Tiffany Haney
Fish is a versatile ingredient that can be cooked in numerous ways, including in a crock pot. Crock pots, or slow cookers, are a great way to cook less expensive portions of meat, making them tender and tasty. They are also a convenient way to cook fish, as they do not require constant attention. There are a few ways to cook fish in a crock pot, such as wrapping the fish in foil or parchment paper, or making a stew.
How to cook fish in a crock pot
| Characteristics | Values |
|---|---|
| Type of fish | Salmon, tuna, catfish |
| Cooking time | 2-3 hours on high heat or 4-6 hours on low heat |
| Cooking method | Foil or parchment paper packets |
| Add-ins | Water, wine, beer, vegetable broth, cider, soy sauce, miso, lemon, vegetables, salt, pepper, chilli powder, paprika, garlic powder, Italian seasoning |
| Soaking | Soak fish in an acidic or base solution to remove the fishy smell |
| Serving suggestions | Salad, soup, risotto, rice, pasta, cauliflower rice, mashed cauliflower, spaghetti squash, zoodles, lettuce wraps |
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What You'll Learn
Cooking fish in parchment or foil packets
Cooking fish in a crock pot is a great way to make flaky and tender fish without filling your kitchen with a fishy smell. The key to achieving this is to cook the fish in parchment or foil packets.
To cook fish in parchment or foil packets, first spread out a length of parchment paper or foil on your kitchen counter. Place the fish in the centre of the foil. You can use any type of fish, such as salmon, catfish or tuna. Then, add your desired sauce, seasoning, and lemon. You can also add a few tablespoons of things like soy sauce or miso for extra flavour. Next, fold the foil or parchment paper over and crimp the sides to fully enclose the fish in a packet.
Place the packet into your crock pot and turn it to high. Let the fish cook for about 2 hours. You'll know the fish is done when it flakes easily with a fork. Be careful when opening the packet, as the steam will be very hot.
To prevent a fishy smell, you can soak the fish in an acidic or base solution before cooking. For an acidic solution, mix one cup of lemon or lime juice with half a gallon of water, or use two cups of wine. Place the fish fillets in the bowl and let them soak for up to an hour. For a base solution, mix two cups of water with half a cup of salt and let the fish soak overnight in the fridge. After soaking, pat the fish dry with a paper towel before placing it in the foil or parchment packet.
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Removing the fishy smell
Although it is possible to cook fish in a crock pot, many people believe that it is a bad idea due to the strong fishy smell it can leave behind. However, there are several methods to reduce or eliminate this odour.
Firstly, the crock pot cooking method itself can help to reduce the fishy smell. Cooking fish in parchment or foil packets in the crock pot can result in "absolutely no fish smell, whatsoever". To do this, spread out a length of parchment paper or foil, place the fish in the centre, add sauce, seasoning, lemon, or other flavourings, and then fold the paper or foil over and crimp the sides to fully enclose the fish in a packet. Place the packet in the crock pot, turn it to high, and let it cook for around 2 hours.
Additionally, the type of fish you use can affect the smelliness of the dish. Freshwater fish generally have stronger smells due to higher levels of Trimethylamine N-oxide (TMAO) and volatile fatty acid molecules. Therefore, it is advisable to choose saltwater fish such as salmon or tuna when cooking in a crock pot.
Another way to reduce the fishy smell is to use certain ingredients that can mask or reduce the odour. For example, onions, ginger, bay, cinnamon, and other aromatic vegetables can help to disguise the smell of fish. Acidic ingredients like milk or lemon juice can also limit the volatility of aldehydes and amines in the fish, thereby reducing the fishy aroma.
Finally, there are some preparation techniques that can be used to minimise the fishy smell. Simply rinsing the fish or wiping it with a wet towel can help remove some of the bacteria and oxidised fat that contribute to the odour. Alternatively, you can draw out some of the fishy oil by pressing down on the fish with a dry paper towel.
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Adding flavour with liquids
When cooking fish in a crock pot, you can add flavour with liquids in a few ways. Firstly, you can cook the fish with just water, but adding liquids like wine, beer, vegetable broth, cider, or chicken broth will add more flavour. You can also add a few tablespoons of soy sauce or miso to the crock pot.
To get rid of the fishy smell, you can soak the fish in an acidic solution (lemon or lime juice, or wine) or a base solution (milk) before cooking. To make an acidic solution, mix either one cup of lemon or lime juice with half a gallon of water, or use two cups of wine. Leave the fish fillets in the bowl for up to an hour, then pat them dry with a paper towel. To make a base solution, mix two cups of water with half a cup of salt and leave the fish to soak overnight in the fridge.
You can also add slices of lemon and aromatic vegetables like onions, fennel, or bell peppers to the crock pot for extra flavour. If you're making a stew, you can add diced tomatoes, Italian seasoning, salt, and pepper.
If you're cooking salmon, you can make a creamy lemon sauce to go with it. Combine lemon juice, chicken broth, and heavy cream in a saucepan and cook for 8 minutes on low. Then, remove the cover, turn the heat up to high, and cook for another 2 minutes until the sauce thickens. Drizzle the sauce over the fish and garnish with fresh parsley.
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Making a fish stew
A fish stew is a great way to cook fish in a crock pot. Here is a recipe for a slow cooker Mediterranean fish stew.
Ingredients
- Fish (salmon, cod, halibut, or tuna)
- Onion
- Bell pepper
- Garlic
- Broth
- Diced tomatoes
- Italian seasoning
- Salt
- Pepper
- Oil
Instructions
- Turn on the pressure cooker and select sauté.
- Once hot, add oil to the pot.
- Add the onion and bell pepper and cook for 3-5 minutes or until the vegetables are soft.
- Add the garlic and cook for an additional minute.
- Turn off the Instant Pot.
- Pour in broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in the diced tomatoes, Italian seasoning, salt, and pepper.
- Close the lid and seal the valve.
- Select high pressure and set the time for 7 minutes.
- When the cook time is completed, quick-release the pressure.
- Add the fish.
- Turn the pressure cooker to sauté and cook for 7-10 minutes or until the fish is cooked to your liking.
Tips
- You can use frozen fish, but you may need to cook the stew a little longer.
- This stew can be served over cauliflower rice, mashed cauliflower, spaghetti squash, zoodles, or lettuce wraps to keep it low-carb.
- You can also serve it over white or brown rice or pasta.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Variations
- You can add other vegetables like carrots, celery, or potatoes.
- You can use different types of seafood like crab meat, crawfish, shrimp, or scallops.
- You can add bacon for extra flavor.
- You can use a slow cooker sling: line the crock pot with aluminum foil or parchment paper to make it easier to lift the fish out.
Enjoy your delicious and healthy fish stew!
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Cooking salmon with a creamy lemon sauce
Preparation:
First, choose a fresh salmon fillet that weighs around 1.5 to 2 pounds. You can also use smaller, individual fillets. Cut the salmon into large pieces that fit your crock pot, with the smaller piece placed on top of the larger one. You can also cut them into individual-serving fillets.
Seasoning:
Generously season the flesh side of the salmon with salt and pepper, chilli powder, paprika, garlic powder, and Italian seasoning. You can use garlic granules, which have a stronger taste than garlic powder.
Cooking the Salmon:
Line your crock pot with parchment paper or aluminium foil, creating a sling that will make it easier to lift the salmon out when it's cooked. Place lemon slices in the middle or down the bottom of the crock pot, then lay the salmon on top, skin-side down. Top with more lemon slices and aromatics like fennel, onions, rosemary, or thyme. If cooking two layers, place a piece of parchment or foil over the first layer before adding the second.
Pour your cooking liquid into the crock pot. The liquid helps to poach the salmon gently, and you can use plain water or something more complex like wine, beer, vegetable broth, cider, soy sauce, fish sauce, or a combination. You'll need between 1 and 1.5 cups of liquid, enough to barely cover the salmon if cooking one layer, or to come partway up the side of the top fillet if cooking two layers.
Place the lid on the crock pot and turn it to HIGH. Let the salmon cook for around 2 hours, checking after about an hour, until the top layer flakes apart easily with a fork and is cooked to your liking. Be careful when opening the crock pot, as the steam will be hot.
Making the Creamy Lemon Sauce:
Combine lemon juice, chicken broth, and heavy cream in a small saucepan. Cook for 8 minutes on LOW, covered. Then, remove the cover, turn the heat to HIGH, and cook for about 2 more minutes until the sauce has thickened.
Serving:
Drizzle the creamy lemon sauce over the salmon and garnish with fresh parsley. Serve with lemon wedges and a side of creamy risotto or garlic mashed potatoes. Enjoy your delicious crock pot salmon!
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Frequently asked questions
To cook fish in a crock pot, first spread out a length of parchment paper or foil. Place the fish in the centre, add sauce, seasoning, lemon, etc. and fold the paper or foil over, crimping the sides to fully enclose the fish in a packet. Place the packet in the crock pot, turn to high and cook for 2 hours.
To get rid of the fishy smell, soak the fish fillets in an acidic solution (wine, lemon juice or lime juice) or a base solution (milk) before cooking.
Cooking time will vary depending on the number and size of the fillets, as well as the type of crock pot. As a general rule, cook the fish on high for 2 hours with no added liquid in the pot.
You can cook salmon, tuna, and catfish in a crock pot.
