Fish with vegetables in a slow cooker - maximum benefit. Methods of cooking fish with vegetables in a slow cooker: baked, steamed, stewed

Fish with vegetables in a slow cooker - maximum benefit. Methods of cooking fish with vegetables in a slow cooker: baked, steamed, stewed

Fish dishes should be present in the diet of each person.

They are healthy and light, which is important for baby and diet food.

This dish can be prepared in the post.

Fish with vegetables in a slow cooker - the basic principles of cooking

The easiest way to cook fish with vegetables in a slow cooker is steamed. It is enough to lay out the fish and vegetables on the steamer. Cooking time depends on the thickness of the pieces of fish and vegetables. It is advisable not to salt the fish before cooking, but pour it over the already prepared soy sauce or sprinkle with sea salt.

Fish with vegetables in a slow cooker can be baked or stewed. If you add broth, tomato paste or sour cream to a container with fish and vegetables, you will get fish in a sauce.

This dish can be cooked in the form of a casserole, laying out fish and vegetables in layers.

For cooking fish with vegetables, you can use fillets, or cut the fish into steaks. It all depends on how you are going to cook the fish.

Vegetables can be used absolutely any. These can be fresh seasonal vegetables, or frozen vegetable mixes.

Recipe 1. Fish with vegetables in a slow cooker under cheese crust


  • 0.5 kg of red fish;
  • four twigs;
  • tomato;
  • salt;
  • three potatoes;
  • black pepper;
  • onion;
  • 40 ml of olive oil;
  • 100 g of “Russian” cheese;
  • 40 ml of soy sauce;
  • 25 ml of lemon juice;
  • 100 g of mayonnaise.

Method of preparation

1. Soy sauce combine with lemon juice, olive oil and black pepper. Stir.

2. Clean and disassemble the fish on the fillet, carefully choosing small bones. Cut the fillets into slices, put them in a bowl, pour the marinade and mix. Leave the fish to marinate for a quarter of an hour.

3. Clean potatoes and onions. Good wash Tomato rinsed and wiped with a towel. All vegetables cut into thin circles.

4. Pour some oil into the container. Spread evenly half the potatoes. Put half of onion rings on top of it. Salt and pepper. Lay out the fish slices, pour the marinade over it and cover with tomato circles. Spread the remaining potatoes and onions in layers. 5. Salt again and pour mayonnaise. Cheese rub. Parsley finely shred. Sprinkle the fish with vegetables, herbs and grated cheese. We place the container into the device and start the “baking” mode. Cooking, closing the lid, forty minutes.

Recipe 2. Fish on a vegetable cushion in a slow cooker


  • half a kilo of capelin;
  • kitchen salt;
  • carrot;
  • vegetable oil;
  • two pods of Bulgarian pepper;
  • ground pepper;
  • two tomatoes;
  • 5 g lemon pepper seasoning;
  • onion;
  • hot peppers pod;
  • onion;
  • two potato tubers.

Method of preparation

1. Gut capelin and wash it several times under running water. Put in a bowl and sprinkle with seasoning "lemon pepper". Stir and leave for 15 minutes. If you do not have such seasoning, use a mixture of lemon juice with black pepper and salt.

2. Clean the carrots, wash and cut into thin circles.

3. Wash the paprika, cut it in half lengthwise, remove the stem and clean the seeds. Slip it into thin half-rings. Leave some for decoration.

4. Rinse the tomatoes and cut in half. Each half cut into thin slices.

5. Peel the onion and chop it with thin feathers. Potatoes do not peel. Wash it thoroughly with a brush and cut into thin slices. Wash hot pepper, remove the tail and seeds. Melenko crumble it.

6. Fold all the vegetables in a deep bowl, pepper, salt and mix.

7. Pour some oil into the container and place the vegetables. Smooth.

8. From above, spread the capelin nicely. Close the appliance lid and valve. Turn on the Fish program and cook for ten minutes. Then open the valve and release the steam. Open the lid, put the fish with vegetables in a slow cooker on a plate and garnish with Bulgarian pepper.

Recipe 3. Fish with vegetables in a slow cooker with spicy sauce


  • 800 g fish fillets;
  • fresh greens;
  • half a lemon;
  • 25 g capers;
  • 80 g flour;
  • 50 g green olives;
  • salt;
  • 150 ml of vegetable oil;
  • black pepper;
  • half a kilo of fresh tomatoes;
  • by the pod of sweet and hot pepper.

Method of preparation

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 the small bones. Rinse the fillet and dry. Cut into slices and season with salt and pepper.

2. Heat the oil pan on the stove. Each piece of breaded in flour and fry until golden brown on both sides. Put the fried fish on a plate and sprinkle it with lemon.

3. Wash tomatoes, wipe with a towel and chop in a blender. Finely chop the peeled onion. Sweet and hot peppers cut into strips, before removing the tails and seeds.

4. Pour the oil into the container, add the onion and fry it for five minutes, stirring in the “frying” mode. Then add pepper to it and continue frying for the same amount of time.

5. Fill the vegetables with tomato, put capers and olives, salt and pepper. Taste if sour, add sugar. Tomite sauce in stewing mode for ten minutes.

6. Put the fried fish pieces in the vegetable sauce. Without changing the mode, cook another 20 minutes.

Recipe 4. Fish with vegetables in a slow cooker


  • half-kilogram carcass of mackerel;
  • dill greens - a few twigs;
  • potatoes - 500 g;
  • ground black pepper - pinch;
  • onion head;
  • salt;
  • carrot;
  • bay leaf;
  • large parsley root;
  • two peas allspice;
  • half a lemon;
  • fat sour cream - 100 g;
  • vegetable oil - 30 ml.

Method of preparation

1. Cut off the mackerel head, remove the fins and tail. Gut and well washed under the tap, removing the black film from the inside of the abdomen. Fish cut across pieces into two centimeters thick. Put them in a deep plate, pour freshly squeezed lemon juice.

2. Peel potatoes, parsley root and carrots, brush well. Chop the potatoes. Cut carrot and parsley root into thin circles. Rinse the peeled onion and chop into half rings.

3. Put roots and vegetables in a deep bowl, pepper, salt and mix. 4. We lubricate the bottom and walls of the multicastry with oil. Put vegetables in it and level it. From above we set the grate-double boiler with pieces of mackerel, a little salt. Pour a couple of tablespoons of purified water into the vegetables. Place peppercorns and bay leaves between pieces of fish.

5. Close the lid and valve device. Activate the “fish” mode for a quarter of an hour.

6. Rinse the dill and finely minced. Let off steam and open the lid of the device. Put vegetables on the plates, put the fish on top, sprinkle with sour cream and sprinkle with dill.

Recipe 5. Baked fish with vegetables in a slow cooker


  • 700 g white fish;
  • salt;
  • paprika pod;
  • black pepper;
  • half a grapefruit;
  • 100 g of cheese;
  • six cherry tomatoes;
  • 80 ml of olive oil;
  • celery.

Method of preparation

1. My Bulgarian pepper, wipe, clean from the stem and seeds and cut into strips. Celery finely shred. Cherry tomatoes, rinsed and dried.

2. Pour the olive oil into a cup, squeeze the juice from half a grapefruit into it and mix. Season everything with pepper and salt. Stir once again.

3. Wash the fish under the tap, gut it, remove the skin and remove the fillet from the bones. Cut mackerel into large chunks.

4. Pour the obtained fillet with marinade, mix and marinate the fish for ten minutes.

5. Lubricate the bowl with oil. We spread on the bottom of the fillet, sprinkle it with marinade. From above we lay out cherry tomatoes and sliced ​​bell pepper. Add the chopped celery and sprinkle with cheese chips.

6. Activate the function "baking" and cook the fish for half an hour. Serve fish with a side dish of rice or potatoes.

Recipe 6. Fish with vegetables in a slow cooker with beans and bacon


  • half a kilo 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 sweet pepper;
  • four cloves of garlic;
  • 75 ml of olive oil;
  • 15 g dried paprika.

Method of preparation

1. Pour the saffron in a bowl, cover it with two spoons of boiling water, stir and leave for a while.

2. Wash, rub and cut the pods of the bell pepper in half lengthwise. Remove the core and tails. Cover the baking sheet with parchment, brush with oil and place the halves of the peppers. Send the baking tray to the oven and bake for 20 minutes, until a dark brown film appears on top.

3. Remove the pepper from the oven, place it on a plate and cover with foil. Leave for ten minutes, 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 container and fry, stirring constantly, a minute.

5. Add the finely chopped onion to the bacon and cook for another five minutes, stirring occasionally. Season with dried paprika, salt, saffron soaked with water, and black pepper.

6. Put the beans in a container, pour fish broth and turn on the “stewing” function. Bring sauce to a boil and cook for ten minutes. Then put to the bean pieces of fish fillet, baked peppers and tomatoes, sliced. Close the lid and cook the fish, without changing the mode, a quarter of an hour. At the end, sprinkle with finely chopped cilantro.

Fish with vegetables in a slow cooker - tips and tricks

  • For cooking, take fresh or chilled fish.
  • To make the taste of the dish bright and rich, the fish is poured with marinade, or seasoned with spices and left for some time.
  • To keep the fish fillet dry, it is breaded and fried to seal the juice inside.
  • Serve fish as a separate dish, or with a side dish of potatoes and rice.
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