Stewed Hake: Interesting Recipes

Heck - quite tasty and healthy fish, belonging to the family of cod. This product has a low-fat tender pulp, which contains a sufficient number of trace elements and vitamins. It is served in baked, boiled or fried form. This fish is ideal for dietary and baby food. After reading today's publication, you will learn how to cook a stewed hake.

Classic Edition

This simple recipe is good because it does not take too much time and effort. It is also important that it involves the use of inexpensive products, which almost always exist in every kitchen. And everything that was not found in your refrigerator can be purchased at a nearby store. To cook a dish like a hake stewed with carrots and onions, make sure that you have everything you need at hand. The list of required components includes:

• Two carcasses of hake.
• One carrot and a bulb.
• A tablespoon of flour.
• A glass of boiled water.
• Half a teaspoon of salt.

Since the stewed hake will be pre-fried in a pan, take care in advance that at the right time you have at hand a little vegetable oil.

Sequencing

Pre-defrosted fish are washed in running water and wiped dry with paper napkins. After this, the carcass is cut into small pieces about three centimeters thick, salt, poured into flour and sent to a hot pan, greased with any vegetable oil.

A few minutes later, grated carrots and chopped onions are sent to the browned fish. All this is poured a glass of boiled water, cover with a lid and reduce the fire. After about a quarter of an hour the hake, stewed with carrots and onions, is removed from the plate and served to the table. As a side dish for this dish, boiled potatoes or any crumbly porridge is ideal.

Variation in tomato

Hake is a very affordable and relatively cheap fish. Therefore, it enjoys well-deserved popularity among domestic housewives. From it you can quickly prepare a juicy and flavorful dish, optimally suitable for a family dinner. To hake, stewed with carrots and bell peppers, in time was served to the table, you need to check in advance whether there is everything necessary in your kitchen. In this case, you will need:

• Kilo of thawed hake.
• Three carrots.
• A kilogram of ripe tomatoes.
• A pair of bulbs.
• Sweet Bulgarian pepper.
• A teaspoon of salt.
• Pinch of seasoning for fish.
• A couple tablespoons of vegetable oil.

Process description

To make you get a really delicious hake, stewed with vegetables, you need to strictly adhere to the technology described below. First of all, you should do the fish. She was washed in cool water, picked up with paper towels, released from the tail and fins. The carcasses prepared in this way are cut into three parts and laid in a pan, the bottom of which is watered with vegetable oil. The fish are sprinkled with salt and a small amount of spices.

On top place the chopped onion, Bulgarian pepper and grated carrots. All vegetables are laid out in layers and slightly salted. With tomatoes, carefully peel and grind in a blender. The resulting juice is poured into a pot of fish and placed on a plate. Prepare the stewed hake on minimum fire for thirty minutes from the moment of boiling. They serve it both hot and cold. As a side dish, boiled rice or potatoes are often used.

Option with sour cream

According to this recipe, you can cook a delicious and tender dish relatively quickly, which perfectly matches almost any garnish. So that your family can eat a stewed fish, try to stock up with all the required ingredients in advance. In your arsenal should be:

• Kilo of freshly frozen hake.
• 300 grams of sour cream.
• Pair of chicken eggs.
• Head of onions.
• 200 milliliters of milk.

As additional ingredients will be used flour, vegetable oil, salt, greens and spices.

Technology of preparation

Pre-unfrozen fish are released from the viscera, fins and scales. After that, it is washed with cool water, wiped with paper napkins, cut into medium slices, lightly salted, flaked in flour and sent to a skillet. The browned hake is placed in a clean pan, and on the remaining oil fry the chopped onion and add it to the fish.

In a separate vessel, they combine the eggs with milk and whisk them well. To the resulting mass add sour cream and spices. The resulting mixture is poured into a pan with fish. All this is covered with a lid, sent to the stove, brought to a boil and lowered gas. A stewed hake is cooked on a slow fire for no more than a quarter of an hour. A couple of minutes before the end of cooking, the fish in sour cream sauce sprinkle with chopped greens.