Welcome back to Slow Cooker Sunday, we seem to be picking up more momentum and had a brilliant turn out last week. I’m guessing it may have something to do with the weather cooling down. Perfect time of year to dig out your slow cookers!
Chorizo, new potato & haddock (Pollack) one pot
I had some Pollack to use up in the freezer. Pollack is part of the Cod family but a more sustainable alternative. Pollack is not that dissimilar to Haddock and Cod and I often use it whenever a recipe calls for white fish.
A lot of people don’t think of doing fish in a slow cooker, however, I’ve had a lot of success with it. Although the cooking times for fish are a lot shorter. Depending on the recipe I tend to add the fish towards the end of the cooking time as it just needs to be steamed in essence, as you will see below.
If you work full time or are out all day, and if you’re like me and don’t have a slow cooker with a timer, you may consider getting a separate timer for the mains plug and set it to come on mid afternoon. But don’t forget to turn the plug on before you leave the house!
I wasn’t convinced by this recipe at first but it was rather nice.
Takes 3-4 hours
Cooking Temp: High
Difficulty: Dead easy
- 50g Chorizo Sausage, peeled if you can be bothered and thinly sliced
- 450g of sliced new potatoes
- 4TBSP dry sherry
- 2 skinless fillets of white fish
- Salt and Pepper
- Handful of cherry tomatoes cut into halves
- Olive Oil
- Crusty Bread
1) Put the potatoes and the Chorizo in the slow cooker. Toss with 3 TBSP of sherry. Cover and cook on high for 2-3 hours.
2) Season the fish with salt and pepper, add the tomatoes to the potatoes and stir, then place the fish on top, splash with the last TBSP of sherry and sprinkle with parsley. Cover and cook for another 30 minutes.
3) Drizzle with olive oil and serve with some crusty bread.
Now it’s your turn. What have you been slow cooking this week?
Can you settle a debate between @chickenruby and me? She says you should never under any circumstance have Fish in Curry and the mere thought makes her feel sick. She likes fish and she likes curry but she says you shouldn’t mix the two. I on the otherhand, have started cooking more fish curries recently and I really like them.
Here is a Haddock Curry that I made earlier and it was delicious. The recipe can be found here.
Disclosure: The fish was provided by John Milne of Delish Fish and is part of Fish is the Dish Campaign to encourage families to eat more fish from sustainable sources.
I was sent an amazing selection of haddock and smoked salmon from John Milne from Delish Fish, as part of the Fish is the Dish campaign to encourage families to eat more fish from sustainable stocks. They also sent a recipe for Kedgeree but, me being me, my first challenge was to figure out how I could do it in the slow cooker! I was once asked if there is anything I wouldn’t cook in a slow cooker and the only thing I can think of is pancakes!
I have to admit that this recipe has been completely bastardized from Sarah Lewis Smoked Mackerel Kedgeree recipe as I was using haddock and didn’t have any vegetable stock or rocket. I can’t recommend her books enough.
My hubby’s reaction ‘Chrissie this is gorgeous’ and he rarely uses my first name! This says a lot!
1 TBSP of sunflower oil
1 chopped onion
1 tsp of turmeric
2 TBSP of mango chutney
750 ml of fish stock
1 bay leaf
175 g of easy-cook brown rice
300 g of smoked haddock
100g of frozen peas
25g of baby leaf spinach
4 hard-boiled eggs cut into wedges
- Sauté the onions in the sunflower oil for about 3-5 minutes until they are soft. Stir in the turmeric for about a minute. Then add the chutney, fish stock, bay leaf stir and bring to a boil.
- Pour into the slow cooker. Mix in the rice. Then place the haddock, whole, in a single layer on top.
- Cook on low for 4 hours.
- 15 minutes before it finishes stir in the peas and spinach, breaking up the haddock into chunks.
- Garnish with the egg wedges!
If you decide to try it I’d love to hear what you think. For more slow cooker recipes click the slow cooker tab at the top!