You can diversify the home menu with fish dishes. Many housewives avoid this product for its smell, but absolutely in vain. You can cook a full -fledged dish with potatoes in a slow cooker quickly and tasty. Use any type of fish, but clearly observe the recipe.

Fish with potatoes without frying in a slow cooker

If you are on a diet and you can’t be fried products or just do not love them, then use this recipe. The dish is prepared very simply, it will be enough to prepare the ingredients and load them into a multicooker bowl.

The number of ingredients for fish and potatoes:

• potato tubers - 4 pcs.;
• fish fillet without bones - 400 g.;
• fresh lemon - ½ part of the fruit;
• onions are the middle head - 1 pc.;
• fatty sour cream - 2 tbsp. l.;
• raw sliced \u200b\u200bgarlic - 2 pcs.;
• filtered water - 1 multistakan;
• any butter - 30 g.;
• spices for fish, salt, paprika to taste.

How to extinguish fish with potatoes without frying:

1. According to this recipe, you can use the fillet of any fish. But it is necessary to take into account the features of each type of fish. So, if you are preparing Hack or Pangasius, then use the potatoes of solid varieties that is not boiled. Leave time specified in the recipe. Such a fish holds the shape well during stew.
2. When using a delicate type of fish, for example, salmon or trout, it is better to take potatoes young and reduce the cooking time by 10-15 minutes. Then, after preparing, leave the dish under a closed lid for another 10 minutes to saturate the ingredients with aromas. During this time, the potato will have time to prepare.
3. Prepare a fish fillet. If there is a skin, then carefully cut it. View pieces for bones. Wash the fillet with cold water, dry. Use napkins for this or simply put on a kitchen towel.
4. Cut each part of the fillet with wide stripes, the tail can be left untouched. Try to cut pieces of the same width so that they get ready evenly. Sprinkle completely dry fish (dried with excess moisture) and sprinkle with the juice of half of the lemon. Leave the pieces to marinate for 10-15 minutes.
5. Rid potatoes from the peel, cut into thick circles. Dear completely in the water, after 10 minutes, rinse several times and dry. So you will wash off the remnants of starch. Peel the onion of the husk, cut into circles. Grind the garlic cloves very finely or pass through the garlic.
6. Lubricate the bottom of the multicash with butter, lay out the first layer of potatoes. Put the onion and then pieces of fish on top. Programing the slow cooker for “extinguishing” for 25 minutes. Be sure to close the lid and run the cooking.
7. In a separate container, dilute the sour cream with purified water, which pre -slightly heating. Do not add a cold liquid during cooking, otherwise it will damage the bowl. Add garlic and salt to the sauce, stir it well and pour it into the multicash 10 minutes before the end of the extinguishing process. It is served as a separate dish in cold or hot form.

Fish with potatoes baked in a slow cooker

Casserole in the slow cooker can be prepared not only from vegetables and meat. No less tasty is a dish using fish. Vegetables for casserole are not fried, all ingredients are laid in multichana in layers. You will only need to prepare products according to the recipe, and the slow cooker will prepare a casserole for you.

List of ingredients on the list:

• raw potatoes average - 5 pcs.;
• pangasius fillet - 500 g.;
• tomatoes are not ripe - 4 pcs.;
• onions are a small stalk-1 pc .;
• cheese hard variety - 200 g.;
• sour cream or fat cream - 3 tbsp. l.;
• sunflower oil - 2 tbsp. l.;
• dried dill, a mixture of peppers chopped, sea salt is to taste.

Phased recipe for casseroles with fish and potatoes in a slow cooker:

1. According to the recipe, use the file part of the fish in chilled form. In this state, the fish will maintain shape and is better saturated with the aromas of spices and herbs. If you have a frozen fish, then pre -defrost it, but not to the end. This will protect pieces from boiling during baking.
2. Wash the fish, but only with cold water. Be sure to dry it on paper towels. Then cut into large pieces of the same thickness. This important remark is necessary for the fish to prepare evenly.
3. Put the fillet into a deep dish, pour spices except dill and salt. Try to add salt in any meat dish at the end of its cooking or before extinguishing. Do not use it in the marinade, since this seasoning can pull moisture, and the ingredients can lose juiciness. Mix the fish with your hands, leave it to pickle for 15 minutes in the refrigerator.
4. For casserole, it is better to use onions. It has a milder consistency and delicate taste, and also prepared quickly. Instead, you can add onion onion, it is also soft and delicate. If you choose onions for the recipe, then cut it as smaller as possible, otherwise there is a risk that it will not bake. Grind the onions.
5. Tomatoes will give casserole juicy and slightly sour taste. But from them it is necessary to first remove the skin. Make several small cuts at the top of each fruit, lower it into boiling water, then take it out with a spoon after a few seconds. When the tomatoes cool, remove the film from them. Cut the stalk and cut the pulp into thin rings.
6. Potatoes also need preliminary preparation. Grind the peeled fruits in circles. Try to cut the potatoes with thin slides so that it has time to prepare, since the fish needs very little time for complete baking. Wash the potatoes in cold water several times to remove the excess starch. Be sure to let pieces of the vegetable dry out of moisture.
7. Put the potatoes into a deep bowl, pour dry dill and salt, pour half the vegetable oil on top. Mix the circles of the vegetable with your hands so that the greens with salt are equally covered with the surface. Put the potatoes into the bottom of the multicooker container in an even layer.
8. Grate hard cheese with large slots. Divide into 2 parts, one of which sprinkle on top of the potatoes. For the second layer, use fish. Lay it as tightly as possible to each other. Then put a layer of onions and the fourth level - tomatoes.
9. Lubricate the casserole with sour cream. Take it with the greatest fat content to maintain the juiciness of the fish. Instead of sour cream, use cream, also with a high percentage of fat content. Put hard cheese with the last layer.
10. Prepare the dish for 35 minutes on the “Baking” program. You can serve to the table immediately after the signal from readiness. Gently spread the fish casserole in layers on a plate. You can eat as a separate dish.

Red fish with potatoes in a slow cooker

One of the useful fish products with delicate meat is considered red fish. She does not have such a bright aroma and taste as other species of fish. It must be prepared strictly according to the recipe, as it quickly becomes dry. To give the dish appetizing aroma and taste, fried vegetables before baking fish in a small amount of oil.

Products for a recipe for a casserole of salmon with potatoes:

• red fish steaks - 0.6 kg.;
• young potato small - 4 pcs.;
• raw carrots and onions-1 pc.;
• chicken eggs at room temperature - 2 pcs.;
• sour cream, high fat content - 4 tbsp. l.;
• the cheese is a hard variety of any - 200 g.;
• warm water - 1 multistakan;
• olive oil - for frying and baking;
• sea salt, Sumy, Dark dill - to taste.

How to make a casserole in a slow cooker with red fish and potatoes:

1. The dish is prepared in a slow cooker in 2 stages. First, vegetables are fried, then fish with all the ingredients are baked. Rinse the fish steaks in cold water, carefully dry with napkins. There is such an oriental spice as Sumy. It will give the fish sourness and the original taste. Mix it with dry dill, grate the fish and put in the refrigerator for pickling for 20-25 minutes. Be sure to cover the container so that the product is not weathered.
2. Cut the onions in half rings, grind carrots without peel and hard cheese on a coarse grater. Remove the peel from potatoes. For casserole with red fish, use young potatoes, as the fish is cooked quickly and potatoes also need to be baked. Cut the potatoes with rings, rinse with water and dry on paper towels.
3. On the slow cooker, first use the "Frying" mode. Pour olive oil into the bowl in the amount of 2 tbsp. l. After warming it, load the carrots. Since the bow-ports has a delicate structure, unlike onions, it is necessary to fry it for less time. Fry carrots for 3 minutes, then load the onion and fry all together for another 4-5 minutes. Constantly stir the vegetables so that they do not burn the bottom of the bowl.
4. Turn off the program on the slow cooker, transfer the fried vegetables to another container. Pour 2 more tbsp into the bowl. l. Olive oils, lay potatoes in an even layer. Cut the pickled steaks into large pieces, after removing the skin. Put the fish on the potatoes. Cover the fish on top with vegetables and pour warm water.
5. Report the multicooker on the function "steaming". Cook the fish for 15 minutes with a lid closed, but leave the hole for steam open. During this time, prepare the sauce. Beat sour cream with eggs, salt. After the sound signal about the end of the process, open the slow cooker, pour the sauce, lay out grated hard cheese on top.
6. Now bake fish with potatoes should be on the program “Baking” for 25 minutes. If you do not want to get a crust at the bottom of the casserole, then continue to prepare the dish on the functions of “steaming”, but only 20 minutes. After cooking, let the fish cool so that the cheese connects all the ingredients among themselves. You can eat casserole in cold or warm form.

Fish with potatoes and vegetables in a slow cooker

To prepare a full and hearty dish of fish with potatoes, add seasonal vegetables to the ingredients. For example, you can use zucchini that will only emphasize the fish taste. Make the gravy from fresh tomatoes to saturate other ingredients with aroma and maintain their juiciness. To soften the taste and cream aroma in the sauce, add sour cream.

List of the necessary products for cooking:

• carcious carcasses cooled - 0.5 kg.;
• young zucchini - 1 pc.;
• potatoes are not a boomed variety - 4 pcs.;
• carrots, onion, tomato-1 pc. each vegetable;
• garlic raw cloves - 1 pc .;
• greens of parsley and basil - to taste;
• lemon, juice - 30 ml.;
• ground pepper black, ground ginger, coriander seeds, salt - to their liking;
• sour cream, high % fat - 5 tbsp. l.;
• boiled water - 1 multistakan;
• cooking oil, sunflower - 5 tbsp. l.

How to cook a hek with potatoes in a slow cooker:

1. For a dish, it is better to use whole hake carcasses, which will maintain shape well during stew. Choose a chilled view of fish according to the recipe. The freshly frozen product will quickly boil, which will ruin the appearance and taste of the finished dish.
2. Rinse the fish, dry well with a paper towel. This is necessary so that the seasonings are more evenly stuck to the surface of the pieces of Hack. Cut the fish in large pieces.
3. Put the fish into a separate plate, pour lemon juice, add ground pepper, coriander and ginger. Salt rash at the very last moment. It contributes to the evaporation of moisture from the product and can make Heck dry. Rub the spices with your hands for each piece, cover with a lid or use a food film and put it pickled for half an hour.
4. This time is enough to prepare vegetables. First process the potatoes. Clean it, cut it with a large cube and pour water, but only cold. Leave the vegetable in the liquid for 20 minutes, then thoroughly wash with clean water. This will remove excess starch from potatoes. Put the pieces on napkins to remove excess moisture.
5. A onion with carrots should be cleaned, then chopped with a cube. If the zucchini is young, then it does not need to clean it from the peel and seeds. Otherwise, cut the skin, otherwise it will be rough. Large seeds must be cut. Cut the pulp of zucchini with a small cube. Leave the vegetable in a plate to be excess juice of stack.
6. Prepare tomatoes for gravy. Instead, you can add tomato paste, but in this version the dish will be overloaded due to rich taste and calories. In order not to feel the film from the tomato in the finished dish, remove it before using the vegetable. To do this, lower the fruits into boiling water, then remove, cool and quickly remove the film. Cut the tomatoes with a cube.
7. Turn on the slow cooker, press the "Frying" program in the menu, pour half the vegetable oil. Put the zucchini in well-heated oil, fry them for 7-10 minutes until a dense crust is obtained. Transfer the finished vegetable with the juice to another dishes. Leave the slow cooker on frying.
8. Pour the rest of the oil into the bowl and let it warm up. Fry the fish on both sides until a slightly brown crust is obtained. This can take 2-3 minutes from different multicooker power. Do not leave the fish for a long time, this product needs very little time for cooking. To make the crust appetizing on Hake, leave the lid on the technique all the time open.
9. Add onion to the fish, then carrots. Continue to cook vegetables with fish for another 3 minutes. During this time, constantly mix the contents for the same preparation. Add finely chopped garlic with the greens of the basil and parsley, fry products for another 60 seconds and switch the multicooker menu to the “Extinguishing” program.
10. In Multichash, lay potatoes, fried zucchini and tomatoes. Dilute the sour cream with water, which must be in a warm state. So it will not spoil the coating of a hot bowl. Choose a sour milk product with a large percentage of fat content to leave the fish juicy inside. Pour sour cream into the multicash, add salt and mix the contents. Set the time for 20 minutes, then click on the Start button.
11. After cooking, do not immediately open the equipment. Leave the fish for 10-15 minutes to eat juices and aromas. The appetizing dish is warm and cold. Fresh cucumber or pickled vegetables can be served to him.

There are a large number of ways to make fish with potatoes in a slow cooker. The dish can be served with another side dish or use separately. Fragrant spices with greens will complement the taste. To prepare a delicious dish, carefully study the technology of cooking each type of fish and follow the recipe. Enjoy your meal!

Potatoes with a steamed fish in a slow cooker, video