Stewed fish in a slow cooker: time-tested recipes

Stewed fish in a slow cooker: time-tested recipes

Have you decided to cook stewed fish in a slow cooker? There are many variations of this dish. So, fish is stewed with vegetables, mushrooms, tomato or sour cream sauce. And how delicious the fish in milk under a coat of cheese turns out! Let's look at the best recipes for this dish.

Fish stewed with vegetables in a slow cooker

This dish is simply perfect! First of all, it's delicious. Secondly, it’s useful. Thirdly, it’s easy to prepare. And the main thing is that you will get a real second course, for which you do not need to prepare a side dish separately.

Advice! To make this dish, choose snow-white fish, preferably without seeds. It's better to buy fillet.

Compound:

• 0.5 kg fish fillet;
• 0.5 kg of potatoes;
• 2 pcs. Luke;
• 100 ml sour cream;
• salt;
• freshly ground pepper;
• 2-3 cloves of garlic;
• fish seasonings.

On a note! This recipe can be used to prepare one fish fillet. Just leave out the potatoes. And instead of sour cream, you can use mayonnaise.

Manufacturing:

1. Let's start with potato tubers. Peel them, rinse and cut into thin circles.
2. Place the potatoes in the multicooker container as the first layer.
3. Salt and season the vegetables with freshly ground pepper.
4. Let's peel the onion. Chop it into thin half rings or rings.
5. We distribute the onion with a second layer.
6. Wash and dry the fish fillet.
7. Cut it into medium-sized pieces and place it in a multi-cooker container.
8. Sprinkle the fish with special seasonings.
9. Activate the “Extinguishing” option for 40 minutes.
10. Let's prepare the sauce. Peel and chop the garlic cloves.
11. Mix the garlic mass with sour cream.
12. Add the sauce to the dish. We continue to cook it in the same mode for another 10 minutes.
13. Juicy and indescribably warm fish stewed in sour cream in a slow cooker is ready.

Fragrant fish in tomato sauce

Fish stewed in the Redmond multicooker is in harmony in taste with any side dishes. The cheese adds an extraordinary piquancy to the dish. Use a hard product.

Compound:

• 0.8 kg hake (fillet);
• 3 tomatoes;
• onion;
• carrot;
• 100 g cheese;
• 100 ml filtered water;
• salt;
• mayonnaise;
• unflavored vegetable oil;
• freshly ground pepper.

Manufacturing:

1. Wash and dry the fillet. Cut it into medium-sized pieces.
2. Salt the fish and season with freshly ground pepper.
3. Grease the bottom of the multicooker container with oil.
4. Lay out the fish pieces.
5. Lubricate the fish layer with mayonnaise.
6. We will clean the onion and carrot roots. Chop the onion into thin half rings and grate the carrots.
7. We wash the tomatoes, dry them and cut them into small slices.
8. Place carrots, tomatoes and onions on top of the fillet.
9. Lubricate the vegetables with mayonnaise.
10. Let's introduce filtered water.
11. Grate the cheese and spread it into the outermost layer.
12. Activate the “Extinguishing” option. Cook the fish until the end of the mode.
13. Leave the dish in the multicooker for 10-15 minutes in automatic heating mode. Then we will sprinkle it with herbs and serve it to the table.

Gourmet dish

To make this dish, choose pollock or hake fillet. This fish is in perfect harmony in taste with tomato sauce. This dish is both delicious and healthy! Everyone in the household will certainly like it.

Compound:

• 0.8 kg fish fillet;
• 2 pcs. Luke;
• 2 carrot roots;
• 0.2 kg of mushrooms;
• 0.5-1 tbsp. l. flour;
• 3 tbsp. l. tomato paste;
• 3 tbsp. l. ketchup;
• 1 tsp. adjika;
• half a lemon;
• salt;
• unflavored vegetable oil;
• freshly ground pepper.

Manufacturing:

1. Clean carrot roots and onions.
2. Wash and dry the mushrooms. It is better to choose champignons.
3. Grate the carrots on a large grater.
4. Chop the onion into thin half rings.
5. Cut the mushrooms into thin slices.
6. Add oil to a multi-cooker container and place carrots and onions.
7. Activate the “Baking” option.
8. Season the vegetables with pepper and salt, stirring, and lightly fry.
9. Then add the mushrooms.
10. Cut the fish fillet into medium pieces. Rub it with salt and freshly ground pepper.
11. While the vegetables and mushrooms are simmering in the slow cooker, fry the fish in a frying pan.
12. Heat the oil in a frying pan and fry the fillet for 3-4 minutes on both sides.
13. Place the fillet on a plate for now.
14. Let's prepare the sauce. Combine ketchup with tomato paste and adjika.
15. Add sifted flour, freshly squeezed juice of half a lemon, salt, and freshly ground pepper. Stir well. If the sauce is thick, add slightly filtered water.
16. Add the sauce to the vegetables and mushrooms, stir.
17. Now let's put the fish in the slow cooker. We try not to let the fish pieces fall apart.
18. Let's introduce a glass of filtered water.
19. Activate the “Baking” option again. Simmer the dish for 20-25 minutes.
20. Fish stewed in tomato in a slow cooker is ready!

On a note! Do you like juicy and tender fish? Stew it in milk. Place onion, shredded into rings, pieces of fish and grated cheese in a multi-cooker container. You can repeat the layers 2-3 times. Salt and season the dish with spices. Then pour milk over everything so that it lightly covers the outer layer. Cook the dish for 1 hour 30 minutes in the “Stew” function.

Extraordinary recipe

Fish fillet stewed with beets turns out to be unusual and indescribably tasty. No gourmet will refuse this sweetness. Shall we try?

Compound:

• 0.5 kg fish fillet;
• carrot and beet roots;
• onion;
• lemon;
• 1-2 tbsp. l. unflavored vegetable oils;
• 60 g cheese;
• salt;
• dried herbs;
• freshly ground pepper.

Manufacturing:

1. Wash and dry the fish fillet. Rub the fish with dried herbs, salt, and freshly ground pepper.
2. Peel the onion and cut it into rings.
3. Add oil to a multicooker container and place onion rings.
4. Clean and rinse the carrot and beet roots. Grate them on a medium grater.
5. Set half of the cooked vegetables aside for now, and put the rest in a multi-cooker container.
6. Now let's lay out the fish fillet.
7. Sprinkle it with grated cheese.
8. Next, distribute the remaining vegetables. Lightly salt and season with spices.
9. Add freshly squeezed lemon juice.
10. Activate the “Baking” option. Cook the fish for 35-45 minutes. The exact time depends on the size of the fish fillet and the power of your device.
11. This dish can be served without a side dish.

Read also:

You can’t argue with the fact that fish must be part of our diet. Everyone knows about its indescribable usefulness thanks to its component composition. And the method of preparing fish in a slow cooker allows you to preserve all its “usefulness” to the maximum. Cook with pleasure and bon appetit!

Stewed dietary fish with vegetables: cook in a slow cooker

An ideal option for a hearty and, at the same time, light lunch or dinner for pp-ers is dietary fish stewed with vegetables in a slow cooker. In winter and summer, this dish will saturate the body with vitamins and microelements (selenium, iodine, phosphorus), and the multicooker will free you from long cooking. The calorie content of stewed fish is low: seafood and vegetables are the basis of almost all diets, for example, how wonderful mussels in shells are with their minimum calories and maximum protein.

Any proven recipe for stewed fish with vegetables in a slow cooker will certainly be needed by supporters of pp-nutrition to prepare the dish both on weekdays and on holidays.

How to deliciously stew fish in a cartoon

How to choose the right fish for making a pp dish? Dietary varieties include hake, pollock, haddock, navaga, cod (70-90 Kcal per 100 g).

Pink salmon, trout, and chum salmon are slightly fattier (120-140 Kcal).

Dietary freshwater fish (pike, carp, pike perch) are also great for stewing with vegetables, but remember - river fish has more small bones , so either choose larger carcasses or be prepared for a variety of bones.

The taste properties of finished food depend on the properties of the product. Chilled fish is easier to find fresh than frozen fish. For our dish, you can take a ready-made fillet, or you can take a whole carcass (remove the fillet yourself or cut the steaks). The head and entrails must be removed. You can only throw caviar or milt.

The vegetables for stewing are the most common and available at all times of the year - carrots, onions, zucchini, tomatoes. The taste of these vegetables mixes well with fish. In the summer, there is a larger selection of vegetables, so feel free to experiment by adding green beans, eggplant, cauliflower, and bell peppers to the recipe.

A significant advantage of making in a slow cooker is that it allows you to create a dish without oil, without frying or frying. But stewing in it (in modern multicookers, for example, in the extreme models Polaris, Redmon, Dex, there is a simmering effect) makes the dish tender, juicy, and appetizing.

During the manufacturing process, you can add sour cream and cream (we use low fat content). Fish in sour cream or cream has the highest calorie content, and its taste is more interesting and tender . So, if you wish, you can pamper yourself and your loved ones.

Adding tomato puree or tomato paste will add piquancy and sophistication. Select spices and herbs according to your preferences.

Recipe with onions and carrots

In this recipe, pieces of fillet can be placed on a bed of vegetables; they will be soaked in fish juice. The fish itself will be cooked almost by steam.

2nd option - cover the fish with vegetables.

The fish will be soaked in vegetable juice. By the way, the recipe for fish stewed with onions and carrots is already on the Smachno! website, look here, but there we prepared haddock specifically, the same method is universally applicable - suitable for any fish.

Calorie content of a serving (300 g) is 150-200 kcal, bju - 33-35 g of protein, 0.1-5 g of fat, 4.5-6 g of carbohydrates.

Ingredients:

• fish fillets or steaks - 700 g
• onion - 1 pc.
• carrots - 1 pc.
• water (sour cream or cream) - 100-150 ml
• salt, herbs, bay leaf - to taste

Manufacturing step by step:

1. Cook the fish (defrost, cut into pieces). Salt and sprinkle with black pepper.
2. Cut the onion into half rings. Grate the carrots on a large grater or cut into thin slices.
3. Place the prepared food in a slow cooker, add salt and herbs to taste.
4. Pour in water or cream or sour cream.
5. Place the bowl in the multicooker. Set the “Quenching” mode.
6. After 40-50 minutes, the stewed fish with vegetables in the slow cooker is ready! Enjoy your meal!

Fish stewed in tomato

Fish stewed in a slow cooker with vegetables (recipes with photos can be found on culinary websites) will acquire a different taste if we cook it in tomato.

The set of vegetables can be very different. If desired, you can even add baby potatoes (they have fewer calories).

Calorie content per serving (300 g) - 170 kcal, bju - 22 g protein, 0.3 g fat, 14 g carbohydrates.

Stewed fish in a slow cooker

Ingredients

Celery – 15 g

Pepper - to taste

• 87 kcal
• 25 min.
• 25 min.

Photo of the finished dish

Step-by-step recipe with photos

I suggest preparing a delicious fish stew in a slow cooker for lunch or dinner. It doesn’t matter what specific fish you choose, be it trout, salmon, pike perch, cod, dorado or another species - the dish will turn out tender and juicy.

To stew the fish, we will need ordinary ingredients (see photo).

Cut the fish into portions, add salt and pepper, and place in a bowl.

Add chopped vegetables to the fish.

Pour a little water.

Cook on the “stew” mode for 20 minutes.

The fish stewed in a slow cooker is ready.

Other recipes for stewing fish in a slow cooker

• Cod stewed with vegetables in a slow cooker
• Pollock stewed with vegetables in a slow cooker
• Pike stewed in a slow cooker
• Capelin stewed in a slow cooker

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Fish with onions, carrots and sour cream in a slow cooker

Thursday, December 6, 2018

Warm, fragrant fish with juicy vegetables and sour cream sauce is perfect for a home-cooked lunch or dinner. The recipe for this second dish is for a slow cooker, and you can stew pollock on the stove without any problems in a frying pan or thick-walled saucepan. It is better to serve cooked fish in sour cream fried with your favorite side dish, fresh vegetables and herbs.

As a base for this usual and tasty second dish in a slow cooker, in addition to pollock, you can use virtually any sea fish with snow-white meat. Hake, pangasius, cod, halibut, sole - choose fish according to your own taste and wallet. The main thing is that there are few bones. The amount of vegetables (you don’t have to add carrots if you don’t like them) can also be determined at your own discretion. The fat content of sour cream is not important (I use 20%), but the fattier the product, the tastier the sauce.

The recipe for fish with sour cream is suitable not only for my regular Scarlett model (Scarlett SC-411). The power of this multicooker is 700 W, the bowl size is 4 liters. If you have the most powerful multicooker, feel free to reduce the cooking time. By the way, I’m sure that you have long become friends with your assistant and understand how much time it takes to prepare this or that dish.

Ingredients:

Making a dish step by step:

To make this ordinary and tasty second course, we will need the following ingredients: sea fish with snow-white meat, carrots, onions, sour cream, unflavoured vegetable oil, salt and ground dark pepper.

Peel and chop the onions and carrots. Cut the onion (200 grams) into fairly thin half rings or quarter rings, and grate the carrots (200 grams) on a large grater. The weight of vegetables can be safely changed up or down - as you like.

Pour 50 ml of refined vegetable oil (I use sunflower) into the multicooker bowl. Add the cooked vegetables and cook them in the Frying or Baking mode (I like this program better than Frying, because everything cooks faster) for 15-20 minutes with the lid closed. During this period of time, stir a couple of times.

While the vegetables are roasting, let's start with the fish. I buy fresh frozen gutted pollock without head (700 grams). Before cutting, the fish must be thawed in the refrigerator, but not completely - let it remain slightly dense. This makes it more convenient to cut it into careful portioned pieces. Be sure to remove the inner black film. In addition, I use kitchen scissors to cut off the fins - they are of no use.

The vegetables will be ready when they become not only soft and transparent, but also with a pleasant golden hue.

We transfer portioned pieces of sea fish to the fried vegetables.

Salt and pepper the fish with carrots and onions. For our family, half a teaspoon of salt and a quarter teaspoon of ground pepper is completely enough.

Mix the contents of the multicooker bowl.

Place 200 grams of sour cream on top and smooth it out with a spoon or spatula.

Cook the fish in sour cream with vegetables on the Stew mode for 1 hour. During this period of time, you do not need to open the lid and stir anything.

Warm, fragrant fish with juicy vegetables and sour cream sauce is ready. Serve it fried with your favorite side dish, fresh vegetables and herbs. Polinochka, thank you so much for this excellent order. Cook for your health, friends, and bon appetit!