Stewed fish - what could be healthier? The stewing method itself is useful. When you cook food this way, you will preserve it nutrients and enjoy mild taste product. And fish, as you know, is pure phosphorus and necessary micro- and macroelements. Below we present several recipes for cooking mackerel with some delights.
Mackerel with vegetables
We will need:
- two kilograms of mackerel (fresh or frozen, to your taste),
- three onions,
- two carrots,
- two tomatoes,
- one bunch of greens (preferably parsley and dill, so the taste will be more intense and rich),
- two to three tablespoons of sour cream,
- vegetable oil,
- salt, pepper and spices to taste,
- add Bay leaf, you will not regret.
From the very beginning, you need to cut the mackerel into equal, small pieces and fry it in vegetable oil until light golden brown.
The finished fish should be transferred to a patch or pan.
The next step is to prepare the vegetables. Carrots, onions and tomatoes should be chopped. And fry these vegetables in the same oil as the fish (important! this way they will absorb more of the aroma and taste of mackerel).
Now we transfer the vegetables onto the fish, which was previously transferred to the patch.
Mackerel fillet in red wine
Red wine will add zest to your dish and make it more sophisticated.
First you need some pieces fish meat pepper on all sides, after removing all the bones (only the sirloin should remain). After this, the mackerel needs to be rolled in flour and fried over low heat. So that the fish becomes golden in color.
Then, you need to transfer the cooked pieces into a saucepan (deep frying pan). After this, you should place onion rings on the fish. It will release juice during stewing and be absorbed into the meat, so it will become juicier and softer.
Next, you need to add broth and red wine to your dish (this will become a feature stewed mackerel). After this you need to add salt to your taste and you can add some spices. It can be a wide variety of spices that you like (saffron, turmeric, cloves).
All this should be sprinkled with chopped herbs and simmered over low heat for 15-20 minutes.
This dish should be served with fresh tomatoes, which are cut into slices or chopped bell pepper. A side dish for stewed mackerel can be rice, which can be seasoned butter and add some greens.
Mackerel in white wine
White wine tastes different than red wine, so your fish will take on a different flavor. For this we need:
- mackerel (1.2 kg),
- butter (150 g),
- dry white wine (150 ml),
- caper sauce (250 gr),
- onions (30 g),
- bay leaf (1 pc.),
- ground black pepper (1 g).
First you need to rinse the fish well, clean it thoroughly and add salt on all sides and sprinkle with black pepper. To prepare this dish you need to use a saucepan.
Place finely chopped onion and fish on the bottom in a small layer. Pour wine and add butter onto these two layers of ingredients.
Serve on a platter with caper sauce. The side dish could be mashed potatoes or fried potatoes. You can also use canned corn. Bon appetit!
How to cook stewed mackerel
Before preparing the stewed mackerel, it will need to be thawed and fried. To do this, take a medium-sized fish and defrost it in the refrigerator - you should not defrost the fish in the air, it will become weathered so quickly.
Thawed mackerel needs to be gutted - cut off the head and clean the belly well. After cleaning, you need to wash it well in running water and cut it in portioned pieces. Place the fish pieces in a deep bowl, lightly salt and pepper, stir and leave for a few minutes.
Peel the potatoes, wash and chop them into thin pieces - no thicker than 0.5 centimeters. Leave the potatoes in cold water for 10 minutes so that all the excess starch comes out and it does not darken while the fish is cooking.
Stewed mackerel will be even more tender and juicy if it is fried in vegetable oil, so pour a small amount of vegetable oil into a frying pan and lightly fry the fish pieces on all sides.
Place the fish in a separate large frying pan— it’s best to take one with a thick bottom and high sides, and fry all the vegetables in order. It is very important not to drain the vegetable oil in which the fish was fried - this will add ready-made dish more bright aroma and the taste of mackerel.
Cut the carrots into thin rings and lightly fry until a tender pinkish crust appears.
Place the carrots on top of the fish.
You don’t have to fry the green onions; just chop them finely and sprinkle them over the mackerel and carrots.
Cut ripe tomatoes into slices or cubes - about 2x2 centimeters and fry in well-heated oil.
Do not remove the skins from the tomatoes before frying, otherwise they will turn into puree in the pan. We transfer the fried tomatoes to a separate flat plate, where they can be carefully peeled off. After that, transfer them to fish and vegetables. The pan with fish can be placed on medium heat and covered with a lid.
The potatoes will need to be boiled in salted water - pour boiling water over them and cook until almost done. During this time, the mackerel stewed in oil will become softer and you can add a glass of water and sour cream.
Transfer carefully boiled potatoes Add fresh herbs to the pan with the fish and simmer over low heat for about 5 minutes.
You can cook the potatoes at the same time as the fish, but then you will need to add the fried tomatoes at the very end of cooking, as the acid may cause the potatoes to remain hard.
Mackerel stewed in a frying pan with vegetables takes about half an hour to prepare, so you still have time to prepare something tasty for dessert. Serve delicious fish to the table with fresh herbs. Bon appetit!
Stewed mackerel - very popular dish and it is a success all year round. Especially if it's mackerel with vegetables. But in the fall, a minimum of money will be spent on preparing this dish, since prices for vegetables are lowest in the fall. And the taste of this dish will be the most intense and the aroma rich.
It is known that vegetables from the garden are healthier and tastier than the same vegetables grown in a greenhouse. We offer several ways to prepare stewed mackerel.
For cooking fish dishes You don’t need to think too much about vegetables.
Our traditional vegetables go well with fish:
- tomatoes;
- Sweet pepper;
- carrot;
- bulb onions;
- leek;
- Champignon;
- green peas.
It is better to fry vegetables in vegetable oil. Olive is ideal, because it is vegetables fried in olive oil that acquire an unusually expressive aroma. But, for lack of olive oil, you can limit yourself to any other plant origin. It is better to take refined oil.
Preparing the fish
Such fish is usually sold fresh frozen. It must be defrosted, cleaned of entrails and fins, cut off the head, washed thoroughly and dried with a paper towel. After which the carcass can be cut into medium-sized portions - approximately 3-4 cm wide.
The pieces should not be very thin, otherwise they will fall apart during cooking and the dish will lose its aesthetic appeal.
Sliced fish can be salted and peppered with freshly ground black pepper. This will already be quite enough to get a tasty and aromatic dish. But when choosing spices, you must be guided by your own preferences.
Fish on a bed of vegetables
The simplest cooking option is mackerel with carrots and onions. For this dish, carrots need to be cut into strips, onions into half rings. Sauté the onion in oil until translucent, add the carrots and fry over medium heat until half cooked. Place the vegetables in a saucepan, place the fish pieces on top of the vegetables, pour in the sauce and simmer until done. You can simmer in the oven or on open fire.
The choice of sauce directly affects the calorie content of the dish.
Doesn't increase calorie content much tomato sauce or fish broth. You can even limit yourself to adding small quantity enough water to stew the fish. Mackerel is quite fatty and the dish will still be satisfying. But if the increase in calorie content does not bother you, then you can easily afford the luxury of using sour cream dressing.
In addition to onions and carrots, you can vegetable mixture add red bell pepper, also cut into strips, peeled tomatoes, champignons, green pea. This set of vegetables will make the perfect sweet and sour side dish for mackerel.
Mackerel with potatoes too great option. This preparation option can even be used for holiday menu. You just need to show a little imagination. Potatoes need to be washed, peeled, cut into large slices, seasoned with salt and spices to taste, and placed in deep baking tray, pour in sauce or broth and simmer for about half an hour. You can add other vegetables.
Stewed mackerel with vegetables and potatoes, pre-cooked in their jackets, will be very tasty. To do this, boil the potatoes, peel them, cut them into slices, and mix them with vegetable dressing.
Place all this together with the fish in a deep baking pan, pour in the sauce and simmer until cooked. Since all the vegetables are almost ready, and the fish cooks relatively quickly, it will be enough to simmer the dish for 15-20 minutes. And if you stew mackerel with potatoes in sour cream, you will lick your fingers! It's incredibly delicious. Save this recipe for yourself - a win-win option to please your loved ones.
Recipe less high-calorie dish- mackerel with leeks. Preparation: Cut the white part of the onion into rings of medium thickness and cover the bottom of the saucepan with them, place pieces of fish on top, pour over the sauce, cover with green onion leaves and simmer until tender. Stewed mackerel will be unusually juicy and aromatic.
Multicooker for preparing stewed fish
Mackerel stewed with vegetables is quick and easy to prepare, but it’s even easier to prepare this dish in a slow cooker. Each recipe listed above can be adapted to prepare stewed fish in a slow cooker.
Mackerel in a slow cooker is very convenient and fast. The preparatory process is no different from cooking in the oven or over an open fire. And in the multicooker settings, just select the “Stew” mode and turn on the timer for 20 minutes.
After exactly this period of time you can invite them to the table - delicious fragrant mackerel with vegetables is ready to serve. Cooking in a slow cooker is a pleasure: without splashing, boiling over or burning. And always amazingly delicious.
Stewed mackerel is very similar in taste to canned oil, and it can not only be served as a whole, but also used for fish snacks and salads. It takes quite a long time to prepare, but the process of preparing the dish itself takes about 10 minutes, and then comes the passive part of the preparation, so stewed mackerel can safely be classified as one of the simplest and easiest dishes.
Ingredients:
- 1 mackerel carcass
- 1 large onion
- 50-100 ml sunflower oil
- 10 pieces. allspice peas
- 1 PC. bay leaf
- ground pepper
Preparation
1. Remove the head from the carcass and cut it into 8-10 pieces without cutting the belly. We will gut the fish after cutting it so that the pieces remain whole and preserve beautiful shape during cooking. If you take a frozen carcass, it is better to cut it while it is not completely melted.
2. Remove the insides and film on the belly from the fish rings and rinse.
3. Cut the onion into thin half rings.
4. Place the fish pieces on the bottom of a narrow pan.
5. Cover the pieces with onions on top and fill with water to three-quarters of the height.
6. Place the fish to simmer under the lid on low heat. When most of the water has evaporated and the onion stops emitting a pungent aroma, put peppercorns, bay leaves in a saucepan, salt the fish, pepper and pour vegetable oil. Cook it in this form, also over low heat, until the oily liquid at the bottom, consisting of water, oil and onion juice, begins to thicken and darken slightly. The onion should be softened by this time.
Mackerel is excellent delicious fish! Exists great amount recipes for preparing this nutritious and delicious fish. Perhaps most often mackerel is baked in the oven with various additives, and in the summer they cook on a grill over coals. But today we want to offer you probably the simplest recipe, but no less delicious! Let's cook mackerel stewed with onions and carrots together.
Ingredients to prepare stewed mackerel:
- fresh frozen mackerel – 2 carcasses
- onions – 2 pcs.
- carrots – 1-2 pcs.
- garlic (optional) – 2-3 cloves
- bay leaf – 2-3 pcs.
- salt pepper, aromatic herbs- taste
- water – 1 glass
Recipe stewed mackerel:
While the fish is defrosting, you can start preparing the vegetables: peel and rinse the onions, carrots and garlic. For this recipe you can use regular white onion or sweet lilac, or you can take both to make the dish colorful and bright.
Then grate the carrots on a coarse grater, chop the onion and garlic into small cubes with a knife.
Remove the tail and head, fins from thawed mackerel, clean the insides, be sure to get rid of the black films inside and rinse the fish well.
Cut the mackerel into portions 2-3 centimeters thick.
When all the preparatory work is completed, take a small saucepan with a thick bottom and place 1/3 of the vegetables on the bottom. Place pieces of fish (half) on top, sprinkle the mackerel with salt and pepper, add a bay leaf.
Sprinkle a layer of fish with vegetables. Then spread out the remaining mackerel and repeat the whole process - salt, pepper, bay... The last layer is a layer of onions and carrots, you can also sprinkle the fish with dried aromatic herbs.
Pour a glass of water into the pan, put on low heat and simmer with the lid ajar for about 40-45 minutes. Serve the fish hot with a side dish of your choice (potatoes or rice are best). Stewed mackerel is ready!
Bon appetit!
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