A slow cooker is a real help to the hostess in the kitchen.
In it you can cook many great dishes more delicious than on the stove, and the ear in a slow cooker is the best proof of this.
General principles for cooking soup in a multicooker
No matter how women love their assistant, many people think that it is not suitable for soup. And in vain. Like many filling soups, the ear in the multicooker turns out to be excellent due to the fact that it is not so much cooked as it is stewed, languished, as if in a stove. This makes the taste and aroma of the dish especially saturated.
Fish soup is an ancient dish; there are many types of it. Real fish soup is a fish soup with onions; nothing else should be added. But now we are supplementing the composition of the dish with various products: we put carrots and other roots, greens, potatoes, cereals and so on in the ear in the slow cooker. All these additives bring something to their taste in the multicooker.
Each hostess, of course, has her own favorite recipe, but our selection, offering various options for preparing soup, is likely to be useful.
Much, for example, depends on the choice of fish. Ear in a slow cooker, cooked from perches and other medium-sized river fish, significantly differs in taste from that cooked from the heads of salmon.
It is customary to use all parts of the fish for cooking, including what is left when cooking the second.
When preparing to cook fish soup in a slow cooker, you must first rinse and inspect the fish, making sure that it is benign. Then clean the carcasses, trim the head and fins. Remove the eyes and gills from the heads. This must be done very carefully so as not to spoil the taste of fish soup in a slow cooker.
If the fish is small and it goes completely in the ear, it is time to put it in cold water and cook for about an hour using the "Stewing" program. If you are going to cook an ear from a part of a large fish (for example, salmon), you need to separate the head (and, of course, clean it, as indicated above), fins (they must be directly cut, cut the hard part, use the rest), tail. If you are going to cut a fillet from a part of a carcass for another dish, the remaining bones and skin should also be used in the ear. Put all these parts in a bowl of a multicooker with cold water and cook for about an hour.
Then carefully strain the broth, heads and other boiled parts of small fish to give to the cats (as for the head and tail of salmon fish, many people like to eat them themselves), and return the broth to the bowl.
Now you need to put good pieces of fish in the hot broth, preferably without bones, and what you want to add: potatoes, cereals, roots and more. Cook the ear in a slow cooker for about 30 minutes.
Turn on the “Preheat” mode and darken the ear for another half an hour.
If it is assumed that children or elderly people will eat the dish, it is better to strain the broth again after cooking the "main" fish, and then add potatoes and so on. Disassemble the fish separately and put it on a plate, making sure that there are no bones.
It is good to serve fish pies to the ear.
Recipe 1. Ear in a slow cooker of river fish "Fisherman"
Ingredients
River fish (pike, carp, etc.) - with half a kilo
The tail and head of a carp or small river fish - about 300 g
Onion - medium onion or half large
Carrot - one large
Parsley root - half, optional
Potatoes - pieces 3-4 medium size
Bay leaves, parsley, peppercorns, celery root and herbs - optional, a little
The quantity of products is indicated approximately per 1 liter of water
Cooking method
Clean all the fish you intend to use for fish soup. Cut fillet from carp or pike. Cut a trifle into 2-3 pieces.
Pour cold water into the bowl of the multicooker and put your head, fins, pieces of small fish, bones, etc. Cook for about an hour with the "Extinguishing" mode.
Meanwhile, peel potatoes, carrots, onions, parsley. Rinse the greens. Cut the onion into 4 parts, and the potatoes and roots into fairly large cubes or circles. Chop greens with scissors or chop.
Pour the soup and strain it thoroughly through a small strainer or even two, putting them one into the other.
In a hot broth, put vegetables and beautifully cut large pieces of fish fillet. Cook for 10 minutes.
Open the lid of the multicooker, add salt to taste, bay leaf, peppercorns and half of all the greens. Cook another 10 minutes.
Allow 30 minutes to fade in the "Heating" mode, and then pour on the plates. Add fresh greens to each; if desired, you can also pour about one third of a teaspoon of freshly squeezed lemon juice into each plate.
Recipe 2. Ear in a slow cooker salmon with parsley
Ingredients
Salmon
Carrots - 2 pieces
Onions - 2 small onions
Parsley - a large bunch and one root
Potato - 3-4 large tubers
Bay leaf, peppercorns, a little rosemary if desired
Salt to taste
Saffron - on the edge of a teaspoon
Vodka - 30 g
Lemon - A Few Small Slices
Cooking method
Salmon butcher. Cut off the head and clean it, removing eyes and gills; cut fins and cut off the hard part; cut the fillet (if it is required for cooking, for example, cutlets, then cut off the skin from it as well); separate the tail, also removing the hard part.
Put the tail, head, fins, bones, skin into the crock-pot, and peel whole carrots, parsley (root and stems, leaving only leaves), and bulbs. Pour cold water and cook for about 40 minutes.
Strain the broth carefully and put portioned fish fillet (preferably with skin) and sliced potatoes into it.
Cook for another quarter hour, then add the lavrushka, pepper, vodka with saffron mixed in it. Cook on the "Extinguishing" mode for 7-10 minutes and leave to insist for another quarter hour under the "Heating" mode.
Pour the ear into the dishes so that each contains a piece of fish. Separately serve lemon slices and chopped parsley leaves.
Recipe 3. Ear in a slow cooker of red and white fish
Ingredients
Salmon - head and piece about 200 g
Cod (haddock, pike perch) - a piece of about 200 g
Small potatoes - 7-8 pieces
Carrot - One
Onion - One
Lemon - a quarter
Greens, bay leaves, peas, salt - to taste
Cooking method
Clean fish, remove fins, eyes and gills.
Cut fillets from pieces (preferably with skin, otherwise it may fall apart).
Pour bones and head with water, preferably cold, put the whole carrot and onion in the same place and cook for about 40-50 minutes.
Strain the resulting fish stock.
If you cook from a fillet, then the first part of the work must be skipped, and immediately pour the fillet pieces with cold water. If you have fish stock, it is best to use it hot.
So, pour the slices of red fish fillet and pikeperch or cod, put potatoes cut into 6 slices and cook for 15 minutes (if filled with cold water - 30 minutes).
Open the lid, salt, put spices. Turn on the “Preheat” mode and simmer for about an hour.
Squeeze a lemon into the prepared ear and put a spoonful of chopped greens.
Recipe 4. Ear in a slow cooker with millet
Ingredients
Any fish - 700 g
Potato - 3-4 tubers
Millet - half a glass
Carrots - a pair of small root vegetables
Parsley - one lush whole plant (root and greens)
Onion - 2 small onions
Peas, bay leaf, rosemary, salt - to taste
Cooking method
This is the fastest recipe for fish soup in a slow cooker, allowing you to cook everything in one go. But you will need a linen bag with ties, and quite large.
Cut and cut the fish into large pieces. Put in a linen bag and tie.
Place a bag of fish in a multicooker bowl, potatoes cut into large cubes, thoroughly washed millet, carrot sliced in circles, whole peeled onions and parsley root.
Pour cold water and cook for half an hour with the "Extinguishing" mode.
Take a bag of fish, onions and parsley root from the multicooker, put salt, bay leaf, rosemary, pepper and chopped parsley not too finely and continue cooking for another 10 minutes under the same regime.
Disassemble the fish from the bag and feed it to the ear separately; You can also serve lemon sliced into slices.
Recipe 5. Ear in a slow cooker with rice
Ingredients
Common carp - 300 g
Small fish (e.g. small perches) - 500 g
Onion - One
Rice - two thirds of a glass
Tomatoes - 3-4 small or one and a half large
Greens, bay leaf, pepper - to taste
Cooking method
Clean the fish; a trifle can be cut into two parts each; do not cut a piece of carp.
Pour the fish with water at room temperature, put the whole but pre-cleaned onion head there and cook for 30 minutes with the "Stew" mode.
Strain the broth; give a trifle to cats, put the onion for now, and divide the common carp into pieces and arrange on a plate: they should then be served to the ear separately, because there are a lot of seeds in the common carp.
Pour rice into the broth and cook for 20 minutes.
In the meantime, scald the tomatoes and peel them. Take onion cooked with fish. Grind vegetables with a blender.
Pour the chopped tomatoes and onions into the soup, salt, put the parsley, pepper and cook for another 10 minutes.
Sprinkle with chopped herbs before serving.
Recipe 6. Ear in the rooster multicooker
Ingredients
Chicken stock - 1 liter
Zander or cod - 500 g
Potato - 4-5 tubers
Carrots - 1 piece
Bulb
Parsley and dill - a small bunch
Common spices and spices for fish soup - to taste
Salt
Cooking method
The peculiarity of this recipe is that the ear is boiled on a ready-made broth, and not on fish, but on chicken. This dish is very nutritious and is especially recommended for people who need to regain their strength.
Clean the fish and place in the multicooker bowl with the onion. Pour warm or even hot broth and cook for 20 minutes.
Get fish and onions, strain the broth, then put potatoes, diced, carrots, cut into cubes, circles or semicircles. Cook for 20 minutes. Free the fish from the bones.
Add salt and spices and hold for half an hour in the "Heating" mode.
In the plates with the ear, put pieces of fish without bones and chopped parsley and dill.
Ear in a slow cooker: tricks and useful tips
As spicy additives to the ear in a slow cooker, parsley and bay leaf are usually used. But you can experiment and put some caraway seeds: the taste will become peculiar.
To the ear has acquired an amber color, you can add a little saffron or turmeric. Just do not overdo it: these spices give not only color, but also a peculiar aroma.
To wash your hands or dishes faster from fishy odors, use cold water and a regular bar of soap, preferably even laundry soap. If this does not help, wipe the dishes with a crust of something from citrus fruit.
If your family does not like onions or carrots in soup, put them in a linen or gauze bag and cook in this form: then it will be easy to get everything. Well, of course, the broth can simply be filtered.
