Fish marinated in a slow cooker is a classic recipe. Fish with vegetable marinade in a slow cooker Fish with marinade in a slow cooker recipes

Marinated fish in a slow cooker is a very easy to prepare and at the same time healthy dish that your entire family will enjoy. For marinating, you can use any fish you like, but we recommend sticking with cod.

Marinating is a special process that allows you to add several additional shades of flavor to the fish. For example, in this recipe we suggest you use tomato and carrots to add a sweet touch to the fish. Cooking fish in a multicooker will not take you much time, because this smart kitchen appliance will take care of most of the cooking.

Ingredients:

Fish (fillet) – 1 kg
Lemon – 0.5 pcs.
Carrots – 2 pcs.
Onions (onion) – 2 pcs.
Tomatoes – 2 pcs.
Garlic – 3 cloves
Spices: bay leaf, salt, ground pepper - to taste
Sugar – 1 tsp.

How to cook fish in a slow cooker

The first step is to peel the carrots, onions and garlic and rinse them under running water. Then chop the garlic, cut the onion into half rings, cut the tomatoes into slices, and grate the carrots on a coarse grater. Rinse the fish fillet thoroughly, then dry it with a paper towel and cut into small pieces. Place the fish in a thick layer in the multicooker bowl, add a little salt and pepper on top and add a bay leaf. Place onion half rings in the next layer on top of the fish, and grated carrots in an even layer on top of the onion. Using a food processor or blender, combine chopped garlic with tomato slices, salt, sugar, water and the juice of half a lemon. Pour the resulting mixture over the fish in the multicooker bowl. Set the multicooker to “stew” mode, set the timer for 60 minutes and close the lid and leave the fish to cook for the specified time. After 60 minutes, turn off the multicooker and check the readiness of the fish. As a side dish for marinated fish, you can prepare

Fish dishes are not only tasty, but also healthy. To preserve the maximum amount of useful components included in the meat, it is recommended to cook them in a slow cooker.

Fish marinated in a slow cooker has an unusual taste and turns out very tender. You can prepare it using tomato paste and sour cream (cream) as a marinade.

What you will need

Cooking will go faster if you prepare all the necessary equipment in advance.

This includes:

paper towels;
cutting board;
knives for fish and vegetables;
plate with deep edges;
blender;
measuring cup from a multicooker;
teaspoons and tablespoons;
kitchen scales.

By preparing food and equipment in advance, you can reduce the cooking time (according to chefs’ estimates) by 10–20%.

To cut fish, use a strong, sharp knife with a thin blade.

Classic fish recipe

This cooking method is suitable for almost any type of fish and is universal.

In order to cook marinated fish in a slow cooker, you will need:

1 kg of pollock (other types can be used);
100 ml sour cream (thick);
100 g of onion or red;
1 bunch of parsley and dill;
50 ml sunflower or olive oil;
100 – 150 g of first grade flour;
200 ml heavy cream.

For spices you will need salt (table salt) and black pepper (chopped).

Prepare the fish by removing the head, tail, skin and entrails. If necessary, you can remove all the bones and get fillets.
Cut the meat into pieces no larger than 4 cm and rub them with spices.
Place the oil in the multicooker bowl and heat it using the “Baking” program.
Roll each piece in wheat flour and fry in oil until golden brown on one side, and then turn over.
As soon as you change sides, add peeled and chopped onion into half rings into the bowl.
After a couple of minutes, add chopped herbs and cream and sour cream sauce to the bowl.
Close the lid and turn on the “Extinguishing” mode for 15 – 20 minutes. This time is enough for the dish to be fully saturated with taste and aroma.

After preparing the dish, it is transferred to a large plate and served to the table.

Chefs and housewives have been using this classic recipe for a long time.

It doesn’t take much time or effort to prepare it. This makes it great for a quick dinner. However, this recipe is also good for the holiday table.

In order for the fish and side dish to acquire a more pronounced creamy taste, they are additionally poured generously with marinade and supplemented with a piece of butter.

Marinade of tomato paste and vegetables

You can prepare such a fish dish with marinade in a slow cooker from the following set of products:

1 kg of any fish;
400 g carrots;
200 g onions;
80 ml sunflower oil;
100 ml tomato paste;
10 ml apple cider vinegar;
3 bay leaves;
60 – 80 ml warm water;
7 – 9 black peppercorns.

For spices you will need salt (table or iodized) and a little sugar.

Prepare the fish by filleting it. Cut it into portions and add salt.
Peel, rinse and chop all vegetables as you prefer.
Pour oil into the bottom of the multicooker bowl and layer onions and carrots. Add peppercorns and add a little salt. Also add bay leaves.
Place fish pieces on top of the vegetable bed and drizzle with a little oil. Then add another layer of onions and carrots.
Transfer the tomato paste into a deep plate, dilute with warm water, add vinegar and remaining oil. If necessary (if the marinade seems very sour), add sugar.
Place the marinade in the multicooker bowl and close the lid. Set the “Extinguishing” program and time for 90 – 120 minutes. For fillets, 80 – 90 minutes will be enough.
After cooking, let the dish sit for 15 minutes and then serve.

This fish with a side dish is served hot, and if you use it as an appetizer, it is also suitable cold.

Dry white wine or soy sauce can be used as a marinade.

Fish with tomatoes in a multicooker Redmond (REDMOND)

The Redmond multicooker is well suited for preparing such dishes.

Marinated fish according to this recipe is prepared from the following ingredients:

1 kg of prepared fish;
200 g onions;
200 g carrots;
2 cloves of garlic;
250 – 300 ml of water;
30 g sugar;
1 bay leaf;
1 small lemon;
salt, black pepper - to taste.

You can prepare the dish according to the following instructions.

Wash and peel all vegetables. Grind the garlic into a paste, cut the tomatoes and onions into rings, and grate the carrots on a coarse grater.
Rinse the fillet in running water, dry and cut into medium-sized portions.
Place the meat in the multicooker bowl and place the onion on top.
Place tomatoes, lemon and garlic in a blender. Grind everything until smooth and add sugar and water.
Place carrots in the meat and onions and pour the prepared marinade over everything.

The dish is prepared using the “Stew” program for 60 minutes. After cooking, such marinated fish can be served with potatoes (mashed, fried, boiled) or a side dish of cereals.

To give the dish a more versatile taste, it is recommended to use dry seasonings with cumin, coriander, sweet paprika, suneli hops and basil

The most satisfying dishes are those in which the fish is fried in breadcrumbs or flour before stewing, and the vegetables are sautéed in butter. The main thing is not to overcook the components, otherwise the finished dish will acquire a bitter taste, and its appearance will no longer be so attractive.

Any fish is suitable for preparing such dishes. However, the best species are considered to be: pollock, haddock, pike, hake, mullet, pike perch and sturgeon.

Fish prepared in this way differs from other recipes in its bright taste and aroma. It is also very juicy, tender and non-greasy. It can be eaten during diets and with proper nutrition.

During the Soviet years, a dish such as marinated pollock was especially popular. Today, it has lost its relevance and is completely in vain, because it is the onion and carrot marinade that emphasizes the unusual taste of delicate fish.

Fish such as pollock can always be seen on the shelves of our stores. True, many consider it a second-class product due to its neutral taste and low price. In fact, fish is rich in protein and vitamins, especially in its muscles there is a lot of iodine, phosphorus and potassium. Pollock meat is tender, there are practically no bones in it, and if you know a proven recipe, you can prepare a very tasty and healthy dish.

Ingredients:

pollock;
two heads of onions;
two carrots;
a glass of sour cream;
tsp vinegar (7%);
two glasses of flour;
oil, spices.

Cooking method:

First of all, let's prepare the marinade. To do this, fry the onion in half rings in a frying pan with sunflower oil, and after a few minutes add the carrots, chopped on a coarse grater.
As soon as the vegetables become a little softer, add salt and sugar to taste, pour in sour cream and vinegar. Also, the ingredients should be diluted with water so that the marinade turns out juicy and not burnt. Simmer it for 10 - 15 minutes until the vegetables are completely cooked.
Cut the pollock into pieces, roll in flour mixed with salt, and fry on both sides. To make the meat tender, it is worth stewing the fish under a closed lid.
Place the finished fish in a separate deep dish, pour warm marinade over it and leave for 30 minutes so that the meat is well soaked.

How to cook in the oven

For lovers of fish dishes, the recipe for cooking pollock with marinade in the oven may become one of their favorites. The meat turns out tasty and juicy. Since pollock is a low-calorie product, it can be safely served for dinner with boiled rice or potatoes.

Ingredients:

three pollock carcasses;
bulb;
carrot;
100 ml tomato sauce;
sugar, salt, pepper;
Bay leaf;
sprigs of parsley.

Cooking method:

Chop the onion into half rings and fry in a frying pan.
Pass the carrots through a coarse grater and add to the onion. Sauté vegetables until soft.
Take tomato sauce, dilute it with water in a 1:1 ratio and add it to the pan along with bay leaf, salt and pepper. After five minutes, taste the marinade, add sugar or other spices if necessary.
Add chopped parsley to the marinade, stir and turn off the heat.
Cut the pollock into portions, distribute the pieces over the bottom of the baking dish and pour over the marinade. Place the dish in the oven for 30 minutes at 180 degrees.

Cooking in a slow cooker

Many people believe that only experienced chefs can cook fish skillfully. But if you know a proven recipe and you have a slow cooker, then you can become such a cook. Thanks to this miracle of technology, you can not only prepare an appetizing dish, but also preserve nutrients in the fish.

Ingredients:

two pollock carcasses;
bulb;
two medium carrots;
flour;
six spoons of ketchup;
Bay leaf;
three peas of allspice;
two tablespoons of apple cider vinegar;
salt, seasoning for fish;
flour, butter.

Cooking method:

Add salt and any fish seasoning to the flour and mix. Bread the fish pieces and fry in oil until lightly crusted.
Pour oil into the multicooker bowl, set the “Baking” mode and fry the onion rings. Then add the grated carrots.
Separately prepare the marinade from ketchup, salt, vinegar and a glass of water.
Place pieces of fried pollock on top of the vegetables, add bay leaves and allspice, and pour marinade over everything.
Set the “Quenching” mode for 20 minutes, and then keep it on the “Heating” mode for another 2/3 hours.
Place the cooled finished dish in the refrigerator so that the fish is well soaked.

Pollock marinated with carrots and onions with mayonnaise

Stewed pollock with vegetables and mayonnaise is very easy to prepare. All you need is to prepare a small list of ingredients and take a deep frying pan or saucepan. And to make the dish even tastier, grate the carrots not on a regular grater, but on one designed for Korean salads.

Ingredients:

two to three pollock carcasses;
two carrots;
two bows;
a glass of mayonnaise;
spices, oil.

Cooking method:

Heat the oil in a deep container and place pieces of fish into it, which have previously been seasoned with salt and pepper.
Place onion sliced into rings on top, and then form a layer of grated carrots.
Pour in mayonnaise, cover the dish with a lid and simmer for 30 minutes.

Recipe from Ilya Lazerson

Ilya Lazerson is included in the list of leading culinary experts in Russia, is the author of many books and the founder of his own culinary school. Today he shares his recipe for preparing delicious marinated fish.

Ingredients:

clean pollock fillet;
large onion;
three medium carrots;
two stalks of celery;
two spoons of sugar;
two tablespoons of tomato paste;
three tablespoons of vinegar (6%);
two bay leaves;
ten black peppercorns;
frying oil;
flour for breading.

Cooking method:

1. Cut the onion into half rings, and carrots and celery into strips. Place the vegetables in a bowl.
2. Place a deep frying pan on the fire, pour oil and immediately lay out the vegetables. There is no need to preheat the oil, as the food should just warm up.
3. As soon as the vegetables begin to sizzle, add two pinches of salt and sugar, and after 10 minutes add water so that it completely covers the contents of the pan. Add tomato paste, bay leaf, peppercorns and vinegar.

Let the ingredients boil for 5 minutes, then taste the marinade. If necessary, add salt, keep the mixture on the fire for a couple more minutes and turn off the heat. The most important thing is that the vegetables in the marinade remain crispy, this way they retain more vitamins, and it’s much more pleasant to eat them that way.
Cut the fish fillet into small pieces, bread in flour with a pinch of salt and fry until golden brown.
Place some of the marinade on the bottom of the fireproof tray, then lay out the pieces of fish, which we pour the remaining marinade on top of. The main thing is that the sauce is still warm, even hot, so it will penetrate into the very thickness of the meat.
Place the cooled dish in the refrigerator overnight and serve cold the next day.

With added milk

Milk is often used in preparing fish dishes, as this is the ingredient that makes the meat tender and juicy. We also offer a recipe for fish marinated with milk.

Ingredients:

pollock;
three carrots;
two onions;
350 ml milk;
spices for fish;
vegetable oil;
flour for breading.

Cooking method:

Cut the pollock into portions, rub well with spices and leave for half an hour.
Chop the onion into half rings and chop the carrots on a medium grater.
Bread the fish in flour with added salt and fry in vegetable oil until golden brown.
Then sprinkle the pollock with onions, put carrots on top, season everything with spices and pour milk.
Cover the dish with a lid and simmer over low heat for 30 minutes.

Fish marinated with wine in the oven

If you don’t know how to prepare a delicious marinade for fish, then be sure to take note of the following recipe. The marinade is based on red wine, which perfectly complements the taste of the fish and gives the dish a refined aroma.

Ingredients:

pollock fillet;
three small carrots;
100 ml dry red wine;
two tablespoons of tomato paste;
two bay leaves;
flour and oil for frying;
salt, pepper, herbs.

Cooking method:

Place finely chopped onion and grated carrots in a frying pan with sunflower oil, simmer the vegetables for 5 - 7 minutes.
Then add bay leaf, salt, pepper and tomato paste to them. Mix the ingredients and simmer for another 10 minutes.
Afterwards, pour in the wine and cook the vegetables until the moisture evaporates.
Pepper the pollock steaks, add salt, roll in flour and lightly fry in another frying pan.
Place the fried pieces of fish in a ceramic bowl and pour the marinade over them. Place the dish in the oven for 20 minutes, temperature – 180 degrees.

Unlike other methods of cooking fish, this option will take more time, but the result is worth it, because pollock turns out very tasty. And if you also want to prepare a flavorful dish, then while frying the fish, add a little nutmeg or ginger directly to the pan.

For fish lovers, I offer a very simple recipe for preparing marinated pollock using a slow cooker. The fish turns out juicy and tasty, with a delicate taste of vegetables.

For the marinade, instead of vinegar, I suggest using lemon juice - this will give the dish a zest.

To prepare marinated fish in a slow cooker, prepare the ingredients according to the list.

Clean the fish from the insides and wash it well. Cut into portions, sprinkle with fish spices and salt.

Pour a spoonful of vegetable oil into the multicooker bowl and add the fish.

Fry in the "Fry" mode for 2 minutes on each side. Transfer the fish to a plate and reserve.

Peel the vegetables. Dice the red onion and grate the carrots on a coarse grater.

Place the vegetables in the multicooker bowl.

Dilute tomato paste with hot water and pour into vegetables.

Set the “Stew” mode for 1 hour and simmer the vegetables. After 30 minutes, add lemon juice to the fish marinade, squeezing it directly from the fruit.

Add 1 tsp. salt.

Place fried fish in hot marinade. Close the multicooker lid and continue the “Stewing” program until the end of the time for which the program was set.

Our marinated fish in a slow cooker will be ready when the program ends.

It is better to eat the fish cold, but it is also tasty warm.

Bon appetit!

Step 1: prepare the fish.

We wash the cod fillets under cold running water to remove any kind of contaminants, dry them with paper kitchen towels to remove excess moisture, place them on a cutting board and cut them. This process is not essential; you can cook the fillet whole or cut it into 2 halves as indicated in this recipe, and also cut it into portioned pieces from 5 to 7 centimeters long. Place the prepared fish in a deep bowl.

Step 2: prepare vegetables and other ingredients.

Using a knife to cut vegetables, peel the onions, carrots and garlic, and remove the stalk from the salad pepper and gut it from the seeds. Then we wash them under cold running water along with tomatoes and lemon. Dry with paper kitchen towels to remove excess water. Grate the carrots on a large grater directly into a deep plate.

Place the onion and pepper one at a time on a cutting board, cut into half rings or strips up to 5 millimeters thick and place the slices on separate deep plates.

For tomatoes, we cut off the places where the stalks were attached, cut each into 2-3 parts and place them in a clean blender bowl. Pour in 1 measuring cup of pure distilled water, add peeled garlic, squeeze out the juice from half a lemon and add the required amount of granulated sugar. We turn on the kitchen appliance at the highest speed and grind the products to a homogeneous semi-liquid consistency without lumps, this will take no more than 30 - 40 seconds.

Step 3: cook the fish under the marinade in a slow cooker.

Place pieces of fish on the bottom of the multicooker, pour 1 tablespoon of vegetable oil over them, lightly sprinkle with salt and ground black pepper to taste. Place chopped onions, lettuce peppers, and then carrots in an even layer on top of the cod and pour them with the tomato mixture from the blender bowl.

Close the multicooker lid and set the program “Stewing” for 1 hour. After this time, the kitchen appliance will turn off, indicating the end of work. Open the lid and look, if there is too much liquid in the multicooker bowl, then turn on the mode “Warming up” for 20 – 30 minutes. When the kitchen appliance turns off again, let the fish sit in the hot bowl of the kitchen appliance for another 5 – 7 minutes. Then, using a tablespoon, place the aromatic cod in portions on plates and serve.

Step 4: serve the fish under the marinade in a slow cooker.

Marinated fish in a slow cooker is served hot. This dish can be presented as a separate independent dish or together with a side dish, for example with boiled potatoes, rice, vegetable puree, fresh vegetable salad or any cereal porridge. It’s nice to enjoy this fish with a glass of semi-dry white wine or a glass of fresh homemade lemonade. Simple and tasteful!

Bon appetit!

You can cook any fish using the same method.

If desired, the set of spices indicated in this recipe can be supplemented with any spices that are suitable for preparing fish dishes, for example, lemongrass, coriander, white allspice, a collection of French or Provençal herbs.

The quantity and composition of vegetables included in this dish can be adjusted as desired.

If there is a lot of liquid left in the multicooker bowl after 1 hour in the “Stewing” mode, if desired, you can drain it, also stew the fish as indicated in the recipe without additives, or add 1 tablespoon of wheat flour to the liquid during repeated 20-30 minute stewing, it will cook the sauce is thick.