[2017] Slow Cooker Cookbook
Page 34
Prep time: 20 minutes
Cooking time: 3 hours
Servings: 7
Ingredients:
3 oranges
2-pound cod, peeled
1 tablespoon honey
1 garlic clove
1 teaspoon ground white pepper
½ teaspoon paprika
1 teaspoon chili flakes
½ teaspoon salt
2 tablespoon lemon juice
1 teaspoon olive oil
½ teaspoon honey
Directions:
Peel the oranges and chop them.
Peel the garlic clove and slice it.
Sprinkle the cod with the ground white pepper, paprika, chili flakes, and salt.
Stir it carefully.
After this, sprinkle the fish with the lemon juice, olive oil, and 1 tablespoon honey.
Combine the chopped oranges and sliced garlic together.
Add the ½ teaspoon of honey. Stir it carefully.
Fill the fish with the oranges and wrap in the foil.
Then place the wrapped fish in the slow cooker and close the lid.
Cook the cod on HIGH for 3 hours.
Then discard the foil and serve the cod.
Enjoy!
Nutrition: calories 141, fat 1.4, fiber 2, carbs 11.74, protein 21
Salmon Chili
Prep time: 21 minutes
Cooking time: 3.5 hours
Servings: 8
Ingredients:
1-pound salmon
7 oz shrimps
1 tablespoon salt
1 cup tomatoes, canned
1 teaspoon ground white pepper
1 tablespoon tomato sauce
2 onions
1 cup carrot, chopped
1 can red beans
½ cup tomato juice
1 cup fish stock
1 teaspoon cayenne pepper
1 cup bell pepper, chopped
1 tablespoon olive oil
1 teaspoon coriander
1 cup water
6 oz Parmesan, shredded
1 garlic clove, sliced
Directions:
Put the canned tomatoes in the slow cooker.
Add the ground white pepper, tomato sauce, chopped carrot, and red beans.
Then add tomato juice, fish stock, and cayenne pepper, chopped bell pepper, coriander, water, and sliced garlic clove.
Dice the onions and add them in the slow cooker vessel too.
Close the slow cooker lid and cook the ingredients for 3 hours on HIGH.
Meanwhile, pour the olive oil in the slow cooker.
Peel the shrimps and chop the salmon.
Add the seafood in the olive oil and roast the mixture on the medium heat for 3 minutes. Stir it gently with the help of the spatula.
Add the seafood mixture in the slow cooker and stir it.
Close the lid and cook the chili on HIGH for 30 minutes more.
Let the cooked chili chill gently and serve it.
Enjoy!
Nutrition: calories 281, fat 7.9, fiber 4, carbs 22.52, protein 30
Slow Cooker Fish Cakes
Prep time: 15 minutes
Cooking time: 5 hours
Servings: 12
Ingredients:
1-pound trout
6 oz mashed potato
1 carrot, grated
½ cup fresh parsley
1 teaspoon salt
½ cup panko bread crumbs
1 egg, beaten
1 teaspoon minced garlic
1 onion, grated
1 teaspoon olive oil
1 teaspoon ground black pepper
¼ teaspoon cilantro
Directions:
Mince the trout and combine it with the mashed potato.
Sprinkle the mixture with the grated carrot, salt, minced garlic, grated onion, ground black pepper, and cilantro,
Mix the mixture up and add the egg.
Chop the parsley and add it to the fish mixture.
Add the panko bread crumbs and stir it carefully until you get the homogenous mass.
Pour the olive oil in the slow cooker.
Make 12 small balls from the fish mixture and flatten them to make the small cakes.
Put the fish cakes in the slow cooker and close the lid.
Cook the dish on LOW for 5 hours.
Turn the fish cakes into another side after 2.5 hours of cooking.
Serve the fish cakes hot.
Enjoy!
Nutrition: calories 93, fat 3.8, fiber 1, carbs 5.22, protein 9
Trout Croquettes
Prep time: 18 minutes
Cooking time: 3 hours
Servings: 8
Ingredients:
14 oz trout fillet
3 tablespoon Worcestershire sauce
7 tablespoon flour
2 eggs
1 tablespoon Italian Seasoning
1 teaspoon salt
1 teaspoon ground black pepper
6 oz rice, cooked
3 tablespoon milk
1 teaspoon paprika
2 tablespoon sesame oil
Directions:
Grind the trout fillet and put it in the big bowl.
Add Worcestershire sauce, flour, Italian seasoning, salt, ground black pepper, cooked rice, milk, and paprika.
Then beat the eggs in the bowl.
Transfer the mixture to the blender and blend it until smooth.
After this, make the croquettes from the fish mixture.
Spray the slow cooker bowl with the sesame oil inside and put the fish croquettes there.
Close the lid and cook the fish croquettes for 3 hours on HIGH.
When the croquettes are done – transfer them to the serving plate and chill.
Enjoy!
Nutrition: calories 186, fat 9.6, fiber 1, carbs 10.24, protein 14
Thai Fish Cakes
Prep time: 10 minutes
Cooking time: 6 hours
Servings: 10
Ingredients:
6 oz squid
10 oz salmon fillet
2 tablespoon chili paste
1 teaspoon cayenne pepper
2 oz lemon leaves
3 tablespoon green peas, mashed
2 teaspoon fish sauce
2 egg white
1 egg yolk
1 teaspoon oyster sauce
1 teaspoon salt
½ teaspoon ground coriander
1 teaspoon sugar
2 tablespoon butter
¼ cup cream
3 tablespoon almond flour
Directions:
Grind the squid and salmon fillet and place them in the bowl.
Sprinkle the seafood with the chili paste and cayenne pepper.
Chop the lemon leaves and add them to the seafood mixture.
After this, add the mashed green peas and fish sauce.
Combine the egg whites and egg yolk in another bowl and whisk it.
Put the whisked egg mixture into the seafood mixture.
Add the oyster sauce, salt, ground coriander, sugar, and almond flour.
Take the spoon and mix the seafood mixture till it gets the smooth and homogenous texture.
Put the butter and cream in the slow cooker.
Close the lid and cook it on LOW for 1 hour.
Meanwhile, make the mini cakes from the fish mixture.
Put the fish cakes in the slow cooker and close the lid.
Cook the dish for 5 hours on LOW.
When Thai fish cakes are cooked – put them on the serving plates and sprinkle with the cream sauce.
Serve it hot.
Enjoy!
Nutrition: calories 112, fat 6.7, fiber 1, carbs 2.95, protein 10
Harissa Cod
Prep time: 25 minutes
Cooking time: 7 hours
Servings: 6
Ingredients:
2 tablespoon harissa, dried
17 oz cod
1 teaspoon salt
; 1 tablespoon minced garlic
1 tablespoon sour cream
¼ cup soy sauce
1 tablespoon oyster sauce
1 teaspoon chili paste
1 teaspoon cilantro
1 red onion
1 cup fish stock
½ cup canned tomatoes
1 tablespoon harissa sauce
4 tablespoon orange juice
Directions:
Combine the dried harissa, salt, minced garlic, sour cream, soy sauce, oyster sauce, chili paste, cilantro, fish stock, harissa sauce, and orange juice in the bowl.
Whisk it with the help of the hand whisker.
After this, put the canned tomatoes in the slow cooker.
Then put the cod over the canned tomatoes.
Peel the onion and slice it.
Sprinkle the cod with the sliced onion.
Pour the fish stock.
Then add the whisked harissa mixture and close the slow cooker lid.
Cook the fish on LOW for 7 hours.
Then remove the fish gently from the slow cooker and chill it for 10 minutes.
If the fish is too spicy – serve it with the cream sauce.
Enjoy!
Nutrition: calories 116, fat 2.9, fiber 1, carbs 7.4, protein 15
Shri Lanka Mackerel Cutlet
Prep time: 30 minutes
Cooking time: 2 hours
Servings: 14
Ingredients:
16 oz mackerel fillet
1 cup mashed potato
1 chili pepper
1 cup onion, grated
1 teaspoon minced garlic
¼ teaspoon ground ginger
1 oz curry powder
1 teaspoon salt
4 oz tomato sauce
1 teaspoon ground thyme
4 teaspoon lime juice
3 large eggs
1 cup bread crumbs
1 teaspoon chives
1 tablespoon onion powder
Directions:
Grind the chili pepper and combine it with the mashed potato.
Mince the mackerel fillet and add in the mashed potato.
Sprinkle the mashed potato mixture with the grated onion, minced garlic, ground ginger, curry powder, salt, ground thyme, lime juice, chives, and onion powder.
Mix the mackerel mixture with the help of the spoon carefully.
After this, make the small round cutlets.
Whisk the beaten eggs and dip the cutlets in them.
Then coat the cutlets in the bread crumbs.
Put the cutlets in the slow cooker and sprinkle them with the tomato sauce.
Close the lid and cook the cutlets for 2 hours on HIGH.
When the cutlets are cooked – leave them for 30 minutes.
Serve!
Nutrition: calories 83, fat 2, fiber 2, carbs 7.67, protein 8
Corn Fish Balls
Prep time: 25 minutes
Cooking time: 8 hours
Servings: 11
Ingredients1 cup sweet corn
5 tablespoon fresh dill, chopped
1 tablespoon minced garlic
7 tablespoon bread crumbs
2 eggs, beaten
10 oz salmon
2 tablespoon semolina
2 tablespoon canola oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cumin
1 teaspoon lemon zest
¼ teaspoon cinnamon
3 tablespoon almond flour
3 tablespoon scallion, chopped
3 tablespoon water
Directions:
Combine the sweet corn with the fresh dill.
Add the minced garlic, beaten eggs, semolina, salt, ground black pepper, cumin, lemon zest, cinnamon, almond flour, scallion, and mix the mixture.
Chop the salmon and add it to the mixture. Stir it.
After this, make the balls from the fish mixture and coat them in the bread crumbs.
Pour water and canola oil in the slow cooker.
Add the corn fish balls and close the lid.
Cook the fish balls for 8 hours on LOW.
Stir them every 1 hour.
Serve the prepared corn fish cutlets only hot.
Enjoy!
Nutrition: calories 201, fat 7.9, fiber 2, carbs 22.6, protein 11
Trout Piccata
Prep time: 10 minutes
Cooking time: 45 minutes
Servings: 4
Ingredients4 oz dry white wine
1-pound trout fillet
2 tablespoon capers
3 tablespoon olive oil
3 tablespoon flour
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon oregano
1 teaspoon cilantro
1 tablespoon fresh dill, chopped
1 teaspoon ground white pepper
1 teaspoon butter
Directions:
Pour olive oil in the slow cooker.
Then add the trout.
Sprinkle the trout fillet with the garlic powder, dried rosemary, oregano, cilantro, and ground white pepper.
Close the lid and cook the fish on HIGH for 30 minutes.
Turn it into another side after 15 minutes of cooking.
Meanwhile, combine the dry wine and flour together.
Mix it until smooth,
Pour the dry wine mixture in the slow cooker.
Add capers and butter.
Then sprinkle the fish with the chopped fresh dill and close the lid.
Cook the fish for 15 minutes more on HIGH.
After this remove the fish from the liquid and serve.
Enjoy!
Nutrition: calories 393, fat 25.9, fiber 1, carbs 8, protein 32
Salmon Fingers
Prep time: 25 minutes
Cooking time: 3 hours
Servings: 8
Ingredients2 large eggs
1 cup panko bread crumbs
1 tablespoon turmeric
1 tablespoon butter
13 oz salmon fillet
1 teaspoon salt
1 teaspoon ground black pepper
¼ cup chickpea, canned
1 teaspoon onion powder
2 tablespoon semolina
¼ teaspoon ginger
Directions:
Beat the eggs in the bowl and mix them with the help of the mixer.
Then add turmeric, salt, ground black pepper, semolina, and onion powder.
Add ginger and mix the mixture up.
Grind the salmon filler and blend the canned chickpeas.
Add the prepared salmon and chickpeas in the egg mixture and mix it until it is homogenous.
Form the medium logs (fingers) from the fish mixture.
Then sprinkle every fish finger with the bread crumbs.
Melt the butter and pour it in the slow cooker.
Then put the fish finger and close the lid.
Cook the fish finger on HIGH for 3 hours.
Stir them after 1.5 hours of cooking.
Serve the fish finger immediately or wrap them in the parchment.
Enjoy!
Nutrition: calories 149, fat 6.5, fiber 1, carbs 9.72, protein 12
Lime Flounder
Prep time: 18 minutes
Cooking time: 8 hours
Servings: 9
Ingredients3-pound flounder, peeled
1 lime
½ cup lemon juice
1 tablespoon sugar
1 teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon ground celery root
2 teaspoon olive oil
1 teaspoon garlic, sliced
1/4 teaspoon nutmeg
1 teaspoon chili flakes
Directions:
Slice the lime and fill the flounder.
Put the stuffed flounder in the foil.
Then sprinkle it with the lemon juice.
Comb
ine the sugar, ground ginger, ground cumin, ground coriander, ground celery root, nutmeg, and chili flakes in the bowl. Stir the spices with the help of the fork.
Then rub the flounder with the spices.
After this, sprinkle the fish with the sliced garlic and olive oil.
Wrap the flounder in the foil carefully and put it in the slow cooker.
Cook the fish on LOW for 8 hours.
Then discard the foil from the fish and put it on the serving plates.
Serve it!
Nutrition: calories 113, fat 3.6, fiber 2, carbs 11, protein 10
Snapper with Mushrooms
Prep time: 20 minutes
Cooking time: 6 hours
Servings: 6
Ingredients1 cup sour cream
1 onion, diced
¼ cup almond milk
1 teaspoon salt
7 oz cremini mushrooms
1 teaspoon ground thyme
1 tablespoon ground paprika
1 teaspoon ground coriander
1 teaspoon kosher salt
1 tablespoon lemon juice
1 teaspoon butter
1-pound snapper
1 teaspoon lemon zest
Directions:
Chop the snapper roughly.
Sprinkle the chopped snapper with the ground thyme, ground paprika, ground coriander, kosher salt, lemon juice, and lemon zest.
Mix the fish up carefully and leave it for 10 minutes to marinate.
After this, put the butter in the slow cooker.
Add the chopped snapper mixture.
Then slice the cremini mushrooms and combine them with the diced onion.
Put the mushroom mixture over the chopped snapper.
Then pour the sour cream and almond milk.