Proper nutrition is when satisfying, healthy and tasty. You will not lose if you cook fish with carrots and onions in a slow cooker. You will get a healthy and, most importantly, easy lunch or dinner! We need fish at any time of the year: it saturates the body with such valuable trace elements as Selenium, iodine and phosphorus. And thanks to the slow cooker, we will get all this wealth, making a minimum of effort - you will not have to cook for a long time! It is difficult to find a more harmonious combination of products than fish and vegetables, because it is, in fact, a minimum of calories and maximum protein. Well, do you already want to pamper your native diet fish for dinner?

Fish with carrots and onions in a slow cooker: Which one to give preference?

For the preparation of the so-called PP Blood, choose a dietary fish: look at Hake, Picksha, a million, Navaga, cod (100 g of not more than 90 kcal!) Representatives of non-fat freshwater fish-pike, carp, zander-as if created for stewing on vegetables pillow. However, only patient gourmets will be appreciated by this treat, since the river fish is very bone. Remember, the smaller the carcass, the more bones.

Before putting the fish in the slow cooker, prepare it properly: remove the guts, cut your head and wash it well in running water. Fans usually leave caviar and milk. It turns out very tasty both fish fillet and a whole carcass. You don’t need to make a trick with the choice of vegetables: the usual beam with carrots, tomatoes, and zucchini are suitable for us. In the summer, the choice increases, and together with the fish in a slow cooker, you can put assorted from patch beans, eggplant, colored cabbage or broccoli, sweet pepper.

The presence of a slow cooker in the kitchen simply obliges to eat right, because the device can cook delicious dishes with a minimum amount of oil or without it, without frying and frying. In the “double boiler” and “extinguishing” modes, fish dishes are tender, juicy and unusually appetizing. A little sour cream or cream, which will only emphasize the soft taste of the fish, and tomato sauce will make the fish dish more piquant and refined. And certainly add your favorite spices and fragrant herbs to the fish - you will not lose!

Fish with carrots and onions in a slow cooker: cook stewed polish

Mintay stewed with vegetables is the most suitable dish for people who want to maintain good health and a clear mind to a very old age. Such a fish is prepared in two accounts. Let's start?

Ingredients:

• polishing carcasses - 1 kg;
• onions - 2 large heads;
• carrots - 3 pcs.;
• tomatoes - 1 kg;
• wine vinegar - 1.5 tbsp. l.;
• wheat flour - 3 tbsp. l.;
• paprika ground - 1 tbsp. l.;
• black pepper - 6 pea;
• sugar - 1 tbsp. l.;
• salt;
• vegetable oil without smell.

Note! Tomatoes can be changed to 1 cup of tomato juice or sauce.

Write down how to cook fish with carrots and onions in a slow cooker:

1. Gut and wash the fish carcasses. Cut pollock into the same pieces and each rub with salt.
2. Now let's do vegetables: clean, rinse with water and chop finely.
3. Pour 3 - 4 tbsp. l. vegetable oil in a slow cooker and put a carrot and onion cut there.
4. Pass the vegetables for a quarter of an hour in "Frying" mode.
5. See the flour through a sieve and roll in it pieces of fish.
6. Transfer pollen to the vegetables and fry for about 7 minutes.
7. In the meantime, wash the tomatoes and remove the skin from them. To do this, first immerse the vegetables in boiling water for a couple of minutes, and then in cold water. Make a “cross” at the top of the tomato, and the skin easily gets off.
8. Cut the tomatoes in large pieces and send to the slow cooker.
9. Add to the products in the bowl the norms of vinegar, sugar, paprika and pepper installed in the recipe.
10. Pour exactly so much water that it covers only fish, and the tomatoes remain “on land”.
11. Programing the device for 1.5 hours of operation in the "extinguishing" mode.

Ready fish with carrots and onions in a slow cooker before serving on the table decorate with finely chopped herbs. The stewed pollen is good both with dietary bread and any side dish.

Fish with carrots and onions in a slow cooker: pickled hek in a piquant sauce

The taste of Heck, which at first glance seems very fresh, will play with new shades, if we approach the preparation of this fish with imagination: first to marinate, and then put out in the sauce of cream and tomatoes.

List of ingredients:

• heck carcass - 3 pcs.;
• onions - 2 heads;
• carrots - 2 pcs.;
• lemon - 1/2 pcs.;
• garlic - 3 slices;
• sweet pepper - 1 pc.;
• tomato paste - 2 tbsp. l.;
• cream - 200 ml;
• purified water - 50 ml;
• salt;
• vegetable oil without smell;
• ground black pepper.

We move directly to the preparation:

1. Clean, wash and slightly dry the hake.
2. Divide each carcass with a sharp knife into pieces.
3. Moisten the fish blank with freshly squeezed lemon juice, and then grate with a mixture of salt and pepper.
4. Clean and chop vegetables: garlic, carrots, onions and pepper.
5. Pour vegetable oil into the slow cooker so that it completely closes the bottom of the saucepan.
6. Turn on the “baking” program for half an hour, put the salted vegetable cut in the device and fry for about 7 to 8 minutes.
7. Remove half the vegetable roasts of multicacha, and put pieces of hek on the remaining vegetables. Cover the fish with the second half of the fried vegetables.
8. Now connect and mix tomato paste with cream and water. The fish sauce is ready! Pour it into a slow cooker.
9. Turn on the “Extinguishing” program for exactly 60 minutes.

Note! The “extinguishing” option can be replaced by “baking” with 45 - 50 minutes - a fish with carrots and onions in a slow cooker will turn out no less tasty!

Fish with carrots and onions in a slow cooker: Piksha, stewed with potatoes

We will need the simplest and most affordable products, but it turns out the dish - you will lick your fingers!

So, the ingredients:

• piksha - 1 pc.;
• onions - 1 head;
• carrots - 1 pc.;
• potatoes - 4 tubers;
• flour - 3 tbsp. l.;
• salt, seasoning for fish;
• sour cream - 2 tbsp. l.;
• sunflower oil.

Let's get down to work:

1. Defrost the fish, rinse it under the tap and dry it. It is better, of course, to cook from fresh picks, but in extreme cases, a frozen product is also suitable.
2. Cut the fins from the carcass, clean the abdomen from dark films and divide the fish with a knife into equal not large parts.
3. Mix the flour with salt and seasonings, and then roll pieces of Piksha in this mixture.
4. We spread the fish on vegetable oil heated in a slow cooker. Close the lid and cook the picksu in the "baking" mode for 10 minutes.
5. Open the device to turn the pieces of fish to the other side. Cook them in a closed multicooker in the same mode for another 10 minutes.
6. In the meantime, peel the potatoes and carrots from the peel, and then grate the vegetables on a coarse grater. Remove the husk from the bow and chop it with half rings.
7. When the baking time of Pikshi comes to the end, add vegetable slices, sour cream to it and pour all the products half a glass of water.
8. Programing “Extinguishing” for 25 minutes, but for now the slow cooker is working, get ready to prepare the side dish.

Fish with carrots and onions in a slow cooker is ready! Enjoy your meal!

Fish with carrots and onions in a slow cooker: delicate trout with vegetable assorted

A mixture of vegetables for preparing this dish can be made to your taste. The only condition is that they should be fresh.

Set of products:

• trout (fillet) - 300 g;
• onions - turnip - 1 pc .;
• carrots - 1 pc.;
• zucchini - 1 pc.;
• tomato - 1 pc.;
• bulgarian pepper - 1 pc.;
• "Blue" - 1 pc.;
• vegetable oil;
• salt, spices.

Instructions for cooking fish with carrots and onions in a slow cooker:

1. Pour a little vegetable oil into the slow cooker and put the device in the "Baking" mode.
2. Clean carrots with onions and arbitrarily chop the vegetables. Fry the cut in working mode in 10 minutes.
3. Grind the bell pepper with small bars and add to the vegetable roasting in a slow cooker, fry for another 2 - 3 minutes.
4. Rift the fish fillet in cold water, cut it with neat pieces. Put in fried vegetables.
5. Cut the zucchini and "blue" cubes. Hold the cutting of the “blue” for about half an hour in salted water to remove the unpleasant bitterness, then rinse and squeeze the vegetable pulp.
6. Cut the tomato into two parts, grate the pulp on the grater to the skin itself, drain the juice in a saucer.
7. Fold the cut into the slow cooker, pour the juice of fresh tomato there, salt and pepper the products, mix everything.
8. Close the device with a lid, turn on the “extinguishing” for 40 minutes.

Sprinkle the finished fish with carrots and onions in a slow cooker with freshly finely chopped herbs.

Fish with carrots and vegetables in a slow cooker: lemonem baked in tomato sauce

We offer you another straightforward, but very appetizing dish of Russian cuisine. Previously, such a fish was put in a thick -walled pot and languished in the stove, and we, as you already guessed, have a wonderful replacement for devices that have gone out of fashion. So we turn on the slow cooker and collect the necessary products on the table:

• lemonem - 2 pcs.;
• carrots - 1 pc.;
• onions - 1 head;
• tomato sauce - 3 tbsp. l.;
• starch - 1 tsp;
• water - 300 ml.;
• list-"Lavrushka"-3 pcs.;
• sugar - 1 tsp;
• lemon - slightly less than half;
• salt, spices;
• sunflower oil for frying.

1. Put the fish, clean from the insides, rinse and cut with portions.
2. Grate each piece with salt and spices. Pour the workpiece with fresh lemon juice and give the fish for 10 - 15 minutes to be fouled with marinade.
3. In a pot of multicooker on the heated oil, put large carrot chips and half rings or a quarter of onions. Fry the vegetables in the corresponding mode to a rosy shade.
4. Add tomato sauce to the device and cook for another 2 - 3 minutes, mixing the contents of the slow cooker.
5. Dissolve the starch in water and pour the solution into the multichan, where the vegetables are fried. Next add sugar, bay leaves, salt and selected spices. When the mixture boils, lower the fish there. Mix the products so that the sauce covers the pieces of the lemonem.
6. Activate the Baking program lasting 30 minutes.

How to cook fish with carrots and onions in a slow cooker tastier: tips

1. 2 to 3 minutes before the completion of the multicooker can be poured into the bowl with a dish of cheese chips. Cheese is not very fat for this. The finished treat will delight you with a pleasant creamy taste.
2. Regardless of the cooking method, you can add as much greens to fish dishes. The standard combination of onions and dill will give food products unobtrusive taste and aroma.
3. The fish will undoubtedly be very tender if you hold it in the marinade before cooking. Delicate meat is well marked in fresh lemon or grapefruit juice.
4. If the conditions of the recipe allow, cook fish with a small amount of finely chopped prunes, which will give the taste of dishes exquisite notes.