Pollock is a popular commercial fish of the cod family. Very affordable and, importantly, delicious. It is not surprising that the culinary recipe offers a wide variety of dishes from this fish. Let's see how to cook pollock in a slow cooker, recipes with photos are included!

Let's not forget that sea fish in itself is a valuable food product that also supplies us with useful iodine. As for pollock, doctors say it is very useful for children.

Fish contains a lot of vitamins (PP), as well as phosphorus, potassium, fluorine and cobalt. Well, pollock liver contains vitamin A in such quantities that it is even recommended for restoring strength after illness or heavy exercise.

Pollock in a slow cooker under a cheese coat

How to deliciously cook pollock in a slow cooker? As easy as pie! Here, for example, is a recipe for pollock under a “coat” of cheese. This is for those who love cheese as well as fish.

The taste is delicious (make sure) and the calories are minimal. In a word, not a dish, but a dream. Our recipe, in addition to fish fillet (500-600 g), will require the following ingredients:

• cheese - 200 g;
• tomato - 3 pcs;
• sour cream - 2 tbsp. l.;
• oil - 2 tbsp. l.;
• mayonnaise;
• spices.

Pollock in a slow cooker (recipes with photos of which you can find here) is prepared as follows. As usual, we wash and clean the fish. Separate the fillets from the carcasses.

Divide the fillet into pieces no more than 3 cm thick. Rub them with spices and salt, as well as pepper - in reasonable doses. Wash and cut the tomatoes into rings. Grate the cheese.

An option for preparing cheese is thin slices.

Place the fish fillets in the multicooker bowl, having previously greased the dishes with vegetable oil. Pour the fish generously with a pre-prepared sauce of mayonnaise and sour cream.

Top with tomatoes and cheese.

Turn on the multicooker and cook in the “Baking” mode for 20 minutes. During this time you can make a side dish. Rice and baked potatoes go perfectly with fish. Don’t forget the greens too - they will not only decorate, but also complement your dish with wonderful aromas.

Baked pollock

What's so good about cooking in a slow cooker? Because a complex dish can be made simply! For example, such as pollock baked in a slow cooker. Especially if you like fried or baked fish, but are categorically against carcinogens in the form of boiling oil.

But simple does not mean “simple”. On the contrary, it is tender and has a wonderful taste. For it we need a minimum of products:

• Pollock carcass – 3 pcs.;
• Vegetable oil;
• Wheat flour – 100 g;
• Pepper, salt.

Let's see how to deliciously cook pollock in a slow cooker. Fish in such a dish is fried evenly, without losing its beneficial properties and acquiring an appetizing crust, as with regular frying.

First you need to clean the fish, removing the insides and fins. It is not necessary to fillet pollock with this cooking method. We simply cut the carcasses into portions. Pepper and salt the fish.

Pour oil into the multicooker bowl - just a little. And turn on our miracle machine in the “Frying” mode. Timer – 20 minutes. The oil has warmed up - dip the fish in flour and into the slow cooker. Fry the pieces on both sides - about 5 minutes on each. Then close the lid and cook for the rest of the time (using the timer).

Don't forget about the side dish - rice, potatoes, salad. Before serving, you can pour the sauce over the fish, no matter which one - to your taste. Pepper mixture and lemon sauce will also be at home on the table.

There are other ways to cook pollock fish in a slow cooker - recipes with photos can be found on the internet in abundance.

Pollock is a delicious and healthy fish, so most housewives prefer to cook dishes from it. You can cook pollock in completely different ways, for example, frying, stewing and even baking. Today we will learn how to stew pollock in a slow cooker with other products and with different sauces.

We will start, perhaps, with the simplest recipe that you can use to cook fish such as pollock.

Ingredients:

• Fish fillet – 500 g.
• Soy sauce – 3.5 tbsp.
• Onion – 1 pc.
• Lemon juice – 1 tbsp.
• Marjoram, oregano, paprika, salt - at your discretion.

Let's start preparing the dish:

• Wash the fish thoroughly and dry it with paper towels. Cut into any pieces. You can make them larger or, on the contrary, chop them finely.
• Mix soy sauce and lemon juice, and also add all our spices to them, except salt. Rub the pollock with salt and pour in the marinade. Let it sit for at least a couple of hours.
• We peel the onion, cut it into half rings or rings, and pour boiling water over it, although this is not necessary.
• Place our fish in the multicooker bowl and pour the remaining marinade into it.
• Then put the onion in the bowl. Close the multicooker and turn it on in the “simmer” mode.
• Our dish takes about 20-25 minutes to prepare, so after this time, look into the device and check the pollock for readiness.

It must be said that the fish does not necessarily need to be marinated, but by preparing it this way, you will get a more juicy and flavorful dish. Bon appetit!

Stewed pollock with onions and carrots in a slow cooker

Stewed pollock with onions and carrots can be considered a classic recipe that probably all housewives know, but it’s impossible not to talk about it, because the dish according to this recipe is simply finger-licking.

Required products:

• Pollock carcass – 3 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Sour cream – 100 g.
• Butter – 50 g.
• Mix of spices for fish, salt - at your discretion.

• Fish carcasses need to be processed. To do this, we defrost them, preferably naturally, that is, without resorting to boiling water or a microwave. Next, remove from each carcass the black film that is located on the belly of the fish.
• We will also cut off all the fins and tail. Now we cut each carcass into pieces, how many pieces to make, decide for yourself, it doesn’t matter in principle. Wash and dry the fish.
• Now let's do the vegetables. We peel the onions and carrots, chop the onions with a knife, grate the carrots, although in principle, carrots can also be chopped with a knife.
• Place oil in the multicooker bowl and turn on the device in the “frying” mode. As soon as the butter melts, add vegetables to the bowl and fry them for 3-5 minutes.
• Then we take our fish, which must first be seasoned with salt and spices, and lay it out with the vegetables.
• Pour sour cream over the contents of the multicooker, close the lid of the device and turn on the “simmer” mode.
• In about half an hour, our aromatic pollock with onions and carrots will be ready.

Stewed pollock with potatoes in a slow cooker

Fish and potatoes is always a win-win dish, so it can be prepared both for a holiday table and for a regular home lunch or dinner.

So, we will need:

• Pollock – 2 carcasses.
• Potatoes – 5 pcs.
• Lemon juice – 1 tbsp. l.
• Mayonnaise – 50 g.
• Parsley - for decoration.
• Marjoram, pepper, salt - at your discretion.
• Water – 200 ml.

Preparing the dish:

• First wash the fish, clean it and cut it into pieces. If you wish, you can take ready-made pollock fillet; it is also suitable for this dish. Rub the fish with spices and sprinkle with juice.
• Peel the potatoes, wash them and cut them into slices or medium-sized cubes, season with a little salt.
• Place potatoes and mayonnaise in the bowl of the device and mix gently. Do not forget that you need to work with the multicooker carefully, because you can ruin its coating.
• Place the fish on top of the potatoes and add water.
• Turn on the device in “simmer” mode and set the time to 40-50 minutes.
• The fish will be ready in literally 30 minutes, while the potatoes will take longer, so you need to navigate accordingly.
• After the time has passed, open the multicooker and sprinkle the dish with chopped parsley. You can also do this by transferring pollock with potatoes to another dish. Greens can be replaced with grated cheese.

Pollock with potatoes is such a popular dish that it is simply impossible to limit yourself to just one recipe.

For the next recipe we will need the following ingredients:

• Pollock fillet – 450 g.
• Potatoes – 4 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Sour cream – 200 g.
• Cheese – 150 g.
• Garlic – 2 cloves.
• Spices are at your discretion.
• Vegetable oil – 2.5 tbsp.
• Water – 100 ml.

Let's start cooking:

• Wash the fish fillet, dry it and cut into medium pieces. Season with a little spices and salt.
• Peel and wash the potatoes, cut into slices. Please note that the circles should not be thick, otherwise you risk eating a raw dish.
• We also clean the onion and chop it into rings.
• We clean, wash and chop the carrots. This is best done using a grater. We do the same with garlic and cheese.
• Pour oil into the bowl of the device and heat it by turning on the “simmer” mode.
• Place the potatoes on the bottom of the container, grease them a little with sour cream mixed with garlic, and lightly season with spices.
• Then add the onion and season with sour cream.
• Then add carrots and also a layer of sour cream.
• Well, and finally, lay out pieces of pollock, which we also grease with sour cream. There is no need to season the fish with spices and salt, because we did this at the very beginning of the cooking process.
• Add water, close the device and simmer the dish for about 45 minutes.
• In 5-7 minutes. Before the end of the cooking process, open the device and generously sprinkle the contents of the multicooker with cheese. Close the device again and let the cheese create a crust.
• Instead of sour cream, you can use mayonnaise, and you can also serve the dish garnished with herbs.

Stewed pollock with rice in a slow cooker

Almost any fish goes very well with rice, and pollock is no exception, so now we will tell you a quick and easy version of the dish with these ingredients.

We purchase products:

• Pollock fillet – 450 g.
• Onion – 1 pc.
• Carrot – 1 pc.
• Rice – 1 glass.
• Vegetable oil for frying vegetables.
• Marjoram, turmeric, oregano, pepper, salt - at your discretion.

Cooking pollock with rice:

• Wash and dry the fish, season well with salt and all our spices.
• We clean the vegetables, wash them and chop them into small cubes.
• Pour vegetable oil into the bowl of the device and turn on the “frying” mode. As soon as the oil is hot, put the vegetables in the bowl, lightly season with spices and salt, and fry them for 5 minutes.
• Now add pollock to the vegetables and lightly fry. 3 minutes will be enough.
• Wash the rice until the water becomes almost clear and place it on the fish.
• Fill with water. You need to add enough water so that the rice is covered by about 3 cm.
• Close the device and turn on the “simmer” mode, cook for about 35-40 minutes.
• If after a while the rice becomes damp, you can bring it to the desired state using the “keep warm” mode or simply letting the rice stand in a closed multicooker.

Pollock with rice is ready. This dish will be very satisfying and healthy, so it can be eaten by children and people who adhere to proper nutrition or are on a diet. The only wish in this case may be to reduce the amount of spices.

Stewed pollock with mushrooms in a slow cooker

At first glance, the combination of fish and mushrooms may seem strange, but do not rush to conclusions. Try this dish and you will see for yourself how tasty it is.

Ingredients:

• Fish fillet – 450 g.
• Champignon mushrooms – 250 g.
• Cream – 100 ml.
• Onion – 1 pc.
• Garlic – 2 cloves.
• Butter – 35 g.
• Rosemary, oregano, herbes de Provence, salt - at your discretion.

Preparing this dish is very simple:

• Wash and dry the pollock, cut into medium pieces. Season with salt and spices.
• Clean the mushrooms and chop into slices.
• Grate the peeled garlic or chop it with a knife.
• Place the oil in the multicooker bowl and turn on the “frying” mode; as soon as the oil warms up, add the onion to it and lightly fry it.
• Next, add the mushrooms and pollock to the bowl and mix.
• Pour cream over it all, add garlic, mix again.
• Close the multicooker and turn on the “simmer” mode.
• It will take 30-40 minutes to prepare the dish.

According to this recipe, pollock turns out very juicy and aromatic.

Stewed pollock with vegetables in a slow cooker

Pollock is stewed with completely different vegetables. One of the most popular recipes is pollock with zucchini and eggplant, so now we’ll talk about it.

We will need:

• Pollock fillet – 550 g.
• Onion – 1 pc.
• Carrot – 1 pc.
• Zucchini – 1 pc.
• Eggplant – 1 pc.
• Oil for frying vegetables.
• Sour cream – 250 g.
• Marjoram, paprika, turmeric, dried herbs, salt - at your discretion.

Let's start cooking:

• Wash the fish, dry it and season with spices and salt.
• Peel the onion and cut into half rings.
• Peel the carrots and chop into small cubes.
• We also wash the zucchini and eggplant and remove the skin. Cut into circles of medium thickness. Do not make the pieces thick, otherwise the cooking process may be delayed.
• Pour oil into the bowl of the device and turn on the “frying” mode. Place onions and carrots in a slow cooker and fry for 3 minutes.
• Next, place slices of eggplant and zucchini on the grill, lightly season with salt and spices.
• Place pollock on top of all the vegetables and flavor the dish with sour cream.
• Our dish will take approximately 40 minutes to prepare.

You can also cook pollock with vegetables according to this recipe:

• Pollock fillet – 1 kg.
• Bell pepper – 1 pc.
• Onion – 1 pc.
• Carrots – 1 pc.
• Garlic – 2 cloves.
• Lemon juice – 1 tbsp.
• Tomatoes – 3 pcs.
• Oil for frying vegetables.
• Rosemary, thyme, paprika, black pepper, salt - at your discretion.

Cooking pollock with vegetables:

• Wash the fillet, dry it, cut into medium pieces. Since we will have quite a lot of vegetables, there is no need to cut the pollock too finely.
• Season the fish with lemon juice and spices.
• Wash, peel and chop the vegetables: onion in half rings, carrots, grated garlic, pepper, julienned tomatoes.
• Pour oil into the multicooker container and turn on the “frying” mode, put onions and carrots in the bowl, fry for 3 minutes.
• Place the rest of the vegetables and fish in the bowl.
• Season with a little more spices and salt and mix.
• Close the lid of the multicooker and turn on the “simmer” mode.
• The tomatoes will release juice, so it is not necessary to add water, but in principle, 100 ml of water or vegetable broth will not be superfluous.
• The dish will take about 40 minutes to prepare.

Pollock with these vegetables turns out juicy and tender.

Stewed pollock with tomatoes and cheese in a slow cooker

The combination of fish, tomatoes and cheese will give you a very sophisticated dish that both you and your guests will undoubtedly enjoy. It is worth saying that the preparation time for this delicacy is minimal.

So we have to take:

• Fish fillet – 2 pcs.
• Fresh tomatoes – 1 pc.
• Cheese – 200 g.
• Sour cream – 3 tbsp.
• Garlic – 2 cloves.
• Vegetable oil – 2 tbsp.
• Greens for decoration.
• Spices at your discretion.

Let's start the cooking process:

• Wash the fish and dry it. If necessary, defrost.
• In this case, there is no need to cut the fillet. We will braise whole fillets. Season the pollock with spices and salt.
• Wash the tomatoes and cut into slices.
• Grind the cheese and do the same with the garlic.
• We chop the greens.
• Pour oil into the multicooker bowl and heat it on the “fry” mode.
• Place the fish fillets tightly together, flavor it with sour cream, to which you should first add chopped garlic.
• Place tomato slices on the fillet.
• Sprinkle fish and tomatoes with cheese.
• Close the lid of the device and turn on the “simmer” mode.
• After 25-30 minutes. our dish will be ready.
• Serving pollock with tomatoes and cheese, it can be decorated with fresh herbs.

Stewed pollock with cabbage in a slow cooker

Pollock with cabbage is an excellent dish for a homemade dinner or lunch. The process of preparing such food is very simple, so even a novice housewife can easily cope with this task.

Ingredients:

• Pollock carcass – 3 pcs.
• Cabbage – 500 g.
• Onion – 1 pc.
• Oil for frying onions.
• Water – 150 ml.
• Spices are at your discretion.

So, let's prepare:

• We defrost the fish, do not forget that it is better to do it naturally. Wash the carcasses, remove all the fins and tail, as well as the film on the belly of the fish.
• Then we divide the carcasses into pieces; it will be enough to cut each fish into 3-4 parts.
• Season the fish with spices and salt.
• Peel the onion and chop into cubes.
• Wash and chop the cabbage in any convenient way. You can use a knife or a special grater - whatever is convenient for you. The main thing to remember is that finely and thinly shredded cabbage will cook much faster.
• Pour oil into the bowl of the device and turn on the “frying” mode.
• Fry the onion until transparent.
• Add cabbage to the multicooker bowl and fry for 3-5 minutes.
• Then add the fish to the vegetables.
• Add water. Water can be replaced with vegetable broth.
• Season the contents of the bowl a little with spices and salt.
• Close the lid of the device and select the “simmer” mode.
• We will need to wait about 40-45 minutes until our dish is ready.
• After this time, pollock with cabbage will be ready. You can serve and enjoy.

Stewed pollock with pineapples in creamy sauce in a slow cooker

This dish definitely deserves to be on the holiday table; rest assured, your guests will appreciate your efforts.

Required ingredients:

• Pollock fillet – 600 g.
• Canned pineapples - 1 can.
• Cream – 150 ml.
• Butter – 50 g.
• Parsley dill.
• Provencal herbs, pepper, turmeric, salt - at your discretion.

Let's start cooking:

• Wash the fillet, dry it and cut into medium pieces. Season with half the spices.
• Separate the pineapples from the syrup and cut them into cubes, or you can immediately buy canned pineapples, cut into cubes.
• Wash and chop the greens.
• Pour the cream into the multicooker bowl and turn on the “simmer” mode.
• Next, add butter, chopped herbs and the second part of the seasonings to the container, mix.
• Place fish and pineapples in a bowl.
• Simmer for about 35 minutes.
• When serving the dish, you can sprinkle it with grated cheese.

Stewed pollock in honey-mustard marinade in a slow cooker

This version of preparing pollock is very interesting and will surely appeal to all gourmets. Let's see what we need to prepare the dish:

• Pollock carcass – 3 pcs.
• Lemon juice – 1 tbsp.
• Honey – 1.5 tbsp. l.
• Dijon mustard - 1.5 tbsp.
• Sunflower oil – 1.5 tbsp.
• Spices are at your discretion.

Preparing the dish:

• Defrost the fish, wash it thoroughly and dry it. Then we cut off all the fins and tail and process the inside of the carcass. We cut each fish into 3-5 pieces, depending on its size.
• Lightly heat the honey, this can be easily done using a microwave or in a steam or water bath.
• Mix honey, mustard and lemon juice.
• Season the pollock with spices and salt, then generously grease all the pieces with our marinade. Let the fish marinate a little, at least an hour.
• Place the pollock in the multicooker bowl and select the “simmer” mode.
• Well-marinated pieces will be ready in 25-35 minutes.
• Pollock prepared in this way is good served with fresh vegetables, such as cucumbers, peppers, tomatoes and herbs.

Stewed pollock with prunes and nuts

So we take:

• Pollock fillet – 450 g.
• Prunes – 100 g.
• Volosh nuts – 50 g.
• Sour cream – 200 g.
• Greens at your discretion.
• Basil, oregano, marjoram, turmeric, salt - at your discretion.

Let's start cooking:

• Wash and dry the fillet. We cut into pieces of any shape, the main thing is not to make the pieces too small.
• Wash the prunes and pour boiling water over them, then cut into strips.
• Peel the nuts and chop them as much as possible.
• We also chop the greens.
• Season the chopped pieces of pollock generously with salt and all the selected spices.
• Place the fish in the multicooker bowl, turning on the “simmer” mode.
• Mix sour cream with chopped nuts and prunes and pour into the fish.
• Mix the contents of the bowl, and, closing the bowl of the device, let the dish cook for 25 minutes.
• Sprinkle the finished dish with aromatic herbs.
• It must be said that if you wish, you don’t have to chop the nuts so much, but you shouldn’t put them in whole kernels.

This is another classic pollock recipe. The combination of this fish with tomatoes and tomato sauce always “gives” a very juicy dish. Moreover, preparing such food requires a minimum amount of time and money.

Ingredients:

• Pollock carcass – 3 pcs.
• Tomatoes – 4 pcs.
• Onion – 1 pc.
• Carrot – 1 pc.
• Oregano, marjoram, black pepper, salt - at your discretion.
• Vegetable oil for frying vegetables.
• Garlic – 3 cloves.

Let's start cooking:

• We defrost the carcasses, wash them, clean them if necessary, and cut off the fins and tail. Cut the carcasses into medium-sized pieces.
• The onion should be peeled and chopped into cubes.
• It is best to grate carrots, after peeling and washing them.
• Now let's take care of the tomatoes. We wash the vegetables and make cross-shaped cuts along the skin on each one. We do this in order to later peel the tomatoes. Pour boiling water over the tomatoes, let them sit for a while, and peel them.
• Next you need to chop the tomatoes, it is best to do this using a blender.
• Chop the garlic with a knife or grater.
• Pour oil into the multicooker container and turn on the “frying” mode.
• Place onions and carrots in a bowl and fry until half cooked.
• Pour in the tomatoes chopped in a blender.
• Salt generously and season the resulting mixture.
• Add garlic to vegetables and stir.
• Place pieces of fish in tomato sauce and turn on the “stew” mode.
• Leave the pollock for at least 40 minutes.
• This dish is good served with mashed potatoes or rice.

As you can see, there are more than enough recipes for making stewed pollock. Using your imagination, you can easily come up with your own personal recipe that will surely surprise your loved ones and friends. Don’t be afraid to experiment and please your loved ones with tasty and healthy food. Bon appetit!

Video: Delicious pollock fish stewed in a slow cooker with vegetables

Steamed pollock in a slow cooker is perfect for dietary nutrition. This is a simple, cheap, easily accessible fish with a valuable source of protein and healthy fatty acids.

Tips for steaming pollock in a slow cooker

What do you need to cook delicious steamed pollock? If the household has a multicooker, the task is already half completed. You need to install a special steam container in it, select the desired one among the programs - “Steam”, then, according to the manufacturer’s instructions and recipe, select the time and temperature (if the multicooker device allows). There are more extensive programs, then you should choose one that involves steaming fish.

To make the fish more tasty, before cooking, you should remove all the bones, as well as the thin film that covers the fillet from the inside. After cooking, if the film is not removed in advance, the dish may taste bitter. Unlike the inner film, the outer film (i.e. skin) does not need to be removed. It, just like fillet, contains many useful elements, but no harmful substances. The same cannot be said about the thin film covering the inside of the fillet.

Steamed pollock in a slow cooker: recipes

Steamed food is usually reserved for those with health problems, children, or people trying to eat a healthy diet. Below is a selection of the best recipes for preparing such a dish; I also suggest reading recipes for pollock with marinade and onions here.

Dietary

For the dietary version of preparing pollock, you only need fresh frozen fish and salt. And, of course, a slow cooker.

How to steam pollock in a slow cooker:

First, the fish needs to be filleted. The skin can be left on or removed as desired. Be sure to remove all the fins and bones, as well as the inner film, rinse thoroughly, and cut into pieces of the desired size.

1. Pour a small amount of water into the multicooker bowl, place the fillet on a container for steaming, and place on top of the bowl.
2. Select the appropriate cooking mode, recommended time is 25 minutes. During this period of time, it is not recommended to open the lid; only 5 minutes before the end of cooking, you should salt the fillet with “Extra” salt.
3. After the sound signal indicates cooking, carefully remove the product from the container. Even fresh fish prepared in this way is very easily destroyed and broken, so the product should be handled especially delicately.

With vegetables

When organizing a healthy diet, it is important to consider the great benefits of steamed vegetables. It is not necessary to cook fish and vegetables separately - by cooking together, the taste will only improve.

List of required products:

• fresh frozen fish,
• spices or just salt, pepper,
• frozen vegetables - cauliflower and broccoli.

1. Thaw the fish, clean it, cut it into portions. Sprinkle with spices (grate with salt, sprinkle with pepper).
2. Pour water into the multicooker bowl and place the container with the pieces on top of the bowl.
3. Place the vegetables on top of the pollock, or frozen, and add salt.
4. Cook for 30 minutes, after which you can eat the pollock with vegetables.

For ulcer sufferers

A stomach ulcer is a serious reason to completely review your diet and menu. A diet for ulcer sufferers is not a reason to give up everything tasty. This is just a reason to give up junk food. In such a menu it is permissible to use cod fish species, which includes pollock.

The best dishes for ulcers are those prepared with zucchini, carrots or pumpkin. Below is a recipe for cooking with carrots, but you can cook with zucchini or pumpkin in the same way - only the processing of the vegetables will be different: you will need to peel, seed, and cut into large cubes.

Grocery list:

• carrots - 2 pcs. medium size,
• pollock - 1 pc.

1. Clean the fish and cut into pieces of the desired size. It is advisable to completely separate the fillet from the bones and use it without skin.
2. Peel the carrots, cut large ones in half lengthwise, leave medium or small ones whole.
3. Place the chopped fillet in a single layer in a special container and place the carrots on top of it. It’s better not to add salt, but if you use salt, then only in minimal quantities, always fine, “Extra” class.
4. Place the container in the multicooker.
5. Pour water into the bowl and set the “Steam” mode. Manually set the time - 30 minutes. The countdown starts from the moment the water in the bowl boils.
6. After a beep indicating the end of cooking, the fish and carrots can be removed from the container.
7. Ulcer sufferers can only eat the dish when it has cooled down, not hot. Therefore, you first need to wait for the dish to cool for some time, then it can be served. To speed up the cooling process of the fillet, the carrots can be cut into smaller pieces with a knife.

For a child

For young children, when introducing complementary foods, the first dishes are often ground in a blender. can be cooked with the addition of various vegetables, then chopped. It is quite problematic to cook in the amount a child needs at one time, so a mother can cook enough for the whole family.

Required products:

• potatoes, onions, carrots - ½ pcs.,
• pollock fillet - ½ pc.

This is the amount for a child. When preparing immediately for the household, the amount of food must be increased.

1. The fillet must be boneless. Cut vegetables into slices.
2. Pour water into the multicooker, place the food in a special container, set the time to 25 minutes in the “Steam” mode.
3. After finishing cooking, grind a portion of fish and vegetables for the child in a blender. If a child can eat vegetables mashed with a fork, then grind only fish in a blender.
4. Vegetables, pollock for adults are ready to eat, they need to be salted. This meal can be considered dietary.

Steamed pollock fillet with rice

Rice is an excellent side dish for fish. Since it is cooked in a slow cooker, why not cook the rice right away?

Grocery list:

• 700 g fillet,
• 200 g rice,
• 300 ml water,
• spices.

Preparation procedure:

1. Cut the fish into fillets, then rub with spices. For a sharp taste, you can also sprinkle with lemon juice.
2. Rinse the rice twice, pour into the multicooker bowl, and add water. Place a container for steamed dishes on top and place the fillet in it.
3. Cook in the “Steam” mode for 15 minutes, keep in the multicooker on heat for another 10 minutes. During this time, the dish will become completely prepared, acquire aroma and taste!
4. You can serve fish and rice with a slice of lemon.

Calorie content of steamed pollock

What is the calorie content of pollock cooked in this way? Obviously small, even if you take into account the additions in the form of vegetables or side dishes. For example, cooked fillet has only 80 kcal. Such pollock may well be considered a low-calorie dietary dish and occupy an important place in various diets.

How to cook steamed Pollock in a slow cooker - recipe with photo

Fish... Its benefits are undeniable. Fish contains many useful vitamins and minerals. Its protein is digested better than meat. Fish contains omega-3 fatty acids, which reduce cholesterol levels in the blood. This means that they protect our brain, blood vessels and heart from cholesterol plaques, and, ultimately, from heart attacks and strokes.

Omega-3 fatty acids are found in both nuts and seeds, but they are the healthiest in fish and seafood. Marine varieties of fish are richest in fatty acids, as well as iodine and fluorine. They are also the safest from the point of view of the possibility of infection with worms.

Freezing fish kills worms. However, doctors still do not recommend eating stroganina - raw strips of frozen fish.

For those who would like to maintain normal weight, low-fat varieties of sea fish are healthier. Such as pollock, for example. This is not only a tasty fish, but also a champion in selenium and iodine content. Iodine is important for the thyroid gland. Selenium is for all body systems, but the most important thing is that it prevents the formation of tumors. In addition, pollock contains potassium, fluorine, cobalt, sulfur, phosphorus, and vitamin pp.

But why cook fish, or indeed any food for several times? Fried food tastes better. However, foods that are cooked several times retain vitamins and minerals. For a few days the food is prepared without fat. That is, if you want to maintain normal weight, cook for several - this is for you. And you quickly get used to the taste, the real taste of the product.

In order to cook several pollock in a slow cooker, you will need:

Frozen pollock - 2 pieces.

lemon juice - 1 tbsp.

seasoning for fish - 2 tsp.

cooking method: several pollock in a slow cooker:

1. Thaw pollock, clean it of fins, inner black film and remaining entrails. Chop into pieces. Cut each piece diagonally on both sides, rub with seasoning and sprinkle with lemon juice. Set aside for an hour.

2. Carefully prepare a few vegetables together with the fish for a salad. I took carrots and frozen mushrooms. A few onions will not go into a salad - this is a spice for pollock. I put a glass of washed rice in the bowl and filled it with salted water. The water is 1 cm above the level of the rice.

3. Pollock was prepared in the “several” mode. This is only 10 minutes. Just in case, I played it safe and cooked the pollock for a few more minutes

4. The fish is ready. And the rice still needs to cook. We turn on the “porridge with water” or “porridge with milk” mode.

Do you need a salad for your fish? Needed. What is it made of in the spring? From what is already growing in the garden. And in the garden there is garlic, sorrel, nettle, wood lice, parsley. A little bit of everything + 3 eggs and sour cream = too tasty and healthy salad.

Nettle, of course, stings. However, if you pour boiling water over it, no burning sensation is felt. I didn't pour boiling water on it. When chopped, in salad, no burning sensation is felt. But, as they used to say in Rus', “one nettle replaces seven doctors.”

Sorrel is often not worth eating. Oxalic acid helps the formation of kidney stones. Not good for gout. However, at the same time, there are so many useful things in this delicious, sour green vegetable! Rarely and little by little - only for the good. Vitamins B, A, C, fluorine, magnesium, iron, potassium - all this is contained in sorrel in considerable quantities. By the way, sorrel helps ease menopause.

Woodlice is a magnificent herb, medicinal and tasty. Its other name is heart grass. Eloquent isn't it? There are numerous recipes for using woodlice for diseases of the liver and thyroid gland, nervous, heart diseases and for purifying the blood, for treating the eyes and increasing the amount of milk in nursing mothers.

garlic is an antimicrobial herb, but the smell, the smell... It is perfectly overcome by parsley. Leave the sprig not in the salad, but eat the salad. Yes, you know, the weed is not named after the fairground performer, but from the word “Peter” - stone. Considered too beneficial for men's health.

Wash all the herbs, chop them, peel and chop the eggs, add salt and sour cream to taste.

Mushrooms from the steamer also went into the salad. And in our family, I’m the only one who eats boiled carrots - there’s no place for them in a salad.

This is how the fish turned out. , healthy, and even with a hearty side dish and vitamin salad.

Bon appetit!

Prepare pollock in a steamer can be directly steamed, in its own juice, with vegetables and various flavorings. Pollock in a steamer is the simplest dish. Take pollock fillet, place it on a steamer tray, salt it and steam it. Cooking pollock in a steamer allows you to get juicy, tender meat from this naturally dry fish. Steaming fully reveals the taste of fish without requiring additional seasonings. If desired, various spices are added, but you should not get carried away with them when eating on a diet. To preserve fish juice, you can cook pollock in a double boiler in its own juice, using a special tray or food foil. In its own juice, the fish turns out juicier than steamed fish. During cooking, fish juice permeates the fish meat, ensuring its juiciness. Fish juice is retained in a special tray or temporary trough made of food foil. In the resulting fish sauce or steamed at the same time as the fish, you can cook potatoes, green peas, green beans, and various vegetables as a side dish. The dish is low-calorie, easily digestible, and recommended for dietary and healthy eating. Pollock in a double boiler can be prepared as a complex dish, with vegetables, mushrooms, chopped into cutlets, or fish balls. Recipes for preparing complex dishes are similar for different types of fish.

The photo shows pollock in a steamer, cooked directly by steam. The dish is served with vegetable salads and dietary side dishes. It turns out delicious when steamed with sour cream.

Ingredients

• Pollock fillet – 500 g
• Salt - to taste
• Ground black pepper - to taste

Pollock in a double boiler - recipe

1. Wash the fish fillet thoroughly and cut into portions.
2. To steam fish, select the main baking sheet.
3. To cook fish in its own juice, take a special deep tray or line the bottom of the steamer with food foil, forming a trough.
4. Place portioned pieces on a main baking sheet or deep tray (trough made of food foil)
5. Salt the fish pieces. If desired, season with ground black pepper and add various spices.
6. Cook pollock in a double boiler for 30 minutes.
7. At the same time as the fish, you can prepare a dietary vegetable side dish.
8. Serve the finished dish hot with vegetable salads, chopped herbs and dietary side dishes.

Calories: Not specified
Cooking time: 60 min

Pollock on a bed of vegetables in a double boiler is one way to prepare a very healthy and at the same time tasty fish dinner for two. The hardest part is waiting for the cooking to finish. The set of ingredients is elementary, and is often present in the refrigerator of every housewife. You can experiment with the composition of the vegetable pillow, and the result will invariably please you. Well, in principle, you can take the fish that you find in your refrigerator - it can be hake, or ordinary herring. And if you are a fan of healthy eating or are on a diet, then you will definitely like this dish! The ideal combination from a nutritional point of view is vegetables and protein (fish).
So, let's cook pollock with steamed vegetables.
Time to prepare the dish is about an hour.
Number of servings - 2

Ingredients:
- pollock (carcass) - 1 piece;
- medium potatoes - 3-4 pieces;
- medium tomato - 1 piece;
- green onions - several feathers;
- green beans (fresh or frozen) - 50 grams;
- medium carrots - 1 piece;
- vegetable oil (or olive) - 1 tablespoon;
- lemon juice - 1 tablespoon;
- lemon - 1-2 slices;
- salt - 0.5 teaspoons;
- spices for fish - 2 pinches.

Preparation

To steam pollock, first marinate the fish carcass. Rub thoroughly with salt, spices (I had a set of spices for fish - Italian herbs, mustard seeds, rosemary, paprika, ground bay leaf), squeeze out a few drops of lemon juice, rub into the carcass, additionally I put a couple of slices of lemon inside the fish itself, and Then I put it in a double boiler with it.



Wash the green onions under running water, dry and finely chop.



Peel the potatoes, wash them and cut them into slices.

We clean the carrots, wash them and also cut them into circles or semi-circles.



Wash the tomatoes, cut them in half, and then into slices or semicircles.



We begin to assemble the vegetable pillow. Take the sleeve, pour one tablespoon of sunflower oil inside, distribute it evenly over the surface of the sleeve with a pastry brush.





Add salt and pepper to the potatoes in a saucepan and mix.



Lay out one by one: potatoes in the first layer.



Place carrots on top of the potatoes.



Next, lay out the green beans (if you take frozen ones, there is no need to defrost them).





Place tomatoes on top and add a little salt.



Now it’s pollock’s turn. Place it in the middle and press it a little inside the vegetables.



Sprinkle chopped green onions on top.



We tie the sleeve tightly and carefully transfer the fish and vegetables into the steamer. Set the timer for 40 minutes (the fish will be ready in 25-30 minutes, but the vegetables will take longer).





After the sound signal, very carefully (there is hot steam in the sleeve) cut the sleeve with scissors.



Using a spatula, transfer the fish and vegetables to a plate. All the vegetables retained their original appearance and color - the dish looks very bright and appetizing, and the pollock turned out juicy and very tender, with a slight lemon flavor. We also can’t be happy with the fact that all the vitamins that this dish is so rich in have been preserved unchanged.
Bon appetit!



In a special section you can also choose recipes for yourself and your family

Pollock in a slow cooker is another delicious white fish dish that can turn into a real culinary masterpiece in the hands of an experienced housewife. It is widely appreciated for its low calorie content, minimal fat content and ease of preparation. In addition, pollock fillet is quite inexpensive, since this fish is found in abundance in almost all corners of the world's oceans.

Pollock fillet cooked in a slow cooker contains no more than 100 kcal/100 g, while it is completely free of carbohydrates. This allows young children to begin their acquaintance with fish dishes with pollock, and adults to cook it while on a diet.

To cook pollock in a slow cooker, use the whole fish or its fillet. Some recipes may also contain its liver or caviar. You can cook almost any food with pollock. These include all types of side dishes, vegetables, herbs, legumes, mushrooms, etc.

In a slow cooker, pollock can be baked, fried, boiled or steamed. To obtain even more delicious fish, various batters, sauces and marinades are added to it. Sour cream, mayonnaise, tomato paste, lemon juice, soy sauce, etc. go well with pollock.

The vibrant herb sauce transforms this simple dish into an extravagant treat worthy of even the most elaborate meal. If desired, rice can be boiled in the multicooker itself using the appropriate mode. At the same time, it needs to be brought only to half-cookedness so that it is not boiled at the end of cooking. It is not necessary to add hot peppers.

Ingredients:

• 300 g pollock fillet;
• 200 g rice;
• 1 bunch of cilantro;
• 1 bunch of green onions;
• 2 hot peppers;
• ½ tsp. salt;
• 1 lemon;
• 4 tbsp. l. vegetable oil;
• 2 cloves of garlic;
• 2 tbsp. l. soy sauce.

Cooking method:

1. Rinse the rice and pour into a saucepan, add water (about 1:2), add salt.
2. When the water boils, boil the rice for another 5-7 minutes, then place it in a colander.
3. Remove the seeds from the pepper, squeeze the juice out of the lemon, and grate the zest.
4. Place the herbs, peeled garlic, hot pepper and zest into a blender bowl and chop.
5. Pour lemon juice, vegetable oil and soy sauce into the resulting mass, add a little salt.
6. Stir the sauce until smooth or blend again.
7. Cut the pollock fillet into small pieces and sprinkle with spices, salt and pepper.
8. Grease the multicooker bowl with vegetable oil.
9. Mix rice with herb dressing and place in a slow cooker, place fish on top.
10. Cook for 30 minutes in the “Baking” mode with the lid closed.

Interesting from the network

Tender pollock fillet contains virtually no fat, so when steamed, it will be an ideal example of a dietary dish. If you cook fish separately from vegetables, 25 minutes of multicooker operation is enough. Extra time has been added specifically for vegetables. Green beans do not need to be defrosted before preparing the dish.

Ingredients:

• 1 pollock carcass;
• 4 potatoes;
• 1 tomato;
• 1 carrot;
• 2 slices of lemon;
• 2 pinches of spices for fish;
• 50 g green beans;
• ½ tsp. salt;
• 1 tbsp. l. olive oil;
• 1 tbsp. l. lemon juice.

Cooking method:

1. Wash the pollock carcass and rub it with spices, sprinkle with lemon juice.
2. Place lemon slices inside the fish.
3. Wash and peel all the vegetables, cut the carrots and potatoes into slices, and the tomato into slices.
4. Season the potatoes with salt and pepper and place in an even layer in a baking tray.
5. Place carrots on top of the potatoes, then green beans and tomatoes.
6. Add the fish last and press it slightly into the vegetables.
7. Tie the sleeve and transfer the dish to the steamer attachment.
8. Pour water into the multicooker bowl, set the “Steam” mode and cook the pollock for 40 minutes.

The beauty of this dish is that the fish perfectly absorbs vegetable juice and all the spices, but at the same time it does not fall apart into smaller pieces. Thus, the result is a very tasty and attractive-looking treat. It can be served with any side dish, additionally topped with the marinade remaining in the slow cooker.

Ingredients:

• 1 kg pollock fillet;
• 2 onions;
• 3 carrots;
• 3 tbsp. l. tomato paste;
• 4 tbsp. l. vegetable oil;
• Spices for fish;
• Salt pepper.

Cooking method:

1. Cut the fillet into portions, rinse and dry with napkins.
2. Pour a little vegetable oil into the multicooker bowl and fry the fish in the “Fry” mode until golden brown.
3. Peel the vegetables, grate the carrots, cut the onion into cubes.
4. Remove the fish from the multicooker, add a little more oil and fry the onions and carrots until golden brown in the same mode.
5. Add tomato paste, switch to “Stew”, cook vegetables for another 10 minutes.
6. Place the fish in the slow cooker, sprinkle with spices, salt and pepper.
7. Simmer for another 2 hours with the lid closed.

A hearty and nutritious dish with minimal fat and calories. It will please all lovers of healthy eating. To completely satisfy even the most avid fighters against extra pounds, it is enough to replace mayonnaise with light sour cream, mixing it with spices. The easiest way is to use already cut fish or individual pieces of fillet.

Ingredients:

• 500 g pollock;
• 1 onion;
• 1 carrot;
• 1 kg of potatoes;
• 150 g mayonnaise;
• Salt pepper.

Cooking method:

1. Wash the pollock carcass, gut it and cut into portions.
2. Chop the onion into thin rings, finely grate the carrots.
3. Peel the potatoes and cut into medium-sized cubes.
4. Pour oil into the multicooker bowl, place half the onions and carrots on the bottom, grease with mayonnaise.
5. Place fish pieces on the resulting pillow, add more mayonnaise and the other half of the vegetables.
6. Place the potatoes in the steamer.
7. Cook the dish for 30 minutes in the “Baking” mode.

Using this recipe, you can easily prepare soft, flavorful fish from the simplest ingredients. Sour cream sauce goes very well with pollock fillet. It can be supplemented with your favorite fish spices. To make the dish dietary, simply choose sour cream with a low fat content.

Ingredients:

• 500 g pollock fillet;
• 250 g onions;
• 400 g sour cream
• 1 tbsp. l. vegetable oil;
• Greenery;
• Salt pepper.

Cooking method:

1. Cut pollock fillet into small pieces, onion into half rings.
2. Heat vegetable oil in a multicooker in the “Baking” mode.
3. Fry the onion until golden brown, then add the fish to it.
4. Cook the fillet for 5 minutes on each side, pour sour cream into the bowl.
5. Add salt and pepper, mix all ingredients well.
6. Continue cooking for another 30-40 minutes in the “Stew” mode.
7. A couple of minutes before it’s ready, add chopped greens to the pollock.

Now you know how to cook pollock in a slow cooker according to a recipe with a photo. Bon appetit!

Pollock in a slow cooker is a whole string of delicious and light fish dishes. This dish can be prepared for the youngest children, enjoyed during any diet, and with the addition of a delicious sauce, served to guests as an unusual treat. To avoid any difficulties with how to deliciously cook pollock in a slow cooker, it’s worth remembering a few simple culinary secrets:

Pollock in a slow cooker: preparing delicious dietary fish. The best pollock recipes in a slow cooker with vegetables, cream and cheese.

Steamed pollock in a slow cooker is perfect for dietary nutrition. This is a simple, cheap, easily accessible fish with a valuable source of protein and healthy fatty acids. Cooking tips...

Pollock is a universal fish! You can cook a lot of interesting dishes from it, experiment with spices, vegetables, sauces and other things, because the taste of pollock is quite neutral. Two more undeniable advantages are the relatively low price and ease of preparation.

However, in order to get a tasty, satisfying and healthy dish, you still need to learn some rules and features of cooking this product. To turn ordinary fish into a real culinary masterpiece, you need to use our indispensable kitchen assistant. Even a novice cook can cook pollock in a slow cooker.

Note to housewives

Pollock is a slightly dry and neutral-tasting fish, but this does not mean that dishes made from it are bland and tasteless. On the contrary, if you follow the rules, then you can create a real masterpiece from this product.

Pollock is often sold frozen, so it is very important to defrost it correctly. Remember that you should not defrost fish at room temperature, only in the refrigerator! Leave it for a while, and then rinse thoroughly under running water. Then you should dry the pollock, use paper towels.

Methods for cooking pollock in a slow cooker

There are a lot of recipes for preparing this fish. Pollock soup or fish soup is very popular. To prepare such dishes, it is better to take whole fish, because bones are needed for the broth. When you add the right spices, you get great fish cutlets that can be fried or steamed.

Fans of more refined cuisine will prefer baked pollock in foil with vegetables. Fish cooked in creamy sauce, as well as pollock with cheese and tomatoes, have an incredible taste. Stewed pollock with sour cream, carrots, onions and other vegetables is quite unusual.

Minimum time - maximum benefit

One of the most useful recipes is steamed pollock. This dish is suitable for almost every person, even those who are on a diet. In addition, steaming fish in a slow cooker is very simple. This activity will require a minimum of time and effort from you, but the food will be simply delicious.

We will need:

• pollock fillet (you can use steak) - half a kilogram;
• salt and spices (to taste);
• lemon - half;
• mineral water - 2 glasses.

1. First of all, you need to properly defrost the fillet (how to do this is described above).
2. Then cut the fish into pieces.
3. Each slice of pollock must be rubbed with salt and spices (a mixture of peppers and dry herbs, such as dill or basil, are in perfect harmony with this fish; ground coriander will also add an incredible aroma).
4. Pour water into the multicooker bowl, and place a container for steaming on top, which you first cover with foil (this is necessary so that the fish cooks in its own juices and turns out more juicy).
5. Select the “Steam cooking” mode, cooking time from 20 minutes to half an hour (it all depends on the power of the kitchen appliance, as well as the size of the fillet pieces).
6. After the allotted time, move the finished pollock to a separate plate, and pour the liquid remaining in the foil on top, then sprinkle the dish with lemon juice (you can use olive oil or soy sauce instead).

This amazing dish will be complemented by a salad of fresh vegetables. Rice, buckwheat and boiled potatoes are especially good as a side dish for pollock.

In just half an hour you will have an amazing dietary dish that you can show off to your guests! And you will find many other step-by-step recipes with photos below.

I would like to draw your attention to the fact that according to this recipe you can cook not only pollock in a slow cooker, but also any other fish (both river and sea).

I tried to cook pollock fillet in a slow cooker, as well as pollock in pieces (described in this recipe), in both cases the dish turned out tasty and tender. I recommend using pollock fillet if you plan to have children eat this dish (avoid fighting with fish bones).

Ingredients:

• Pollock -2 fish
• Carrots - 150 g (1 large or 2 small)
• Onion - 150 g (1 large onion)
• Sour cream - 50 g (2 heaped tablespoons)
• Cheese, grated - 100 g
• Salt, spices - to taste
• Cream 10% – 100 ml

Preparation:

Cooking pollock in a slow cooker is as easy as shelling pears. Defrost the fish (it is better to do this by gradual defrosting, that is, in the evening, move the pollock from the freezer to a regular refrigerator). If you defrost pollock gradually, the fish in the slow cooker will retain its juiciness.

Wash defrosted fish. Cut off the fins, tail and cut the pollock into large pieces. Carefully inspect each piece of fish from the inside: if there is a black film, remove it. The film is usually removed very easily.

Salt the pollock cut into pieces and leave for a while.

Grate the carrots on a medium grater, finely chop the onion. Pour 2 tablespoons of sunflower (or any vegetable oil) into the multicooker bowl, place onions and carrots in the multicooker. Set the "Baking" mode.

After 15 minutes (that is, on the timer you will see 25 minutes before the end of the “Baking” program), put the pollock in the multicooker and close the lid again.

Let's prepare a sauce that we will pour over the fish and vegetables in the slow cooker.

Grate the cheese on a medium grater.

Add sour cream.

Stir. Pour 100 ml of cream into the cheese and sour cream. Mix well.