Ingredients for cooking cod in a slow cooker
- Fresh cod fillet 600 grams
- Medium Carrot 2 pieces
- Onions medium size 3 pieces
- Large tomatoes 1 piece
- Dry white wine 100 milliliters
- 1/2 medium-sized lemon
- Refined vegetable oil 3 tablespoons
- Black peppercorns 3 pieces
- Seasoning for fish 0.3 teaspoon
- Ground black pepper to taste
- Bay leaf medium size 2 pieces
- Floral honey 1 teaspoon
- Allspice 3 pieces
- Salt to taste
- Main ingredients: Cod, Onion, Carrot, Tomato
- Serving 5 servings
Medium bowl - 2 pieces, a slow cooker, a steaming bowl, a coarse grater, a frying pan, a wooden spatula, a plate - 3 pieces, a cutting board, a kitchen knife, a deep bowl, a stove, a saucer, a refrigerator, a pan lid, a tablespoon, serving dish, kitchen paper towels
Cooking cod in a slow cooker:
Step 1: prepare the cod filet.
We carefully wash the cod fillet under running warm water, wipe it with kitchen paper towels and put it on a cutting board. Using a knife, cut the fish into small pieces and transfer to a medium bowl. Sprinkle the component with salt (1/2 tablespoon) and seasoning for fish and leave aside saturated with aromas.
Step 2: prepare the onions.
Using a knife, peel the onion from the husk and rinse thoroughly under running warm water. Now we lay out the component on a cutting board and grind it with thin half rings or cubes. Pour chopped onions in a clean plate.
Step 3: prepare the carrots.
Using a knife, peel the carrots from the skins and rinse thoroughly under running water. Then put the component on a cutting board and grind it with a coarse grater. Pour the carrot chips into a free plate.
Step 4: prepare the tomato.
We wash the tomato under running warm water and put it in a deep bowl. Immediately after this, fill it with hot liquid from a tap or kettle and leave for 5 minutes blanch. After the allotted time, carefully drain the water, and shift the vegetable onto a cutting board.
With a knife, we cut off the place to which the tail was attached, and after that we clean the tomato from the skin. Now grind the component into cubes and transfer to a clean plate.
Step 5: prepare the lemon.
We put the half of the lemon on a cutting board and cut it lengthwise into two parts with a knife. Each chop thin slices and move into a free saucer.
Step 6: prepare the cod in the slow cooker.
We will prepare the dish in two stages. The first is the most important, and, of course, it concerns fish! So, pour ordinary cold water into the multicooker pan and add a pinch of salt, black and allspice peas, and bay leaf. From above we set the steaming bowl and lay out the cod fillet. Close the lid of the multicooker, install Steaming program and prepare the component for 10 minutes. After the allotted time has passed, the corresponding signal will sound. Immediately open the lid and turn off the appliance from the network. Using a wooden spatula, carefully pull out the cod and transfer it back to a clean medium bowl to cool slightly.
Then pour a small amount of vegetable oil into the pan and put on medium heat. When the contents of the container are well warmed up, pour the chopped onion and carrot chips here. From time to time, stirring with a wooden spatula, simmer vegetables until soft.
After that, add tomato cubes, lemon slices, as well as honey, dry white wine, a little salt and black pepper to the pan. Once again, mix well and simmer the frying for 5-7 minutes. After the allotted time, turn off the burner, and set the container aside so that the contents in it can reach room temperature.
Put in another clean bowl 1/2 part vegetable frying (always with the juice remaining at the bottom of the pan) and pieces of fish. On top, cover the dish with the remaining stewed vegetables with marinade and cover everything tightly with a pan lid. Important: its diameter must necessarily coincide with the bowl, otherwise the smell of other foods may be absorbed into the fish with frying. Then put the container in the refrigerator and infuse the dish for 2 or more hours.
Step 7: serve the cod in the multicooker.
When the cod is well marinated with vegetable frying, we take it out of the refrigerator and use a wooden spatula to shift it from a bowl into a special plate. Serve to the dining table as an appetizer, for example, such dishes as mashed potatoes, boiled rice, buckwheat porridge, as well as fried vegetables or grilled. In addition, slices of white bread and a glass of dry red wine are ideal.
- enough to make a fish like cod 10 minutes. Therefore, do not increase the time for cooking, otherwise the fish may become dry;
- in addition to the spices indicated in the recipe, you can use any others to your taste;
- such fish can be stored in the refrigerator in a tightly closed container no more than 3-4 days.