EntranceDiet food. Fish in a slow cooker
Until today, it never even crossed my mind to cook fish with mushrooms in a slow cooker. In my case it is cod and Forest mushrooms(but, it seems to me, it can be prepared from any fish, and forest mushrooms can be replaced with champignons). Probably, I would never have known how insanely delicious it was, if not for the case. Although, it is more correct to say, the circumstances. Indeed, it was thanks to circumstances that today for the first time I cooked cod with mushrooms in a slow cooker.
Ingredients
- Cod - 800 gr. (about)
- Fresh mushrooms (forest or champignons) - 400 gr.
- Onion - 2-3 pcs.
- Lemon - ½ pc.
- Salt - to taste
- Pepper (black, ground) - to taste
1. We will need fresh forest mushrooms that do not require pre-boiling. As a rule, these are chanterelles, white, boletus. But the mushrooms must be carefully sorted out, cleaned of dirt, coniferous branches, needles. Then we wash and grind. And cut the defrosted and washed cod carcass into portioned pieces. If the fish is with a head and giblets, then, of course, before that we clean, gut, cut off the head, tail and fins. So, the cod was cut into pieces. Next, sprinkle them with lemon juice, salt and pepper. Let the fish lay down. At this time, we will clean and chop the onions and proceed to the next step.
2. Pour oil into the multicooker pan, put the mushrooms. We turn on the multicooker for "Baking". We will fry some mushrooms for about 6-8 minutes, do not close the lid. To prepare this dish, I did not bring all the moisture from the mushrooms to evaporation. 
3. Pour the turnip to the mushrooms. Stir and continue to fry for another 5-6 minutes. "Baking" will turn off. 
4. As I already noted in the 2nd step, I do not bring the moisture to complete evaporation. And by the time the “Baking” is turned off, the fried mushrooms with onions look like this (see photo). 
5. On the onion-mushroom "pillow", lay out the cod. If the pieces do not fit in one row, put them on top of the first. Then, we close the lid, select the "Fish" mode and the time is 20 minutes. I'll make an explanation. In Oursson MP5010PSD, this mode works without pressure, and the approximate temperature level is 120 degrees. If I cooked the dish in my other multicooker (Redmond m170), I would set the “Stew” mode (Fish product). 
6. After the signal, the dish is completely ready. We can carefully remove the fish on a plate. And spread the mushrooms on top or next to it (here, as you like). 
For already experienced chefs cooking fish in a slow cooker is a real pleasure. They always make it fragrant, juicy, attractive. Spoiling fish in a slow cooker is almost impossible. A slow cooker is a very valuable invention, it allows you to cook fish different ways. Masters even learned how to cook canned fish in a slow cooker, as well as a fish pie in a slow cooker.
Basic cooking methods fish dishes using a slow cooker: steamed fish in a slow cooker, stewed fish in a slow cooker, baked fish in a slow cooker, fish in foil in a slow cooker. Fish goes very well with many products, which makes it possible for housewives to experiment and combine with them. You can make the following dishes: fish with vegetables in a slow cooker, fish and potatoes in a slow cooker, fish and onions in a slow cooker, fish and rice in a slow cooker, fish marinated in a slow cooker, fish with carrots in a slow cooker. For a festive table, fish in a marinade is best suited. In a slow cooker, it turns out to be very beautiful, bright and festive.
River fish in a slow cooker has its own specifics. So, not very large river fish, as a rule, have a lot small bones, which prevents you from making a truly high-quality dish. It is best to cook canned river fish in a slow cooker. There this shortcoming is leveled. From river fish for portioned dishes, you need to choose larger specimens and elite varieties of fish: sturgeon, pike perch, silver carp, etc. For cooking in a multicooker festive table sea and ocean fish are better suited, they are more fleshy and have fewer bones. Any red fish in a slow cooker is very tasty and healthy. Take this into service.
Another way to get rid of bones is to purchase ready-made fish fillets, or pre-cut the fish carcass accordingly. Fish fillet in a slow cooker is wonderfully prepared, it turns out tender, well-developed with spices and marinade.
It's a good idea to cook fish in a slow cooker. Recipes are offered for every taste. Therefore, in order not to get lost in their diversity, it is worth studying photographs as well. ready meal"fish in a slow cooker." The photo will help in choosing your option. Cook the fish you like in a slow cooker, recipes with photos will not let you make a mistake. If you haven’t tried this dish before, first cook steamed fish in a slow cooker, its recipes are simple, and the dish is healthy. Steamed fish in a slow cooker, the photo of which you find and sell first, you will remember forever. How to cook steamed fish in a slow cooker? Recipes with photos just exist to answer this question.
How to cook fish in a slow cooker? Now you yourself know!
And here are some more tips for cooking dishes with fish in a slow cooker:
If a fish immersed in water sinks, it means that it is fresh. If it floats, it is not suitable for cooking.
The fish will be easier to clean if the hard and prickly fins are cut off first, for example with scissors.
Before any culinary manipulations with fish, it is recommended to dry it first with a paper towel or napkin.
Fish dishes are not advised to drink cold water.
For cooking in a slow cooker, it is best to use specimens of medium-sized fish, not very young, and not quite old. Medium fish are fatter and meatier.
For the juiciness of the dish, it is better to pre-marinate the fish in cream, mayonnaise, sour cream, even milk with spices, salt, etc.
Grease the grate of the multicooker with plenty of oil so that the product does not stick.
Any garnish for fish in a slow cooker is suitable for your choice and taste.
Any fish fillet(hake or pollock) -1 kg. Mushrooms-0.5 kg. Lemon-1/4 pc. Butter-100 gr. Cream-200 gr. Flour-2 tbsp Carrots, onions - 1 pc. Salt, pepper - to taste. Greenery for decoration.Fish dishes should appear on our table as often as possible. They are light and healthy, which is important for dietary and baby food. How to cook fish in a slow cooker? Actually, it's very simple! The lightest and useful way- steam cooking. To do this, simply put the fish in the steamer basket and set the cooking time for 20-25 minutes, depending on the thickness of the piece. Ideally, steamed fish should be cooked without salt and only then sprinkled sea salt or water soy sauce. Before steaming, the fish can be poured with lemon juice or smeared with sour cream.
Fish in a slow cooker can also be stewed, stewed or baked - it all depends on the degree of heating and the amount of moisture. Add sour cream or tomato paste to the fish that you decided to stew with a little water or broth - that's the sauce for you. Put vegetables in a bowl with fish - it will turn out full meal With healthy vegetables, cooked in the sparing "Extinguishing" mode. While the fish is cooking in the multicooker bowl, any vegetables can be steamed in the steamer basket ( cauliflower, broccoli, potatoes, zucchini, etc.) or cereals (rice, bulgur or couscous) is a classic duo dish.
Casseroles are ideal in a slow cooker: put fish, vegetables or cereals to taste and pour over the egg mixture. Great idea for hearty breakfast or a light dinner! There are many more examples of how to cook fish in a slow cooker, whether it be first or second courses. Some interesting recipes our site is shared with you.
Hake fillet with vegetables in a slow cooker
Ingredients:
1 kg hake fillet,
1 carrot
1 onion
1-2 eggs
4-5 tbsp sour cream
salt, herbs, black ground pepper, vegetable oil - to taste.
Cooking:
Cut the fish, chop the carrots and onions (carrots can be cut into cubes), mix the eggs and sour cream. Lubricate the bottom of the multicooker bowl with vegetable oil, lay the fish, salt, pepper, add vegetables and pour over the egg mixture. Set the "Baking" mode for 25-30 minutes.
Stewed fish in a slow cooker with cauliflower
Ingredients:
1 kg fillet of any fish,
1 onion
1 carrot
1 Bell pepper,
½ head of cauliflower,
salt, black ground pepper, butter- taste.
Cooking:
Coarsely chop the vegetables, disassemble the cabbage into inflorescences. In butter in a multicooker bowl, stew the onion in the “Baking” mode for 10 minutes, add the fish and other vegetables. Salt, pepper and add some water. Close the lid and set the "Extinguishing" mode for 40-50 minutes.
Trout or salmon fillet with apples and sweet peppers in a slow cooker
Ingredients:
4 portion pieces of trout (salmon),
2 sweet and sour apples
3 sweet peppers
1 lemon (juice)
Cooking:
Marinate fillets in lemon juice for 1 hour, then season with salt and pepper. Grate the apples on a coarse grater, cut the sweet pepper into thin half rings and sprinkle with a pinch of ginger, nutmeg and cinnamon. At the bottom of the multicooker bowl, greased with oil, put a layer of sweet pepper, then a layer of apples, put the fish on top and close the lid. Set the "Baking" mode for 30 minutes.
Fish casserole with cauliflower in a slow cooker
Ingredients:
500-600 g fillet of any fish,
500-600 g cauliflower,
3 eggs,
1 onion
100 g hard cheese,
2-3 tbsp sour cream
1 tbsp dried paprika,
salt, red and black ground pepper, herbs, vegetable oil - to taste.
Cooking:
Separate the cabbage into florets and steam for 8-10 minutes. In the meantime, cut the onion into half rings, the fish into slices. Lubricate the multicooker bowl with vegetable oil, put the onion, put the pieces of fish on top of it, sprinkle it with salt and pepper. Lay the cabbage florets on the fish. Mix eggs, sour cream, herbs, paprika, salt and pepper in a bowl and pour over the food in the bowl with the resulting mixture. Sprinkle with grated cheese, close the lid and set the “Baking” mode for 40-45 minutes. Instead of cauliflower, you can use broccoli or combine both types.
Trout "under a fur coat" in a slow cooker
Ingredients:
2 trout steaks,
200 ml sour cream
50-70 g of hard cheese,
1 sweet pepper
1 ripe tomato,
salt, pepper (white or black), herbs - to taste.
Cooking:
Turn on the multicooker in the “Baking” mode for 10 minutes and fry the trout steaks for 5 minutes on each side. In the meantime, mix half the amount grated cheese with sour cream and chopped herbs, cut the pepper into rings, remove the skin from the tomato and cut into circles. After the signal about the end of the mode, put half of the cheese and sour cream mixture on the steaks, put the chopped vegetables, salt, pour the remaining sauce and sprinkle with cheese. Turn on the "Baking" mode for 30 minutes.
Hake and potato casserole in a slow cooker
Ingredients:
1-2 hake carcasses,
4-6 potatoes
1 onion
black and white ground pepper, salt, mayonnaise - to taste.
Cooking:
Cut the fish into slices, the onion into half rings, the potatoes into thin slices. Place the fish on the bottom of the multicooker bowl greased with vegetable oil, salt, pepper and brush with mayonnaise. Put the potatoes on top of the fish, also salt, sprinkle with pepper and seasoning for potatoes, make a net of mayonnaise and close the lid. Set the "Baking" mode to 50 minutes.
Fish in a slow cooker with mushrooms in wine
Ingredients:
1 kg fish fillet,
200 g champignons,
2 sweet peppers
2 tbsp vegetable oil,
1 stack white wine,
10 peas white pepper,
½ lemon
1 tsp salt,
aromatic herbs (basil, thyme) - to taste.
Cooking:
For marinade, mix wine with herbs and lemon juice. Marinate fish fillets in wine blend for 30 minutes. In the meantime, cut the mushrooms into slices, the pepper into small cubes. Cover the multicooker bowl with foil so that its edges go on the walls of the bowl. Put the products in layers in the bowl: fish, mushrooms, peppers - and so on until the products run out. Pour the marinade over and wrap the edges of the foil over the fish, leaving holes for the steam to escape. Close the lid, remove the valve and set the "Baking" mode for 40 minutes.
Hake fillet with mushrooms and herbs in a slow cooker
Ingredients:
2 hake carcasses,
1 onion
200 g champignons,
salt, pepper, herbs, butter - to taste.
Cooking:
Cut the cleaned fish into pieces and place on the bottom of the multicooker bowl, greased with butter. Cut the mushrooms into slices, chop the onion and greens and pour into the slow cooker on top of the fish. Salt, sprinkle with freshly ground pepper and close the lid. Set the "Baking" mode for 25-30 minutes. Turn the fish over 15 minutes after the start of the mode.
Stewed fish in sauce in a slow cooker
Ingredients:
500 g fillet of any fish,
1-2 bulbs
1 carrot
1-2 tbsp tomato paste,
2-3 tbsp sour cream
1 bay leaf,
salt, black ground pepper.
Cooking:
Cut the onion into half rings, grate the carrots on a coarse grater. In the multicooker bowl on the “Baking” mode, simmer the vegetables until half cooked, stirring occasionally. You can add vegetable oil. When the vegetables are fried, put the fish, cut into pieces. In glass hot water stir the sour cream and tomato paste, add salt and pepper and pour over the food in the bowl. If it gets too thick, add water. Put a bay leaf and set the "Extinguishing" mode for 1 hour.
Fish in a slow cooker in a tomato marinade
Ingredients:
700-800 g white fish fillet,
1 carrot
1-2 bulbs
3 tomatoes
1 tsp Sahara,
salt, a few peas of allspice, ground black pepper, vegetable oil.
Cooking:
Chop the carrots and onions, cut the fish into pieces. Lubricate the multicooker bowl with vegetable oil and lay out the products in layers, sprinkling each layer with salt and pepper: vegetables, fish, vegetables. Peel the tomatoes and chop in a blender, add salt, sugar and allspice and pour the resulting filling into the bowl. Set the "Extinguishing" mode to 1.5 hours.
Trout in milk in a slow cooker
Ingredients:
600-700 g trout fillet,
milk - to taste
salt, ginger, cinnamon, nutmeg- by a pinch.
Cooking:
Cut the trout into portions and place in a multicooker bowl. Pour milk so that it almost completely covers the fish, add spices and spices and close the lid. In the “Baking” or “Steaming” mode, bring the milk to a boil, then transfer the slow cooker to the “Stew” mode for 20 minutes.
Pangasius fillet in a sweet filling in a slow cooker
Ingredients:
1 kg pangasius fillet,
1 carrot
70-80 g of tomato paste,
1 tsp Sahara,
¼ tsp ground black pepper.
Cooking:
Grate the carrots on a fine grater, combine with sugar, tomato paste and pepper. Defrost the pangasius fillet slightly, cut into 2 cm wide slices and place in an oiled multicooker bowl. Pour the tomato mass over the fish and turn on the "Stew" mode for 30-35 minutes.
Fish in a multicooker tomato sauce and steam potatoes (duet dish)
Ingredients:
300-400 g of white fish,
1-2 bulbs
500 g potatoes
1 stack tomato juice
salt, black or white ground pepper, bay leaf, vegetable oil - to taste.
Cooking:
Set the "Baking" mode for 40-45 minutes, pour vegetable oil into the bowl and put the chopped pieces of fish. After 10 minutes, turn over, add the chopped onion, simmer for 10 minutes and pour over tomato juice. Add salt, pepper and bay leaf, place the steamer basket and place the diced potatoes in it. Close the lid and cook until the signal about the end of the mode.
Fish in a slow cooker with potatoes (quick dinner)
Ingredients:
1 kg potatoes
1 kg of any fish,
1-2 bulbs
100-150 g of hard cheese,
3-4 tbsp mayonnaise or sour cream
salt, ground black pepper, vegetable oil - to taste.
Cooking:
Cut the potatoes into strips, onions into half rings, grate the cheese, divide the fish into portions. Lubricate the multicooker bowl with vegetable oil, lay out, sprinkling with salt and pepper, potatoes, then fish, sprinkle with onions, level, brush with mayonnaise or sour cream and sprinkle with cheese. Set the "Baking" mode for 40-45 minutes.
Fish pilaf in a slow cooker
Ingredients:
500 g fillet of any fish,
2 multi-cups steamed rice
1 carrot
1 onion
salt, ground black pepper, herbs, vegetable oil - to taste.
Cooking:
In a multicooker bowl greased with vegetable oil, put the prepared foods in layers, sprinkling each layer with salt and pepper: fish pieces, onions, carrots, washed and soaked rice. Pour hot water (4 multi-glasses) and set the “Pilaf” mode.
Salmon on rice in a slow cooker
Ingredients:
350-400 g salmon,
1 multi-glass of rice
1.5 multi-glasses of water
2-3 tbsp butter,
salt, black ground pepper, herbs - to taste.
Cooking:
Melt the butter and pour it into the multicooker bowl, add the rice washed and soaked for a couple of hours, pour in the water, level the rice and lay the salmon on top of it. Salt, pepper, pour lemon juice (if desired), you can grease the fish with a thin layer of sour cream. Sprinkle with chopped herbs and close the lid. Set the "Pilaf" mode. After the signal about the end of the mode, take out the fish and mix the rice.
Fish hodgepodge in a slow cooker
Ingredients:
500 g fish
2-3 potatoes
1 carrot
2 ripe tomatoes
1 onion
1-2 pickles,
10-12 olives or black olives
salt, herbs, pepper, sour cream - to taste.
Cooking:
Cut the onion and carrot into cubes, remove the skin from the tomatoes and cut into slices, peel the cucumbers and grate. Pour a little vegetable oil into the multicooker bowl, put onions, carrots and tomatoes and fry in the “Baking” mode until soft, then add cucumbers and simmer in the same mode for about 10 minutes. Add diced fish and potatoes, olives, cut into rings, add water until desired thickness and season with salt to taste. You can add a teaspoon of sugar. Set the "Extinguishing" mode to 1 hour. After the signal about the end of the mode, put pepper, chopped greens in the bowl and leave in the heating mode for 10-15 minutes.
Fish soup with olives in a slow cooker
Ingredients:
400-500 g salmon,
2-3 potatoes
1 carrot
1 onion
1 tomato
10-12 olives
2 cm fresh ginger root
vegetable oil, salt, pepper - to taste.
Cooking:
For fish soup you can use salmon tails. Cut the potatoes, onions and carrots into cubes, peel the tomatoes and cut into slices, and slice the olives. Cut the salmon into pieces, and if using tails, clean them. In the "Baking" mode, fry for vegetable oil onions for 10 minutes, then add the tomatoes and simmer for another 10-15 minutes. Then put the rest of the products, fill with water to the desired thickness, salt and pepper and set the "Extinguishing" mode for 1 hour 30 minutes. 10 minutes before the end of the mode, add chopped ginger and herbs.
Now you know how to cook fish in a slow cooker. Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Once I was in a cafe, and on the menu I saw stewed fish with salted mushrooms. I could not understand how fish can be combined with mushrooms, and even more so with salted ones. I was so interested, so I decided to order this dish, especially since it was not so expensive. I did not have to wait long for the order, and literally in half an hour it was served on the table. The aroma of this dish was not very bright, but it tasted divine. Soon I cooked stewed fish with salted mushrooms at home in a slow cooker.
It turned out to be outrageously easy and simple to stew fish with mushrooms in a slow cooker. No hassles, and it won't take much time.
White fish stewed with salted mushrooms has a very bright and unusual taste. The fish itself is tender, juicy, spicy and moderately salty. The fish comes off the bone very well. If you do not like fish with bones, then you can use fish fillets to prepare this dish. As for the side dish, mashed potatoes are perfect in my opinion. Although I like this fish better without an additional garnish.
Ingredients for fish stew with salted mushrooms
- Fish (marine, white) - 5-6 serving pieces
- Salted mushrooms - 200 grams
- Onion (large) - 1 piece
- Sour cream - 250 ml
- Salt, pepper, lemon juice - to taste
- Water - 250 ml
How to cook fish stew with salted mushrooms in a slow cooker
To cook our fish stew with salted mushrooms, we will use white sea fish. Haddock or cod is perfect for our dish. But in my opinion, stewed haddock is tastier than cod. Once, I tried to cook this red fish dish, but I didn’t like it at all. Salt and pepper the fish to taste. Sprinkle it with lemon juice. Put portioned pieces of fish in a pan.
We clean the onion from the husk and cut it into rings or half rings. Put the onion on top of the fish. 
Cut salted mushrooms into small pieces or cubes. I use salted mushrooms in my recipe, but you can use other mushrooms as well. The main thing is that the mushrooms should be exactly salted, and not pickled and not fresh (frozen). We put pieces of salted mushrooms on top of the fish and onions. Add 100 ml of cold water. On the slow cooker, set the "Baking" mode for 30 minutes. 
10 minutes before cooking the fish, we pour in the rest of the water (150 ml). Add sour cream and salt. If you do not have sour cream at home, then heavy cream is quite suitable. Stew fish with salted mushrooms on the selected mode until the signal. 
Stewed fish with salted mushrooms in a slow cooker is ready. Enjoy your meal! 