Recipe for stewing crucian carp in tomato. Crucian carp stewed with onions

The most familiar format for preparing crucian carp for many is frying it in batter or without it, however, such a dish gets boring quite quickly, and the period of catching crucian carp often lasts a long time. Therefore, we suggest you prepare stewed crucian carp in sour cream - a delicate and delicious dish.

Crucian carp stewed in sour cream, the recipe for which will be described below, will appeal to all family members from the youngest to the oldest.

Crucian carp stewed in sour cream

To prepare “crucian carp stewed in sour cream”, you will need:

2 kilograms of fish;
Onion - one large onion;
Sour cream 15% - 250 grams;
Mashed white bread crackers – 100 grams;
100 ml water;
Vinegar – 30 ml (can be replaced with lemon juice);
Sugar – 1 tablespoon;
Salt - to taste;
Parsley, dill, cilantro - to taste;
Ground black pepper - to taste;
2 bay leaves;
A few sprigs of cloves;
A bunch of green onions.

The first stage of preparation is to clean the fish from scales; it is also necessary to remove all the entrails and the head, after which the crucian carp is washed well again and cut into small pieces. Each piece is rubbed with spices and salt.

While the fish is marinating a little, you need to fry the onions until golden brown in a frying pan, then fry each piece of crucian carp on both sides for 1-2 minutes in a hot frying pan. Directly into the frying pan after frying, add sour cream, water, grated crackers, herbs, including green onions, cloves, and bay leaves to the fish. Cover all this with a lid and simmer over low heat for about 30 minutes. While the crucian carp stewed in sour cream is being prepared, you need to heat the sugar in a separate pan until it turns a caramel color and add vinegar, then add the resulting mixture to the pan with the fish.

After all the ingredients are mixed, let the fish simmer for another 5 minutes and it is completely ready. Stewed crucian carp goes best with boiled or baked potatoes, rice or rye bread.

Crucian carp stewed with vegetables in tomato

Crucian carp stewed with vegetables and tomatoes is a complete and very appetizing second course that does not require preparing a side dish. The finished dish prepared according to this recipe will be nourishing, tasty and aromatic and will not leave anyone in the household indifferent. In order to prepare “stewed crucian carp”, you will need:

1 kilogram of fish;
3 large onions;
3 medium sized carrots;
5 large potatoes;
6 tbsp. homemade tomato or store-bought tomato paste;
Black pepper;
Salt;
Parsley, cilantro, dill to taste;
Half a lemon;
Refined sunflower oil for frying vegetables.

The first stage of cooking is to peel all the vegetables and, of course, the fish. It must be completely cleared of scales, the fins, entrails and head removed, and then cut in half along the spine. When the fish is cleaned, you need to salt it and rub it with spices, sprinkle with lemon so that it is lightly marinated.

While the fish is marinating, place the onions and carrots, cut into small cubes, in a heated frying pan, greased with oil. Lightly fry them, then cover with a lid so that they simmer in their own juices. During this time, cut the potatoes into small cubes and place them on the carrots and onions, then salt the vegetables and season with spices. Immediately after the potatoes, the tomato follows in the pan, after which the vegetables are mixed and simmered under the lid for about 15 minutes. Then you need to place pieces of crucian carp on top of the vegetables, and lemon, cut into slices or circles, on top of the crucian carp. After this, cover everything with a lid and leave on low heat until the fish is cooked. It is advisable to turn the crucian carp during cooking and mix the vegetables.

When your crucian carp stewed in tomato with vegetables is ready, place it on a plate, removing the lemon slices, and season the finished dish with your favorite fresh herbs. In the autumn and winter, you can use frozen greens, and change the vegetables included in the dish slightly depending on the season (for example, in the summer you can replace carrots with bell peppers, and replace potatoes with zucchini). And remember - if you use store-bought tomato, it is thicker than homemade, so this dressing must be diluted with boiling water and brought to the consistency of sour cream.

When preparing stewed crucian carp, you can diversify the spices with your favorite spices to taste or with a special seasoning for fish - a little improvisation and simple but tasty crucian carp dishes will become even more appetizing.

Crucian carp meat is juicy and tender. We have 5 beautiful crucian carp.

We clean the carrots and onions. Zucchini, if young, does not need to be peeled (not very young zucchini needs to be peeled and seeds removed).

Grate the carrots on a coarse grater, cut the onion into small cubes, fry them in a heated frying pan with vegetable oil, stirring occasionally.

We also grate the zucchini on a coarse grater.

3 minutes after starting to fry the onions and carrots, add the grated zucchini and continue frying, remembering to stir occasionally, over low heat for 10 minutes.

We clean off the scales of the crucian carp, cut the belly and remove the entrails. We remove the black film from the belly, it adds bitterness.

Cut each fish into 2 parts, add salt and pepper and leave for 30 minutes.

Pour 2 tablespoons of vegetable oil into the bottom of a thick-bottomed pan, lay out half of the fried vegetables, add fish, sprinkle with chopped garlic.

Place the second half of the fried vegetables and tomato paste on the crucian carp.

Pour in enough hot water to cover the fish. Salt, pepper, add sugar, bay leaves and allspice. Bring to a boil, reduce heat to low, and simmer for 1.5 hours.

How to cook crucian carp? What are the recipes for cooking crucian carp? How to bake or stew crucian carp in tomato sauce and without bones?! It's very easy to prepare tender, flavorful boneless crucian carp. In our step-by-step recipe with photos, we describe in detail all the preparation steps, without hiding secrets and tricks, so you will definitely succeed! Lick your fingers!

The nutritional value:

Serving Size: 100 g
Proteins: 12.3 g
Fats: 1.1 g
Carbohydrates: 5 g
Calories: 83 kcal

Ingredients:

1. Fresh crucian carp - 1 kg
2. Onions - 500 g
3. Salt - 1 tbsp.
4. Sugar - 1 tsp
5. Red pepper "Cayenne" - 1/2 tsp.
6. Ketchup (tomato paste) - 300 g
7. Apple vinegar - 2 tbsp.
8. Pepper mixture - 1 tsp
9. Coriander (whole) - 1 tsp
10. Bay leaf - 2-3 pcs.
11. Flour - 100 g
12. Sunflower oil - 50 ml

Preparation:

1. Wash and remove scales from the crucian carp, gut it, cut off the head, tail and fins.
2. Place in a bowl, fill with 1.5 liters of cold water and add 2 tablespoons of apple cider vinegar. Let stand for 20 minutes - 1 hour. Since crucian carp lives in reservoirs where the water is not running, in swampy and low-lying lakes and rivers, it may have a taste that not everyone may like, and such a little soaking will certainly get rid of it.
3. Peel the onion and cut into half rings.
4. Roll the crucian carp in flour and fry over medium heat for 5 – 7 minutes on each side.
5. Line the bottom of the duckling pot with onions. Place a layer of fried crucian carp on the onion, a layer of onion on them, and so on until you have placed all the crucian carp.
6. Start preparing tomato sauce. Take 300 - 400 g of ketchup or tomato paste. Add 50 g of flour, 1 teaspoon of whole coriander, ...
7. ... 1 teaspoon of pepper mixture, ...
8. ... 1/2 teaspoon of red "Cayenne" pepper, ...
9. ... 1 tablespoon of salt, ...
10. ... 1 teaspoon of sugar, ...
11. ... 1 - 1.5 liters of clean cold water ...
12. ... and stir everything thoroughly.
13. Place a bay leaf in the duck pot and pour tomato sauce over everything. Close the lid and place in the oven, preheated to 120 - 150°C, for 3 hours.
14. After 3 hours, take the prepared crucian carp stewed in tomato sauce out of the oven. Due to the fact that the crucian carp is stewed, one might even say simmered, at a not very high temperature, all the small bones and almost all the large ones simply dissolve and soften and you get boneless crucian carp.
15. Crucian carp stewed in tomato sauce can be served both hot and cold. And cold, already brewed, they taste even better!
Lick your fingers!

Many people do not like crucian fish because it has too many bones. Removing them is unpleasant, so people often prefer to choose other types of fish. However, there are recipes for cooking crucian carp that allow you to end up with a product in which you cannot feel the bones.

Crucian carp in tomato sauce

Crucian carp – 1 kg;
Flour – 100 g;
Onion – 500 g;
Sugar – 1 tsp;
Salt – 1 tbsp;
Tomato paste – 300 g;
Vinegar – 2 tbsp;
Coriander – 1 tsp;
Black pepper – 0.5 tsp;
Red pepper – 0.5 tsp;
Bay leaf – 1-2 pcs;
Vegetable oil – 50 ml;
Water – 2 l.

Progress:

The fish needs to be washed well, scaled, and the fins, head and tail cut off.
Place in a deep container, add two liters of water, add vinegar and leave for one hour. This soaking will help remove the not very pleasant taste that is found in crucian carp.
Peel the onion and cut into half rings.
Remove the fish from the water, dry it a little and roll in flour.
The crucian carp should be fried over medium heat for about seven minutes.
After all the fish is ready, you should start layering the chopped onions and fried fish into a deep pan. It should not have plastic handles.
After this you need to prepare the tomato sauce.

To prepare it you need:

Add tomato paste, 50 g flour, salt, sugar and spices to the water.
All ingredients should be mixed thoroughly.
Pour the sauce into the pan and add the bay leaf.
Cover the pan with a lid and place in the oven for three hours at 120 degrees.

You won’t be able to feel the bones in the finished dish, as they become very soft during a long cooking process. The dish can be served either hot or cold.

Video recipe for fried crucian carp in tomato sauce below:

Crucian carp in sour cream sauce

To prepare you will need:

Crucian carp – 1 kg;
Carrots – 1 medium;
Onion – 2 medium heads;
Sour cream -500 g;
Garlic – 2-3 cloves;
Salt, spices, pepper;
Flour for breading;
Vegetable oil.

Progress:

Clean the fish, remove the tail, fins and entrails.
Make diamond-shaped or vertical cuts on both sides of each fish using a sharp knife. The cuts should be deep enough to separate all the thin bones. There is no need to touch the ridge.
The fish must be salted, sprinkled with spices and left to marinate for twenty minutes.
In the meantime, prepare the vegetables.
The onion should be cut into thin half rings.
Grind the carrots on a grater.
Now you need to start breading each crucian carcass.
The fish must be fried until brownish.
You also need to fry the onions and carrots.
The finished fish should be placed in a deep frying pan, duck pot or saucepan.
Place fried onions and carrots on top.
Pour in sour cream and place in the oven.
Cook the dish for at least an hour at 150 degrees.
At the end you should add chopped garlic.

The video recipe for this wonderful dish is shown below:

Crucian carp stewed with broth and herbs

To prepare you will need:

Crucian carp – 1 kg;
Dill – 50 g;
Parsley – 50 g;
Water – 2 l;
Salt;
Black pepper;
Vegetable oil – 1 tbsp.

Progress:

Wash the greens well and dry them a little with a towel.
Thoroughly wash, clean and gut the fish.
Make mesh-shaped cuts on both sides of each carcass.
Season with salt and pepper and sprinkle the fish with vegetable oil.
Place all the carcasses in a saucepan or deep frying pan.
Pour water so that it covers the fish.
Cover with a lid and simmer over low heat until fully cooked, at least 40-50 minutes.
Meanwhile, you need to finely chop the greens.
The finished dish needs to be decorated. To do this, place the finished fish on plates using a spatula, garnish with herbs and fresh vegetables. The broth in which the fish was stewed must be filtered and poured into small portion bowls. Sprinkle it with herbs on top.

Properly cooked crucian carp is tender, sweet and tasty. Therefore, many people undeservedly do not like this fish and refuse to cook it. If you find the right recipe, you can be satisfied and love this fish forever.

What is the difference between stewed crucian carp and simply fried crucian carp in sour cream? It’s very simple - the meat of stewed fish is more tender. Well, there may be options with vegetables.

Well, let's get started? We cut the carcasses into large pieces, salt and bread them in flour. Place in a preheated frying pan with vegetable oil. Fry on both sides over high heat - but not for long, until golden brown.

Don't forget to add salt to taste.

Add onion, cut into half rings, to the fish, then grated carrots. You can add some salt. Finally, sauteed vegetables and fried fish.

Stir the vegetables (do not touch the fish) and pour in water so that it slightly covers the pieces. Bring to a boil and, closing the lid, leave to simmer over low heat. Half an hour, no more. It should be added that in order for the temperature to work properly on the bones, it will take more time - an hour, an hour and a half.

To do this, you can put the frying pan in the oven - on the lowest heat.

Add greens to taste a few minutes before the end of cooking or to the finished dish. This deliciousness will not leave anyone indifferent, including the cook, I assure you. And one more thing: the dish will only benefit if you diversify it with some unusual side dish. Rice and avocado - how do you like it?

Calorie content of crucian carp stewed in sour cream

For those who are concerned about healthy eating, we specifically provide the following information about fish such as crucian carp. Calorie content of fish stewed with vegetables: per 100 grams of dish - contains approximately 100 kilocalories. And this comes with sour cream, vegetables and spices.

Let us remind you that the daily calorie intake for women ranges from 2000 to 2200, depending on lifestyle and degree of fatigue. So our stewed crucian carp, whose calorie content does not exceed the norm, still contains half the daily portion. It’s up to you to decide whether it’s a lot or not, but don’t deprive yourself of the holiday.

This is the recipe. Crucian carp in sour cream in a frying pan, although an ordinary dish, can even decorate a holiday table if desired. Because it’s delicious!

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