Mushrooms with fish in a slow cooker. Stewed fish with salted mushrooms. How to cook fish stew with salted mushrooms in a slow cooker
Once I was in a cafe, and on the menu I saw stewed fish with salted mushrooms. I couldn’t understand how fish could be combined with mushrooms, much less salted ones. I was so interested, so I decided to order this dish, especially since it wasn’t that expensive. I didn’t have to wait long for my order, and literally half an hour later it was served on the table. The aroma of this dish was not very strong, but it tasted divine. Soon I prepared stewed fish with salted mushrooms at home in a slow cooker.
Stewing fish with mushrooms in a slow cooker turned out to be incredibly easy and simple. There are 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 don't like fish with bones, you can use fish fillets to prepare this dish. As for the side dish, in my opinion, mashed potatoes are perfect. Although I like this fish better without an additional side dish.
Ingredients for stewed fish with salted mushrooms
- Fish (sea, white) – 5-6 serving pieces
- Salted mushrooms – 200 grams
- Onions (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 prepare our fish stew with salted mushrooms, we will use white sea fish. Haddock or cod are perfect for our dish. But in my opinion, stewed haddock turns out tastier than cod. Once, I tried to cook this dish from red fish, but I didn’t like it at all. Salt and pepper the fish to taste. Sprinkle it with lemon juice. Place portioned pieces of fish into a pan.
Peel the onions and cut them into rings or half rings. Place the onion on top of the fish.
Cut the salted mushrooms into small pieces or cubes. In my recipe I use salted milk mushrooms, but you can use other mushrooms. The main thing is that the mushrooms should be salted, not pickled or fresh (frozen). Place pieces of salted mushrooms on top of the fish and onions. Add 100 ml of cold water. On the multicooker, set the “Baking” mode for 30 minutes. 
10 minutes before cooking the fish, we pour in the remaining water (150 ml). Add fat sour cream and salt. If you don't have sour cream at home, heavy cream will work just fine. Stew the fish with salted mushrooms in the selected mode until the signal. 
Stewed fish with salted mushrooms in a slow cooker is ready. Bon appetit! 
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 easiest and healthiest way is 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 with sea salt or 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 decide 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 (cauliflower, broccoli, potatoes, zucchini, etc.) or cereals (rice, bulgur or couscous) can be steamed in the steamer basket - 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. Our site shares some interesting recipes 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, ground black 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 on the bottom of a multicooker bowl greased with butter. Cut the mushrooms into slices, chop the onions and herbs and add them to 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 them 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 each.
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 in 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 in 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, cover with onions, level, coat 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, smooth 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:
You can use salmon tails for fish soup. 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 remaining 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
If desired, you can cook fish in a slow cooker, stewed, steamed or fried. Also, fish soup, fish cutlets, solyankas, and casseroles are prepared in multicookers.
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.
Wash carrots, onions and sweet peppers, peel and cut into 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
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. Place fish pieces on top. Set the dish to cook in the “Baking” mode for 20 minutes.
In 20 minutes. 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 onions 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 saute 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. put 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
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 from scales and remove the entrails. 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
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;
- herbs de Provence;
- 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. 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.
For already experienced cooks, cooking fish in a slow cooker is a real pleasure. They always make it aromatic, juicy, and attractive. It is almost impossible to spoil fish in a slow cooker. A multicooker is a very valuable invention; it allows you to cook fish in different ways. The masters even learned how to cook canned fish in a slow cooker, as well as a fish pie in a slow cooker.
The main methods of preparing fish dishes using a multicooker: steamed fish in a multicooker, stewed fish in a multicooker, baked fish in a multicooker, fish in foil in a multicooker. Fish goes very well with many products, which gives housewives the opportunity 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 with onions in a slow cooker, fish with rice in a slow cooker, marinated fish in a slow cooker, fish with carrots in a slow cooker. Marinated fish is best suited for a holiday table. In the slow cooker it turns out very beautiful, bright and festive.
River fish in a slow cooker has its own specifics. Thus, not very large river fish, as a rule, have many small bones, which makes it difficult to make a truly high-quality dish. It is best to prepare canned river fish in a slow cooker. There this disadvantage is leveled out. From river fish for portioned dishes, you need to choose larger specimens and elite varieties of fish: sturgeon, pike perch, silver carp, etc. Sea and ocean fish are better suited for cooking in a slow cooker for the holiday table; they are more meaty and have fewer bones. Any red fish in a slow cooker turns out very tasty and healthy. Take this into account.
Another way to get rid of bones is to purchase ready-made fish fillets, or pre-cut the fish carcass accordingly. Fish fillet is cooked wonderfully in a slow cooker; 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 also worth studying photographs of the finished “fish in a slow cooker” dish. The photo will help you choose your option. Cook the fish you like in a slow cooker; recipes with photos will not let you make mistakes. If you haven’t tried this dish before, first steam the fish in a slow cooker; the recipes are simple and the dish is healthy. Steamed fish in a slow cooker, the photo of which you find and sell first, will be remembered forever. How to cook steamed fish in a slow cooker? Recipes with photos exist precisely to answer this question.
How to cook fish in a slow cooker? Now you know it yourself!
Here are some more tips for preparing fish dishes in a slow cooker:
If a fish immersed in water sinks, it means it is fresh. If it floats, it is not suitable for cooking.
It will be easier to clean the fish if you first cut off the hard and spiny fins, for example with scissors.
Before any culinary manipulations with fish, it is recommended to first dry it with a paper towel or napkin.
Fish dishes are not recommended to be washed down with cold water.
For cooking in a slow cooker, it is best to use medium-sized fish, not very young and not very old. Medium-sized fish are fattier and meatier.
To make the dish juicier, it is better to pre-marinate the fish in cream, mayonnaise, sour cream, even milk with spices, salt, etc.
The multicooker grill should be generously greased with oil to prevent the product from sticking.
Any side dish for fish in a slow cooker will suit your choice and taste.
Any fish fillet (hake or pollock) - 1 kg. Champignoni-0.5 kg. Lemon-1/4 pcs. Butter-100 gr. Cream-200 gr. Flour-2 tbsp. Carrots, onions - 1 pc. Salt, pepper to taste. Greens for decoration.
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