Fish dishes should be present in the diet of each person.
They are healthy and light, which is important for baby and diet food.
Such a dish can be prepared in fasting.
Fish and vegetables in a slow cooker - basic principles of cooking
The easiest way to cook fish with vegetables in a slow cooker is steamed. It is enough to put the fish and vegetables on the grate of a double boiler. Cooking time depends on the thickness of the pieces of fish and vegetables. It is advisable not to salt the fish before cooking, but to pour already cooked soy sauce 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 the container with fish and vegetables, you will get fish in sauce.
This dish can be prepared in the form of a casserole, laying fish and vegetables in layers.
To prepare fish with vegetables, you can use the fillet, or cut the fish with steaks. It all depends on how you are going to cook the fish.
Vegetables can be used absolutely any. It can be fresh seasonal vegetables, or frozen vegetable mixes.
Recipe 1. Fish and vegetables in a slow cooker under a cheese crust
Ingredients
0.5 kg of red fish;
four branches;
a tomato;
salt;
three potatoes;
black pepper;
bulb;
40 ml olive oil;
100 g of "Russian" cheese;
40 ml of soy sauce;
25 ml of lemon juice;
100 g of mayonnaise.
Cooking method
1. Combine soy sauce with lemon juice, olive oil and black pepper. Mix.
2. We clean the fish and parse it on the fillet, carefully choosing small bones. Cut the fillet into slices, put in a bowl, pour the marinade and mix. Leave the fish to marinate for a quarter of an hour.
3. Peel potatoes and onions. Good wash. Rinse the tomato and wipe with a towel. All vegetables are cut into thin circles.
4. Pour a little oil into the container. Spread evenly half the potatoes. On top of it we put half the onion rings. Salt and pepper. We lay out the fish slices, pour it with marinade and cover with tomato mugs. We lay out the remaining potatoes and onions in layers.
5. Once again, salt and pour with mayonnaise. We rub cheese. Finely chop the parsley. Sprinkle the fish with vegetables, herbs and grated cheese. We place the container in the device and start the "baking" mode. Cook, closing the lid, forty minutes.
Recipe 2. Fish on a vegetable pillow in a slow cooker
Ingredients
half a kilogram of capelin;
table salt;
carrot;
vegetable oil;
two pods of bell pepper;
ground pepper;
two tomatoes;
5 g of 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. Put in a bowl and sprinkle with lemon pepper seasoning. Stir and leave for 15 minutes. If you do not have such a seasoning, use a mixture of lemon juice with black pepper and salt.
2. Peel the carrots, wash and cut into thin circles.
3. Wash the bell pepper, cut it in half lengthwise, remove the stem and remove the seeds. Chop it into thin half rings. Leave a little for decoration.
4. Rinse and cut tomatoes in half. Cut each half into thin slices.
5. Peel the onion and chop it with thin feathers. Do not peel potatoes. Wash it thoroughly with a brush and cut into thin slices. Wash the hot peppers, remove the tail and seeds. Crumble it finely.
6. Put all the vegetables in a deep bowl, pepper, salt and mix.
7. Pour a little oil into the container and lay out the vegetables. Even out.
8. Top beautifully spread capelin. Close the cover and valve of the device. Turn on the Fish program and cook for ten minutes. Then open the valve and let off steam. Open the lid, put the fish and vegetables in a slow cooker on a plate and garnish with bell pepper.
Recipe 3. Fish and vegetables in a slow cooker with spicy sauce
Ingredients
800 g of fish fillet;
fresh greens;
half a lemon;
25 g of capers;
80 g of flour;
50 g of green olives;
salt;
150 ml of vegetable oil;
black pepper;
a pound of fresh tomatoes;
on the pod of sweet and burning 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 bones. Rinse and dry the fillet. Slice and season with salt and pepper.
2. Heat the oil pan on the stove. Bread each slice in flour and fry until golden brown on both sides. Put the fried fish on a plate and sprinkle it with lemon.
3. Wash the tomatoes, wipe with a towel and chop in a blender. Chopped peeled onions finely. Sweet and hot pepper cut into strips, removing before this ponytails and seeds.
4. Pour the oil into the container, pour the onion and fry it for five minutes, stirring, in the "frying" mode. Then add pepper to it and continue to fry for the same amount of time.
5. Pour the vegetables with tomato, put the capers and olives, salt and pepper. Taste, if sour, add sugar. Stew the sauce in a stew mode for ten minutes.
6. Put slices of fried fish in vegetable sauce. Without changing the mode, cook another 20 minutes.
Recipe 4. Steamed fish with vegetables in a slow cooker
Ingredients
half kilogram carcass of a mackerel;
dill greens - several branches;
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 a mackerel, remove the fins and tail. We gutted and washed well under the tap, removing the black film from the inside of the abdomen. We cut the fish across into pieces two centimeters thick. We spread them in a deep plate, pour with freshly squeezed lemon juice.
2. We clean the potatoes, parsley root and carrots, wash them well with a brush. Cut the potatoes into bars. Cut carrots and parsley root into thin circles. Rinse the peeled onion and shred in half rings.
3. Put the roots and vegetables in a deep bowl, pepper, salt and mix.
4. Lubricate the bottom and walls of the multi-pan with oil. We spread vegetables in it and level it. From above we set the lattice-double boiler with pieces of mackerel, a little salt. Pour a couple of tablespoons of purified water to the vegetables. Between pieces of fish put peppercorns and bay leaf.
5. Close the cover and valve of the device. We activate the "fish" mode for a quarter of an hour.
6. Rinse dill and finely chop. We release steam and open the lid of the device. We spread vegetables on plates, put fish on top, pour sour cream and sprinkle with dill.
Recipe 5. Baked fish with vegetables in a slow cooker
Ingredients
700 g of white fish;
salt;
bell pepper pod;
black pepper;
half grapefruit;
100 g of cheese;
six cherry tomatoes;
80 ml of olive oil;
celery.
Cooking method
1. Wash bell pepper, wipe, peel the stalk and seeds and cut into strips. Celery finely chopped. Rinse and dry the cherry tomatoes.
2. Pour olive oil into a cup, squeeze juice from half of grapefruit into it and mix. Season with pepper and salt. Mix again.
3. We wash the fish under a tap, gutting, remove the skin and rid the fillet of bones. Cut the mackerel into large pieces.
4. Pour the resulting fillet with marinade, mix and pickle the fish for ten minutes.
5. Lubricate the bowl with oil. We spread the fillet at the bottom, sprinkle it with marinade. We spread cherry tomatoes and chopped bell peppers on top. Add chopped celery and sprinkle with cheese chips.
6. We activate the "baking" function and cook the fish for half an hour. We serve fish with a side dish of rice or potatoes.
Recipe 6. Fish and vegetables in a slow cooker with beans and bacon
Ingredients
a pound 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 of fish broth;
onion head;
two pods of red bell pepper;
four cloves of garlic;
75 ml of olive oil;
15 g of dried paprika.
Cooking method
1. Pour saffron into a bowl, pour it with two tablespoons of boiling water, mix and leave for a while.
2. Wash the bell peppers, wipe and cut in half lengthwise. Remove the core and ponytails. Cover the baking sheet with parchment, grease it with butter and lay out the halves of the peppers. Place the pan in the oven and bake for about 20 minutes until a dark brown film appears on top.
3. Remove the pepper from the oven, put it on a plate and cover with foil. Leave for ten minutes, remove the peel and cut into large pieces.
4. Pour olive oil into the container. Select the frying program in the panel. Cut the bacon into strips, put in a bowl and fry, stirring constantly, for a minute.
5. Add finely chopped onions to the bacon and fry for another five minutes, stirring occasionally. Season with dried paprika, salt, soaked saffron with water, black pepper.
6. Put the beans in a container, fill with fish broth and turn on the "stewing" function. Bring the sauce to a boil and cook for ten minutes. Then put the 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 green cilantro.
Fish and vegetables in a slow cooker - tips and tricks
Take fresh or chilled fish for cooking.
So that the taste of the dish was bright and saturated, the fish is poured with marinade, or seasoned with spices and left for some time.
So that the fish fillet does not become dry, it is breaded and fried to seal the juice inside.
Serve the fish as an independent dish, or with a side dish of potatoes and rice.
