Mackerel in a slow cooker

Tuesday, June 4, 2019

You can prepare tasty and healthy fish using various recipes. Now I will share a very successful dish that you will probably like. This will be stewed mackerel with vegetables in a slow cooker - warm, juicy and fragrant.

A very simple and affordable recipe, yet the usefulness of the finished dish is obvious. Mackerel is cooked without adding oil and simmers in its juice. Plus, vegetables also give quite a bit of juice, and ketchup makes the fish especially tasty.

Of course, you can also create this ordinary dish without a slow cooker. Stew the fish in a thick-walled pan on the stove or even in the oven, but be sure to cover it. Mackerel with vegetables is good both fried and cool. Many thanks to Allochka Pourmalis for the idea.

Ingredients:

Making a dish step by step:

To make this ordinary, tasty and healthy second course, we will need the following ingredients: mackerel, carrots, onions, tomatoes, ketchup, bay leaf, salt and dark ground pepper. We don't eat a lot of salt, so when adding it, be guided by your own taste.

For this dish I use fresh frozen mackerel (2 large ones), because you can’t find the freshest fish in Belarus. We let the fish thaw overnight (that is, in the dark) in the refrigerator, after which we cut off its head and tail. Using kitchen scissors, we cut off the fins, but this is not necessary. Then we make a shallow longitudinal cut along the abdomen and carefully remove the insides. By the way, it is most convenient and easiest to gut slightly frozen mackerel, then the intestines are removed in one piece, and not smeared on the inside of the carcass.

We wash the cut mackerel carcasses under cool running water, painstakingly removing the black inner film and clots of dried blood (the internal environment of the human and animal body) along the spine. Then, using cardboard napkins or a towel, wipe the fish dry and cut it crosswise into 4-5 portion pieces.

We clean a couple of large onions and cut them into thin half rings.

Peel and chop two large carrots. You can use a large grater, but personally I like it using a Korean carrot shredder.

We cut 3 large tomatoes completely randomly - I like them smaller.

All that remains is to collect all the products in one bowl. Place half of the carrots and onions on the bottom of the multicooker bowl, which must be mixed and generously salted.

Top with half of the chopped tomatoes.

Next we put pieces of fish - two pieces fit perfectly in one row. Salt and pepper.

And again carrots, onions and tomatoes. Don't forget about salt and pepper.

I put 100 grams of ketchup into a bag, cut off the edge with scissors and pour a narrow stream over the vegetables. I have homemade ketchup prepared according to this recipe. We do not add any water or oil. Place a bay leaf on top and close the multicooker with a lid.

Cook mackerel with vegetables on the Stew mode for 1 hour. At the sound signal, open the lid and gently press the vegetables with a spatula so that they lie more tightly and are immersed in the juice. Close the lid and simmer the fish for another 15 minutes on the Heating mode.

And later you can enjoy this ordinary, tasty and healthy dish, even when hot, even after it has completely cooled down and even cooled down. Cook for your health and bon appetit, friends!

Mackerel

Appetizing, fatty and fresh mackerel attracts attention on the shelves of markets and shops. But few people know how to handle the fish given to us at home. Meanwhile, there are many simple and quick recipes for making tender, juicy pieces of mackerel in a slow cooker.

Mackerel Personality

When making this fish for us, it is important to know and take into account a couple of subtleties:

Fish has a specific smell.
Meat is rich in vitamins, microelements, and healthy fatty acids, which lose their characteristics during long-term heat treatment.

The advantages can be considered:

No small bones, tender, juicy flesh.
Nutritional characteristics, highest protein content.
Taste properties, special pronounced taste.
Low calorie content.

It is necessary to note the beneficial effects of this fish on the body: prevention and control of cardiovascular diseases, improvement of memory, usefulness in problems with joints.

Making in a slow cooker

You can cook mackerel in a slow cooker using a variety of methods. Almost any mode can produce excellent results. It is worth keeping in mind that when boiling and frying, it simply loses fat and becomes dry. The roasting, baking, stewing and steaming modes are unsurpassed.

The advantages of making mackerel, as this fish is called in the West, in a slow cooker will be a reduction in production time, the greatest preservation of nutrients and vitamins, and the absence of a strong aroma.

Regardless of the selected mode, you need to properly cook the carcasses. To do this, the mackerel must be cleaned of internal organs and the head removed. Then you can cut it into portions or throw it away completely. You should pay attention to the color of the fish when purchasing: a very spotted skin is suitable for salting and smoking. For baking, it is better to take the one with few spots.

The final step is a marinade to help get rid of the typical fish oil flavor. Lemon juice, vinegar, dry wine, sour sauces to taste are suitable, fish spices will add spice and pungency.

The usual recipe for baking mackerel in a slow cooker

2 mackerel carcasses, 300-400 g each
1 lemon or lime
3 tbsp. l. olive oil
2-3 sprigs of parsley
Salt and ground black pepper to taste

The fish can be baked either in a greased multicooker bowl or wrapped in foil or a special baking bag.

Gutted and washed carcasses are chopped into 3-4 parts.
The pieces are rolled in spices and salt.
In a glass bowl, pour the juice of 1 lemon or lime, you can add a little water.
The mackerel is marinated for 10-20 minutes.
Pieces of fish are placed in a bowl, bag or wrapped in foil.
In the “Baking” mode, it is enough to cook for 30-40 minutes.

Mackerel in a slow cooker

The content of the article:

Mackerel, or also called mackerel, is a marine fish of the Perciformes order of the Scumbriidae family. The name “mackerel” comes from the Latin “scomber”; this fish belongs to the generous species of fish. The length of the carcass is on average 30-60 cm, weight 0.5-1.5 kg. The meat has a tender and fragrant taste, with the smallest number of bones. Also, in addition to good taste, mackerel contains a lot of essential substances and minerals. Mackerel meat contains a huge amount of fat and protein. Calorie content on average is 190 Kcal per 100 g, of which fat accounts for 119 Kcal, and protein - 72 Kcal. These numbers allow us to classify this perch-like fish as a low-calorie ingredient. The protein contained in it is perfectly absorbed by the body and does not irritate the digestive system.

Mackerel contains a huge amount of polysaturated Omega-3 acids, which suppress the development of cells that provoke cancer. Fish contains many vitamins, in particular, the entire group B, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) of groups A, C, B, E and PP. A huge number of microelements - almost the entire periodic table. Mackerel meat is hypoallergenic; it is not suitable only for people with personal intolerance. Due to all the necessary parameters, the use of mackerel is especially recommended for children, children, pregnant and lactating women.

In order to make the most of the necessary parameters of mackerel, and at the same time get gastronomic pleasure, it is recommended to cook the fish in a slow cooker, foil or steamed.

How to cook mackerel in a slow cooker

There are a huge number of recipes for making mackerel in a slow cooker. And in order for any recipe to be satisfying with the result, you first need to focus on the freshness of the fish. The freshest mackerel has no foreign odors, its belly is clean and elastic, and the carcass itself is smooth. The abdomen must be flat. Do not take a product with a smell; later, no matter what seasonings you try to drown out this smell, it will not go away. Moreover, stale fish can easily lead to poisoning.

Also, to enhance the taste, it is recommended to lightly marinate the fish; lemon juice, soy sauce, vinegar, or even just a mixture of your favorite seasonings can be used as a marinade.

Before eating, the fish must be gutted, remembering to wash thoroughly under running water, otherwise the fish will taste bitter. Separate inedible parts if you need to cut into pieces.

For cooking in a slow cooker, only fresh frozen or chilled mackerel is suitable; for this method, fish that has undergone any processing is not used.

Steamed mackerel in a slow cooker

Steamed mackerel is cooked in a special container in a slow cooker.

Ingredients:

fresh frozen fish - one if large or 2 if small;
no matter what seasoning with salt and pepper - to taste;
lemon juice – 20 ml;
bay leaf – 2-3 pcs.;
dark peppercorns – 5-6 peas;
water – 150 ml.

Manufacturing method:

Clean the inside of the mackerel, separate the upper part and fins, rinse under water and dry with a towel.
From the ridge to the bottom, create small punctures with a knife.
Spread the fish with seasonings, lightly season with lemon juice and leave to marinate for some time.
Add all the water to the multicooker container and add seasonings.
Place the mackerel in a steamer container and place it over the multicooker container.
Set the “Steam” mode. In accordance with the features of the multicooker model, in half an hour or a little later you will have the most delicious and tender fish ready, which has retained all its positive properties.

Mackerel in foil in a slow cooker

Mackerel in foil also involves heat treatment of the fish in a slow cooker.

Ingredients:

fish carcass – 1 pc.;
onion – 1 pc.;
lemon – 1 pc.;
seasonings - to taste;
sunflower oil - a little, to grease a sheet of foil.

Manufacturing method:

Gut the mackerel, remove the fins and head.
Wash with clean water, blot with cardboard napkins.
If the fish is large, cut into portions. Rub the fish with salt and pepper and sprinkle with lemon juice.
Grease a sheet of foil with oil. If you watch the calorie content of your dishes, this is not necessary.
Cut the onion into half rings and place on foil. Cut a quarter of a lemon into slices.
Place the fish on top of the onion, arrange the fish pieces with lemon slices.
Fold the sheet of foil so that the fish is completely covered.
Place the foil in a steamer container and cook in the “Steam” mode for half an hour. Fish prepared in this way comes out very juicy and tender. In addition, the foil prevents the specific fishy smell from spreading throughout the room.

Baked mackerel in a slow cooker

Ingredients:

mackerel – 1-2 pcs.;
vegetable oil – 50 g;
onion – 1 pc.;
salt, pepper - to taste;
lemon – ¼ piece;
bay leaf – 2 pcs.;
water – 150 ml.

Manufacturing method:

Cut the well-washed, gutted fish into pieces 2-3 cm wide.
Chop the onion fairly large.
Season the fish pieces with salt and pepper and sprinkle with lemon juice. Set aside for the fish to marinate.
At this time, set the multicooker to the “Frying” or “Baking” mode, depending on the model, so that the cooking time takes about 50 minutes.
Pour half the vegetable oil into the multicooker bowl and place a few pieces of onion on top.
Place some of the fish on the onion. We put another part of the onion on the fish, again a layer of fish and cover everything with the remaining onion.
Sprinkle with salt and pepper, only a small amount, do not forget, our fish is already salted.
Pour water and remaining vegetable oil into a container.
Baked mackerel in a slow cooker is cooked for 60-90 minutes in the “Stew” mode; if it’s longer, it’s okay. From time to time we check that there is enough water, if it boils away, add more, the fish should be almost completely covered.

Mackerel with vegetables in a slow cooker

Mackerel with vegetables cooked in a slow cooker is a real dish for which you do not need to additionally prepare a side dish. They are vegetables that were cooked together with fish.

Ingredients:

mackerel – 1-2 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
zucchini – 1 pc.;
tomato 1-2 pcs.;
vegetable oil – 10 ml;
sour cream – 150 gr.;
salt, pepper - to taste;
greens no matter what - 1 bunch.

Manufacturing method:

Gut the fish, wash and dry. Trim fins, head and tail.
Cut into portions. Rub with salt and pepper.
Cut the onion and zucchini into small pieces, grate the carrots.
Cut the tomato into slices.
Set the multicooker to “Frying” or “Baking” mode, pour some sunflower oil into the bowl.
Fry onions, carrots and zucchini.
Set half of the fried mass aside.
Place pieces of mackerel on top of the vegetables in the bowl and distribute the removed half of the roast on top.
Mix the remaining butter and sour cream, adding a little salt and pepper. Place tomato slices on the top layer of vegetables and pour the prepared mixture over everything.
Cook for 1 hour in the “Stew” mode. When serving, sprinkle with herbs.

Mackerel with potatoes in a slow cooker

This dish is very tasty and satisfying, and children especially adore it.

Ingredients:

mackerel – 1-2 pcs.;
potatoes - 5-6 medium tubers;
onion – 1 pc.;
carrots – 1 pc.;
garlic – 2-3 cloves;
vegetable oil – 50 ml;
water – 250 ml;
salt, pepper, bay leaf, any seasonings - to taste;
greens for serving.

Manufacturing method:

Cut off the head, tail and fins of a perfectly clean fish. Cut into pieces of 2-3 cm.
Cut onions and carrots into cubes, peeled potatoes into slices.
Crush the garlic in a mortar or squeeze it through a press.
Select the “Frying” or “Baking” mode on the multicooker and pour vegetable oil into the bowl. Fry onions and carrots in oil.
Place potatoes and garlic on top of them and add a little salt.
Mix the pieces of fish in another bowl with salt and pepper, you can add seasonings.
Place the mackerel on the potatoes and fill everything with water. Throw a bay leaf into the bowl.
Prepare mackerel with potatoes in a slow cooker on the “Stew” mode for 1 hour. When serving, decorate with herbs, you can also serve sour cream or mayonnaise.

Mackerel dishes are very simple to prepare; by choosing different ingredients and changing production methods, you can always amaze your guests and household with something new. Just don’t forget that, despite all the beneficial characteristics of mackerel, excessive consumption of fish is not safe for health. Namely, king mackerel, one of the types of large mackerel, is capable of accumulating mercury contained in sea water.

Cooking mackerel in a slow cooker

Mackerel is a medium-sized commercial fish, so loved by almost all Russians for its unique taste, the presence of the necessary amino acids in its composition and its affordable price per kilogram. That is why there are a huge number of recipes with this seafood. It makes a good, rich fish soup, a tasty second course, and even snacks for beer. Almost all housewives in the age of technical innovations are increasingly resorting to making mackerel in a slow cooker. This method is a great time saver, and the fish always tastes good.

With onions and carrots

Mackerel 2 pcs.
Carrot 1 pc.
Onion 1 pc.
Tomato paste 1 tbsp. spoon
Vegetable oil for frying
Sugar, salt, spices to taste

With potatoes

Production time – 1 hour.

Calorie content - 152 kcal, of which proteins make up 13 g, fats - 9 g, carbohydrates - 5 g.

Number of servings – 2.

To create mackerel in a slow cooker with potatoes in foil, you need the following ingredients:

1 mackerel carcass;
5 large potatoes;
seasonings, salt, dark pepper - by eye;
butter – 30 gr.;
greenery.

Peel the potatoes and cut into slices. Place the root vegetable in a slow cooker, add salt and cover with a layer of water. Place the fish on top of the wicker and cook everything on the “Steam” mode for about half an hour.

After everything is ready, remove the mackerel from the net. Drain the water from the potatoes, season with melted butter and chopped herbs.

It turns out to be a good dietary dish that can be consumed even by those who are watching their own figure. 100 grams of finished goods contain a little more than 100 calories, so mackerel with potatoes can be not only a good lunch, but also dinner. You definitely need to try cooking this, because it’s very tasty.

In the Redmond multicooker

Production time – 1 hour.

The nutritional value of a 100-gram serving is 138 kcal, of which proteins make up 12 g, fats – 9.3 g, carbohydrates – 1.5 g.

Number of servings – 4.

Mackerel stewed according to this recipe in a Redmond slow cooker comes out very tender and fragrant. This dish can be offered even to small children, because it does not contain a single gram of oil.

mackerel – 2 pcs.;
2 carrots;
2 onions;
small jar of sour cream;
salt, spices.

With vegetables

Time spent on cooking is 1 hour.

Nutritional value - 138 kcal, of which proteins are 10.9 g, fats - 9.3 g, carbohydrates - 1.5 g.

Number of servings – 4.

To create mackerel baked in a slow cooker, you need the following ingredients:

2 fish carcasses;
onions – 2 pcs.;
carrots – 2 pcs.;
1 tomato;
garlic, salt, pepper, spices.

Cut the defrosted fish, wash it, and cut it into small pieces. Chop the onion into half rings, chop the carrots, put the mackerel into the slow cooker first, then the vegetables, add salt and spices. Lightly sprinkle everything with vegetable oil.

Chop the tomatoes into cubes, pass the garlic through a garlic press, and place on top. Simmer everything for 50 minutes. Everything should look approximately like the following photo.

It's time to call everyone to the table and treat them to tender and indescribably tasty fish with vegetables. It is necessary to see that even those who are not very fond of seafood will like this dish, because mackerel prepared according to this recipe comes out juicy and tender. Bon appetit!

Under mayonnaise

Time spent on cooking is 1 hour.

Nutritional value – 182 kcal, of which proteins – 9.8 g, fats – 10 g, carbohydrates – 2 g.

Number of servings – 3.

Ingredients required for cooking:

1 mackerel;
1 onion;
3 tbsp. l. mayonnaise;
half a lemon;
Provençal herbs, salt, pepper.

Squeeze the juice from the lemon and pour it over the carcass. The last ingredient is mayonnaise. Carefully distribute it over the fish and mix, sprinkle everything with Provençal herbs. If possible, give the fish time to soak in the sauce.

If you wish, you can replace store-bought mayonnaise with homemade mayonnaise, then you will get a truly desired product.

Place everything in the multicooker bowl and bake for half an hour. Later, you can entertain your guests and family with fragrant, homemade fish stew. Bon appetit!

With tomato sauce

Time spent on cooking is 1 hour.

Calorie content - 200 kcal, of which proteins - 17 g, fats - 10 g, carbohydrates - 2.6 g.

Number of servings – 3.

1 mackerel;
3 onions;
2 tbsp. l. tomato paste or tomatoes in their juice;
half a package of cream;
sunflower oil for frying;
2 cloves of garlic;
salt, any other spices, pepper.

Thaw the carcass, gut it and cut it into small pieces, carefully salt it. Peel the onions and chop them into slices.

In a deep container, mix a little cream, tomato paste and water. Stir everything well until a homogeneous mixture. You can put everything in the multicooker bowl. First mackerel, later onion, then prepared sauce and chopped garlic. Simmer everything for half an hour.

Even children will certainly enjoy mackerel stewed in this way. Bon appetit!

With reddish currants

Cooking time – 40 minutes.

Number of servings – 3.

For this you need:

1 mackerel carcass;
reddish currants – 200 gr.;
half a lemon;
greenery;
salt, pepper.

Stuff the belly of the fish with the resulting consistency, close everything with toothpicks. This is necessary so that the inside does not leak out during frying.

Grease the bottom of the multicooker with a layer of vegetable oil and place the resulting fish. Leave to bake for half an hour. Before serving, remove the toothpicks from the fish, sprinkle everything with lemon juice and you can treat everyone to a non-standard dish. Bon appetit!

Fried

Time spent on cooking is 1 hour.

Calorie content - 220 kcal, of which proteins - 17 g, fats - 15 g, carbohydrates - 5 g.

Number of servings – 3.

In order to fry mackerel, you need to stock up on the following set of goods:

2 mackerel fillets;
half a glass of milk;
1 testicle;
5 tbsp. l. flour;
salt, spices - to taste.

Thaw fish fillets, rinse under running cool water and collect all the water using cardboard towels or napkins. Later you can start making the batter.

If you were unable to purchase ready-made cut mackerel fillets, you can create this at home

To do this you need to mix milk, egg and flour. The batter in the mixture should resemble thin sour cream. Place the fish in it and marinate for an hour.

After this, pour a little vegetable oil into the multicooker bowl, heat it up, and place the fish there. Cook on the “Fry” mode for 20 minutes. And can be served with mashed potatoes. When made in a slow cooker, significantly less oil is spent than in a frying pan, so the fish comes out the most tender and least nutritious.

Conclusion

There are a huge number of options for making mackerel. Almost all housewives prefer the most common option with onions and carrots, others add tomato paste, others love to experiment and season everything with reddish currants. But under all circumstances, dishes with this fish always turn out tasty, and a multicooker allows us to significantly reduce production time.