Composition / ingredients
Step-by-step cooking
Step 1:
Peel a medium-sized onion and cut into half rings. It happens that you come across such an onion, whose husk is very poorly cleaned. Then, before cooking, it must be filled with warm water for a few minutes. So the bulb will be much easier to clean.
Step 2:
Pour a little sunflower oil into the bowl of the slow cooker. Transfer the onion. Wash and peel the carrots. Grate the carrots on a coarse grater. I just had the necessary amount of previously grated carrots left in the freezer. So I just had to put it in a slow cooker. By the way, portioned freezing of grated carrots is a great idea for a life hack. A lot of time is saved, and no one will notice the difference.
Step 3:
Wash a large tomato, remove the stalk and chop into half rings. Place the thawed pieces of pollock fillet on a pillow of carrots and onions. And spread the tomato slices over the fish.
Step 4:
Pour water into the bowl of the slow cooker. Depending on the specific model of the slow cooker, as well as on the program with which you will cook, manufacturers advise adding different amounts of water. I added fifty milliliters.
Step 5:
And in conclusion, it is necessary to enrich the taste of the future dish with spices and salt to taste. I added my favorite Provencal herbs, and in French Herbes De Provence. I cooked the fish for ten minutes with the program "Steamed" under high pressure.
That's why I dearly love the slow cooker, so it's for the fact that you can throw all the products on the list into it and forget. And she, like a magic pot, will cook everything herself. Just accept the result.
So it is here: you just need to cut vegetables (and absolutely any), put them together with fish in a slow cooker and flavor with your favorite spices.
This dish took me, at most, five minutes of active cooking time. In the modern world, with its frenzied pace of life, such recipes are simply a necessity.
And the result, as always, is on top. And absolutely everyone will like this fish - from small to large.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled pollock - 79 kcal/100g
- Fresh pollock - 72 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Herb mixture - 259 kcal/100g
