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Hake fillet stewed with onions and carrots. Hake stewed with vegetables

Hake fish in Europe was recognized as the best representative of cod species. How many delicious things you can cook with this fish: you can fry it, boil it, bake it, steam it ... How I love the tender, white meat of this fish. Another advantage is that she has no bones. One ridge - very convenient to eat.

Defrost the hake, cut off the fins and in general everything superfluous, wash, cut into portions
Salt and pepper the pieces of fish, you can sprinkle with lemon juice, let stand a little
Bread the fish in flour and quickly fry on all sides over a hot vegetable oil- to brown, not to full readiness.
Finely chop the onion, grate the carrots.
Saute onions and carrots in vegetable oil in a frying pan until tender.
Add to onions and carrots 5-6 table. spoons of tomato paste, 1 glass of water, salt, pepper and stew a little.
Put a layer of vegetable mixture in a baking dish (half of it)
Place fish pieces on top.
Top the fish with the second half of the vegetable mixture.
Bake in the oven at 180 degrees for about 20 minutes.

If possible, make sure the fish has only been frozen once. Secondary frozen fish does not contain nutrients.
Choose a hake that has been "QUICK" frozen. This processing allows you to save the taste and more useful properties of the fish.
You can add another teaspoon of sugar to vegetables when adding water. It will do tomato sauce even tastier.
Add finely chopped dill to the gravy, in the last minutes of its stewing.
Instead of onions and carrots, you can use mushrooms - champignons.
If you are too lazy to bother with the oven, you can put the fish directly into the pan with vegetable filling. Mix everything and simmer under the lid.
You can not fry the fish, but immediately put it raw vegetable mix into the frying pan. Stir and simmer covered.
You can take a couple instead of tomato paste fresh tomatoes and grate them.

All recipe photos

This recipe is also called "Hack under a vegetable coat"

Fish dishes must be included in the diet of each person, at least 1-2 times a week. Hake marinated in tomato sauce- This appetizing dish, which can be prepared not only for every day, but also for festive table. Fish prepared according to this recipe can be stored in the refrigerator for several days. It is eaten both cold and hot along with various side dishes or as independent dish. So, after spending about an hour, you can enjoy delicious dish a few days. Braised hake goes well with mashed potatoes, any porridge, fresh vegetables and aromatic herbs.

The classic hake recipe includes tomato paste or sauce, as well as various herbs. These ingredients can be varied according to your own taste and change their quantity. For example, you can add a little sour cream or mayonnaise to tomato paste and then the fish will get a pleasant creamy aftertaste.

Taste Info Second fish dishes

Ingredients

Hake - 400 g;
Carrots - 170 g;
Onion - 160 g;
Tomato paste - 3 tablespoons;
Wheat flour - 4 tablespoons;
Sunflower oil for frying;
Salt - 0.5 tsp;
Ground black pepper;
Bay leaf - 2 pcs.;
Water - 250 ml.

How to cook hake marinated with carrots and onions according to the classic recipe

If you live in a place where it is not a problem to buy any kind of fish, use fresh fish. Otherwise, a fresh-frozen product is suitable for stewing, as in this recipe. Remove the hake from the freezer in advance and leave it in the refrigerator until completely defrosted. It is better to do this step at night. Take special scissors (kitchen for fish) and cut off the fins and tail. Cut the carcass into portions about 1.5-2 cm wide. Rinse well and remove the black film inside. Pat dry with paper towel. Salt a little. If your fish is fresh, clean it from the insides.

Dip prepared fish pieces in flour. Thus, a crispy crust forms on its surface during frying, and inside the fish remains juicy and soft.

Heat the vegetable oil in a frying pan so that the fish is well fried on all sides. After frying, put the hake on a plate or take another pan.

Peel a large onion. Cut into half rings. Heat up the oil in a frying pan. Add the onion and sauté for 3-5 minutes over medium heat. The onion should be slightly golden. It is important not to overcook it, otherwise, when the vegetable is added to the hake and further stewed, it may lose both taste and structure.

Rinse the carrots, remove the peel, grate on a coarse grater. Add to onion and mix well. Reduce heat and simmer covered for 10-15 minutes.

Put the fried hake back into the pan. Pour a little oil on the bottom.

Top with fried carrots and onions.

Dilute the tomato paste with hot boiled water and pour into the pan with the fish pieces. Salt, pepper, add bay leaf. Cover and simmer over low heat for 20-25 minutes.

Hake marinated with onions and carrots is ready. Let it brew for 5-10 minutes under a closed lid and can be served immediately. home dinner or dinner. Enjoy your meal!

Advice: To give the fish a special taste, you can add a little spice to it. It can be bay leaf, coriander or cloves. To make hake a more oriental dish, curry, garlic and a little soy sauce are added to it.

Simple recipes are often the best. Today I propose to cook hake stewed with carrots and onions. The fish, despite the ease of preparation, turns out to be tasty and tender. And you can serve with rice, potatoes or cereals.

To prepare hake stewed with carrots and onions, you will need:

onion - 1 pc.;

hake fresh-frozen milk or regular) - 400 g;

medium-sized carrots) - 1 pc.;

bay leaf - 1-2 pcs.;

lemon pepper - 1 tsp;

hot water - 125 ml;

flour - 2-3 tbsp. l.;

salt - to taste;

vegetable oil - 3 tbsp. l.

If necessary, clean the fish (milk hake does not have scales). Cut off all the fins, remove the insides, wash well, cut into pieces, salt and sprinkle with lemon pepper.

Roll pieces of hake on all sides in flour.

Heat vegetable oil in a frying pan and fry the hake over medium heat on both sides until golden brown. Then onion, cut into thin pieces, and grated carrots on a coarse grater, add to the pan, gently distribute between the pieces of fish.

Pour in hot water, add bay leaf and simmer fish with vegetables under a covered lid over low heat for 15 minutes.

Delicious hake stewed with onions and carrots, serve warm to the table with a side dish.

Enjoy your meal!

Hake is one of the most inexpensive varieties of fish, and many housewives in the store bypass it. The thing is that when defrosting the hake fillet looks unsightly, and hardly anyone will like the taste. They risk buying a whole carcass only experienced housewives who are not afraid to take the time to cut it. This product is usually subjected to shock freezing, in which its structure is not disturbed, this allows you to save the juiciness of the fish and its beneficial features. nutritional value and palatability it is almost as good as cod, the task is only to cook it correctly. Hake stewed with vegetables is just the dish that everyone in the household will like and will be very cheap. Such a dinner will benefit your health and family wallet.

Cooking features

You already know one secret of a delicious hake stew: buy carcasses chilled using the shock freezing, and not a fillet, which is not known how many times frozen and thawed. There are other subtleties that allow you to stew this fish with vegetables so that its taste will exceed your expectations.

When buying fish, pay attention to its expiration date and packaging. The fresher it is, the better. If the product is about to expire, it is better to refrain from buying, even if the store offers a fantastic discount.
Improper defrosting and properly frozen fish will turn dry and tasteless. To prevent this from happening, let the hake carcass thaw in the refrigerator, and then stand for a while room temperature. If it is possible to avoid temperature differences, the structure of the product will not be significantly affected, it will remain juicy and tender.
If you do not have the skills to cut fish, then the hake fillet, when separated from the bones, is unlikely to be whole and even. There is no trouble in this: when stewing vegetables, they will mask small flaws, and these errors will not affect the taste of the dish at all. traditional recipes suggest stewing a hake with vegetables in slices, in this case, even an inexperienced hostess will not have any difficulties.
The dish will turn out tastier if the hake is marinated before cooking. Usually used for this lemon juice, less often Apple vinegar. Sometimes they simply rub the carcass or fillet pieces with spices and fragrant herbs. The fish marinates quickly, usually 20-30 minutes is enough.
Hake stewed with vegetables will turn out tastier if it is fried beforehand, however, if this procedure is abandoned, the dish will be dietary and more healthy.

The general principles of cooking hake stewed with vegetables are identical, so it is enough to know a couple of recipes to make this dish from any set of vegetables. But there are options so popular that they have become classics. At first, preference should be given to them.

Classic recipe for hake stewed with vegetables

hake (carcasses) - 1 kg;
tomatoes - 0.5 kg;
onions - 0.35 kg;
carrots - 0.35 kg;
sugar - 10 g;
lemon - 1 pc.;
salt, pepper - to taste;
bay leaf - 2 pcs.;
cloves - 4 pcs.;
dried marjoram - 10 g;
dried parsley - 20 g;
allspice- 4 things.;
flour, vegetable oil - as needed.

Cooking method:

Defrost hake carcasses. Rinse them and pat dry with paper towels. Clean, remove fins and tail. Cut into portions about 2-3 cm thick, leave the tail part longer.
Squeeze the juice from the lemon and rub the pieces of hake with it. Leave for 20 minutes.
Sift the flour (a glass will be enough), mix it with salt, pepper, dried marjoram and parsley.
Heat oil in a frying pan.
Bread hake pieces in flour with spices, put in a pan, lightly brown over medium heat.
Wash the tomatoes, make a cross-shaped incision on them. Dip for 2-3 minutes in boiling water. When the skin begins to flake off, remove the tomatoes from the boiling water and briefly transfer to cold water to cool them down quickly. Clear. Cut into 4 parts, cut out the seal in the stalk area. Blend the pulp with a blender until pureed.
Onion, peeled, cut into small cubes.
Peel the carrots, grate, using the side with large holes.
Heat a new batch of oil in a clean frying pan, put the onion in it and fry until translucent.
Add carrots and continue to fry for 5 minutes.
Mix the tomato puree with a little salt and pepper, pour it into the pan.
Add cloves, allspice and bay leaf. Simmer vegetables for 10 minutes.
Divide the vegetable mass in half.
Put half of the vegetables on the bottom of a cauldron or thick-bottomed pan.
Place toasted hake pieces on top.
Cover the fish with the remaining vegetables.
Pour in 50 ml of water.
Put in an oven preheated to 180 degrees for 25 minutes.

Hake stewed with vegetables classic recipe, it turns out tender and juicy, its pulp is easily separated from the bones. This dish can be served hot or as a cold appetizer. In the latter case, it is laid out on plates and cleaned for an hour in the refrigerator. A side dish for this dish is not required, but it is not forbidden to supplement it with rice or potatoes.
If you are preparing a dish for children or for a festive table, it is better to first cut the hake into fillets, and then cut it into pieces and cook it in the same way as described in the recipe.
The dietary version of the dish will also be delicious. Refuse to fry fish and vegetables, and the calorie content of the dish will decrease significantly, its benefits will increase.

A classic recipe can be simplified by substituting tomatoes tomato paste. For the indicated amount of ingredients, you will need two tablespoons of the paste, which must be diluted in half a glass of water. This option is also considered traditional.

Hake stewed with onions, carrots and bell peppers

fresh-frozen hake (carcasses) - 1 kg;
onions - 0.2 kg;
carrots - 0.5 kg;
tomatoes - 0.6 kg;
bell pepper - 0.25 kg;
vegetable oil - 100 ml;
sour cream - 50 ml;
salt, pepper, coriander - to taste;
lemon - 1 pc.

Cooking method:

Hake, thawed, wash and dry. Cut into fillets. Cut the fillet into medium-sized pieces about 2 cm thick. The pieces that are closer to the tail can be made larger.
Marinate in lemon juice for 20 minutes.
Peel the carrots. Grind it on a grater intended for cooking Korean salads. If you don’t have such a device, then coarsely grate the vegetable on a regular grater or cut into thin strips with a knife or vegetable peeler (the latter option is preferable).
Wash the pepper. Cut off the stalk, remove the seeds and membranes. Cut the pulp of the pepper into thin strips.
Free the bulbs from the husk. Cut one small onion in half and set aside. Cut the remaining onion into thin half rings.
Pour boiling water over tomatoes and peel. Cut out the seal near the stem. Cut into slices.
Mix vegetables.
Pour half the vegetable oil into the cauldron, put half the vegetables.
Put the hake fillet on the vegetables, cover with the remaining vegetables. Salt, pepper each layer, sprinkle with ground coriander.
Put the cauldron on a quiet fire and simmer vegetables with fish for 20 minutes.
Add the remaining oil, put the onion on top. Pour in half a glass of water. Simmer covered for another 20 minutes.
Remove the onion, add sour cream and mix everything gently.
Keep on fire for another 5 minutes, after which the dish can be laid out on plates and served.

Hake stewed with vegetables is best paired with side dishes of rice or potatoes. You can also serve it with pasta, buckwheat, crumbly millet porridge boiled in water. If desired, you can do without a side dish. The dish is tastier when hot, but the option of using it as a cold snack is also acceptable.

Hake stewed with vegetables is a tasty and easy-to-cook dish. It is inexpensive, but has a high nutritional value. Can be served both hot and cold.

If the hake is frozen, it must be thawed. Wash the fish under cold running water, cut off the fins and cut into portions.

Peel and wash onions and carrots. Cut the onion into cubes, grate the carrots. Fry vegetables in vegetable oil for 5 minutes, stirring occasionally.

Then add peeled and chopped peppers to the onions and carrots.

Next, add the tomato cut into small cubes, you must first remove the skin from the tomato. Cook vegetables for 7-10 minutes over low heat, stirring occasionally. Salt and pepper the vegetables, if the tomatoes are sour, add a little sugar.

Put the fried vegetables in a pan on hake pieces. Add bay leaf and black peppercorns.

Pour in hot water and send the pan to the fire, bring to a boil and cook over low heat under the lid for 10-15 minutes.

Hake stewed with vegetables according to this recipe is juicy and very tasty.

It is best to serve such fish and vegetables with boiled rice or mashed potatoes.

Bon appetit!