Fish in a slow cooker: the best cooking methods. Fish fillet in a slow cooker

17.10.2019

How can you not only enjoy the taste, aroma and attractiveness of cooked food, but also enjoy the very process of creating your favorite dish? It’s very easy if you take advantage of the wide capabilities of a smart kitchen gadget. Everything is like in a fairy tale: pike command, according to our wishes - prepare the fish in a slow cooker!

Under vegetable marinade

To prepare this healthy dish with a spicy touch, hake, blue whiting, pollock or cod are suitable. A fragrant marinade with a subtle acidity will imbue the fish with the aroma and juice of fresh vegetables.

Ingredients:

bulbs - 2 pcs.;
salt - 20 g;
regular sugar - 10 g;
tomato paste - 150 g;
bell pepper;
apples (certainly sour) - 2 pcs.;
cod fillet - 1 kg;
vegetable oil - 60 g;
sweet carrots - 2 pcs.;
peppercorns (3 pcs.), bay leaf.

Cooking method:

First, let's make the marinade. Install the “Frying” program. Pour fresh oil into the multicooker bowl, add the peeled, washed and chopped onions into half rings. Stirring continuously, fry the vegetables until the pieces become transparent.
At the same time, cut the peeled carrots into circles or coarsely grate them. Remove the seeds from the pepper, divide the fruit into 4 parts, then chop into strips. Add the prepared vegetables to the onion and continue the heating process for another 10 minutes.
Cut the peel off the apples, finely grate the pulp and add it to the rest of the dish. Season the food with salt, sugar, tomato paste, spices and don’t forget to mix everything. We leave the unit on the same program until the vegetable marinade begins to boil.
Cut the cod fillets, washed and dried with napkins, into pieces. We will not fry the fish as we usually do. In the pan of the device, a wonderful vegetable marinade is already emitting its fragrant odors, which will provide the dish with a delicious flavor bouquet.
Place the fish in the resulting mixture, completely immersing the fillet pieces in it. Add a laurel leaf. Turn on the “Extinguishing” program, select the time on the display for 1 hour. The further process takes place without the “human factor”, that is, without us.
When the appliance has finished working and the bowl of food has cooled down, put it in the refrigerator. Marinated fish is especially good when served cold. But this is a matter of taste!

Place the pieces on plates. Stir the contents of the bowl and generously pour the aromatic mixture over each serving.

Steamed fish in a slow cooker

This is the simplest, most convenient and quick way preparing a nourishing, appetizing and healthy dish for the body. See for yourself the results!

Product List:

ripe tomatoes - 2 pcs.;
olive oil - 60 ml;
lemon;
fresh fish - 500 g;
bow feather - 5 arrows;
sweet carrots;
seasonings, salt, spices;
ground pepper;
parsley, dill - 1 bunch each.

Preparation procedure:

We clean the fish from scales, cut off the head and fins. We gut the carcass, wash it under running water and pat dry with paper towels.
Treat the prepared product with salt, pepper and spices, season with lemon juice and leave in the aromatic composition for 2 - 3 hours.
Wash all the vegetables and table greens well. We cut the tomatoes into thin slices, chop the carrots into strips, and finely chop the fresh herbs.
Grease the grate of the steam container of the multicooker with oil and lay out the pieces of marinated fish, placing them slightly apart from each other. Pour into the bottom of the bowl boiled water, turn on the “Steam” mode and set the time to 30 minutes.
Serve the dish with a side dish of rice and a light vegetable salad.

Steamed fish is an ideal duet dish, representing a harmonious combination of tastes and aromas of various products.

With potatoes

Guests are on the doorstep, and we still have a horse on the stove? No problem. Stewed fish and potatoes will appear from the slow cooker before friends have drunk a glass of aperitif preceding the feast.

List of components:

ripe tomatoes - 3 pcs.;
olives or olives - from 10 pcs.;
potatoes - 4 pcs.;
cucumbers (salted or pickled) - 3 pcs.;
fish (frozen or fresh) - 500 g;
bulb;
vegetable oil - 40 ml;
sour cream - 100 g;
salt, herbs, pepper.

Cooking process:

We remove the frozen fish from the chamber in advance, leave it in the room for natural thawing, then clean it, gut it and cut it into portions. We remove the head and fins and then use them for other purposes (for example, making soup).
We peel the onion and chop it into half rings. Divide the potatoes into cubes, chop the peeled carrots into strips, and cut the tomatoes into slices. Turn on the multicooker to the “Baking” mode, pour fresh oil into the bowl, lay out the chopped vegetables and fry them until soft.
Next, add the chopped cucumbers and simmer for 10 minutes without changing the device program.
Add potatoes, olives cut into rings or olives, as well as pieces of fish to the products. Season the ingredients of the dish with salt and, if desired, pepper. Set the “Extinguishing” program for 1 hour.
At the end of the unit’s operation, place the chopped herbs in the bowl and leave the device on heating for 15 minutes.

We place the delicious pieces on a serving plate, beautifully place the potatoes and vegetables next to them and serve the dish to the table.

How to cook fish in foil in a slow cooker

The method of obtaining healthy food in metal paper has become a real hit today culinary arts. It is especially convenient to cook fish in foil using your favorite kitchen appliance.

Required Products:

vegetable oil;
cheese - 100 g;
onions - 3 pcs.;
ripe tomatoes - 2 pcs.;
homemade sour cream - 200 g;
tilapia fish (fillet) - 3 pcs.;
mayonnaise - 50 g;
salt, seasonings.

Cooking features:

Peel the onions, cut them into half rings and place them in a deep plate. Add spices, salt, mayonnaise and sour cream. Mix the mixture well and then coat the portioned pieces of fish with it. Place the tilapia in the refrigerator for 25 minutes.
We form a rectangle out of foil and make vertical sides from the edges of the paper. We build a kind of “boat” so that the juice from the products does not flow beyond its boundaries.
We place our design on the bottom of the bowl, put the marinated fish in foil, and put tomato slices on top. Sprinkle the components of the dish with coarsely grated cheese, close the appliance, set the “Baking” mode for 15 minutes and press “Start”.

The unit beeps to indicate the end of the tilapia cooking process. Serve fish with your favorite side dish or as a separate dish.

Cooking with rice

The simplest Japanese multicooker was originally called an electric rice cooker and was intended specifically for cooking this grain. The modern device also produces other dishes, but it has not changed my long-standing “love” for rice.

List of products:

tomatoes - 300 g;
garlic cloves - 3 pcs.;
bulbs - 2 pcs.;
sea fish fillet - 400 g;
lemon;
rice - 250 g;
filtered water - 200 ml;
vegetable oil;
salt, herbs, pepper.

Step-by-step preparation:

We cut up the fish. If we have fillet, cut it into portions, add salt and pepper, sprinkle with lemon juice and sprinkle with chopped dill and parsley. It would be a good idea to pour olive oil over the workpiece. Cover the food and keep it in the refrigerator for at least an hour.
Chop the peeled onions, garlic cloves and herbs. We turn on the unit to the “Baking” mode, grease the bowl of the device with fresh oil and fry the ingredients in the following order: the onion comes at the very beginning, and after seven minutes - the remaining components of the dish.
Add well-washed rice to the vegetables, season it with salt and pepper, and place pieces of marinated fish on top. Select the “Pilaf” program and set the time to 30 minutes.

We carefully take out the divinely delicious dish and enjoy the fruits of technological progress.

Instant fish pie

The baked goods presented are also called “upside-down”. You need to add any of the epithets to the name of the dish - tasty, excellent, fast. Or all together.

Required components:

sifted flour - 180 g;
fresh kefir - a glass;
potatoes - 6 pcs.;
butter;
bulb;
egg;
can of canned fish;
soda - 12 g;
salt.

Cooking technology:

Cut the peeled potatoes into thin slices. We treat the multicooker bowl with oil and place vegetable slices on the bottom, as well as the sides of the dish (one row). We do this carefully, since the decorated root vegetables will become the basis for the pie filling.
Remove the fish from the jar, knead it well with a fork and place it in an even layer on the potato plates. Place finely chopped onion on top. If desired, it can be pre-fried.
Mix fresh kefir, flour, egg, salt and soda in a mixer glass, thoroughly beat the products until the consistency of pancake batter. Pour the resulting mixture over the fish.
Set the “Baking” mode and the cooking time to 1 hour. If our device does not have a special moisture collector, be sure to blot the lid with napkins so that the condensation that collects does not wet the delicious crust of the product.
Leave the finished baking in the bowl for a few minutes, then cover with a plate and turn the contents of the pan onto it.

Try how tender and tasty the fish pie turned out with delicious golden crusts!

salt, pepper

Cooking method:

When choosing a fish, do not fail to “look” into its clear eyes, check the cleanliness of the gills and pay attention to the shiny surface. If so, the product is of high quality.
We cut off the head (we don’t need it), remove the entrails, divide the mackerel into parts or bake it as a whole. Season the carcass with pepper and salt.
Finely chop the peeled onion, mix it with sour cream, mayonnaise and chopped herbs (basil, thyme, rosemary or fennel). Lubricate the fish thickly with the resulting mixture and place it in the multicooker bowl.
Set the “Baking” program and select a cooking time of 35 minutes. The duration of baking depends on the power of the kitchen appliance.

An excellent side dish for fish would be boiled rice or mashed potatoes. Not a dish, but the height of bliss!

How to cook fried fish

A multicooker will not only save time, save us from hours of airing the room and cleaning the kitchen, but will also prepare a dish with your favorite crispy crust.

Product List:

vegetable oil - 100 ml;
capelin fish, ice fish, halibut or gobies - 500 g;
flour - 100 g;
salt, pepper

Cooking method:

If necessary, defrost the fish, clean, gut, wash and pat dry with napkins. Cut the carcass into pieces, season with pepper, salt and leave for a quarter of an hour in this state.
Sift the flour into a plate and roll each part of the product in it. You can do this in a plastic bag so as not to dirty the dishes.
All that remains is to pour fresh oil into the bowl of the device and turn it on to the “Baking” mode. Heat the fat and lay out the pieces of fish, keeping a small distance between them. We prepare the food for half an hour, turning the portions 15 minutes after the formation of a dense pink crust.

Serve the dish with the desired side dish and fresh vegetables.

Fish opened in a slow cooker new era in the quick and economical preparation of breakfast, lunch or dinner. A little time will pass, and “smart” technology will return women’s “freedom” from kitchen dependence. True, one question remains - do we need this? But for now, without a twinge of conscience, we enjoy the fruits of technological progress!

Fishing, like hunting, is one of the most ancient ways of obtaining food, thanks to which recipes for preparing fish dishes huge amount. With the advent of more and more new kitchen appliances, the recipes themselves are also changing. If earlier fish was fried over a fire, then in an oven, then in an oven or in a frying pan, now it can be cooked in a variety of ways.

Fish in a slow cooker - salmon, pink salmon, pike perch, cod and any other - always turns out incredibly tasty. It never burns, overcooks or falls apart, no matter how you cook it. You can boil, fry or stew it. Well, steamed fish is perfect for those who are watching their figure and are on a diet. And one of the most popular cooking devices will be a multicooker.

How to cook a fish dish in this wonderful device? Choose one of the recipes we offer and decide on the type of fish. Then all that is required of you is to clean, cut or prepare the minced meat. Place all the ingredients in the bowl and wait patiently.

Fans of fish, of course, were able to appreciate its unforgettable rich taste and ease of preparation in a slow cooker. This miracle device allows you to prepare the most different fish, without making almost any effort, and enjoy a satisfying and appetizing dish.

It is impossible to list at once everything that you can cook from fish with a minimum of effort. However, even if you have just started learning to cook, then first of all you need to start with processing fish. Moreover, they offer to clean it immediately after purchase. But at home you still need to rinse it thoroughly under cold water and dry using a paper towel.

It will be much easier to fry the fish. But the most delicious fish dishes are obtained when it is baked with various spices and vegetables or sauces are prepared for it. It is very easy to prepare fish soup if you use several types of fish. Cooking fish takes a lot of time, but by using the recipes on our site, you can learn how to quickly fry, bake, marinate, smoke a wide variety of fish and serve it beautifully.

No matter how the fish is cooked in a slow cooker, it will drive even the most demanding gourmet crazy, because at the sight of the fragrant and juicy fish even his stomach will growl. Our recipes will show that the process of cooking fish in a multi-cooker can turn into a fun and simple activity that any beginner can easily handle. If you don't know how to cook fish to get a delicious and irresistible delicious dish, be sure to check out our recipe photos. Trust us, and your family will be delighted with the food you have prepared and will definitely ask for more.

Delicious fish in a slow cooker, recipes with photos of which you will find in this section of our website, turns out not only nourishing and appetizing, but also healthy, since the cooking features in this device allow you to preserve a maximum of minerals and vitamins. The healthiest fish dish is the one that has been steamed. You can cook it at least every day, if, of course, your multicooker model supports this function. Steamed fish does not need salting, as its taste will be rich without salt. To add versatility to a gastronomic bouquet, simply add any spices.

Despite the fact that fish fillet is a delicate product that requires delicate heat treatment, fish baked in a slow cooker will never lose its softness and will not burn. After all, the heating intensity is clearly adjusted by the manufacturer, so such a small, but at the same time practical kitchen appliance will definitely not let you down.

For those who like to cook tasty, healthy and fast, fish in vegetables is the best option, since in fact you are simultaneously preparing both the main dish and a wonderful side dish for it. You will be amazed at how tasty fish can be in a slow cooker. Recipes with photos from this section will confirm that even from a simple type of fish you can prepare a chic dish that is not a shame to serve on a festive table.

In fact, the recipes with fish in this modern kitchen appliance are very numerous and varied, so if you share your signature recipe with us, we will be grateful to you.

Attention! Experienced cooks say that the vast majority fish dishes need delicate preparation. Fish should not be cooked for a long time in a very boiling pan. After just 10-15 minutes you can remove the finished meat and fish from the multicooker. If you want it to be even more saturated with the taste of the sauce and the smell of herbs, then it makes sense to first marinate the pieces of fish in lemon juice, add herbs or put the finished fish on heat, seasoning it with sauce. In this case, your dish will be able to retain its aroma, juiciness and will not be overcooked.

Fish goes well with a variety of products, which allows owners to combine and experiment with them. You can prepare the following dishes: fish with potatoes, fish with vegetables, fish with onions, fish with rice, fish with carrots, marinated fish. Marinated fish is perfect for a formal table, as it has a special taste and aroma, and also turns out festive and bright.

River fish has the specifics of cooking in a slow cooker. Thus, small fish usually have many small bones, which prevents it from making a quality dish. It is better to take care of preparing canned river fish. There such a disadvantage is leveled out. Among river fish for portioned dishes, it is necessary to give preference to larger specimens, as well as elite varieties of fish: pike perch, silver carp, sturgeon, etc. TO festive table oceanic and sea fish, which has fewer bones and is more meaty. Any red fish is very healthy and tasty.

One of the best ways to get rid of bones is to cut up the fish carcass in advance or buy ready-made fillets. It cooks wonderfully, it turns out tender, perfectly “soaked” in marinade and spices.

Healthy and tasty fish in a slow cooker. Recipes with photos and videos from the site

In order not to get lost in the variety of recipes we offer, we suggest immediately studying photos of ready-made dishes and reading the comments of our readers. This will allow you to choose the most suitable option. Don’t be afraid that something won’t work out for you or that you’ll ruin the dish; if you strictly follow the instructions in our recipes, this definitely won’t happen.

Fish, without any doubt, is a nutritious, valuable product that must be present in the diet of every person. It contains Omega-6 and Omega-3, which are essential for the human body. These acids reduce the risk of cardiovascular diseases, improve metabolic processes inside cells and reduce cholesterol levels.

Minerals, vitamins and elements increase mental activity, improve metabolism, and regulate blood pressure. High-quality protein contained in fish has a positive effect on all processes that occur in the body. Plus, fish is perfectly digestible, and is often recommended as a dietary food.

Fish is also great for those who are worried about their slimness, as it is one of the low calorie foods. We suggest paying attention to low-fat varieties of fish, which include cod, blue whiting, macurus, pollock, hake, pike, and pollock. Eel, mackerel, sturgeon, and halibut are considered fattier.

All recipes for fish dishes in a slow cooker are easy to prepare. But to make your dishes even more healthy and tasty, we recommend following some of our tips:

If you decide to use frozen fillet, then it is not necessary to defrost it at all. Just wait until you can cut it properly.
Before cooking, the fish must be prepared: remove the fins, scales, tail and head, gut it and dry with a napkin or paper towel.
On different models of multicookers, programs for cooking fish may differ slightly. If there is a “Multi-cook” or “Steamer” mode, then you should use them to steam fish.
When preparing fish with vegetables, you diversify your dish by adding bell pepper, cut into cubes, green beans or eggplant.
An excellent side dish for fish would be baked or steamed, fried or boiled potatoes, mashed potatoes, and rice.
When cooking fish in a slow cooker, you can replace sour cream with mayonnaise, but be prepared for the fact that the dish will be higher in calories.
If you immerse a fish in water and it sinks, it means it is fresh. If the fish floats, then it is completely unsuitable for cooking.
It is easier to clean the fish if you cut off the spiny and hard fins with scissors.
It is highly not recommended to pour cold water over fish dishes.
To make the dish juicier, we recommend pre-marinating the fish in mayonnaise, sour cream, cream or milk with salt and spices, etc.
The multicooker grate must be well greased with oil, otherwise the product will stick.
Any side dish for fish will suit your taste and choice.

As you can see, working with fish is very convenient and no more difficult than with other products, but the taste and originality of fish dishes will definitely satisfy all eaters and will be fresh. It is not necessary to fry the fish or cook fish soup from it. We will offer you many more options, among which you can definitely decide on the most suitable one for yourself.

Cooking fish in a slow cooker: recipes with photos, step-by-step descriptions and videos

The most useful and delicious recipes made from fish, both for those who like to eat tasty and satisfying food, and for those who take care of their athletic and slim figure - can be found on our website.

Attention! Scientists have proven that fish consists of approximately 20% valuable protein, which stores all the amino acids important for the body. Professional nutritionists place this product in deserved, second place in terms of nutritional value (the first place is occupied by mother's milk).

For some peoples, fish is the main food, and some eat fish no more than once a month. Experts say that for the normal functioning of the brain, bones and muscles, eating fish less than once a week is fraught with negative consequences for health. You already know well how extravagant fish dishes can be. We offer a huge variety of fish recipes - from stuffed versions to original ones like “surströmming” and “sugudaya”.

Now fish is actively used in the preparation of many dishes - cutlets, soups, salads, appetizers, dumplings, and baked goods. When choosing fish, we recommend taking into account how it was caught - commercially or specially grown in artificial conditions. In the first case, its nutritional value will increase significantly, which will relieve you of the need to consume growth hormones and antibiotics, which are often used to treat fish grown in artificial conditions.

Our section presents recipes for fish dishes in a slow cooker with step by step instructions preparations and photographs. There are a huge number of options for fish dishes, so experiment and surprise your family and friends with your results and culinary abilities.

Everyone knows how useful fish is for humans, what beneficial substances and microelements are included in its composition, so we will not dwell on this. Let us only note that dishes made from this product are present on our table almost every day. In the most different types: in soups, fried, boiled, stewed, baked, dried and others. With some cooking methods it loses more beneficial properties, with others - less. Best preserves beneficial properties in a slow cooker and oven.

in a slow cooker

With this method of preparation, almost all microelements and beneficial substances are preserved. After all, the fish undergoes minimal heat treatment. We'll tell you home recipe, which will be appreciated by those who like to eat deliciously and cook quickly.

We will prepare tender and juicy pangasius, bake it with cheese and herbs to make spicy aroma and a pleasant creamy taste. In order to create this fish masterpiece, we will need: one kilogram of pangasius, several types of greens, a couple of onions, two carrots, 200 grams of sour cream, the same amount of cheese, butter and pepper, and salt.

Recipe for “Baked fish in a slow cooker”

After defrosting the pangasius, wash it and dry it, using paper napkins to remove excess moisture. Cut into portions of arbitrary size. For greens we use: green onions, dill, cilantro, parsley, celery. You can add others to suit your taste. We chop the selected ones and also chop the onion. Grate hard cheese and carrots on a large grater.

Place the prepared products in a multicooker saucepan in layers, having previously greased it with sunflower oil. The order is as follows: fish, seasonings and salt, carrots with onions, herbs. Pour sour cream on top, which can be replaced with mayonnaise without loss of quality and taste. Close the lid, set the “Baking” mode, time - 40 minutes. It is impossible to completely distract from the process, since 15 minutes before the signal we need to sprinkle our dish with cheese. Baked fish in a slow cooker is ready. It is best served with potatoes, pasta and rice, although any other side dish will do.

Cooking more fish with cheese in a slow cooker

Now you will be presented with a recipe in which the cooking process occurs very quickly, but the quality does not suffer from this. The resulting dish is pure magic, and in just 50 minutes. The amount of products required is very small. These are: mayonnaise, sour cream, pepper, salt, cheese and, strictly speaking, fish. Prepared in this way, it will be incomparable to absolutely no other dish. Healthy, tasty, satisfying and self-sufficient. And you don't need any side dish, maybe just some vegetables.

So, the ingredients: red fish - 0.5 kg, 150 grams of cheese, two tablespoons of mayonnaise and sour cream, pepper and salt.

Prepare three servings. If you want to get properly cooked fish, recipes with photos will help you do everything exactly.

Cooking recipe

We wash it, dry it and turn it into steaks. Pepper and salt to taste. Pour a little vegetable oil into the multicooker bowl, set the “Baking” mode and, without closing the lid, fry the steaks on each side for 10 minutes.

Mix mayonnaise with sour cream; many housewives also add a little garlic. Lubricate the red fish with the resulting sauce and, in the same “Baking” mode, cook for 30 minutes until cooked. Meanwhile, grate hard cheese and 10 minutes before readiness, sprinkle it almost ready dish. This is our baked fish. In a slow cooker and very tasty.

Bake fish with mayonnaise

For a change, let's do it in the oven. Let everyone compare which is better and tastier, and make a choice. You can cook any fish in the oven, but we advise you to choose one that is not too bony. From the sea we recommend cod, hake or pollock, and from the river - carp or pike perch. If you grease it with mayonnaise and cover it with pre-fried vegetables, you will get delicious fish with a crispy crust.

Ingredients: fish - one kilogram, onions - two heads, mayonnaise, carrots, flour, vegetable oil, spices and salt.

Now we will prepare a dish called: “Fish baked with mayonnaise.” We clean it, gut it and wash it. Dry with a cotton or paper towel.

We cut off the head and tail, cut off the fins from the carcass. Cut into pieces, rub with salt, seasonings and leave to marinate. Meanwhile, peel the carrots and onions, cut the first into strips, the second into half rings. Some housewives grate carrots. By the way, when preparing baked fish, recipes with photos will help you adjust your work. On vegetable oil fry the vegetables until golden brown. Dip the fish in flour and place on a greased baking sheet. Fry on top and pour mayonnaise on top. Bake at a temperature of 200-220 degrees. Time - about an hour, depends on the thickness and type of fish. By browning the mayonnaise crust, we determine the readiness of the dish.

Fish baked in foil in the oven

Finally, we’ll tell you how to bake aquatic animals in foil. Having done it correctly, according to the recipe, you can organize a festive lunch or dinner for yourself. Moreover, in in this case You can use any fish fillet.

We will need: 0.6 kg of fillet, two hard-boiled eggs, 50 grams of butter, one tablespoon of 3% vinegar, salt, three pieces onions, to taste - ground black pepper and herbs.

Now about how the fish is prepared. Recipes with photos will help you figure this out. If the fillet is frozen, first defrost it and cut it into portions. Next, marinate in the marinade for 20-30 minutes, preferably in a cold place. We make it from a glass of water, vinegar, salt and pepper.

Meanwhile, prepare the minced meat: peel and finely chop the onion, fry it in oil, let it cool and add grated eggs. Mix everything, you can add finely chopped greens. Grease the foil with oil, place half of the fish on it, and minced meat on top. Cover with the second part of the fillet. Three cheese and sprinkle on our dish. Wrap it in foil, place it on a baking sheet and put it in the oven. The question arises: “How long should I bake fish in foil?” The answer is the following - 20 minutes, despite the fact that total time cooking - 50 minutes. About five minutes before the crust is ready to form, open the foil. Sprinkle the baked fish with herbs and serve. Bon appetit!

11.07.2018

If desired, you can cook fish in a slow cooker, stewed, steamed or fried. Fish soup is also prepared in multicookers, fish cutlets, hodgepodges, casseroles.

Fish stewed in a slow cooker with cauliflower

Ingredients:

1 kg fillet of any not too fatty fish;
1 piece of onion, sweet pepper and carrot;
½ head of cauliflower;
pepper, salt, butter.

Carrots, onions and sweet pepper wash, peel and cut large pieces. Separate the cauliflower into florets.

Place butter in the multicooker bowl. Simmer the onion on it in the “Baking” mode for 7 minutes.

Add vegetables and washed gutted fish to the bowl. Salt the dish, pepper it and add a little water. Cook the fish in the “Stew” mode for 40-50 minutes.

Fish and potatoes in a slow cooker

Ingredients:

500 g fish fillet;
1 carrot and onion;
2 tbsp each of ketchup, sour cream and vegetable oil;
5 potatoes;
1 bay leaf;
pepper and salt.

Cut the fish into small pieces. Chop the onion into small cubes and grate the carrots.

Pour a little vegetable oil into the multicooker saucepan. Put onions and carrots there too. Place fish pieces on top. Set the dish to cook in the “Baking” mode for 20 minutes.

After 20 min. open the lid of the multicooker, mix all the ingredients and add ketchup and a little sour cream to the mixture. Season with salt and pepper. Place the bay leaf in the dish and mix everything again.

Remove the skin from the potatoes, cut them into cubes and add salt. Place the potatoes in the slow cooker. Select the “Stew” mode and cook the dish for 1 hour.

Fish casserole with cauliflower in a slow cooker

Fish casserole with cauliflower

Products:

500 g fillet of any fish;
500 g cauliflower;
1 onion;
3 eggs;
100 g cheese;
1 tbsp paprika;
3 tbsp sour cream;
salt, herbs, vegetable oil.

Separate the cabbage into florets and boil for 10 minutes. for a couple. Cut the onion into half rings and the fish into pieces. Grate the cheese.

Pour vegetable oil into the multicooker bowl. Place onion there, fish on top, and cabbage on top.

Mix eggs in a bowl with paprika, sour cream and herbs. Salt and pepper the sauce. Pour the dressing over the ingredients in the bowl. Sprinkle the dish with grated cheese.

Close the multicooker lid and switch it to the “Baking” mode. Cook the dish for about 40-45 minutes.

Fish with carrots, onions and sour cream

Ingredients:

500 g fish fillet (preferably sea);
one carrot and one onion;
100 ml sour cream;
1-2 peas of allspice;
5 black peppercorns;
black pepper and salt to taste;
ghee;
fresh greens.

Thaw the fillet, wash and cut into medium-sized pieces. Grate the carrots on a medium grater. Cut the onion into thin rings.

Melt ghee in a frying pan. Fry the onion for a couple of minutes, then add the carrots and sauté the vegetables for about 3 more minutes.

Place all the ingredients prepared in this way into a multicooker bowl and pour in sour cream. Mix everything well. The sour cream should cover both vegetables and fish. Pour some water into the multicooker.

Set the “Stew” mode and cook the dish for 40 minutes. Shortly before finishing cooking the fish with sour cream, add finely chopped herbs to the bowl.

Fish stewed in a slow cooker with tomato sauce

Stewed fish

Ingredients:

800 g fish fillet;
one carrot and one onion;
3 tomatoes;
sugar 0.5 tsp;
salt and spices to taste.

Wash and clean vegetables and fish. Grate the carrots on a coarse grater, chop the onion very finely. Cut the fish into pieces.

Pour vegetable oil into the multicooker bowl, put onions and carrots in it. Place fish pieces on top.

To prepare the sauce, grate the tomatoes into a small bowl. Add salt, sugar, spices to the mixture. Mix everything thoroughly.

Pour the sauce into the multicooker bowl and mix everything well. Set the “Stew” mode and cook the fish for 50 minutes.

How to cook fish casserole in a slow cooker

Fish casserole

Ingredients:

500 g of sea fish;
100 g cheese (hard);
2 eggs;
1 piece of onion and carrot;
salt, pepper, sunflower oil;
80 ml milk;
a handful of breadcrumbs.

Soak crackers in milk. Finely chop the onion, grate the carrots on a coarse grater. Fry vegetables in vegetable oil in a multicooker in the “Baking” mode until cooked.

Grind the fish fillet into minced meat in a meat grinder. Mix the soaked crackers into the mixture. Pour the remaining milk into the minced meat, add fried vegetables, eggs, pepper and salt. Mix everything thoroughly.

Transfer the mixture into the multicooker bowl and smooth out thoroughly. Turn on the “Baking” mode and cook the casserole for 30 minutes.

Grate the cheese on a fine grater. After 30 min. place it in the casserole bowl. Turn on the “Baking” mode again and cook the dish for another 10 minutes.

Fish casserole with potatoes

Ingredients:

500 g fish fillet;
5 potatoes;
1 onion;
2 tomatoes;
2 cloves of garlic;
100 g sour cream;
100 g cheese;
dill, pepper

Wash the fish fillet and cut into pieces. Cut the potatoes into thinner slices, the onions into half rings, and the tomatoes into wide rings.

Mix sour cream with finely chopped dill and crushed garlic. Place potatoes in a multicooker bowl, pour in sour cream sauce, salt and pepper. Place fish on top of potatoes. Pour the sauce over everything again.

Place onions and tomatoes on top. Drizzle them with sauce. Sprinkle the dish with cheese and cook in the “Baking” mode for an hour.

Fish solyanka in a slow cooker

Ingredients:

500 g pink salmon fillet;
1 can of olives;
5 pickled cucumbers;
2 carrots;
1 onion;
a little celery;
2 pickled tomatoes;
7 potatoes;
dill.

Finely chop the onion and carrots, and mash the salted tomatoes with a fork. Place the vegetables in the multicooker bowl and add a little vegetable oil to the mixture. Cook the dish in the “Baking” mode for 10 minutes.

Cut the pickled cucumbers into thin slices and place them in the multicooker bowl. Cook the hodgepodge for another 10 minutes.

Peel and cut the potatoes. Add a little water to the multicooker bowl. Place potatoes into tomato mixture. Add coarsely chopped fish along with the potatoes.

Turn on the “Stew” multicooker mode and cook the dish for 1 hour. In 10 minutes. until the hodgepodge is ready, add olives, celery and dill. If desired, you can pour some olive brine into the hodgepodge.

Step-by-step recipe for cooking fish soup in a slow cooker

Fish soup in a slow cooker

Ingredients:

500 g pink salmon;
4 potatoes;
onions, carrots - 1 piece each;
50 g celery;
salt and herbs;
1 tomato.

Clean the fish, leaving the head, fins and tail. Cut pink salmon into large pieces. Peel the potatoes and cut into not too large cubes. Chop the carrots into thin pieces.

Cut the onions and tomatoes into small cubes, and the celery into slices. Place all the vegetables in the multicooker bowl. Place pieces of fish on top of them.

Pour water into the bowl just below the top mark. Salt the soup, pepper, add some seasonings. Close the multicooker lid, set the “Stew” mode and cook the dish for 1 hour.

In 10 min. Before the end of cooking, add herbs and spices to the soup. Place 2 bay leaves. At the final stage, set the multicooker to the “Warming” mode and leave the soup to steep for another 10 minutes.

Fried pink salmon in a slow cooker step by step

Fried pink salmon in a slow cooker

Ingredients:

1 pink salmon;
spices, salt, vegetable oil.

Peel the pink salmon and remove the insides. Rinse the fish and cut off the fins. The head should also be removed. If desired, the fish can also be cleaned of small bones.

Mix spices and salt in a bowl. If necessary, grind the mixture into powder with a kitchen hammer. Thoroughly coat the fish with spices, outside and inside. Leave the carcass to marinate at room temperature for 40 minutes.

Cut the fish into not too thin portions. Pour vegetable oil into the multicooker bowl and heat it. Place pieces of marinated fish in oil. Turn on the “Frying” mode and cook pink salmon for half an hour.

Steamed fish in a slow cooker

Ingredients:

500 g red or white fish;
sunflower or olive oil;
a little lemon juice;
2 cloves of garlic;
Provençal herbs;
dried herbs;
pepper, fish spices, salt to taste.

Wash the fish, clean the insides, cut off the fins and head and dry. Peel and mash the garlic.

Add Provençal herbs and lemon juice to the olive oil. Put garlic paste there too. Mix everything thoroughly.

Rub the fish with salt and spices. Spread it with butter and herb sauce. Sprinkle fish with dried herbs.

Set the multicooker to the appropriate mode. Pour water into it and place a special container. Place the fish in a container and cook for about 15 minutes.

Fish with rice and vegetables in a slow cooker

Fish rice with vegetables

Ingredients:

600 g of sea fish;
rice and green beans - 1 tbsp each;
½ cup corn;
2 tbsp vegetable oil;
carrots and onions - 1 pc.;
salt and spices for fish.

Rinse the rice thoroughly several times. Cut the fish fillet into slices lengthwise. Chop the carrots and onions into cubes of the same size.

Pour vegetable oil into the multicooker bowl. Put vegetables there and lightly fry in the “Pilaf” mode. Add pieces of fish to the bowl, add spices, green beans and corn. Mix everything well.

Sprinkle rice on top of vegetables and fish. Pour in water so that it covers the ingredients by about two fingers. Salt the rice, close the multicooker lid, set the “Pilaf” mode again and cook the dish for half an hour.

After this time, open the lid and take the sample. If the rice is still a little hard, turn on the “Keep Warm” function and leave the dish to cook for a few more minutes.

When preparing this dish, cauliflower can be replaced with broccoli. You can also make fish with both types of cabbage.

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? It's actually very simple! The lightest and useful way- steaming. To do this, simply place the fish in the steamer basket and set the cooking time to 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 brushed with sour cream.

Fish in a slow cooker can also be poached, 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, which you decided to simmer with a little water or broth, and that’s your sauce. Place vegetables in a bowl with fish - you get a complete dish with healthy vegetables cooked in the gentle “Stew” mode. While the fish is being cooked in the multicooker bowl, any vegetables can be steamed in the steamer basket ( cauliflower, broccoli, potatoes, zucchini, etc.) or cereals (rice, bulgur or couscous) - this is a classic duet dish.

The multicooker makes ideal casseroles: add fish, vegetables or grains to taste and pour in the egg mixture. Great idea for a hearty breakfast or light dinner! There are many more examples of how to cook fish in a slow cooker, be it 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, greens, black ground pepper, vegetable oil - to taste.

Preparation:
Chop the fish, chop the carrots and onions (the carrots can be cut into cubes), mix the eggs and sour cream. Grease the bottom of the multicooker bowl with vegetable oil, place the fish, salt and pepper, add vegetables and pour in 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 sweet pepper,
½ head of cauliflower,
salt, ground black pepper, butter - to taste.

Preparation:
Coarsely chop the vegetables, disassemble the cabbage into inflorescences. In a multicooker bowl with butter, simmer the onion in the “Baking” mode for 10 minutes, add the fish and other vegetables. Salt, pepper and add a little 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 portions of trout (salmon),
2 sweet and sour apples,
3 sweet peppers,
1 lemon (juice),

Preparation:
Marinate the fillet in lemon juice for 1 hour, then add salt and pepper. Grate the apples on a coarse grater, cut the bell peppers into thin half rings and sprinkle with a pinch of ginger, nutmeg and cinnamon. Place a layer of sweet peppers on the bottom of the multicooker bowl, greased with oil, then a layer of apples, place the fish on top and close the lid. Set the “Bake” 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.

Preparation:
Disassemble the cabbage into florets and steam for 8-10 minutes. Meanwhile, cut the onion into half rings and the fish into pieces. Grease the multicooker bowl with vegetable oil, lay out the onion, place pieces of fish on top of it, sprinkle it with salt and pepper. Place cabbage inflorescences on the fish. Mix eggs, sour cream, herbs, paprika, salt and pepper in a bowl and pour the resulting mixture over the products in the bowl. 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 hard cheese,
1 sweet pepper,
1 ripe tomato
salt, pepper (white or black), herbs - to taste.

Preparation:
Turn the multicooker to “Bake” mode for 10 minutes and fry the trout steaks for 5 minutes on each side. Meanwhile, mix half the amount of grated cheese with sour cream and chopped herbs, cut the pepper into rings, peel the tomato and cut into slices. After the signal about the end of the mode, place half of the cheese and sour cream mixture on the steaks, add chopped vegetables, add salt, pour out the remaining sauce and cover with cheese. Turn on the “Bake” mode for 30 minutes.

Hake and potato casserole in a slow cooker

Ingredients:
1-2 hake carcasses,
4-6 potatoes,
1 onion,
ground black and white pepper, salt, mayonnaise - to taste.

Preparation:
Cut the fish into pieces, the onion into half rings, and the potatoes into thin slices. Place the fish in the bottom of the multicooker bowl, greased with vegetable oil, salt, pepper and grease with mayonnaise. Place the potatoes on top of the fish, also add salt, pepper and potato seasoning, make a mesh of mayonnaise and close the lid. Set the “Bake” mode for 50 minutes.

Fish in a slow cooker with mushrooms in wine

Ingredients:
1 kg g fish fillet,
200 g champignons,
2 sweet peppers,
2 tbsp. vegetable oil,
1 stack white wine,
10 white peppercorns,
½ lemon
1 tsp salt,
aromatic herbs (basil, thyme) - to taste.

Preparation:
For the marinade, mix wine with herbs and lemon juice. Marinate the fish fillet in the wine mixture for 30 minutes. Meanwhile, cut the mushrooms into slices and the peppers into small cubes. Cover the multicooker bowl with foil so that its edges touch the walls of the bowl. Place the ingredients in the bowl in layers: fish, mushrooms, peppers - and so on until the ingredients are gone. Pour in the marinade and fold the edges of the foil over the fish, leaving holes for steam to escape. Close the lid, remove the valve and set the “Bake” 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.

Preparation:
Cut the cleaned fish into pieces and place in the bottom of a multicooker bowl greased with butter. Cut the mushrooms into slices, chop the onions and herbs and pour them into the slow cooker on top of the fish. Add salt, sprinkle with freshly ground pepper and close the lid. Set the “Baking” mode for 25-30 minutes. 15 minutes after the mode starts, turn the fish over.

Stewed fish in sauce in a slow cooker

Ingredients:
500 g fillet of any fish,
1-2 onions,
1 carrot,
1-2 tbsp. tomato paste,
2-3 tbsp. sour cream,
1 bay leaf,
salt, ground black pepper.

Preparation:
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, add the fish, cut into pieces. Stir sour cream and tomato paste in a glass of hot water, add salt and pepper and pour the ingredients into the bowl. If it is too thick, add water. Place a bay leaf and set the “Stew” mode for 1 hour.

Fish in a slow cooker in tomato marinade

Ingredients:
700-800 g white fish fillet,
1 carrot,
1-2 onions,
3 tomatoes
1 tsp Sahara,
salt, a few peas of allspice, ground black pepper, vegetable oil.

Preparation:
Chop the carrots and onions, cut the fish into pieces. Grease the multicooker bowl with vegetable oil and lay out the food in layers, sprinkling salt and pepper on each layer: vegetables, fish, vegetables. Peel the tomatoes and grind in a blender, add salt, sugar and allspice and pour the resulting mixture into a bowl. Set the “Extinguishing” mode for 1.5 hours.

Trout in milk in a slow cooker

Ingredients:
600-700 g trout fillet,
milk - to taste,
salt, ginger, cinnamon, nutmeg - a pinch.

Preparation:
Cut the trout into portions and place in the multicooker bowl. Pour milk so that it almost completely covers the fish, add spices and herbs and close the lid. In the “Baking” or “Steaming” mode, bring the milk to a boil, then switch the multicooker to the “Stew” mode for 20 minutes.

Pangasius fillet in sweet sauce in a slow cooker

Ingredients:
1 kg pangasius fillet,
1 carrot,
70-80 g tomato paste,
1 tsp Sahara,
¼ tsp. ground black pepper.

Preparation:
Grate the carrots on a fine grater, combine with sugar, tomato paste and pepper. Lightly defrost the pangasius fillet, cut into pieces 2 cm wide and place in a greased multicooker bowl. Pour the tomato mixture over the fish and turn on the “Stew” mode for 30-35 minutes.

Fish in a slow cooker tomato sauce and steamed potatoes (duet dish)

Ingredients:
300-400 g white fish,
1-2 onions,
500 g potatoes,
1 stack tomato juice,
salt, black or white ground pepper, bay leaf, vegetable oil - to taste.

Preparation:
Set the “Baking” mode for 40-45 minutes, pour vegetable oil into the bowl and place the chopped pieces of fish. After 10 minutes, turn over, add chopped onion, simmer for 10 minutes and pour tomato juice. Add salt, pepper and bay leaf, place the steamer basket and place the potatoes cut into large cubes into it. Close the lid and cook until the signal ends.

Fish in a slow cooker with potatoes (quick dinner)

Ingredients:
1 kg potatoes,
1 kg of any fish,
1-2 onions,
100-150 g hard cheese,
3-4 tbsp. mayonnaise or sour cream,
salt, ground black pepper, vegetable oil - to taste.

Preparation:
Cut the potatoes into strips, the onion into half rings, grate the cheese, and divide the fish into portions. Grease the multicooker bowl with vegetable oil, add potatoes, sprinkle with salt and pepper, then fish, add onions, level, grease with mayonnaise or sour cream and cover 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.

Preparation:
Place the prepared foods in a multicooker bowl, greased with vegetable oil, in layers, sprinkling each layer with salt and pepper: pieces of fish, onions, carrots, washed and soaked rice. Fill with hot water (4 multi-glasses) and set the “Pilaf” mode.

Salmon on rice in a slow cooker

Ingredients:
350-400 g salmon,
1 multi-cup rice,
1.5 multi glasses of water,
2-3 tbsp. butter,
salt, ground black pepper, herbs - to taste.

Preparation:
Melt the butter and pour into the multicooker bowl, add the rice, washed and soaked for a couple of hours, pour in water, level the rice and place the salmon on top of it. Season with salt, pepper, lemon juice (if desired), you can brush 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, remove the fish and stir the rice.

Fish solyanka in a slow cooker

Ingredients:
500 g fish,
2-3 potatoes,
1 carrot,
2 ripe tomatoes,
1 onion,
1-2 pickled cucumbers,
10-12 olives or black olives,
salt, herbs, pepper, sour cream - to taste.

Preparation:
Cut the onions and carrots into cubes, peel the tomatoes and cut into slices, peel the cucumbers and grate them. Pour a little vegetable oil into the multicooker bowl, add 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, sliced olives, add water until desired thickness and add salt to taste. You can add a teaspoon of sugar. Set the “Extinguishing” mode for 1 hour. After the signal about the end of the mode, put pepper and chopped herbs into 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.

Preparation:
For fish soup You can use salmon tails. Cut potatoes, onions and carrots into cubes, peel tomatoes and cut into slices, olives into slices. Cut the salmon into pieces, and if you use tails, clean them. In the “Baking” mode, fry the onion in vegetable oil for 10 minutes, then add the tomatoes and simmer for another 10-15 minutes. Then add the rest of the products, add water to the desired thickness, add salt and pepper and set the “Stew” 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