Fish in a slow cooker, steaming fish with vegetables in a slow cooker

Steamed fish with potatoes

Besides rice, potatoes are also an excellent choice for a side dish. This duet is higher in calories, so it is suitable for those who like to eat a very satisfying meal. But preparing it is also extremely simple and quick, because the side dish and the main dish can be made at the same time. For preparation you will need the following products:

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• Any fish fillet – 500 g;
• New potatoes – 800 g;
• Onion – 1 head;
• Parsley;
• Vegetable oil (olive) – a small amount;
• Clean drinking water;
• Salt - to taste;
• Ground black pepper – ½ teaspoon.

Processing the fish is the very first step of cooking. As usual, frozen fish should be thawed by leaving it at a warm temperature for some time. After washing the fillet, it is completely ready for cooking. If desired, you can season the fillet with salt and black pepper, the main thing is not to overdo it and grate evenly.

It is better to take a small onion head. It must be peeled, washed, and then cut. The result should be onion rings. You need to place about 5 pieces of onion rings in the bowl of the Polaris multicooker as a kind of pillow, and put the fish on top of it. The remaining onion can be placed on top of the fillet.

Now it's time to prepare the potatoes. It needs to be washed from dirt and peeled. It is better to use young potatoes. Then you need to pour clean water into the multicooker bowl and place the entire future side dish there. You should also remember to pre-salt the potatoes by adding about 2 teaspoons of salt to the water.

All that remains is to set up the device by setting the “Steaming” mode and the time for 20-30 minutes. Most likely, the potatoes and fish will be ready at the same time. But if the potatoes seem damp, they should be left for a few more minutes. After the side dish is fully prepared, you can season it with pre-chopped parsley.

Fish soup puree

Another option for cooking fish in a slow cooker is puree soup. The ingredients for it can be found at any market or supermarket. For this dish you will need:

• Fish (salmon) – 400g.
• Carrots – 1 pc.
• Onion head – 1 pc.
• Zucchini – 1 pc.
• Broccoli – 300 gr.
• Cream – 200 gr.
• Bunch of greenery

There are a lot of recipes for cooking fish in a slow cooker!

The fish is pre-washed and cut into small pieces, after which it is placed in the multicooker bowl. There should already be about three liters of salted water there. The multicooker is set to the “cooking” mode for 40 minutes.

While cooking the fish, you can also do the cutting of vegetables.

Cut carrots, onions, zucchini and broccoli with herbs. After 20 minutes from the start of cooking the fish, it is removed from the bowl and all other ingredients are placed in it.

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When the cooking time is up, everything is poured into the pan and the puree is whipped using a blender. Then the resulting mass can be boiled in a slow cooker until it boils. The fish is placed on plates and soup is poured on top.

Important secret

To make the finished dish more juicy, the main ingredient requires preliminary marinating. For this purpose, not only salt, pepper or spices can be used, but also cream, sour cream, mayonnaise, milk or other dairy products.

The grill itself, before cooking fish in a slow cooker, must be generously treated with oil, otherwise the product will stick and will not turn out beautiful. It is best to serve it with boiled potatoes or rice, but this is not necessary; you can choose a side dish according to your preference.

There can be many more ways to cook fish in a slow cooker; all you have to do is use your imagination and experiment. And the fragrant and tasty, at the same time, dietary dishes will not leave indifferent not only family members, but also guests.

Delicious and healthy pollock fish cooked in a slow cooker, video recipe:

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Preparing the fish

When purchasing frozen fish, it must be given a chance to thaw. If it is slightly frozen, it is enough to leave it at room temperature for about half an hour.

If, on the contrary, it has been in the freezer for a long time and is covered with ice, then you need to put it in cold water. You cannot use warm water, otherwise the fish will not taste good when cooked.

After defrosting, the fish must be cut. This step is not always necessary; it all depends on how the product is prepared. When steaming, you need to remove all the bones from it, and also get rid of the tail and head. You need to do it this way:

1. Cut off the fins of the fish;
2. Using a knife, peel off the scales;
3. Make an incision on the belly and gut the fish;
4. Cut crosswise into medium pieces with a sharp knife.

Of course, buying fish fillets makes this process much easier. So, you will only need to defrost it if necessary and rinse it.

Steamed fish in a slow cooker: a classic recipe

This simple recipe is especially suitable for those who, despite the desire to eat tasty and satisfying meals, are trying to maintain their figure.

If you use frozen fish in a recipe, you should first defrost it at room temperature. It is also necessary to rinse it thoroughly. If desired, you can season the product with salt and ground black pepper in a small amount.

The main thing is to evenly distribute these spices over the entire surface of the fillet and let it soak in them properly.

A couple of thin branches of celery need to be chopped: either chop with a knife or use a blender. The same goes for ginger root and garlic cloves. It is better to grate the ginger on a fine grater.

A multicooker used for cooking fish must have a steam container. Before placing the fillet in the slow cooker, you need to lay a piece of foil in it. It should also be noted that during the soaking with salt and pepper, the fish may have released some liquid. This liquid must be poured out.

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Once the main product has been immersed in the slow cooker, it can be sprinkled with pre-prepared seasonings. You should start with a tablespoon of olive oil, then pour in soy sauce. You should also not forget about celery, garlic and grated ginger root. All dry spices and sauce must be distributed evenly over the top side of the fish.

All that remains is to fill the lower part of the multicooker with clean water and set the necessary parameters. For steaming fish, there is a special “Steam cooking” mode. The time until ready will be only 20-25 minutes. The dish can be served with a side dish of rice, potatoes or stewed vegetables.

Trout with vegetables

This recipe for steamed fish in a slow cooker will definitely interest your guests.

Required:

• 600 g trout fillet,
• 1 bell pepper,
• 1 eggplant,
• 1 carrot,
• juice of half a lemon,
• 20 ml olive oil,
• salt,
• seasonings for fish.

Cooking process.

1. The fish is washed, dried with napkins and divided into portions.
2. Cut the eggplants into circles, sprinkle with salt and leave for 15 minutes, then wash off the salt. This technique allows you to get rid of the bitterness of the vegetable.
3. Peppers and carrots are cut into strips.
4. Vegetables and trout are combined in a steamer container. Add spices, lemon juice and oil.
5. The dish is steamed in a slow cooker for 15 minutes.