Pollock in a slow cooker with carrots and onions: how to cook it deliciously?

Pollock is distinguished by its affordable price and bright taste. Fish fillet has a neutral taste, which allows it to be combined with different products. The most common and easiest way to prepare pollock is in a slow cooker. Next, about the simplest and most delicious variations of cooking fish with different ingredients.

Pollock, one of the species of fish belonging to the cod order. It differs from other species by the presence of a fin on the back and antennae on the chin. It is also interesting that the belly fins are located in front of the pectoral fins. The fish has an oblong body and prefers to live in cold water with a temperature of no higher than 9 degrees. This species can live for at least 18 years and weigh at least 5 kilograms with a body length of about a meter. The main food is plankton.

It is worth noting that pollock is a Pacific fish, as it lives in the vastness from the Bering Sea to the Korean Peninsula. There are also other species found in the Atlantic Ocean basin. For example, frozen pollock is supplied from the Norwegian Sea to store shelves around the world.

In industry, this fish is used to make minced fish, feed meal, dried, dried and smoked. Liver and caviar are usually used for the production of canned food, and are also produced.

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In addition, pollock cooked in a slow cooker is consumed fried, stewed, baked, and used for preparing fish soups, cold appetizers and hot dishes. All this is due to the high nutritional value of meat, but it is best and healthiest to stew or steam meat with vegetables. It should also be noted that the meat has a neutral taste, which allows the use of hot spices and aromatic herbs in the cooking process.

This fish contains:

phosphorus in large quantities;
potassium;
sulfur;
iodine;
fluorine;
cobalt;
vitamin PP.

Pollock liver contains a lot of vitamin A, which is useful for smokers and those who are seriously ill. Due to its high content of iodine and proteins, pollock is considered an excellent antioxidant, useful for children of any age, pregnant and lactating women, and the elderly. Additionally, fish is rich in omega-3 and omega-6 fatty acids, which help normalize blood cholesterol levels, stabilize blood pressure and metabolism. This species helps increase mental activity and is often used in dietary nutrition.

How to cook pollock in a slow cooker

There are several rules for how to deliciously cook pollock in a slow cooker:

Frozen fish should be thawed before use by filling with cold water;
Only the fillet should be cooked, possibly with parts of the spine: the fins, head and entrails must be removed;
You need to cook fillet following the recipes so that it remains healthy;
Before starting cooking, the vegetable oil needs to be slightly warmed in a bowl;
fillet, before putting it into the bowl, you need to lightly pump it out in flour, shaking off the excess part;
In order for the fish meat to be tender and soft, it must be steamed; for this, you should not open the lid of the multicooker during the cooking process.

Features of the dish

Frozen pollock bought in a store must be of good quality. Look at the color of the fish fillet to ensure it is not yellow. The fish should be without an unpleasant odor and have a normal shelf life. If you bought high-quality raw materials for a dish, you ensured yourself 50% success in preparing it.

Frozen pollock whole carcasses must first be thawed at room temperature. Then peel off the scales, cut off the head and tail, make an incision on the abdomen, and remove the entrails. Don't forget to clean the black film inside. To prepare minced pollock fillet cutlets, you need to select the bones.

The unpleasant fishy smell will be softened by the milk, onions and spices included in the recipe. Tomato sauce with vegetables will also do its job of enhancing the taste.

Steamed pollock in a slow cooker

Steamed pollock is considered one of the healthiest dishes that can be quickly prepared in a slow cooker.

Ingredients:

500 g pollock fish;
1 tbsp. lemon juice;
2 tsp. fish seasoning, which contains oregano and basil.

Cooking method:

First of all, you need to clean the fish, discard the insides, remove the fins and tail.
It is necessary to cut it up, remove the bones and spine without removing the skin, since it contains all the valuable components.
Next, the resulting fillet is cut into medium pieces, mixed with lemon juice and seasonings.
Leave it to brew for a while.
Afterwards, transfer the fillet to the multicooker bowl using a special stand and cook in the “Steam” mode.
You need to cook the fillet for at least 15-20 minutes. Afterwards, pollock is ready to eat.

Under the tomato filling

Pollock baked in foil in the oven or in a slow cooker is a dietary dish because it contains few calories. But this makes the taste characteristics at a high level. To prepare this appetizer, you need to spend one hour. Nutritional value – 185 Kcal, proteins – 11 g, fats – 9 g, carbohydrates – 7 g. What components are required:

kilogram of fillet;
bulb;
tomato paste – 3 tbsp;
sunflower or olive oil – 3 tbsp;
salt.

What to do:

Prepare the fish. Wash it and cut into pieces.
Pour oil into the multicooker bowl. Place the fillet.
Remove skins from onions. Cut into thin rings. Place on fish.
Pour in tomato sauce.
To cover with a lid. Set the “quenching” mode for 40 minutes.

Place the finished fish on a serving dish. Place a sprig of rosemary or cilantro on top. This is a good addition to side dishes. You can pour garlic-sour cream marinade and freshly squeezed lemon juice on top.

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Pollock fillet in a slow cooker

Ingredients:

fish fillet – 700 g;
eggs – 2 pcs;
onion – 2 pcs;
carrots – 2 pcs;
milk – 150 ml;
hard cheese – 80 g;
spices;
vegetable oil – 2 tbsp;
seasoning for fish.

Cooking method:

When starting to cook, you should start by preparing the vegetables. The onion is cut into medium cubes. Grate the carrots using a coarse grater.
Vegetable oil is poured into a bowl, vegetables are then placed there and fried in the “Baking” mode for at least 10 minutes.
You can place the prepared fillet on the prepared vegetables, add salt and season with spices.
Next you need to beat the eggs, add milk and mix everything into a homogeneous mass, pour it over the fish.
Hard cheese is grated on top of everything.
Pollock fillet in a slow cooker can be cooked in the same mode for at least 20 minutes. This should be enough to cook the fillet, but if necessary, the cooking time can be increased.

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With tomato cream sauce

Thanks to this sauce, the fish acquires an unusual spicy taste that can surprise your guests.

To prepare you will need:

Pollock in the amount of 1 kg;
Two medium-sized onions;
Two medium sized carrots;
One garlic clove;
Half of one lemon;
One glass of liquid cream;
Tomato paste in the amount of two tablespoons;
Vegetable oil in the amount of one tablespoon;
¼ glass of water;
Ground paprika in the amount of one teaspoon;
Salt;
Pepper mixture.

Step-by-step preparation of pollock with sauce in a slow cooker:

Clean the fish, wash and cut into small pieces;
Salt the pollock, add the juice of half a lemon and a mixture of peppers. Leave for a while;
Peel and wash vegetables;
Grind the carrots and cut the onion into half rings;
Finely chop the garlic using a sharp knife;
Set the multicooker to “Baking” mode. Add vegetable oil to the bowl and leave to heat for a couple of minutes;
Put vegetables there, add a little salt and fry;
Place half of the vegetables from the multicooker;
Place the fish in a slow cooker, place selected vegetables on top of it;
Prepare the fill. To do this, mix water with cream and tomato paste. Also add paprika here;
Pour the prepared sauce over the fish and vegetables;
Set the “Extinguishing” mode, close the lid and leave for an hour.

Pollock with carrots in a slow cooker

Ingredients:

one frozen carcass;
sour cream with 25% fat content - 100 ml;
one medium sized carrot;
water - about 100 ml;
salt, pepper, other spices to taste;
vegetable oil – 2-3 tbsp.

Cooking method:

You need to peel the carrots, wash them and cut them into circles 4-5 mm thick (you can also cut them into strips or grate them, depending on your preference).
Pour oil into the bottom of the bowl and add carrots. Lightly fry it in baking mode for 5 minutes.
At this time, prepares the fish. We cut off the fins, head (if any) and tail. We wash and clean the inside well, removing the black film containing bitterness.
Afterwards, the carcass is divided into portions or completely separated from the bones. It must be remembered that the cooking time will depend on the size of the pieces.
The finished pieces should be rinsed again and squeezed well from the liquid.
Now the fish can be transferred to a bowl, on top of the carrots.
First of all, the fish is filled with water, seasoned with spices and put on the “Stew” mode.
After about 15 minutes, pollock with carrots in a slow cooker is poured with sour cream and simmered until tender, stirring occasionally.

With vegetables

A multicooker can completely replace an oven, since even the methods of working with it can be similar. Try baking pollock with vegetables in a slow cooker, wrapping this food set in foil, and no one will guess where the dish was prepared. Taste, appearance, aroma - everything will be identical to what happens in the oven. Remember that the foil is laid out with the shiny surface facing the food, and not outward, otherwise the meaning of its use is lost. An additional advantage is that the device does not have to be washed after this procedure.

Pollock with onions in a slow cooker

Ingredients:

3-4 medium-sized pollock carcasses;
2 medium onions;
a few spoons of tomato paste or ketchup;
spices;
100 ml boiled water;
vegetable oil.

Cooking method:

Initially, you need to prepare the fish, clean it, gut it, remove fins and entrails and wash it.
Now you can divide the carcass into portions. For a faster option, you can take fillet.
The onions are cut into half rings. Pour vegetable oil into the bottom of the bowl, add the onion and fry a little.
Now you can salt the pollock, season to taste and place it in a multicooker bowl, sprinkling it with onions on top.
All this is covered with tomato paste (or ketchup) and cooked in stewing mode for at least 40 minutes.
Periodically you need to look at the pollock with onions in the slow cooker; if there is not enough liquid during the cooking process, you can add a little more water.

With potatoes

This recipe can be prepared quickly and requires few ingredients. Cooking time – 45 minutes. The calorie content of one serving is 247 kcal, proteins - 17 g, fats - 14.7 g, carbohydrates - 11.4 g. What components are needed:

large carcass;
three tablespoons of sour cream;
two cloves of garlic;
five potatoes;
two onions;
spices, salt.

What do we have to do:

Peel the potatoes. Rinse. Cut into large pieces.
Remove the skins from the onions and cut into half rings.
Peel the garlic and pass through a garlic press.
Mix garlic with sour cream.
Clean the scales of the fish and remove the entrails. Cut off the fins and tail, remove the black films. Cut into steaks. You can use pollock fillets instead of carcasses. In this case, you only need to wash it and cut it into pieces.
Add spices and salt to the fish.
Place the potatoes in the multicooker bowl, cover with chopped onions, and place the steaks on top. Pour sour cream marinade over everything.
Set the “quenching” function for half an hour.

Serve the finished fish and potatoes under a bed of vegetables on lettuce or spinach leaves, garnished with fresh herbs.

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Pollock with vegetables in a slow cooker

Pollock with vegetables, cooked in a slow cooker, can be eaten on its own or as a side dish to the main dish.

Ingredients:

700-800 gr. fish;
1 medium carrot;
1 onion;
2-3 medium sized tomatoes;
2 pcs. bell pepper;
1 eggplant;
50 ml water;
vegetable oil;
spices to taste.

Cooking method:

Initially, you need to prepare the pollock, clean it, remove the fins and insides. The fish is washed with water and divided into approximately equal portions.
Now it's the vegetables' turn. The carrots are grated on a coarse grater, the onion is cut into half rings.
Pour oil into the bottom of the bowl and warm it up a little.
Now onions and carrots are sent here.
Vegetables are fried for 10 minutes in the “Stew” mode. Without closing the lid, the vegetables are constantly stirred and fried until golden brown.
Next, you need to cut the tomatoes and eggplant into rings of approximately the same thickness. Sweet peppers are peeled and cut into small cubes.
You can place prepared vegetables on top of the fried onions and carrots.
There is fish on top of everything. Now you need to add water, add salt, pepper and season with other spices as desired.
You can start cooking. To do this, the multicooker needs to be turned on to the “Stew” mode for 30-40 minutes, depending on the size of the fish.
After the expiration date, the dish is ready to eat.

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Ingredients:

Vegetable oil	- 85 ml.
Milk	- 100 ml.
Bread	- 50 gr.
Carrot	- 50 gr.
Sugar	- A little
Tomato paste	— 75 gr.
Pollock	— 500 gr.
Onion	- 100 gr.
Eggs	- 1 PC.
Flour	- 50 gr.
Salt	- taste
Spices	- taste

Cooking process

Step 1

The bread for the cutlets is white, or dried. Cut off all the crusts and soak it in milk for a while.

Step 2

Prepare the vegetables. Wash and clean. For the cutlets, use half the carrots specified in the recipe and half the onions.

Step 3

Twist the prepared pollock fillet and carrots with onions through a meat grinder or using a blender, add bread soaked in milk and an egg. Salt and pepper the minced meat to taste.

Step 4

After mixing the minced meat until smooth, form small cutlets. Dip them on both sides in flour.

Step 5

In the multicooker, turn on the “Frying” mode and set the time for half an hour. Pour a little oil into the bottom of the multi-cooker bowl, lay out the cutlets in small portions, and fry on both sides. Place the finished cutlets in a bowl.

Step 6

Start preparing the gravy. Carrots and onions are cut into cubes. Tomato paste is diluted with water (about one and a half glasses), 5 g of sugar and salt are added.

Step 7

In the multicooker, turn on the “Frying” mode for 25 minutes, pour a spoonful of oil. Place chopped onions and carrots in hot oil. When the vegetables are slightly browned, pour the tomato diluted with water into the multicooker bowl. Close the multicooker lid and keep the gravy in the “Frying” mode for another 10 minutes.

Pollock in sour cream in a slow cooker

Ingredients:

fish – 400 gr;
onion – 1 piece;
carrots – 1 piece;
sour cream of any fat content – 150 g;
vegetable oil – a few tablespoons;
spices;
water – 1/3 cup.

Cooking method:

As always, you first need to prepare the fish, peel and wash it, cut it into small pieces.
Next, cut the onion into cubes and grate the carrots.
Pour vegetable oil into a bowl, fry the vegetables in the “Baking” mode until fully cooked, without closing the lid.
Pollock is laid out on a vegetable bed in layers, filled with water, salted and peppered to taste.
Each piece is well greased with sour cream.
Prepare Pollock in sour cream in a multicooker on the “Baking” mode for at least 25 minutes.
After turning off the multicooker, you can start eating fish.

With rice

An excellent side dish for pollock is rice. Its taste goes well with the taste of fish. Prepares within 50 minutes. The specified amount of ingredients will yield 4 servings. The following products are required:

fillet – 800 g;
rice - a glass;
bulb;
carrot;
two tomatoes;
two cloves of garlic;
hard cheese – 150 g;
a glass of sour cream;
butter – 70 g;
water – 2.5 cups;
a bunch of dill;
a pinch of turmeric;
spices, salt - a teaspoon.

How to cook:

Rinse the rice well in several waters.
Peel the vegetables. Finely chop the onion, grate the carrots on a fine grater.
Wash the fish, remove films, cut into small pieces.
Remove the peel from the garlic and pass through a garlic press.
Grate the cheese.
Wash the dill and chop finely.
Place the washed rice in the multicooker bowl and add the vegetables. Add butter, sprinkle with turmeric, add salt. To fill with water.
Salt the pollock and add spices. Place on rice, brush with sour cream. Sprinkle with garlic and dill.
Place washed and thinly sliced tomatoes on top. Grease with sour cream. Sprinkle grated cheese on top.
Set the “quenching” or “steam” function for 20 minutes.

Place the delicious dish on portioned plates. For those who like a cheese crust, at the end of cooking you can set the “baking” or “baking” mode for 10 minutes. Garnish with cherry tomato halves and basil. Serve with any side dish, vegetable salads or chopped vegetables.

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Pollock with potatoes in a slow cooker

Pollock with potatoes is considered a budget dish that can be cooked in a slow cooker not only on weekdays, but also on holidays.

Ingredients:

2 medium fish;
5-7 potatoes;
1 tbsp. lemon juice;
2-3 tablespoons of mayonnaise;
greens for decoration;
salt, pepper, other spices to taste;
200 ml. water.

Cooking method:

As always, it’s best to start by preparing the pollock. You need to clean the fish, remove excess parts, gut the insides.
Wash the fish and divide into medium-sized pieces. If desired, you can use ready-made fillets for cooking.
When ready for cooking, fish should be salted, seasoned with spices and sprinkled with lemon juice.
Now you need to prepare the potatoes. To do this, you need to peel it, wash it and cut it into circles no more than 4 mm thick.
Let's add a little salt to all this. Place potatoes and mayonnaise on the bottom of the bowl and mix well.
All this should be done with wooden spoons or spatulas so as not to spoil the coating of the bowl.
Now you can lay out the finished fish and fill it with water.
You need to cook the dish in stewing mode for 50-55 minutes.
The duration of cooking directly depends on the readiness of the potatoes, since the fish will be cooked after about half an hour of stewing.
The readiness of the dish must be checked by looking at the potatoes.
After the multicooker signal, you need to open the lid and sprinkle the finished dish with finely chopped herbs.
To do this, you can take parsley, dill and other seasonal herbs to taste.
For those who do not like greens, they can be replaced with grated hard cheese. To do this, about 5 minutes before turning off, you need to open the lid of the multicooker and sprinkle the prepared cheese on the dish. Now the dish is completely ready to eat.

In honey-mustard marinade

Cook the fish for one hour. You need to prepare the following products:

two tablespoons of honey;
half a kilo of fillet;
one and a half spoons of Dijon mustard;
three cloves of garlic;
three tablespoons of olive oil;
lemon;
a bunch of green onions;
salt, spices.

Cooking algorithm:

Prepare the marinade. To do this, mix honey, mustard, and olive oil.
Wash the onion and chop finely. Add to the marinade, add salt and stir.
Add freshly squeezed lemon juice.
Peel the garlic, pass through a garlic press, add to the sauce.
Pour the prepared fillet with marinade. Let it sit for half an hour.
Place the fish in the multicooker bowl and set the “stewing” mode for half an hour.

Serve with fresh onions, you can add dill, cilantro and basil. Nutritional value per 100 g is 238 Kcal, proteins – 22 g, fats – 10 g, carbohydrates – 9 g.

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