 tbsp. l. hops-suneli. The meat will give juice, in which it should be stewed for about 10 minutes, then put the pork on a plate, and pour 5 diced potatoes into the remaining broth. Simmer the potatoes for 10 minutes until the water has completely evaporated, then remove the ceramic pot. Lay a bay leaf on the bottom, put a layer of pork, on top - a head of finely chopped onion, a layer of diced salted zucchini, which can be replaced with pickles, and sprinkle 4 cloves of chopped garlic on top.
Mix a glass of hot water, 2 tbsp. l. sour cream and 1 tbsp. l. tomato paste, pour meat with vegetables with this sauce and put the pot in the oven for 40 minutes. Azu from a pot melts in your mouth and is eaten in one evening!
Azu with mushrooms
Mushrooms and oyster mushrooms give the aza a delicate aroma, to which it is impossible to remain indifferent. And in order to really surprise your loved ones, fry 0.5 kg of mushrooms in vegetable oil for 10 minutes, add 750 g of pickled cucumbers, cut into strips, and fry until the cucumbers become soft. Mix mushrooms and cucumbers with 4 peeled tomatoes and simmer all the ingredients a little more.
Cut 1 kg of pork into strips and fry it in a cauldron in vegetable oil. When the pieces of meat are fried, add the prepared frying to them and simmer for another 10 minutes. At this time, chop 1 carrot on a coarse grater, chop 2 onions and pour the vegetables into the cauldron to the meat. Pour pork, mushrooms and vegetables with 1.5 liters of strong chicken broth, after boiling, add black pepper, zira and any mixture of Abkhazian herbs to taste. Reduce the heat and cook the azu for about half an hour, until the meat is completely soft. Serve with fresh herbs and sour cream.
Azu served with dill, parsley, cilantro, pickled mushrooms and fresh vegetables. You can boil rice, buckwheat, pasta and potatoes to it, if it is not among the vegetables. You will find many basic recipes with photos for cooking at home on the Eat at Home website. Cook the basics with new ingredients and do not be afraid of new discoveries, because the combination of meat and vegetables gives a guaranteed tasty result!
- a daily dish of Tatar cuisine. Usually, azu is prepared from meat (lamb, beef, horse meat) with various vegetables and spices. A very tasty lean azu can be prepared from fish. Of course, a lot depends on what kind of fish we choose.
It is better to choose a fish with the least amount of bones. Pike perch, mullet, horse mackerel and other types of fish with white flesh are perfect. You can cook basics from red fish (in this case, we are talking about salmon, trout, pink salmon and some other species).
To prepare the fish azu, we use the fillet (that is, we cut the flesh from the bones in two layers and, if possible, remove the bones). The skin can be left, but, of course, if the fish has scales, it must first be removed.
fish azu recipe
Ingredients:
- fish fillet - 600-800 g;
- onion - 1-2 pcs.;
- carrots - 1 pc.;
- potatoes - 3-4 pcs. medium size;
- ripe red dense tomatoes - 2 pcs. (can be replaced with tomato paste, then 2 tablespoons);
- strong pickled cucumbers - 3-5 pcs. medium size (preferably small);
- garlic - 2-3 cloves;
- fresh different greens (parsley, dill, cilantro, basil, etc.);
- dry ground spices (of your choice, without salt, monosodium glutamate and other unhealthy additives);
- some vegetable oil.
Cooking
We defrost the fillet or fillet the cleaned and gutted fish on our own. We wash thoroughly. With a sharp knife, cut the fish into small pieces (approximately 2 by 4 cm in size).
Cut the peeled onion into thin rings (you can use half rings or quarter rings), and potatoes into small cubes. Blanch the tomatoes (pour boiling water over) and carefully remove the skin. Finely chop the tomatoes with a knife. We rub the carrots on a coarse grater or chop with a knife. cut into small short strips or small cubes.
In a heated frying pan over medium heat, fry the onion and potatoes in vegetable oil. A little later (when the onion has acquired the shade you want), add the carrots. Fry everything together for 3-5 minutes, stirring with a spatula. 
Add pieces of fish and chopped tomatoes (or tomato paste slightly diluted with water) and spices. Mix carefully. We cover the pan with a lid, reduce the heat and simmer for 8 minutes (usually during this time the fish is almost ready). If necessary, you can add a little water. Lastly, add pickles (as you understand, salting the dish is no longer required). Let the dish rest under the lid for 8-15 minutes.
Serve to the table, sprinkled with chopped herbs and garlic.