Since childhood, we have been told how beneficial it is to eat fish. She is calorie-free and has the necessary set vitamins, minerals and trace elements. Recently, most housewives as a basis for fish dish prefer cod. It is famous for its tender white meat without small bones, easy to clean and has an unrivaled taste. But it all depends on the recipe chosen.

Let's explore together a selection of the best recipes for making cod in marinade sauce.

Pampering your family members with such a low-calorie yet nutritious meal is pretty easy. WITH in the classic way both a novice cook and a bachelor can handle cooking cod under a marinade.

Compound:

• cod - 1-1.5 kg (you can take a fillet or a whole fish, peel it and cut it into pieces);
• flour for frying - 100 g;
• onion - 3 heads;
• tomato or fresh tomatoes- 1 tbsp. l .;
• water - 400 ml;
• Dill;
• condiments, including salt and ground pepper;
• vinegar;
• vegetable oil.

Preparation:

The best recipe for cod with tomato marinade, baked in the oven

Why not pamper yourself and your loved ones with delicious light supper? Moreover, it will take very little time to cook cod with marinade sauce.

Compound:

• cod (you can take whole fish or fillets) - 1.5 kg;
• carrots - 2 pcs.;
• flour - 1 tbsp. l .;
• onion - 1 head;
• tomato paste or fresh tomatoes - 200 g;
• spices, salt and ground pepper;
• bell pepper- 2 pcs. (not necessary).

Preparation:

1. Let's start by making the marinade. Chop the onion, preferably in half rings, and grate the carrots. We send vegetables to the pan.
2. You can add chopped bell peppers. Everything needs to be stewed for about 10-15 minutes. Salt, ground pepper (to taste) should be added to the marinade being prepared.
3. For piquancy, many add various spices, but you need to be careful with this, since overuse of seasonings can ruin the taste of the marinade and cod, respectively.
4. Put the sautéed vegetables on a baking sheet, lay out portioned pieces of cod on top. The fish must first be salted.
5. You need to bake in the oven at a temperature threshold of 180-200 ° for about 20 minutes.
6. Mash the finished cod with a fork or spatula so that the marinade leaks out well and the fish absorbs its aroma.
7. The finished dish should be allowed to stand in a cool place for about 4 hours.

Fish with Arkhangelsky sauce

There is an opinion among the people that it is the inhabitants of the city of Arkhangelsk who love cod, they even compose songs about this. So they came up with their own recipe for marinade cod. This recipe cooks fish quickly and effortlessly.

Compound:

• cod (whole or fillet) - 0.8-1 kg;
• onion - 3 heads;
• sugar - 1 tbsp. l .;
• salt;
• cloves (preferably in buds);
• Bay leaf;
• vinegar with 9% concentration - 1 tbsp. l .;
• water - 400 g;
• carrots - 3 pcs.;
• tomato - 2 tbsp. l.

Preparation:

1. First, we prepare the fish. If you took a cod fillet, then it must be cut into portions, and the whole fish must be cleaned, and the fins removed.
2. Salt the pieces and sprinkle with allspice.
3. Next, dip the fish in flour and fry in a pan until it appears. golden brown.
4. The next step is to prepare the marinade.
5. Cut the onion into half rings, and chop the carrots or three on a coarse grater.
6. Pour sunflower oil into a container (it is better to take a saucepan), add onions and carrots and, stirring, bring to readiness.
7. After 10 minutes add cloves, black peppercorns and tomato to the sautéing.
8. After adding the above ingredients, simmer everything for an average of 5 minutes.
9. Then add water, salt and granulated sugar.
10. The water should boil, only after that you can add bay leaves and vinegar.
11. All ingredients are thoroughly mixed and stewed for another 5-10 minutes.
12. We put everything in a separate container in layers: cod, marinade, etc.
13. Cooked cod in the marinade should be stewed for 20-25 minutes. This dish is best served chilled.

Cooking cod in a multicooker

Many housewives in the kitchen have an irreplaceable assistant - a slow cooker. Cod cooked in a multicooker bowl has an unrivaled taste, very soft and well saturated with marinade.

Compound:

• cod - 1 kg;
• onion - 4 heads;
• flour - 0.5 tbsp.;
• carrots - 5 pcs.;
• salt, black pepper;
• 1 tbsp. water;
• tomato - 0.5 l;
• Bay leaf;
• carnation buds;
• sugar - 1 tbsp. l .;
• white wine vinegar - 1 tbsp. l.

Preparation:

1. Peel, defrost and cut the cod into portions.
2. Pour a little into the multicooker bowl sunflower oil, set the "Baking" mode and fry the fish on both sides.
3. In the same mode, fry the onions and carrots until half cooked (only separately). Put all the prepared ingredients in a separate bowl.
4. Next, put the sautéed vegetables, tomato and spices into the multicooker bowl and fill it with water. Set the "Extinguishing" mode.
5. After 10 minutes, put the fish in a bowl, add wine vinegar and herbs.
6. Gently mix everything and continue cooking in the same mode.
7. The dish will be ready in about 30-40 minutes.

Delicious grilled fish with marinade sauce

Instead of meat in nature, you can cook marinade cod. The same recipe works for homemade grilled fish.

Compound:

• cod;
• 1 lemon;
• sunflower oil - 30 ml;
• garlic;
• basil, allspice, salt;
• tomatoes - 4-5 pcs.

Preparation:

1. Pour oil into a bowl and squeeze lemon juice.
2. Add chopped garlic to this mixture.
3. After stirring, add basil and tomato slices.
4. Tomatoes are stacked separately on a baking sheet.
5. Cod is dipped in the prepared marinade, and then laid out on a baking sheet.
6. The fish is salted and pepper on top, poured with marinade and sent for stewing on the grill.

Cod is considered an Atlantic fish and its fillet is a delicacy. Therefore, it is better to cook such a fish on holidays. It is very useful, rich in vitamins, trace elements and minerals, enriched with phosphorus. All recipes for cod with marinade sauce are very simple and do not require special culinary knowledge to prepare. Cook cod for best recipes, and your household will be satisfied by tasting a spicy and delicious fish dish.

In a full-fledged diet, fish products should occupy one of the important places. This is due to the fact that they are rich in useful elements. For fast and delicious dinner marinade cod is best classic recipe in a multicooker. Everyone will appreciate this dish.

Cod applies. Some nutritional experts compare it to meat. This is due to the fact that in this type of fish there is almost no iron and fat. But it is rich in proteins and vitamins.

How to choose fish for cooking?

To get it delicious cod under the marinade, the recipe should only contain fresh food... But the main thing that can ruin any dish is incorrectly selected fish. When choosing, you should give preference to only trusted suppliers.

If you have applied to a large shopping center, then you should buy mascaras that are laid out on an ice cushion. Quality fish can be recognized by a variety of signs.

• Her skin is smooth, without obvious damage.
• There is no cloudy haze in the eyes.
• The scales are small, of the same size, easily removed if picked up.
• Chilled carcasses have a slight sheen, the skin is moist.
• There is no plaque or different shades, the color is uniform along the entire length.
• The smell is natural without foreign impurities.

If you notice that the fish has an unpleasant odor, its color, in the case of fillet purchase, is uneven or has bright pigmentation, the gills are dark or the eyes are cloudy, then you should refuse to buy. These signs indicate poor product quality. will be bitter and tasteless.

Classic cod marinade

If cod is prepared under a marinade, the recipe must necessarily contain products such as tomatoes, onions, carrots, fish fillets, spices in the form of salt, herbs. Special flavor will add lemon, pepper and garlic. In some cases, you can stop using garlic.

On this site you can find how cod is prepared under marinade recipes with photos step by step - you will be shown the whole process. First, the fish is processed. Fillet is separated, which is cut into portions.

The carrots are chopped on a grater and the onions and peppers are diced. At this time, the tomatoes must be chopped in a blender until homogeneous mass... When everything is ready, you can put the ingredients in the multicooker bowl. Fillet is placed on the bottom, then vegetables, marinade is poured on top, spices are added to taste. Cod is prepared under marinade, a classic recipe in a slow cooker for no more than 1 hour on stewing mode.

Other types of pickles

If we talk about how cod is made under marinade, a classic recipe in a slow cooker, then another combination of products is also allowed. It is associated with the use of honey and dry white wine. Fish in such a marinade has a tart taste.

To prepare it, fillets are cut and dried. It is sprinkled with a mixture of spices: allspice and black pepper, spicy herbs... Onions and carrots languish a little. A peeled tomato is cut and added to vegetables, and a lemon is thrown into it, cut into small pieces. Then honey and wine are added. The marinade is stewed for 5-10 minutes, then cooled.

The fish is steamed in a mixture of spices, pepper and bay leaves. Then it cools down. In a deep bowl, half the marinade is laid out, then the fish and the rest of the marinade on top. The container is tightly closed and removed for 2 hours. The dish is ready!

Today we will cook delicious fish under the marinade in a multicooker-pressure cooker or in a simple multicooker. This is a delicious and budget dish that we inherited from our mothers and grandmothers. According to the classic recipe, marinated fish is cooked in the oven, but I adapted it for a multicooker. It turned out so yummy that you can swallow your tongue.

Marinated fish should be well known to all older people. After all, earlier, in Soviet times, rarely any festive table was complete without this treat. It was prepared quite simply - fillet or carcass, cut into portions, white sea (sometimes river least bony) fish was stewed with carrots and onions, filled with marinade from tomato paste diluted with water, with the addition vegetable oil and vinegar. Some housewives fried fish before stewing and sautéed vegetables. Of the spices, they were mainly used bay leaves and hot peppercorns.

For the dish, cod, haddock, pollock, hake, pike, pike perch, mullet are well suited. In general, see for yourself which fish suits you according to taste and price. It also depends on your preferences - whether to buy a whole fish or a fillet.

Ingredients for marinated fish

1. Fish - 1 kg
2. Carrots - 4-5 pcs.
3. Onions - 2-3 pcs.
4. Vegetable oil - 5-6 tablespoons
5. Apple cider vinegar - 1 tablespoon
6. Tomato paste - 3 tablespoons
7. Salt to taste
8. Bay leaves - 3-4 pcs.
9. Black peppercorns - 8-10 pcs.
10. Water (warm boiled) for diluting tomato paste - about 1.5 multi-glasses
11. If necessary - some sugar

1. Check if you have all the products in stock. As I said in the announcement, there can be any fish (today I have pollock fillets). But previously thawed. And, if these are carcasses, peel off the scales, cut off the head, tail, fins and gut. Without apple cider vinegar use a regular tableware, while reducing the amount - about ½ tablespoon. Sugar is needed if the marinade seems sour to you. I always go sugar-free.

2. It is advisable to start preliminary preparation with fish. Cut the carcass or fillet into portions, salt (do not overdo it!) And set aside. In the meantime, chop the clean and peeled onions. And grate the carrots. This is done either on a conventional hand grater with large cells, or in a combine with a grater attachment (also with large cells). You can use a Korean carrot grater.

3. Pour a couple of tablespoons of oil into the bottom of the multi-bowl. Then we begin to lay out vegetables and fish in layers. First, the first layer is a piece of grated carrots mixed with a piece of onion. Salt a little, throw in some of the peppercorns and one or two bay leaves (you can tear the large ones).

4. We lay out the fish. Pour a tablespoon of oil.

5. Cover with a new layer of carrots and onions, which we salt again. Throw in the laurel and pepper. Next, in any convenient container, mix the marinade until smooth. To do this, dilute the tomato paste with warm boiled water, add vinegar, the remaining oil. Try it, and if sour, sweeten a little with sugar. Then pour the marinade into the bowl. We close the multicooker-pressure cooker and turn on the "Stew" for one and a half to two hours. That is, we cook fillets for an hour and a half, and fish pieces for two hours.

6. You can eat ready-made fish under the marinade right away. But still it is better to give time to brew. The cooled dish, of course, we put in the refrigerator. The next day it will be even tastier, so you will swallow your tongue. When served as a snack, serve cold. If served with dinner in addition to, for example, potatoes, you can warm it up.

Fish dishes are not only tasty, but also healthy. To keep the maximum amount useful components, which are part of the meat, it is recommended to cook them in a multicooker.

Marinated fish in a slow cooker has unusual taste and it turns out to be very gentle. You can cook it using tomato paste and sour cream (cream) as a marinade.

What is needed

Preparing meals will go faster if you prepare all the necessary equipment in advance.

It includes:

• paper towels;
• cutting board;
• knives for fish and vegetables;
• a plate with deep edges;
• blender;
• a measuring glass from a multicooker;
• tea and tablespoons;
• kitchen scales.

By preparing food and equipment in advance, you can reduce the cooking time (according to the estimates of the chefs) by 10 - 20%.

A sturdy, sharp knife with a thin blade should be used to cut fish.

The classic fish recipe

This cooking method is suitable for almost any type of fish and is versatile.

In order to cook marinated fish in a slow cooker, you will need:

• 1 kg of pollock (other types can be used);
• 100 ml sour cream (thick);
• 100 g of onions or red onions;
• 1 bunch of parsley and dill;
• 50 ml of sunflower or olive oil;
• 100 - 150 g of first grade flour;
• 200 ml of heavy cream.

From spices you need salt (table) and black pepper (chopped).

1. Prepare the fish by removing the head, tail, skin, and entrails. If necessary, you can remove all bones and get fillets.
2. Cut the meat into pieces no larger than 4 cm and rub them with spices.
3. Place the oil in the multicooker bowl and preheat it using the Bake program.
4. Roll each piece in wheat flour and fry in oil until golden brown on one side, then turn over.
5. As soon as you change sides, add the peeled and chopped onion into the bowl.
6. After a couple of minutes, add chopped herbs and cream and sour cream sauce to the bowl.
7. Close the lid and turn on the "Extinguishing" mode for 15 - 20 minutes. This time is enough for the dish to be completely saturated with taste and aroma.

After preparing the dish, it is transferred to a large plate and served.

This classic recipe has been used by chefs and hostesses for a long time.

It does not take a lot of time and effort to prepare it. Therefore, it is great for dinner at hastily... However, for festive table this recipe is good too.

To make fish with a side dish more pronounced creamy taste, they are additionally poured abundantly with marinade and supplemented with a slice of butter

Marinade from tomato paste and vegetables

You can prepare such a marinated fish dish in a slow cooker from the following set of products:

• 1 kg of any fish;
• 400 g carrots;
• 200 g of onions;
• 80 ml of sunflower oil;
• 100 ml tomato paste;
• 10 ml apple cider vinegar;
• 3 bay leaves;
• 60 - 80 ml of warm water;
• 7 - 9 black peppercorns.

From the spices you need salt (table or iodized) and a little sugar.

1. Prepare the fish by cutting it into fillets. Cut it into portions and salt.
2. Peel, rinse and chop all vegetables as you like.
3. Pour oil into the bottom of the multicooker bowl and lay onions and carrots in layers. Add peppercorns and salt a little. Add bay leaves as well.
4. Spread the pieces of fish over the vegetable cushion and drizzle with a little oil. Then add another layer of onions and carrots.
5. Transfer the tomato paste to a deep plate, dilute with warm water, add vinegar and the rest of the oil. Add sugar if necessary (if the marinade seems very sour).
6. Place the marinade in a multicooker bowl and close the lid. Set the "Extinguishing" program and time for 90 - 120 minutes. For fillets, 80 - 90 minutes will be enough.
7. After cooking, let the dish brew for 15 minutes, and then serve.

Such fish with a side dish is served hot, and if you use it as an appetizer, then it is also suitable cold.

You can use white as a marinade dry wine or soy sauce

Fish with tomatoes in a multicooker Redmond (REDMOND)

For the preparation of such dishes, the Redmond multicooker is well suited.

According to this recipe, marinated fish is prepared from the following ingredients:

• 1 kg of prepared fish;
• 200 g onions;
• 200 g carrots;
• 2 cloves of garlic;
• 250 - 300 ml of water;
• 30 g sugar;
• 1 bay leaf;
• 1 small lemon;
• salt, black pepper - to taste.

You can prepare the dish according to the following instructions.

1. Wash and peel all vegetables. Chop the garlic into gruel, cut the tomatoes and onions into rings, and grate the carrots on a coarse grater.
2. Rinse the fillets in running water, dry and cut into medium-sized portions.
3. Place the meat in a multicooker bowl and place the onion on top.
4. Place the tomatoes, lemon and garlic in a blender. Grind everything until smooth and add sugar and water.
5. Put the carrots in the meat and onions and cover everything with the prepared marinade.

The dish is cooked on the Stew program for 60 minutes. After the end of cooking, such a fish under the marinade can be served with potatoes (mashed, fried, boiled) or garnished with their cereals.

For a more versatile flavor, it is recommended to use dry seasonings with caraway seeds, coriander, sweet paprika, suneli hops and basil.

The most satisfying dishes are those in which the fish was fried in breadcrumbs or flour before stewing, and vegetables were sautéed on butter... The main thing is not to overcook the components, otherwise ready meal will acquire a bitter taste, and its appearance will no longer be so attractive.

Any fish is suitable for the preparation of such dishes. but the best views considered: pollock, haddock, pike, hake, mullet, pike perch and sturgeon.

Fish prepared in this way differs from other recipes in its bright taste and aroma. It is also very juicy, tender and non-greasy. It can be eaten during diets and with proper nutrition.

For fish lovers, I offer a very simple recipe for making pollock in a marinade using a multicooker. The fish is juicy and tasty, with delicate taste vegetables.

For the marinade, instead of vinegar, I suggest using lemon juice - this will give the dish a zest.

To cook marinated fish in a slow cooker, we will prepare the products according to the list.

Fish to clean from entrails and wash well. Cut into portions, sprinkle with fish spices and salt.

Pour a spoonful of vegetable oil into the multicooker bowl and add fish.

Fry in the "Fry" mode for 2 minutes on each side. Transfer the fish to a plate and leave.

Peel the vegetables. Cut the red onion into cubes, grate the carrots on a coarse grater.

Place vegetables in a multicooker bowl.

Dilute the tomato paste hot water and add to vegetables.

Set the "Stew" mode for 1 hour and put out the vegetables. After 30 minutes, add lemon juice to the fish marinade by squeezing it straight from the fruit.

Add 1 tsp. salt.

Put in hot marinade fried fish... Close the lid of the multicooker and continue the "Extinguishing" program until the end of the time for which the program was set.

Our marinated fish in a slow cooker will be ready when the program ends.

It is better to eat the fish cold, but it is tasty even when warm.

Bon Appetit!