- Pollock - 1200 Grams
- Olive oil - 55 milliliters
- Salt Sea - 3/4 Teaspoons
- Sugar-sand - 1 teaspoon
- Paprika powder - 1 teaspoon
- Dried fennel - 1 teaspoon
- Cumin - 1/4 Teaspoon
- Black pepper powder - 1/4 Teaspoons
- Tomato juice - 500 milliliters
- Garlic - 3 Teeth
- Onion - 2 pieces
- Carrots - 300 Grams
We are engaged in pollock: we cut off all fins from it, we cut fish into portions pieces. Carrot cut into thin rings. Onions are also cut into thin half rings. Fry onions and carrots in oil in a frying pan - 3-4 minutes. Now carefully: half the vegetables are left in a skillet, the other half of the vegetables are shifted somewhere and while we set aside. Pieces of pollock salt, crumble in flour and fry over high heat in vegetable oil (in another pan, of course). Fry about 2 minutes on each side, until a crust is formed. Now put the fried pieces of fish on the vegetables left in the frying pan. Top spread the second half of the vegetables. Fire does not turn on yet. Prepare the sauce. Mix the tomato sauce, squeezed garlic and spices. Fill the frying pan with the fish with the resulting sauce, cover with a lid and simmer on a slow fire for 40 minutes. That's all - pollock in the sauce is ready! :)
Servings: 3-4