Pollock fillet in a slow cooker

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   Peel a medium-sized onion and cut into half rings. It happens that you come across an onion whose husks are very difficult to peel. Then, before cooking, you need to fill it with warm water for a few minutes. This will make the onion much easier to peel.

2. STEP 2

   

   Pour a little sunflower oil into the multicooker bowl. Rearrange the onions. Wash and peel the carrots. Grate the carrots on a coarse grater. I had just the required amount of previously grated carrots left in the freezer. So I just had to put it in the slow cooker. By the way, freezing grated carrots in portions is a great idea for a life hack. A lot of time is saved, and no one will notice the difference.

3. STEP 3

   

   Wash a large tomato, remove the stem and chop into half rings. Place defrosted pieces of pollock fillet on a bed of carrots and onions. And spread tomato slices over the fish.

4. STEP 4

   

   Pour water into the multicooker bowl. Depending on the specific multicooker model, as well as on the program with which you will cook, manufacturers advise adding different amounts of water. I added fifty milliliters.

5. STEP 5

   

   And finally, it is necessary to enrich the taste of the future dish with spices and salt to taste. I added my favorite Provençal herbs, or Herbes De Provence in French. I cooked the fish for ten minutes using the “Steam” program at high pressure.

Comments on the recipe

Tatka

28.12.2023

4.9

I liked the recipe, thank you. I also like to bake pollock with vegetables in tomato paste. Here is the video for the recipe.

Eleno4ka

28.12.2023

4.7

Pollock fillet in a slow cooker is an excellent recipe from the “quick, simple, tasty, healthy” series. I cut the pollock fillet into portions, salted it, added my favorite spices, a little vegetable oil and left to marinate. At this time, I chopped the onion, grated the carrots and put them in the slow cooker to lightly fry. It’s winter now—greenhouse tomatoes with hard skin. Therefore, I scalded the tomato with boiling water and immediately doused it with cold water so that the skin could be removed easily. I placed pieces of pollock on top of the fried onions and carrots, tomato slices on top, and added a little boiling water so that the vegetable pillow was not fried, but stewed. I have a regular multicooker, not a pressure cooker, I can’t cook under pressure, I cooked it in the “steam” mode for 15 minutes. We had dinner with pleasure. The fish turned out juicy and tender. A wonderful combination of fish and vegetables. Thanks for the recipe, UnicornSteak!