Cod is an ideal lunch option for those on a diet, because this fish contains a minimum of calories and fat. However, to get the maximum benefit from consuming this product, you need to know the secrets of its preparation. And here modern technology comes to our aid. Anyone, even a novice cook, can cook cod in a slow cooker.

If you learn how to cook fish in this kitchen assistant, which, by the way, is very simple, then rest assured that no one will leave the table indifferent.

Two basic rules for working with cod:

1. To get rid of the unpleasant odor, you need to sprinkle the fish with lemon juice.
2. In no case should you heat cod for too long, as it itself is a little dry.

Delicious cod dishes

A lot of delicious things can be prepared in a slow cooker from this amazing fish. For example, steam cod, which is very useful for both adults and children. Lovers of elegant dishes can bake cod in Flemish style or cook it with tomatoes and prunes. Very tender fish is obtained with creamy sauce.

A simple recipe for cod in a slow cooker

Perhaps the most basic option for cooking cod is steaming it. And there is nothing strange about this, because, as mentioned above, it suits almost everyone, and requires very little effort from the cook. By the way, another plus is that this cooking will take no more than 40 minutes.

So, we need:

• cod (fillet) - 0.5 kg;
• lemon - 1 piece;
• salt and spices (to taste);
• mineral water - 2 glasses.

First, wash the fish thoroughly, then wipe it dry. Now let’s use the secret and rid the cod of the characteristic pungent odor; to do this, you need to cut the lemon in half and squeeze the juice onto the fish. By the way, we will still need the lemon, so don’t rush to throw it away.

Rub the fish with salt and spices. You are given complete freedom in choosing spices; add what you like. However, there are some spices that are more suitable for cod than others, for example, coriander, allspice, turmeric.

If you want the cod to be more juicy and piquant, you should leave it in the marinade for 10 minutes.

Then pour 2 glasses of water into the multicooker bowl and add lemon slices (this will enhance the pleasant aroma), place a container on top, lay out the fillet pieces and select the “Steam” mode, time - from 20 to 25 minutes.

The finished fish can be served with potatoes, buckwheat or stewed vegetables.

And you can find out more, a wide variety of recipes for cooking cod in a slow cooker just below.

Nutritionists unanimously advise us to include fish in our diet at least 2 times a week. And again, almost unanimously, they call vegetables the best side dish for fish. Our dish today combines these wonderful products according to the “two in one” principle. So, we prepare stewed cod with vegetables in a slow cooker.

In fact, you can use almost any fish to prepare this recipe; the preparation will not change. If you wish, you can add some seasonings to your taste, but I prefer to do without them if possible. Bay leaf and pepper were enough for me here.

The fish with vegetables turned out simply delicious! I hope this recipe doesn’t disappoint you either.

Stewed cod with vegetables in a slow cooker

Products for cooking:

1. Cod fish - 1 carcass
2. Onion - 1 head
3. Carrots - 1 piece
4. Soy sauce - 2 tables. l.
5. Tomato paste - 2 tables. l.
6. Several laurel leaves
7. Black peppercorns - a few peas

How to stew cod with vegetables in tomato marinade:

For the dish, I took a chilled and gutted cod carcass. You can take any other fish, but have fewer bones. Still, they spoil the pleasure of eating fish. We wash the cod and cut it into steaks.

Peel the onion and carrots and cut into slices.

Place some of the vegetables on the bottom of the multicooker. And place the fish steaks on the vegetable bed.

In a deep plate, mix tomato paste with soy sauce. Add water.

Lay out the rest of the vegetables and pour over the marinade. Add a few black peppercorns and three bay leaves.

Turn on the baking mode for 20 minutes. As soon as the signal sounds, the stewed cod with vegetables in the slow cooker is ready. Bon appetit!

For men, fish with vegetables can be served as a side dish with mashed potatoes or pasta.

Time: 30 min.

Servings: 4

Difficulty: 2 out of 5

Delicious dietary lunch - cod on a bed of vegetables in a slow cooker

Not many people know that seafood is not only a source of iodine, but also a storehouse of easily digestible protein. Often, fish fillets, and in particular cod, are used to prepare first and second courses.

This fish can be cooked with both potatoes and vegetables. This dish contains a minimum of calories and a maximum of useful nutrients.

We invite you to try a wonderful version of a dietary dish that will complement your favorite seafood-based recipes - cod with stewed vegetables in a slow cooker.

Recipes that involve cooking fish by stewing or steaming are more preferable, because then it turns out more juicy and less fatty than fish that has been fried.

Thanks to the multicooker, the cooking process will not take much time, because during simmering, the cod with vegetables comes to readiness very quickly, while maintaining all the beneficial properties of the dish components.

Fish and potatoes are a versatile and quick option for a hearty lunch. Cod, having a delicate taste, goes well with tender and satisfying potatoes.

Recipes for preparing such a dish in a slow cooker may differ in the range of ingredients and spices; take one of them as a basis and create your own signature version.

• Often, recipes for second courses with seafood do not describe exactly how to prepare the fish for further stewing, although this is very important. Cod has a specific sea odor; to get rid of it, you will need to soak the fish in lightly salted water.
• When choosing recipes for fish with vegetables, you should take into account the cooking time in a slow cooker. Prolonged heat treatment will make the cod dry, and the amount of nutrients in it will significantly decrease.
• Cod will be filled with a new, refined taste if served with a creamy sauce. A classic béchamel or a savory cheese sauce might work well.
• When preparing fish for stewing in a slow cooker, take into account the thickness of the fish pieces; it should not be more than 5 cm, because the dish cooks quite quickly. Take note of this, even if the selected recipes do not describe how thick the cod pieces should be.

Now let's begin the process of preparing an incredibly tasty dish, which is based on cod and vegetables. Everything is prepared very quickly and simply.

Ingredients:

How to cook

Step 1

It is necessary to finely chop the dill and squeeze the juice out of the lemon. Then mix lemon juice with chopped dill, add finely chopped garlic.

Step 2

Salt the fillet, thoroughly grease each slice with the prepared marinade on both sides as in the photo. Transfer the fish to a container and place in the refrigerator to marinate for at least 20 minutes.

Step 3

In the meantime, you can prepare the vegetables. Peel the carrots and then grate them.

Step 4

Cut the bell pepper and remove the seeds from the middle. Cut the pulp into medium slices like large straws.

Step 5

Cut off the skin of the zucchini, cut the vegetables into quarter rings as in the photo. Add to the rest of the chopped vegetables.

Step 6

Divide the broccoli into florets and add to the other ingredients. If you use frozen broccoli, you need to defrost it first.

Step 7

Place the prepared vegetables inside the multicooker bowl, add salt, and then mix everything thoroughly.

Step 8

Place marinated cod pieces in an even layer on top of the vegetables.

Set the “Multi-cook” or “Stew” program for 20 minutes.

Step 9

After the specified time has passed, you can place the fish and vegetables on plates and then serve.

Agree, the dish turned out excellent, and without any extra hassle. Every family member will appreciate the taste of juicy cod on a bed of vegetables.

See another version of this dish:

Cod and slow cooker is a deservedly favorite product and a relatively new, but very popular “miracle saucepan”.

Well, if you cook fish in such a device, you can not only gain time, but even combine a couple of recipes together and get completely unusual dishes.

Cod in a slow cooker - general cooking principles

Cod can only be purchased frozen. This means that it will need to be properly thawed before cooking. It is recommended to defrost fish only naturally, in the air, by placing it on a plate or in a bowl.

Thawed cod (carcasses, fillets or steaks) is thoroughly washed with a stream of cool running water and lightly blotted with a paper towel. After that, all the fins are cut off from the carcasses and the entrails are removed. Then they rinse again, thoroughly washing the abdomen of any remaining entrails, and proceed according to the recipe.

Cod in a slow cooker is steamed, baked, fried or stewed. The fish meat itself is somewhat dry, so the fish is cooked with vegetables or in sauce. To ensure that the pieces of fried cod are juicy, the fish is dipped in batter before frying.

Cod in a slow cooker with green nut sauce

Ingredients:

Two large cod steaks;

Three tablespoons of good pure oil;

Small onion;

Three peeled cloves of garlic;

Half a glass of water or fish broth;

Three sprigs of fresh parsley (no stems);

100 gr. peeled almonds.

Cooking method:

1. Rinse the steaks first with cold running water and carefully scrape any remaining scales from the skin. Wipe dry with a towel or napkin.

2. Pour olive oil into the multicooker and heat it well in frying mode. Then dip the steaks into the oil and fry on each side for three minutes, in the same mode. Remove the fish, place it in a deep container and cover with a lid to keep it warm.

3. Chop the onion into small pieces and add to the oil remaining after frying the fish. Stirring constantly, fry the onion for about three minutes.

4. Pour in water or broth, add finely chopped parsley, chopped almonds with a knife and continue cooking for five minutes.

5. Then pour the sauce into a small container and blend it well with a blender. Add salt and pepper to your taste.

6. Place the cod pieces into a clean cooking bowl, pour in the whipped sauce and cook in the stew mode for seven minutes under the lid.

Steamed cod fillet in a slow cooker

Ingredients:

Medium-sized cod fillet – 4 pcs.;

One small lemon;

Head of bitter white onion;

Three black peppercorns;

A small leaf of bay leaf;

A small pinch each of ground paprika, pepper and thyme.

Cooking method:

1. Mix all the spices in one plate. Add some fine table salt.

2. Thoroughly coat the thawed dry fillet with the prepared spicy mixture. Transfer the fish to a wide bowl and let sit for about half an hour.

3. Pour about one and a half liters of cold water into the main bowl. Dip a bay leaf and peppercorns into it.

4. Grease the steam container with non-fragrant vegetable oil. Place cod fillets on it and moisten generously with fresh lemon juice and then with vegetable oil. Cut the onion into large slices, divide the carrot lengthwise into six parts with a knife. Transfer the vegetables to the fish and place the container on the bowl.

5. Close the lid and turn on in the “Steam” mode for a quarter of an hour.

Baked cod in a slow cooker with simple vegetables

Ingredients:

White cabbage – 300 gr.;

One large tomato;

Sweet bell pepper – 1 pc.;

Medium carrot;

One small young zucchini;

Half a kilo of cod (fillet).

Cooking method:

1. Finely chop the cabbage and grate the carrots into long strips. Cut the onion, bell pepper pulp, tomato and peeled zucchini into one and a half centimeter cubes.

2. Place a layer of cabbage on the bottom of the cooking bowl, place carrots on it, then onions. Place zucchini and chopped tomatoes on top of it.

3. Pour three tablespoons of boiled water into the vegetables, and sprinkle a little olive or refined vegetable oil on top.

4. Cut the thawed fillet into portions and spread over the entire surface of the vegetable “pillow”.

5. Close the lid tightly, set the “Baking” option on the panel for forty minutes and turn on the multicooker.

6. The finished dish is served on its own or with mashed potatoes.

Stewed cod in a slow cooker with vegetables and tomatoes – “Dream”

Ingredients:

700 gr. cod fillet;

200 ml saturated fish broth or boiled water;

One large carrot;

One red bell pepper;

50 gr. parsley root;

100 gr. thick, unsalted tomato;

20 gr. celery root;

Large onion;

30 ml 3% table vinegar;

A tablespoon of sugar;

Two carnation umbrellas;

1/4 tsp. cinnamon powder;

Medium-sized lemon and fresh herbs for serving.

Cooking method:

1. Peel the celery and parsley roots and finely chop them with a knife. Select the seeds from the pepper. Rinse it with water, cut it in half lengthwise and cut into strips. As soon as possible, finely chop the onion and grate the carrots with a medium-sized grater.

2. Mix all the chopped vegetables.

3. Cut the thawed, washed cod fillet into pieces of the desired size and place on the bottom of the cooking bowl of the multicooker.

4. Place the vegetable mixture on top of the fish and fill everything with broth mixed with tomato.

5. Add vinegar, oil, granulated sugar and salt to your taste.

6. Turn the processor to “Stew” mode and cook the cod for 40 minutes.

7. 15 minutes before the end of the program, lower the cloves, bay leaves and ground cinnamon.

8. Transfer the finished dish from the bowl to a dish, garnish with thin lemon rings and sprigs of fresh herbs.

Baked cod in a slow cooker with mushrooms

Ingredients:

800 gram cod carcass (plus/minus 100 grams);

150 gr. small champignons;

Bitter onions – 2 heads;

Two large tomatoes;

A third of a glass of high-quality vegetable oil.

Cooking method:

1. Carefully scrape the thawed fish carcass with a knife, cut off the fins and remove the entrails. Rinse with running water, rinse the abdomen especially well.

2. Cut fresh mushrooms into small slices and fry them in a slow cooker (“Frying” mode) until the moisture has completely evaporated. Then add one chopped onion and continue heating until it softens.

3. Place the fried mushrooms in a bowl, cool and mix with coarsely grated potatoes. Add salt, lightly pepper and mix well, but carefully.

4. Fill the cod belly with the prepared minced meat and secure the edges with wooden toothpicks. You can sew it up with kitchen thread.

5. Transfer the stuffed fish to a cooking bowl greased with vegetable fat.

6. Place large onion rings and tomato slices around it. Pour the remaining oil over the vegetables and fish and run the multicooker in baking mode for one hour.

7. Remove the fish and vegetables from the bowl and remove the toothpicks. This fish is good both hot and slightly cooled.

Bengal cod in a slow cooker with cream

Ingredients:

Frozen cod – 600 gr. (fillet);

A small head of white bitter onion;

Spices and seasonings - to taste;

100 ml low-fat, liquid cream.

Cooking method:

1. Peel the onion, wash and chop into half rings.

2. Rinse the pre-thawed cod well with cool water and cut into small pieces.

3. Place the cod in a bowl, season with pepper, lightly salt and start the baking mode for 20 minutes.

4. After this, pour cream over the fish and continue cooking for another 40 minutes, but in the “Stew” mode.

“Golden cod” fried in batter in a slow cooker

Ingredients:

Half a kilo of frozen cod;

100 ml of refined (frozen) oil;

Three eggs;

Fine salt and favorite spices;

200 gr. any wheat flour;

Low-fat cow's milk.

Cooking method:

1. From a carcass or steaks of well-thawed cod, cut off all the fins and carefully scrape off the scales. Cut off the tail and head and gut all the entrails from the belly. Rinse the carcass thoroughly with water, lightly dry and cut into pieces of arbitrary size. Cut each piece along the ridge into two parts.

2. Place the fish in a large bowl, season with pepper, add a little salt and leave to stand for half an hour.

3. In a separate bowl, sift the flour twice, add the yolks beaten with salt and pour in the milk. Beat everything well with a whisk until smooth, and then fold in the separately beaten whites.

4. Roll the dried cod pieces in flour on all sides. Dip into the prepared batter and immediately lower into the oil, which is hot in the “Baking” mode.

5. Once the bottom is well browned and golden brown, turn it over and fry the other side in the same way.

Cod in a slow cooker - cooking tricks and useful tips

Be sure to scrape carcasses or pieces of thawed cod with a knife and rinse, otherwise small scales will remain on the fish.

Dishes made from cod thawed in water will be dry. Fish pieces that have been thawed in the microwave may fall apart during cooking.

Be sure to cut off all the fins from whole carcasses; they should not be found in the finished dish.

If a recipe calls for cod fillet, you can prepare it yourself. To do this, the processed, well-dried carcass is cut with a sharp knife from the tail side. Then they bring its blade to the spine and cut off the flesh, passing the knife over the spinal vertebrae. Then turn the carcass over and cut off the flesh on the other side in the same way. The cut fillet is carefully inspected for the presence of bones. Small bones are selected with tweezers.

Steaks can also be prepared when cutting fish. To do this, the prepared cod carcass is cut crosswise into pieces of the desired thickness.

If cod pieces need to be breaded with flour or dipped in batter, be sure to dry them well before doing so. The breading and batter will coat the fish evenly. The flour will not clump together, and the batter will not drain.

Step 1: prepare the cod fillet.

Step 2: prepare the onions.

Step 3: prepare the carrots.

Step 4: prepare the tomato.

Step 5: prepare the lemon.

Step 6: cook cod in a slow cooker.

Step 7: Serve the cod in the slow cooker.

To cook fish such as cod, it is enough 10 minutes. Therefore, do not increase the cooking time, otherwise the fish may become dry;

In addition to the spices indicated in the recipe, you can use any others to your taste;

This fish can be stored in the refrigerator in a tightly closed container. no more than 3–4 days.