The Best Braised Fish (Pollock) in Tomato Sauce with Vegetables

( 5 out of 5 )
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  • 6Servings
  • 15 mPrep Time
  • 35 mCook Time
  • 50 mReady In
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Pollock is a healthy fish with a minimum bone content. It is also very tasty and ideal for a family dinner. Braised fish goes well with many spices and vegetables. And so that it does not turn out dry, it is enough to stew the fish with onions and carrots. Among other things, you will also get a sauce with which any side dish will be much tastier.

Preparation of fish comes down to a few steps: it is enough to wash the carcasses, cut off the tails, fins and cut into portions. After that, you can stew directly in the pan.


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Step by step method

  • Step 1

    We prepare all the components that will be needed in the process.

  • Step 2

    We defrost the fish, wash it thoroughly, remove the insides, cut off the tails and fins.

  • Step 3

    We cut each fish into several pieces, salt, pepper, mix and put in the fridge for twenty minutes.

  • Step 4

    At this time, cut the carrots into thin rings.

  • Step 5

    We clean the onion and chop it into thin half rings.

  • Step 6

    Saute vegetables in oil until soft. Roll the pieces of fish in flour and fry in another pan on both sides until golden brown.

  • Step 7

    We remove half of the vegetables on a plate, level the rest and lay out the fried fish pieces on top.

  • Step 8

    On top, put the second part of the onion and carrot in an even layer.

  • Step 9

    Squeeze the garlic into the tomato paste, add the herbs, salt, mix and pour the fish and vegetables with the resulting sauce.

  • Step 10

    Reduce the heat, cover with a lid and simmer for twenty to thirty minutes. Let cool slightly and serve with any side dish.

Tips & variations

  • It is necessary to defrost pollock only naturally at room temperature.

  • Before cutting from carcasses, you need to cut off the fins and tail, clean from the insides. The ridge is removed at will.

  • To get a crispy crust, do not cover the pan during frying.

  • Instead of pollock, you can take any white fish. The fish is stewed in tomato sauce and soaked in tomato juice, becomes soft and easily separated from the bones.

  • If the fish is breaded only in flour, it only needs to be fried for 3-4 minutes on each side.

  • When serving, the fish can be poured with lemon juice. This will improve its taste characteristics.

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