Yes, you can cook fish in a slow cooker, but it’s a little different than making a pot roast or brisket. Instead, you build a complex sauce through long, even cooking. Then slip the fish into the sauce for the last 30 minutes or so, until it’s just cooked through. Meaty swordfish is perfect here, but in the summer, we also make this with fresh halibut steaks; just be sure your steaks are at least 1 inch thick so they cook in the same amount of time.
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I am going to make this for dinner tonight! Except i am going to add chicken stock instead of the canned tomatoes (because i don't have it) and make it a bit soup like. I typed in google some ingredients i had aND this came up. I LOVE THAT!
I have done this in both slow cooker and Le Creuset. When done in Dutch oven, I saut the shallot, fennel, seeds, herbs and garlic, add the paste and tomatoes with juice and cover cook in oven at 350 for 1 hour, then add the cream and fish and cook for 20 minutes. Superb!
LOVED it! Easy, fast, delicious.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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