Any fish such as pollock is suitable - hake, navaga, etc. Thanks to dill and spices, the fish becomes something like boiled crayfish. It's true!
Ingredients:
1 kg of pollock
2 large onions
1 large carrot
100 g butter (or a little more - it will be tastier and creamier)
1 bunch thick-stemmed dill
2 bay leaves
1 hour l. salt
1 hour l. ground black pepper
How to cook:
1. Peel the onions and cut into large half rings. Cut the carrots into slices and then into cubes. Can be made in quarters.
Carrots do not need to be chopped hard, otherwise they will become like mashed potatoes, and this is superfluous for a dish.
2. Cut the fish into portions, removing the fins and entrails from each carcass.
3. From dill, you need stems. It is advisable not to use green shoots. Tear the dill with your hands or cut it into several pieces with scissors.
4. In a deep cast-iron skillet or stewpan with a non-stick coating, put a whole piece of butter, or grate it.
The more butter, the tastier the sauce will be and the juicier the fish.
5. Spread half of the onions and carrots on the oil in an even layer.
6. Put pieces of fish on the vegetables, and on top of the remaining onions and carrots.
Sprinkle everything with chopped dill stalks, salt and ground pepper. Don't forget about the bay leaf.
7. Cover the dishes with a lid and put on low heat. Simmer for 20-25 minutes until the fish is fully cooked.
The taste will be incredible!
Bon Appetit!
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Thanks for reading to the end!