How to learn how to cook delicious fish with carrot marinade

Kitchen appliances and utensils:

• knife;
• board;
• culinary scissors for fish (meat);
• grater;
• a bowl;
• pan;
• hob;
• wooden spatula or spoon.

Ingredients

Step cooking

1. First, all the fish must be completely processed: gutting, removing all the scales, cutting off the head and cutting off all the fins, which is very convenient to do with special kitchen scissors. Many species of fish have sharp fins, so you need to handle them carefully so as not to prick and cut yourself.
   
2. The method of cutting carcasses of fish: along the ridge or across, two, three or more pieces, is chosen at your own discretion.
   
3. Next, onions are cut into half rings. First, the onion is cut into two halves, and then each of them is cut into half rings of medium thickness. Next, the half rings are “disassembled” by hand into separate segments. In this way, the whole onion is processed.
   
4. All carrots are grated, the cell size is chosen at your own discretion.
   
5. Tomato paste or ketchup, or fresh tomatoes crushed without peel, as anyone likes, are laid out in a deep bowl-type container.
   
6. The processed onion is laid out on a heated pan and fried until golden brown. At this point, onion should be sprinkled with black pepper. This is necessary to give it an unusual, rich aroma.
   
7. Grated carrots are laid out on the fried onion, a little sunflower oil is added. Carrots are stewed until tender, when it is only half ready, it needs to be salted. In addition, fragrant herbs and spices or other seasonings can be added here, for example, a mixture of peppers at your discretion. After that, you need to mix everything thoroughly and leave to stew until cooked.
   
8. When the carrots are ready, tomato paste or whatever is used as a substitute is placed on top of the pan. Next, you need to thoroughly mix the stewed vegetables and pasta, and let them stew for a couple more minutes.
   
9. After two minutes, 100-150 ml of water is added to the paste. The resulting mixture must be thoroughly mixed so that the entire sauce is completely dissolved in water.
   
10. Now the moment has come when, if you wish, you need to add vinegar or white wine. A little, just a couple of teaspoons. At the same time, the fire on the stove should be reduced to a minimum.
    
11. The cut fish is salted well, after which all the pieces are laid in the sauce so that it completely covers them.
    
12. Next, the pan is covered with a lid, and the fish is stewed until fully cooked in the sauce.
    

Video recipe

In the event that in a step-by-step recipe some of the actions remained incomprehensible, or just to visually familiarize yourself with the cooking process, you can watch the video. In it, the author of the dish describes in detail each step taken, and also explains the details along the way and gives different tips on stewing fish under carrot marinade.

Other fish recipes