Pollock in a slow cooker – recipes with photos. How to cook delicious fish

The content of the article

According to nutritionists, fish, even the fattest one, is much more useful for the diet of a person who monitors his health and figure. For those who are losing weight, tender and low-calorie pollock fillet, which is cooked in a slow cooker, is ideally suited. It is simple, fast, attractive in appearance and taste. How to work with this white fish and how to serve it?

How to cook pollock in a slow cooker

A significant plus of this fish is the absence of a large number of small bones, so working with it is simple. First, the head, fins and tail are cut off, after the belly is ripped open and the insides are removed. Only fillet and skin should remain. The following actions depend on how the cook intends to cook pollock in a slow cooker:

  • twist fillet for cutlets, casseroles, etc .;
  • make portioned fried steaks;
  • stuff carcasses.

There is a couple of nuances that affect all the hot pollock dishes in the multicooker:

  • The main modes are “Stewing” and “Baking”, but you can use “Multipovar” if it is (present in the Redmond, Polaris brands).
  • If pollock was bought frozen, then it is first allowed to thaw, otherwise it will “float” during heat treatment, it will become “paper” in taste.

Recipes with photos

This fish is so versatile that the number of varieties of dishes can not be counted with it. Below are only the most interesting and easily embodied by housewives with minimal culinary experience. All listed recipes for pollock in a slow cooker can be recommended for a pressure cooker, and if desired, they can easily be adapted to the oven, adjusting the waiting time.


  • Time: 45 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 973 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

Mistresses who are just getting acquainted with this fish are mainly looking for options on how to cook pollock fillet in a slow cooker is not too difficult, but not to be disappointed in taste. Experts advise trying to bake small slices under provencal herbs and olive oil, and serve with boiled al dente short pasta. Own juicy pollock allows cooks to do without fats.


  • frozen fillet – 720 g;
  • olive oil – 50 ml;
  • Provencal herbs – 3 g;
  • cloves of garlic – 2 pcs.;
  • salt – 6 g.

Cooking method:

  1. Thaw fillet, cut into wide pieces.
  2. Rub Provencal herbs with your fingers, mix with olive oil, chopped garlic, salt.
  3. Using a brush, grease each piece with this mixture. Put on the bottom of the bowl.
  4. After setting the “Baking” mode, cook for 40 minutes. If the “Multipovar” function works with gradual heating, set the temperature to 170 degrees and the step to 15 degrees.

Frozen fish pieces

For a couple

  • Time: 35 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 511 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

The simplest, absolutely safe for figure and digestion, healthy dish for the whole body is pollock steamed in a slow cooker. It can be cooked with vegetables or even immediately with a side dish of cereals (mainly rice, but other options are possible), however, it is better to start developing this method of heat treatment with a basic recipe. You can cook a portion steaks or a peeled tender tenderloin for a couple: the result will be equally perfect.


  • carcasses of fish – 700 g;
  • salt – 4 g;
  • dry herbs – 2 g;
  • fresh greens – a bunch;
  • lemon juice – 50 ml.

Cooking method:

  1. Rinse the fish, deprive the head, take out the bones, remove the insides, cut the fins. For the fillet, these actions are not relevant, only the first step will be needed.
  2. Cut into large portions, sprinkle with salt, herbs. Sprinkle with lemon juice, mix lightly with your hands to distribute flavors.
  3. Fill the cup with water (about 1.5 cups, the exact amount depends on its volume: the water layer should be thick). Place a special grill for steaming on top.
  4. Lay pieces of pollock on it, close the slow cooker. Set the “Steam” mode, select the type of product (if there is such an option). 25 minutes timer.
  5. Ready hot steamed pollock is served with fresh washed greens.

Steamed pieces in a plate

With carrots and onions

  • Time: 1 hour.
  • Servings Per Container: 3 Persons.
  • Calorie content: 843 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

A very useful and tasty option for dinner or lunch is obtained if you cook pollock in a slow cooker with carrots and onions. Cauliflower adds satiety, which you can refuse if you wish. The recipe is as simple as possible and is ready to help out any housewife with a lack of time and the ability to come up with something unusual to the table. If you sprinkle a hot dish with several types of cheese and let it warm for a little longer, it will be a great option even for a festive menu.


  • pollock (fillet) – 600 g;
  • carrots – 300 g;
  • cauliflower – 200 g;
  • onions – 200 g;
  • vegetable oil – 2 tbsp. l .;
  • coarse salt.

Cooking method:

  1. Grate carrots, chop thinly onion rings.
  2. Cabbage inflorescences to make out.
  3. Fry slices of salted fish fillet in the multi-cooker mode of the same name without lowering the lid.
  4. Enter the vegetable mixture, after 2 minutes close the slow cooker. After changing the mode to “Baking”, cook for 25 minutes. After holding another quarter of an hour on the “Heating”.

Sliced ​​carrots and onions


  • Time: 55 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 1211 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

A useful and refined version of the dinner will turn out if you combine the fillet of white fish with mushrooms and cream, and add a drop of nutmeg to the aroma. Pollock can turn out even more tender and interesting to taste if you let it lie in soy sauce for about half an hour. You can add here some more rings of red onions: it goes well with any fish.


  • carcasses of fish – 700 g;
  • champignons – 240 g;
  • nutmeg – 1/3 tsp;
  • cream 15% – 150 ml;
  • salt;
  • olive oil.

Cooking method:

  1. Salt sliced ​​fish pieces, mix with champignon plates.
  2. Whip cream with a pinch of nutmeg.
  3. Cover the bottom of the cooker with oil (the layer should be very thin, but noticeable). Put fish and mushrooms there. Pour cream.
  4. Put the “Extinguishing” or “Multipovar” mode with a temperature of 150 degrees. Cook 45 minutes.

Vegetable Braised Fish

In sour cream

  • Time: 45 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 1242 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

If you have mastered the classic recipe for working with pollock in the “Steamed” mode and want something new, but you are not ready to tackle too complicated options, you can try making fish according to this recipe. It turns out such a tender, juicy fish without excess fat, but already under delicious gravy. For those who do not need to count every calorie, professionals recommend replacing sour cream with cream. Mayonnaise is undesirable for this purpose..


  • fish carcass – 700 g;
  • salt – 3 g;
  • sour cream – 170 g;
  • boiled water – 60 ml;
  • vegetable oil;
  • greenery.

Cooking method:

  1. Remove the entrails from pollock, including the film covering the fillet. Rinse, cut into portions.
  2. Lightly grease the multicooker bowl with oil, place the fish on it. Pour with water, salt. In the “Baking” mode, hold it for 16 minutes.
  3. Add sour cream so that it covers each piece of pollock. Leaving the same mode, let the slow cooker work for another 20 minutes. Serve fish sprinkled with herbs.

Sliced ​​Sour Cream Sauce

Under the marinade

  • Time: 2 hours.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 809 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

A fragrant tasty piece of fish on a tomato is a recollection of the Soviet holiday table, when it was possible to get almost royal dishes from the simplest and most inexpensive products. The classic marinade was tomato paste, to which was added a little vinegar, roots, herbs and fish stock. When serving pollock cold it was used as a snack, hot – as a second.


  • pollock – 550 g;
  • vinegar 6% – 25 ml;
  • tomato paste – 17 g;
  • sugar – 10 g;
  • salt – 5 g;
  • large onion;
  • carrots – 190 g;
  • flour – for breading;
  • vegetable oil.

Cooking method:

  1. Cut the gutted fish into portions, the width of which does not exceed 4 cm. Dry with a napkin, roll on flour scattered on the board.
  2. Oil well lubricate the multicooker bowl. Expand breaded pollock, turn on the “Frying” mode. The lid does not fall, the product is cooked to a crust.
  3. Grate onions and carrots the same way (use the fine side of the grater), mix with sugar and vinegar.
  4. Cover the roasted pollock in the slow cooker with this mixture. Salt.
  5. Change the mode to “Baking”, cook for 20 minutes. Then, without opening the slow cooker, put “Heating” for another half hour. When the beep sounds, let the polish soak for another hour on the marinade soak before serving.

Fish pieces under carrot and onion marinade

With potatoes

  • Time: 1 hour 25 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 1059 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

The combination of boiled or baked potatoes with fish, which is classic for a Russian table, takes on new forms and colors, since it becomes almost completely harmless to the figure. Such a juicy and light lunch or dinner is allowed for baby food, because there are no heavy components. The absence of bones in the fillet makes pollock safe even for a small child.


  • potatoes – 450 g;
  • pollock – 900 g;
  • Bay leaf;
  • allspice peas;
  • water – 240 ml;
  • sour cream 10% – 60 ml;
  • dried garlic – 3 g;
  • salt.

Cooking method:

  1. Peel, rinse, chop the fish carcass not too large.
  2. Sprinkle with garlic and sea salt, leave for half an hour, so that it absorbs their taste.
  3. Peel potatoes, cut into circles. Try to make them not too thick. Pour in sour cream, mix by hand. Put half on the bottom of the multicooker.
  4. Spread pieces of fish on top, cover with leftover potatoes.
  5. Pour water, toss bay leaf, allspice.
  6. The treat is prepared on the “Baking” 35 min. For steaks you need to increase the time to 50 minutes. After finishing work, do not open the lid for another quarter of an hour..

Stewed pieces with potatoes on a plate

With vegetables

  • Time: 50 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 1074 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

A slow cooker can completely replace the oven, since even methods of working with it can be similar. Try to bake pollock with vegetables in a slow cooker by wrapping this foil set with food, and no one will guess where the dish was prepared. Taste, appearance, aroma – everything will be identical to what happens with the oven. Remember that the foil is laid out with a shiny surface to the products, and not outward, otherwise the meaning of its use is lost. An additional advantage – the device does not have to be washed after this procedure.


  • fish – 900 g;
  • Bulgarian peppers – 300 g;
  • large tomatoes – 400 g;
  • onions – 120 g;
  • a bunch of parsley;
  • cream cheese – 100 g;
  • spices, salt.

Cooking method:

  1. If you have a filet, then just cut it into several pieces. The whole carcass needs to be gutted, and then cut.
  2. Chop peppers and onions in even half rings. Tomatoes – sliced.
  3. Tear parsley, mix with cream cheese, salt, spices. Process fish with this mixture, put on foil.
  4. Cover with vegetables, squeeze the seam very tightly.
  5. The slow cooker will work 40 minutes in the “Baking” mode.

Fish stew with bell pepper and tomatoes

With rice

  • Time: 1 hour 10 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie meals: 2359 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

Braised or baked pollock with rice in a slow cooker is a classic of the Mediterranean menu. There are plenty of serving options: by analogy with risotto in a creamy sauce with very small fish slices, like a steak with a side dish of crumbly cereal, or even like a puff casserole. The dish will become even more useful if you use not white, but brown or black rice. The latter perfectly complements any marine inhabitants, but keep in mind that it takes longer to prepare and has a specific taste..


  • pollock fillet – 800 g;
  • hard cheese – 120 g;
  • rice – 1.5 cups;
  • salt;
  • seasonings – 2/3 tsp;
  • clove of garlic.

Cooking method:

  1. Wash the fish fillet, remove excess moisture with napkins. Cut so that 4 large pieces are obtained.
  2. Salt, grate with chopped garlic, sprinkle with seasonings. Lay out on a wire rack for steaming.
  3. Rinse rice until the flowing water is transparent, pour into a bowl. Pour in water (2.5 times more than rice). Put grill with pollock on top.
  4. The multicooker mode – “Pilaf” or “Rice”, depends on the model and brand. Set the timer for 40 minutes for white rice or 55 minutes for brown / black.
  5. After the signal, sprinkle with grated cheese steamed fish slices, turn on “Heating” for another 8 minutes.

Pieces with rice and vegetables


  • Time: 45 minutes.
  • Servings Per Container: 4 Persons.
  • Calorie dishes: 1943 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

Diet recipes can be very attractive: even men who are accustomed to more fat and satisfying meat like these meatballs. They can be served with vegetable salad for dinner or with boiled cereals for dinner, and if you add grated carrots, zucchini or even boiled mashed chickpeas to the twisted fillet (removing the bread at the same time), it will turn out even tastier and more nutritious. The recipe given here is a basic one that you can modify.


  • pollock fillet – 640 g;
  • white bread (crumb) – 120 g;
  • egg 2 cat .;
  • onion – 50 g;
  • a bunch of fresh dill – 40 g;
  • flour – 70 g;
  • ground pepper, salt;
  • vegetable oil.

Cooking method:

  1. Cut the flesh is not too large. Grind using a food processor. Do not twist for a long time – you get a puree mass.
  2. Grate the onion, combine with the fish. Stir, slightly pressing on the components: onion should let the juice.
  3. Pour bread crumb with half a glass of water, squeeze out after a few minutes. Determine the time yourself: depends on its initial callousness.
  4. Salt twisted fillet with onion, add a little pepper. Introduce pressed bread. Mix with chopped dill, begin to sprinkle flour with spoons.
  5. At the last stage, add an egg, it is better to limit yourself only to protein, if you are concerned about the rate of fat per day.
  6. Ready to work mass should be dense, not too wet. Divide it into 12 parts, roll the ball, slightly flatten.
  7. Lubricate the bottom of the multicooker bowl with oil, distribute the patties so as to keep a couple of free centimeters between them.
  8. Turn on the “Frying” mode, leave the lid raised. Cook until crusty on each side.
  9. Add half a glass of water, you can add a little sour cream or tomato paste (like sauce), switch the slow cooker to “Stew”. Wait another 12 minutes.

Fillet cutlets

With carrots and sour cream

  • Time: 1 hour 15 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 876 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: medium.

Juicy pollock in a slow cooker with carrots and sour cream is a simple but always effective dish. The highlight is given by the grated apple, which gives a slight sweetness, and the appearance wins significantly by baking the whole fish. The taste can become more piquant if you add a little chopped fresh pod of hot pepper to the apple-carrot mixture. For greater sweetness, professionals introduce steamed prunes here.


  • carcasses of fish – 2 pcs.;
  • carrots – 300 g;
  • an Apple;
  • sour cream – 300 ml;
  • feta cheese – 100 g;
  • spice;
  • a bunch of greenery;
  • salt.

Cooking method:

  1. Defrost carcasses, remove heads, tails, fins. Cut along the abdomen, remove the inner film, bones. Rinse.
  2. Peel the carrots and apples, grate. Fill this fish mixture.
  3. Tie with a thread so that the edges of the abdomen meet. Put on the bottom of the multicooker.
  4. Beat sour cream with spices, grated or finely chopped feta cheese, herbs. Coat the fish with this sauce.
  5. The slow cooker will cook on “Baking” 55 minutes, after the dish reaches “Heating” in a quarter of an hour.
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