Fish in a slow cooker: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The slow cooker is already recognized as one of the greatest inventions of mankind, even by culinary skeptics. This unit is capable of real miracles, providing the cook with much less dirty dishes and taking noticeably less time to cook. And the fish in the slow cooker is prepared so simply that even a novice in the culinary business will cope with the task. Or someone who used to go into the kitchen just to look in the freezer or ask when dinner would be ready. Recipes for fish in a slow cooker are numerous and varied. Everyone will find among them a dish that suits him in all directions.

Like an oven

A photo of fish in a slow cooker, baked in foil, will surely seduce everyone who is not indifferent to fish dishes. And if you turn on the fantasy and add unexpected ingredients, you get a real delicacy.

It will take twofish carcasses. They need to be washed well and dried, then put on a piece of food foil. The fish are s alted with coarse s alt, the juice of half a lemon is squeezed on top (you can cut the citrus and slice the carcass on the outside). Two sour apples are cut into medium-sized slices, the bellies are stuffed with them. If apple slices are left unclaimed, they can be placed nearby. From above the fish is sprinkled with vegetable oil. The foil is rolled up, the packaging is placed in the bowl, the device is switched on to the baking mode. The fish prepared in this way in a slow cooker is tender, but with a distinct baked flavor. Pairs well with vegetables, rice, potatoes, noodles - pretty much anything.

Steamed fish in a slow cooker: recipe

It's more convenient to use steaks here. For example, chopped from catfish (or other fish). They are poured with lemon juice, sprinkled with spices for fish (ginger with lemon pepper and basil) and s alt. A few sprigs of dill are finely chopped, the steaks are sprinkled with herbs.

Then everything is put into the steaming basket. Fish in a slow cooker in this mode will reach the desired condition in a quarter of an hour.

Option: put circles of s alted potatoes under the fish - get a side dish right away.

Dairy recipe

The following method, how to cook fish in a slow cooker, gives a simply delicious result: a hake (or something similar) turns out very tender and juicy, while maintaining a dense pulp structure and not falling apart.

The fish is cut in portions and generously s alted. Fearovers alting should not be, the excess will later go into the sauce. Three large onions, after cleaning, are chopped into the smallest pieces that can be obtained - in the final dish, its fragments should not be felt. Some housewives even advise grating onions.

A little sunflower meat is poured into the multicooker bowl, fish pieces are crumbled in flour. The kitchen assistant is switched on in the frying mode, and the fish is brought to a two-sided crust. It should be fried in one layer, then the breading will not soften.

After turning the fish in a slow cooker, the onion is distributed on top. It should not only cover the fish, but also penetrate into the gaps between its pieces. Now the lid of the unit is closed, and frying continues for another eight minutes, until the onion becomes transparent and the fish underneath is browned. At this stage, milk is poured into the bowl so that it covers its contents. A pound of fish will take about a glass of milk. We set the "Extinguishing" - and in half an hour the dish is ready.

Fish with cheese

For the proposed dish, fresh or chilled fish is preferable. Five hundred grams of gutted and cleaned carcasses are cut into fillets, sprinkled with pepper and s alt and left to soak for 10-15 minutes. A medium-sized onion is cut into half rings. The slow cooker turns on in the baking mode, a couple of tablespoons of butter are melted in its bowl, in which the onion is brought (with the lid open) either to a translucent or ruddy state - as you like.

Onionis removed from the container, pieces of fish are laid in its place. The vegetable is placed on top. The design is carefully smeared with mayonnaise or sour cream, sprinkled with coarsely grated cheese (150-200 grams). The lid is closed, the timer is set for half an hour. As a side dish, pasta or vegetables are most suitable.

Trout "Sublime"

You can cook a true masterpiece from this delicious fish in a slow cooker. And you don’t need any complex, rare or expensive ingredients. The trout is cleaned, the bones are removed if possible, the carcass is cut into medium pieces and s alted. The onion head is chopped into rings or their halves, mixed with a 200-gram jar of sour cream (not too greasy, not too lean). Fish slices are loaded into the mixture for about half an hour.

Pieces of six not too large peeled potatoes are cut in halves. Enough water is poured into the multicooker, tubers are placed in it. Then a tray designed for steaming is placed, the trout is placed in it. The lid closes, the appropriate mode is selected, the timer is set for 30-35 minutes. A full dinner is ready and beckons with an appetizing smell.

Pollock with vegetables

If potatoes, in your opinion, are too heavy for the stomach, replace them with other vegetables. These are the ones that should be de alt with in the first place.

Two onions are cut into fairly thick half rings. The same number of carrots are cut into strips (it is undesirable to rub), 2-4 bell peppers are cut into strips. Several tomatoes are poured with boiling water, peeled and cut into large enoughcubes.

Vegetable oil is poured into the multicooker saucepan - a couple of spoons is enough. Pieces of meat are laid, on them - all the vegetables, except for the tomato, and two tablespoons of thick, better than homemade sour cream. Extinguishing mode is set. Ten minutes later, when the sour cream "disperses", tomatoes, spices, in harmony with the fish, and s alt are introduced. The lid closes again, and the stewing continues for another 15-20 minutes.

Important details

Most of the fish we get into our hands are frozen. Before cooking, it must be properly “thawed”. If it is solid, but not covered with ice, the product must be defrosted naturally. If the carcass has an ice crust, you can put it in water to speed up the process. But only in cold, in warm fish will lose all its taste. It is even better to place it in a basin of water tightly wrapped in a film and periodically drain the thawed liquid from the package.

Many varieties of fish are naturally dry. To increase the juiciness of the main ingredient, professional chefs advise marinating it before cooking. The most popular way is to grate with s alt and spices. The second most popular marinade is chopped onion. But you can also use mayonnaise, cream or sour cream, if they do not conflict with your future plans for fish. We hope you will like these recipes with a photo of fish cooked in a slow cooker and you will repeatedly use them in your culinary activities. Bon appetit everyone!