Fish with vegetables in a slow cooker - maximum benefit. Methods for preparing fish with vegetables in a slow cooker: baked, steamed, stewed

Prepared by: Arina Volskaya

03/16/2017 Cooking time: 1 hour 0 min

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Fish with vegetables in a slow cooker is simple, tasty, and healthy. Tender fish with aromatic stewed vegetables... what could be better for lunch or dinner? Easy to prepare, you can definitely do it

Recipe 2. Fish on a bed of vegetables in a slow cooker

Ingredients

half a kilogram of capelin;
kitchen salt;
carrot;
vegetable oil;
two pods of bell pepper;
ground pepper;
two tomatoes;
5 g lemon pepper seasoning;
bulb;
hot pepper pod;
bulb;
two potato tubers.

Cooking method

1. Gut the capelin and rinse it several times under running water. Place in a bowl and sprinkle with lemon pepper seasoning. Stir and leave for 15 minutes. If you don't have this seasoning, use a mixture of lemon juice with ground black pepper and salt.

2. Peel the carrots, wash them and cut them into thin circles.

3. Wash the bell pepper, cut it in half lengthwise, remove the stem and clean out the seeds. Chop it into thin half rings. Leave a little for decoration.

4. Rinse the tomatoes and cut them in half. Cut each half into thin slices.

5. Peel the onion and chop it into thin feathers. Do not peel the potatoes. Wash it thoroughly with a brush and cut into thin slices. Wash the hot pepper, remove the tail and seeds. Chop it finely.

6. Place all vegetables in a deep bowl, pepper, salt and mix.

7. Pour a little oil into the container and lay out the vegetables. Level it out.

8. Place capelin beautifully on top. Close the lid and valve of the device. Turn on the “Fish” program and cook for ten minutes. Then open the valve and release the steam. Open the lid, place the fish and vegetables in the slow cooker on a plate and garnish with bell pepper.

Recipe 5. Baked fish with vegetables in a slow cooker

Ingredients

700 g white fish;
salt;
bell pepper pod;
black pepper;
half a grapefruit;
100 g cheese;
six cherry tomatoes;
80 ml olive oil;
celery.

Cooking method

1. Wash the bell pepper, wipe it, remove the stalk and seeds and cut it into strips. Finely chop the celery. Rinse and dry the cherry tomatoes.

2. Pour olive oil into a cup, squeeze the juice from half a grapefruit into it and mix. Season everything with pepper and salt. Mix again.

3. We wash the fish under the tap, gut it, remove the skin and remove the fillets from the bones. Cut the mackerel into large pieces.

4. Pour the marinade over the resulting fillet, mix and marinate the fish for ten minutes.

5. Grease the bowl with oil. Place the fillet on the bottom and sprinkle it with marinade. Place cherry tomatoes and sliced bell peppers on top. Add chopped celery and sprinkle with cheese shavings.

6. Activate the “baking” function and cook the fish for half an hour. Serve fish with a side dish of rice or potatoes.

Fish with vegetables in a slow cooker - basic cooking principles

The easiest way to cook fish and vegetables in a slow cooker is by steaming. Simply place the fish and vegetables on the steamer grate. Cooking time depends on the thickness of the fish and vegetable pieces. It is advisable not to salt the fish before cooking, but to pour soy sauce over the finished fish or sprinkle with sea salt.

You can bake or stew fish with vegetables in a slow cooker. If you add broth, tomato paste or sour cream to a container with fish and vegetables, you get fish in sauce.

This dish can be prepared as a casserole by layering the fish and vegetables.

To prepare fish with vegetables, you can use fillet or cut the fish into steaks. It all depends on how you are going to cook the fish.

You can use absolutely any vegetables. These can be fresh seasonal vegetables or frozen vegetable mixtures.

How to cook fish in a slow cooker

How to prepare a tasty and healthy dish with very little effort? How to feed the whole family a nutritious lunch or dinner? If you have a multicooker, then today’s culinary review will answer these questions and more. Let's talk about how to cook fish in a slow cooker. The recipe is so simple that almost any fish can be used.

As you know, cooking fish began a very long time ago. A large number of rivers and lakes contributed to the emergence of fish dishes. At that time, they tried to arrange their housing precisely along the banks of reservoirs. Our ancestors also loved fish and knew how to cook it well. This was due to the cheapness and availability of all kinds of fish. The Church was also loyal to such treats, with the exception of strict fasting. At that time, fish was fried, stewed, baked, boiled, steamed, stuffed, and doused with all kinds of brines and gravies.

In ancient Rus', they consumed mainly river fish, and sea fish appeared on the tables of the Russian population in the 18th century. Foreigners who came to Tsarist Russia were constantly surprised by the abundance of fish dishes on the tables. It’s worth remembering a fragment of the film “Ivan Vasilyevich Changes His Profession” and taking a closer look at the festive table, which also includes fish. Huge sturgeon were served at the royal table, decorated with vegetables and fruits. Such a dish deserved the title of a real work of art.

Of course, with the advent of modern technology in our kitchen, we have learned to cook fish faster and easier. You will find a simple recipe for fish in a slow cooker with photos below. When choosing fish for this dish, you should start from the freshness of the fish, and not from its variety. If you see fresh fish on the counter, you should definitely buy it, because this recipe is quite universal, almost any fish will suit it. Fish in a slow cooker will be combined with a suitable sauce that complements the taste of the entire dish.

Ingredients for fish dish

Fish – 1 kg
Onion (large) – 1 piece
Carrots – 2 pieces
Pepper
Salt
Any seasonings for fish
Lemon juice
Vegetable oil
Sour cream – 3 tablespoons

Cooking fish in a slow cooker

We clean the fish from the insides, cut off the tail and head.
Wash under running water and cut into thin pieces, approximately 1-1.5 cm wide. Salt and pepper the fish, sprinkle with lemon juice and mix, set aside for now. The fish head can be frozen and then cooked into a rich fish soup, depending on what type of fish is used. This time we used catfish for the recipe, it’s a little less hassle. But other fish are also suitable, for example, ordinary carp or white fish. The catfish must be washed and cut into pieces about 1.5 cm thick. Then sprinkle the workpiece with lemon juice and season to taste
Let's prepare the vegetables.
We will use carrots and onions for the recipe - the simplest and most proven products. Cut the onion into rings, and if it is too large, into half rings. Grate the carrots on a coarse grater. If you have the opportunity and desire, you can leave the vegetables and fish to marinate for half an hour. For vegetable accompaniment, cut onions into rings and grate carrots
Prepare a multicooker container and grease the bottom with vegetable oil.
We begin to lay out the prepared ingredients. Divide the vegetables into two parts. Place chopped onion at the very bottom. Pour a little vegetable oil into the multicooker bowl and lay out the ingredients in layers. Place onion on the bottom layer
Place chopped carrots on top.
Then place the fish pieces on the prepared vegetable bed. Distribute evenly over the entire surface. Place carrots on top of the onion, and then, like on a pillow, place pieces of fish
Fill all the empty spaces between the fish with the remaining vegetables.
If necessary, add a little more salt to the dish. Attention! If you undersalt the carrots a little, they will turn out sweetish. Given this fact, we adjust the amount of salt to taste. Add a little water and brush the dish with sour cream on top. Attention! If you undersalt the carrots a little, they will turn out sweetish. Considering this fact, we adjust the amount of salt to taste.
Place the multicooker pan in the base and select the “Baking” mode for 50 minutes.
Turn on the multicooker and set the “Baking” mode for 50 minutes
After the signal, the fish baked in the slow cooker is ready to eat.
Once the cooking process is complete, you can serve
Serve warm with a side dish or as a separate dish.
This fish should be eaten hot, with or without a side dish.

For proper and healthy nutrition, steamed fish in a slow cooker is suitable. This dish can enrich your body with a truly healthy set of vitamins, minerals and amino acids. For baby food, steamed fish will be simply irreplaceable. Red fish in a slow cooker will help diversify your daily menu. Cooked with creamy sauce, this fish turns out unusually tender and appetizing.

The benefits of fish in a slow cooker

Fish in a slow cooker, the recipe for which we discussed today, is incredibly healthy. Cooking in a slow cooker preserves all the nutrients, making the dish rich and flavorful. The benefits of a dish largely depend on the choice of fish from which the dish is prepared. For example, if we talk about catfish, its obvious advantage is the absence of small bones. For those who do not like to remove bones from a finished dish, this will work to their advantage. In addition, fish contains a rich vitamin and mineral composition. If we compare it with meat, then, undoubtedly, fish does not have such a huge amount of connective tissue. This indicates good absorption of catfish by our body. The low calorie content of fish of this variety allows it to be used in dietary nutrition.

KhozOboz assures that cooking fish in a slow cooker is really simple and tasty. Cook with pleasure, let every dish benefit your body and make you healthier. Bon appetit!

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Recipe 1. Fish with vegetables in a slow cooker under a cheese crust

Ingredients

0.5 kg of red fish;
four branches;
tomato;
salt;
three potatoes;
black pepper;
bulb;
40 ml olive oil;
100 g “Russian” cheese;
40 ml soy sauce;
25 ml lemon juice;
100 g mayonnaise.

Cooking method

1. Combine soy sauce with lemon juice, olive oil and black pepper. Mix.

2. Clean the fish and fillet it, carefully selecting small bones. Cut the fillet into slices, place in a bowl, pour over the marinade and mix. Leave the fish to marinate for a quarter of an hour.

3. Peel the potatoes and onions. Wash it well. Rinse the tomato and dry it with a towel. Cut all vegetables into thin circles.

4. Pour some oil into the container. Spread half the potatoes in an even layer. Place half of the onion rings on top of it. Salt and pepper. Lay out the fish slices, pour the marinade over it and cover with tomato slices. Layer the remaining potatoes and onions.

5. Salt again and pour mayonnaise over it. Grate the cheese. Finely chop the parsley. Sprinkle the fish with vegetables with herbs and grated cheese. Place the container in the device and start the “baking” mode. Cook with the lid closed for forty minutes.

Recipe 6. Fish and vegetables in a slow cooker with beans and bacon

Ingredients

half a kilogram of fish fillet;
a pinch of saffron;
four strips of bacon;
salt;
400 g canned beans;
black pepper;
five small tomatoes;
a bunch of cilantro;
600 ml fish broth;
onion head;
two pods of red sweet pepper;
four cloves of garlic;
75 ml olive oil;
15 g dried paprika.

Cooking method

1. Pour the saffron into a bowl, pour two tablespoons of boiling water over it, stir and leave for a while.

2. Wash the bell pepper pods, wipe them and cut them in half lengthwise. Remove the core and tails. Line a baking sheet with parchment, grease it with oil and place the pepper halves. Place the pan in the oven and bake for 20 minutes until a dark brown film appears on top.

3. Remove the pepper from the oven, place it on a plate and cover with film. Leave for ten minutes, remove the skin and cut into large pieces.

4. Pour olive oil into the container. Select the “frying” program on the panel. Cut the bacon into strips, place in a container and fry, stirring constantly, for a minute.

5. Add finely chopped onion to the bacon and fry for another five minutes, stirring occasionally. Season with dried paprika, salt, soaked saffron with water, and black pepper.

6. Place the beans in a container, add fish broth and turn on the “stew” function. Bring the sauce to a boil and cook for ten minutes. Then add pieces of fish fillet, baked bell pepper and sliced tomatoes to the beans. Close the lid and cook the fish without changing the mode for a quarter of an hour. At the end, sprinkle with finely chopped cilantro.

Recipe 3. Fish with vegetables in a slow cooker with hot sauce

Ingredients

800 g fish fillet;
fresh herbs;
half a lemon;
25 g capers;
80 g flour;
50 g green olives;
salt;
150 ml vegetable oil;
black pepper;
half a kilogram of fresh tomatoes;
one pod of sweet and hot pepper.

Cooking method

1. Take any non-bony fish. Wash it, dry it, gut it, remove the skin and separate the fillet from the bones. Carefully select all small seeds. Rinse and dry the fillet. Cut into slices and season with salt and pepper.

2. Heat a frying pan with oil on the stove. Bread each piece in flour and fry until golden brown on both sides. Place the fried fish on a plate and sprinkle with lemon.

3. Wash the tomatoes, dry with a towel and grind in a blender. Finely chop the peeled onion. Cut the sweet and hot peppers into strips, removing the stems and seeds first.

4. Pour the oil into the container, add the onion and fry it for five minutes, stirring, in the “fry” mode. Then add pepper to it and continue to fry for the same amount of time.

5. Pour the tomatoes over the vegetables, add capers and olives, salt and pepper. Taste, if it is sour, add sugar. Simmer the sauce in stewing mode for ten minutes.

6. Place pieces of fried fish in vegetable sauce. Without changing the mode, cook for another 20 minutes.

Recipe 4. Steamed fish with vegetables in a slow cooker

Ingredients

half a kilogram mackerel carcass;
dill greens - several sprigs;
potatoes – 500 g;
ground black pepper - a pinch;
onion head;
salt;
carrot;
bay leaf;
large parsley root;
two peas of allspice;
half a lemon;
fat sour cream – 100 g;
vegetable oil – 30 ml.

Cooking method

1. Cut off the head of the mackerel, remove the fins and tail. Gut it and wash it well under the tap, removing the black film from inside the belly. Cut the fish crosswise into pieces two centimeters thick. Place them in a deep plate and sprinkle with freshly squeezed lemon juice.

2. Peel the potatoes, parsley root and carrots and wash them well with a brush. Cut the potatoes into bars. Cut the carrots and parsley root into thin slices. Rinse the peeled onion and chop it into half rings.

3. Place the roots and vegetables in a deep bowl, pepper, salt and mix.

4. Grease the bottom and walls of the multi-pan with oil. Place the vegetables in it and level it out. Place a steamer rack on top with pieces of mackerel, add a little salt. Pour a couple of tablespoons of purified water into the vegetables. Place peppercorns and bay leaves between the pieces of fish.

5. Close the lid and valve of the device. We activate the “fish” mode for a quarter of an hour.

6. Rinse the dill and finely chop it. Release the steam and open the lid of the device. Place vegetables on plates, put fish on top, pour sour cream and sprinkle with dill.