Homemade canned small fish in a slow cooker

Most housewives do not dare to prepare canned food at home - there is a lot of hassle, and there is not always time to stand at the stove and monotonously stir the contents. When a “smart assistant”—a multicooker—appears in the kitchen, all problems go away. Cooking canned food in a slow cooker is no longer a problem.

Despite the fact that canned food is not considered a daily food, they often help us out when there is no time to cook something tasty or when there is a desire to urgently go fishing. Many may object to hearing that we are going to cook canned food in a slow cooker and be surprised. Why waste food, time and effort when you can go to the store and buy everything you need. We will prove the opposite: homemade canned food does not contain preservatives or other harmful additives, especially when it comes to canned fish and meat.

Canned fish in a slow cooker. Classic recipe

Let's prepare natural and useful product for all family members - canned fish in a slow cooker. Prepared this way canned fish They will be much tastier than store bought ones. Please note that preparing canned food in a slow cooker is not as difficult as preserving it, because the fish is subjected to low-temperature cooking for a longer time. Therefore, ready-made canned food should be stored exclusively in the refrigerator or basement.

Ingredients:

• fish (small or large – it doesn’t matter) – 1.5 kg;
• carrots – 2 pcs.;
• onion – 1 piece;
• vegetable oil– 50 ml;
• lemon juice – 1 tsp. per jar;
• salt – 1 tsp. per jar 0.5 l;
• spices - peppercorns, allspice and coriander - to taste.

1. You can take any fish: hake, sturgeon, capelin and even sprat are suitable. Small fish can be placed whole, and large fish can be cut into large pieces.
2. Clean the fish from scales, gut it, cut off the fins and head. Rinse well under running water.
3. Prepare the carrots and onions and cut them into large pieces (you can do small ones, it makes no difference).
4. Prepare the container - glass jars wash hot water with soda, pour boiling water over them along with the lids.
5. Cut the fish into large pieces. Place fish in jars, alternating with onions and carrots. You can do it differently - put fish, chopped vegetables in a free container, add salt, oil, spices and mix well. Then place the same number of pieces with vegetables in each jar. You need to fill the jars not to the top, but so that there is a free space of 1-1.5 centimeters from the edge. People say: “up to the shoulders.” Close each jar with a lid, but not tightly, so that the steam escapes freely.
6. Lay a clean cloth folded in several layers on the bottom of the multicooker and place the jars. Pour water into the multicooker bowl to the level of the contents in the jars and activate the “Stew” mode. Time – 2 hours. The lid must be closed.
7. After 60 minutes, lift the lid and check the water level. If it has evaporated, then you need to add more water. To avoid damage to the jars (the glass may burst), only add hot water.
8. When the warning signal sounds, open the multicooker lid and screw on each lid on the jar. Leave the finished canned food in the bowl until it cools completely.

When the canned fish in the multicooker has cooled completely, you can taste the dish or move the product for storage in a cool place.

Canned pike in a slow cooker

When possible, you can prepare canned fish for future use, especially if you have a large catch of pike. The meat of this fish is different delicate taste, but you still need to try to cook it so that the pike is juicy. We will prepare canned pike in a slow cooker.

Products:

• pike – 1-1.5 kg;
• granulated sugar – 1 tbsp;
• citric acid – 1 tsp;
• refined vegetable oil – 50 ml;
• spicy mixture “khmeli-suneli”, turmeric and Bay leaf- taste;
• salt - to taste;
• black peppercorns – 10 peas;
• strong brew of black tea – 50 ml.

Preparing canned food in a slow cooker:

1. We gut the pike and rinse it under running water. Cut the fish into medium pieces (3 cm - no more).
2. Add salt, mix and place in a bowl. Cover the top of the fish with cling film and place it in the refrigerator for 24 hours.
3. When the fish is salted, you can start preparing the canned food in a slow cooker.
4. Pour some vegetable oil into the bottom of the pan. Place fish in layers. It is better to put pieces with large bones on the bottom, and smaller ones on top.
5. Sprinkle each layer with spices.
6. Let's prepare the tea leaves: per glass of boiling water - 1 tsp. black tea. Pour 50 ml of tea leaves and add sugar, citric acid and salt. Mix well and fill our fish with this dressing.
7. At the end, pour the remaining vegetable oil over the fish.
8. Close the multicooker lid and activate the “Stew” mode for 40 minutes.
9. After the warning signal, we do not open the lid, we wait for the pressure inside to drop. After 5 minutes, you can try the fish; if it has not reached the desired consistency, extend the cooking time by 15 minutes.

Canned food in a slow cooker. Crucian carp in tomato

On weekends, while at the market, it is so difficult to resist the offers and buy fresh river fish. You can make homemade canned food from small crucian carp in a slow cooker. The fish turns out tender, tasty, and the small bones become soft and almost unnoticeable.

What products you need to buy:

• fresh crucian carp – 2 kg;
• vegetable oil – 0.5 cups;
• tomato paste – 3 tbsp;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• sugar – 0.5 tbsp;
• vinegar (7%) – 1 tsp;
• water – 1 glass;
• salt and spices - to taste.

1. Remove the scales and thoroughly gut each crucian carp.
2. Rinse under running water and remove the fins and head.
3. Large fish can be cut into three parts.
4. Place the fish pieces into the multicooker bowl.
5. Peel the carrots and cut into small cubes.
6. Peel the onion and cut into rings.
7. Place carrots on top of the fish layer first, then onions.
8. In a separate bowl, prepare the sauce: mix the butter with tomato paste, add sugar, salt and pepper. You can add your favorite spices. Let's mix. Add water at room temperature and mix again.
9. Pour the sauce over the fish. No need to stir.
10. Activate the multicooker mode “Stewing”. Cooking time – 6 hours.
11. Over such a long time, all the bones, even the largest ones, will become soft.
12. After the signal, homemade canned food is ready. You can taste the fish immediately or put it in sterilized jars and roll up the lids. This product will be stored in a cold place for 3 months.

Canned food in a slow cooker. Sprats

Many people love these canned goods. The tender meat of Baltic sprat will not leave any family member indifferent. Try making canned food in a slow cooker from capelin if you can’t buy sprats. You may not be able to send even one jar of canned food for storage.

We will prepare the following products:

• peeled capelin – 1 kg;
• salt – 1 tbsp. without slide;
• strong tea – 1 glass;
• black peppercorns, bay leaf and other spices - to taste;
• vegetable oil – 125 ml.

Preparing canned food in a slow cooker:

1. First we make a strong brew. For a glass of boiling water - 10 spoons of tea leaves or 10 tea bags.
2. We free the capelin from the entrails and remove the heads.
3. In a separate container (a cup will do), mix vegetable oil, tea and salt.
4. Place capelin in layers in a multicooker bowl and fill with filling.
5. Add bay leaf, pepper and spices to the fish. If you have “liquid smoke”, you can add 1 tsp to the sprats.
6. Close the multicooker lid and activate the “Stew” mode. Cooking time – 2 hours.
7. After cooking, remove the sprats and place them in a glass container with a screw-on lid.

Canned food in a slow cooker turns out very tender and aromatic. Sprats should be stored in a cool place, preferably in the refrigerator. It is better to serve sprats chilled, when the canned food has been “settled” in the refrigerator for 2-3 days. Bon appetit!

Canned meat in a slow cooker

Not a single meat stew can compare with homemade appearance, much less to taste. And if you also pay attention to the cost of such a product, then you can only shrug your shoulders. Preparing canned meat in a slow cooker is as easy as preparing fish. We suggest you use this recipe. To prepare meat stew, you can take any meat: chicken, pork, beef and even lamb.

When cooking stew in a slow cooker, the meat boils down greatly, so 1 kilogram of meat will yield one jar (0.5 l) of stew.

Ingredients:

• pork meat (with fat and cartilage), lamb and beef – 1.5 kg;
• salt – 2 tsp;
• black peppercorns - half a teaspoon;
• bay leaf – 3-4 pcs.

So that you can succeed real stew, meat must be with fat.

How to make canned meat in a slow cooker:

1. Let's take meat in the following proportions: pork with a high fat content - 700 g; lamb – 300 gr; stringy beef – 500 gr. Choose only fresh meat, especially if you plan to store the stew.
2. Cut the meat into equal pieces (3 cm each), add salt, pepper and spices. Stir and leave for 40 minutes. We do not add water! When the meat is marinated, it will release its juice and that will be enough.
3. Place all the ingredients into the multicooker bowl. We activate the “Extinguishing” mode for 6 hours. We set the pressure to “3”.
4. After cooking, do not immediately open the multicooker lid or release the pressure. Let the stew simmer in the slow cooker for another 1.5 hours.
5. Open the lid and put the finished product into the jars. You can put the stewed meat in plastic containers and put it in the freezer.

The finished stew can simply be spread on bread or added to porridge, potatoes, and pasta.

If you plan to store the stew for a long time, then the jars of stew are placed on a baking sheet and sterilized in the oven at 200 degrees for 20 minutes. Make sure that there is no free space in the jar - it is filled with fat. The stew is rolled up with sterile lids and stored in a cold place. This stew can be stored for 6 to 12 months.

Canned food in a slow cooker. Chicken stew

We suggest preparing a simple meat dish - stew. We will make canned food in a slow cooker from homemade chicken.

Products:

• chicken – 1 pc.;
• bay leaf - to taste;
• salt, black peppercorns - to taste.

How to cook canned food in a slow cooker:

1. Take a chicken (weight from 3 to 4 kg) and prepare it: singe, rinse and dry.
2. Remove the skin from the chicken, separate the meat from the bones and cut it into pieces. Small bones from ribs and wings can be left. When you put the finished stew into jars, these bones are easy to remove.
3. Place the pieces of meat in the multicooker bowl.
4. Activate the “Extinguishing” mode for 4 hours.
5. After 3 hours, open the multicooker lid and add salt, bay leaf and pepper. These spices will be enough for the classic canned meat recipe. If desired, you can add your favorite spices. Salt is added according to the following formula: per 1 kg of meat – 1 tsp. salt.
6. After 4 hours, the canned meat in the slow cooker will be ready. All that remains is to put the meat into jars and store it in the refrigerator. You can put the meat in plastic containers and freeze it.

This recipe can be used to make any poultry, but it’s better to increase the cooking time. Canned food is easy to prepare in a slow cooker, and the meat turns out very tasty. Help yourself!

Canned food in a slow cooker. Video

Modern kitchen appliances give housewives enormous scope for imagination. Culinary experiments allow you to make the menu more varied and healthy, as well as stock up on tasty and interesting products for long term. After all, you can prepare various pickles and jams, canned food and even stew with your own hands. So, today we will talk and look at how to prepare canned fish for the winter in a slow cooker and stew.

Cooking canned food for the winter in a slow cooker

To prepare such delicious and useful workpiece you need to prepare one kilogram of fish, one and a half teaspoons of salt and half a lemon (as an alternative, you can also use half a teaspoon citric acid). You will also need one medium onion, three quarters of a glass of water and one hundred milliliters of vegetable oil. In addition, use a teaspoon of fish seasoning, bay leaf, black peppercorns and salt depending on your needs. taste preferences.

First of all, start preparing the fish: wash and clean it, remove the head and fins. Grind the resulting fish stock into portions. Next, peel the onion, cut it into slices, and then take them apart to get rings.

Dissolve lemon juice and salt in prepared water. Season the fish with the required amount of spices.

Take a multicooker bowl. Place a small amount of onion at the bottom, place a layer of fish slices on top, then peppercorns, as well as a bay leaf. Next, repeat these layers. Pour the salt solution on top and lemon juice, add oil.

Close the lid of the multicooker and set the “quenching” mode for five hours. Canned food can be eaten immediately, or it can be placed in sterilized jars and sealed with sterilized lids. This product can be successfully stored in the refrigerator.

Canned fish in a pressure cooker with tomato

To prepare such a preparation for the winter, you should stock up on one and a half kilograms of any fish, a couple of medium onions and a couple of medium carrots. Also use three to four tablespoons of vegetable oil, a couple of tablespoons of tomato paste, some salt and black peppercorns depending on your taste preferences, and a few bay leaves.

Prepare the fish: wash, remove the fins and head, gut and rinse again. Chop the carcass into portions about three centimeters thick. Peel the onions and cut into half rings, and chop the carrots into small pieces.

Set the multicooker to “fry” for twenty minutes. Wait until the bowl warms up a little, pour vegetable oil into it. Wait a little longer, then put the onions in the slow cooker. Fry it until nicely golden for four to five minutes, then add the carrots to the onion and stir. Roast the vegetables for another five minutes. Next, post it to them tomato paste, stir and simmer for a couple of minutes. Then place the prepared fish in the multicooker bowl, add salt, pepper and bay leaves. Fill the contents of the bowl with one glass of boiling water and close the lid.

Wait until the roasting program has finished. Set the pressure to “3”, select the extinguishing program and set the time to one hour and thirty minutes.

Having heard the signal of readiness, readers of Popular About Health should not rush to release the pressure. It’s better to leave future canned food for another couple of hours, so they will be even more tasty and tender. Place the fish in sterile jars, pour in juice from the multicooker bowl and roll up with sterile lids, and after cooling, put in the refrigerator for storage.

More preparation of canned fish for the winter

To prepare this option delicious preparation It’s worth preparing one kilogram of fish (this is the net weight of the product, already peeled), three hundred grams of carrots and three hundred grams of onions, half a kilogram of tomatoes and fifty milliliters table vinegar. You also need to use six tablespoons of vegetable oil, a couple of heaped tablespoons of sugar, a tablespoon of salt and some allspice and bay leaves (if desired).

Prepare the fish: clean, wash, chop as necessary (sprat and capelin are prepared whole). Grate the carrots on a medium grater, chop the onion into quarter rings, puree the tomatoes with a blender or pass through a meat grinder. Add salt and pepper, sugar, vinegar and oil to the tomato mixture. Stir.

Pour a little tomato onto the bottom of the multicooker, then arrange all the other components in layers. Between each layer, pour a certain amount of tomato, and the tomato should also be on the top layer. Set the “quenching” mode for four hours. Then place the workpiece in sterile jars and seal with sterile lids. Wrap until cool, then store in the refrigerator.

How to prepare stewed meat for the winter in a slow cooker?

To prepare a delicious homemade stew, prepare a couple of kilograms of meat (pork, beef, chicken or a mix of several types), a third of a teaspoon of marjoram, a teaspoon of allspice, one and a half tablespoons of salt and three bay leaves.

Rinse the prepared meat, chop it into small pieces and place it in the multicooker bowl. Add spices and seasonings on top and stir. Set the “quenching” mode for six hours. Sterilize the sealing jars, as well as the lids.

Divide the prepared stew from the multicooker into jars, then pour in the juice released during cooking. Cover with lids and sterilize in boiling water for half an hour. Then seal, cool and store.

Everyone knows that fish is a very healthy product. It contains a lot of valuable substances. However, as a rule, fish dishes spoil quickly enough and instead positive influence on the human body can cause poisoning and other troubles.

But there is one dish that cooks quite quickly, but retains its taste and beneficial features for a very, very long time - these are canned fish in a slow cooker. Why in a slow cooker? Because this essential kitchen appliance makes any cooking much easier.

Should I give preference to homemade canned fish?

You won’t surprise anyone with canned fish for a long time. They can be purchased in almost any store or market. But the quality of such products is very questionable. Unfortunately, there have been many cases where people were simply poisoned by canned food due to the negligence of manufacturers.

Another thing home kitchen. You and only you are responsible for the freshness, quality and proper preparation canned food Moreover, the cook has the opportunity to experiment, add new spices, and try different options. And you can’t buy this in stores.

In addition, preparing canned fish in a slow cooker is not difficult. So the choice is obvious! Homemade canned food beats store-bought canned food in all respects.

Canned fish in a slow cooker: a classic recipe for river fish

To prepare this dish we will need:

• fish - 1.5 kg (choose the one you like best, the size doesn’t matter);
• carrots - 2 pieces (medium size);
• onion - 1 piece;
• vegetable oil - 50g;
• lemon - 1 teaspoon (for 1 can of canned food);
• salt and spices (to taste).

Preparation:

1. The first step is to prepare the fish. To do this, clean it of scales, take out the insides, get rid of the head, tail and fins. Then rinse thoroughly and pat dry with paper towels. If the fish is too big, then cut it into manageable pieces.
2. Then peel and chop the carrots and onions.
3. Now is the time to prepare the jars for our canned goods. Each should be thoroughly washed with hot water and soda, and then sprinkled with boiling water along with the lids.
4. Then you need to mix all the ingredients: fish, carrots, onions, vegetable oil, lemon, salt and spices (you can use a mixture of peppers, coriander).
5. Now we put the workpiece into the previously prepared container. You should not fill the jars to the top; be sure to leave one and a half centimeters of free space. Then close the lid, but not tightly.
6. The bottom of the multicooker should be covered with a cloth, it is better that it is folded 2-3 times. Place the jars on top and fill everything with water so that the ingredients in the jars are completely covered with water.
7. The mode we need is “Stewing”, cooking time is 120 minutes.
8. After an hour, open the multicooker and make sure that the water level has not dropped; if the water has evaporated, you should add more.
9. After the final signal, open the indispensable assistant and screw on the lids, then simply leave the canned food in the multicooker for about 40 minutes until it has cooled completely.

This preservation will go amazingly with potatoes, for example, with mashed potatoes, or with rice.

What else can you cook?

In addition to the above basic recipe homemade canned fish, there are also a lot of amazing different dishes. You can cook canned food in oil, but with the addition of completely different vegetables and spices. Believe me, the taste will be completely different. Some people prefer delicious canned food in tomato, by the way, such preservation will be an excellent basis for preparing soup from canned fish. The pie is incredibly tasty and satisfying, the filling of which is homemade canned food cooked in a slow cooker.

Canned fish can be used as ready dish, and can be used as an ingredient for preparing a wide variety of delicious dishes. Little advice for novice chefs: if you decide to take on more complex dish, it's better to use step by step recipes with photos that you will find below. This will help you prepare a real culinary masterpiece more accurately and correctly!

Canned fish are good because they are suitable not only for making soup a quick fix, but also for filing to boiled potatoes- delicious! If you or your other half like to spend time by the river with a fishing rod, then pay attention to this article! Can be prepared even from the smallest river fish canned food in a slow cooker. Stop pampering your cat with fresh river gifts, it’s time to prepare delicious homemade canned food. In this article you will find recipes that will help you prepare your catch deliciously, and then store it in jars for a long time.

Canned fish with added oil

To prepare such canned river fish in a slow cooker, perch, chebak, bream and any other river fish that you have are suitable. We will prepare canned food that will be no worse in taste and quality than the most expensive store-bought ones!

You will need for cooking:

• kilogram of fish;
• 10-15 black peppercorns;
• two carnations;
• Bay leaf;
• bulb;
• three tablespoons of sunflower oil;
• half a liter of water;
• salt.

You don’t have to add onion, but it won’t be superfluous; it will add a special aroma and taste to canned fish. You can really make amazing canned food from river fish in a slow cooker. Follow the instructions and get delicious product!

Preparing canned fish with oil

The first step is to prepare the fish: remove the heads, gut them, cut off the fins and tails, remove the scales. in portioned pieces if it is large. Canned small river fish in a slow cooker are prepared from whole carcasses.

1. Cut the onion into rings and place the pieces of fish on top.
2. Add all the seasonings prescribed above, be sure to add salt.
3. Fill with half a liter of water, set to “Extinguishing” mode.

When the fish is ready, you can eat it immediately, or you can put it in jars, put it in the refrigerator and take it out as needed. We’ll tell you how to seal canned river fish cooked in a slow cooker in jars so that they can be stored for a long time at the end of the article.

This fish can be eaten directly with the bones - they will be boiled, soft and will not interfere with the taste of the canned food.

Homemade canned fish with vegetables

It’s very pleasant to open a jar of such canned food on a cold winter evening and eat it with boiled potatoes, remembering the summer days and the very fishing trip where you managed to catch this fish! You can also cook a light soup, it will be very tasty, and it will take a minimum of time to prepare - just add potatoes, bring it to readiness, and you can take a spoon.

What do you need to prepare homemade canned river fish in a slow cooker? The main thing is fish, and everything else is available in every home. You will need:

• about 3 kg of small river fish;
• kilogram of carrots;
• onion (1 kg);
• 3 kg of tomatoes;
• three tablespoons of sugar;
• two tablespoons of salt (more is possible, you need to taste it);
• a teaspoon of ground black pepper;
• two glasses of sunflower oil;
• a glass of table vinegar - 9%.

Preparing canned fish with vegetables

Canned river fish cooked in a slow cooker tastes like high-quality sprat in tomato sauce.Prepare the product for future use so that any day you can open a jar of potatoes for delicious fish, which we caught ourselves!

1. Carrots and onions must be peeled. Cut the onion into half rings and the carrots into cubes or circles. Fry in sunflower oil until beautiful golden color.
2. Pass the tomatoes through a meat grinder, mix with carrots and onions, add sugar, salt, pepper, sunflower oil.
3. Clean the fish from heads, fins, entrails and scales. Place in a slow cooker, pour vegetable sauce.
4. Set the "Extinguishing" mode, wait for the readiness signal.
5. Open the lid, pour in the prepared vinegar, set to fast mode.

Once the canned food is ready, you can eat it immediately without steeping. There is no need to remove the bones; you won’t even feel them, they will be so soft and cooked!

Canned food in tomato sauce

I would like to immediately warn you that preparing such homemade canned food is dangerous, because after it you will never want to eat store-bought ones again! River fish makes incredibly tasty, ideal canned food that can be used for making soups or simply eaten with potatoes or bread. Another advantage of such canned food is profit. Even if you or your spouse are not fishermen, you can buy river fish much cheaper than sea fish.

Ingredients:

• kilogram of river fish (any);
• bulb;
• 5 tablespoons of tomato paste;
• two bay leaves;
• mixture ground peppers;
• two tablespoons of 9% vinegar;
• salt.

There is absolutely nothing on the list that is superfluous or difficult to find. And preparing such canned food is very simple.

Cooking canned food in tomato sauce

1. Remove fish heads, tails and fins. Gut it, remove the scales; we don’t need it in cans.
2. Cut the onion in any convenient way.
3. Place onions and fish in the bottom of the multicooker pan. Add salt, pepper, stir. Pour in a little water - a glass will be enough. Set to "Stew" - 1 hour.
4. After the readiness signal, you need to add tomato paste and vinegar. Taste and add more salt or seasonings if necessary. Put in a bay leaf, set it to “Stew” again, but in half the time.

When hot, these canned foods are not as tasty as when cold, so we recommend waiting until they cool completely.

We looked at recipes for canned river fish in a slow cooker. Now I would like to talk about how to preserve the product for a long time in jars.

Rules for closing canned food in jars

There are many ways to close jars so that food can be stored in them for a long time.

If you are going to close canned goods immediately after they are ready, while they are still hot, then use this method:

1. Wash the jars without detergent, but with baking soda. Place a metal plate or basin on the stove, pour a little water - about a finger from the bottom. Place the jars upside down and bring to a boil.
2. Boil the jars over low heat for 1-2 minutes. Carefully remove the dishes and put the lids on to boil. Place the canned food and close the lids tightly.
3. Turn jars upside down until completely cool.

If you are closing already cooled canned goods, then place them in clean jars, place them in a bowl of water and boil for 15 minutes, covering, but not sealing, with lids. Then close the lids.

If there is a fisherman in the house, but there is no fish in the refrigerator, then it can and should be used for the family table. Everyone knows that fried crucian carp- it is delicious. But try stewing the fish!

Crucian carp is tasty not only when fried in sour cream.

There are many recipes for stewing fish in a slow cooker. There are also options with ingredients. You want it with potatoes, you want it with rice, or you can do it with cabbage, for example. And it doesn’t matter that the fish is small. It is important to cook it correctly.

The procedure is approximately as follows:

• chop the onion (as you like);
• grate carrots;
• put in a slow cooker;
• add a little vegetable oil;
• Set the timer for 10-20 minutes (“Baking” mode).

Add tomato paste (from fresh tomatoes it will be tastier) and a little water to make a sauce. After some time, you can add sour cream to the sauce - always fresh! Mix. It's the fish's turn. Set the multicooker to the stewing program (up to 1 hour). And we are waiting!

Preparing canned fish

It turns out that crucian carp can not only be prepared in a variety of ways and tasty, but can even be prepared for future use. As canned food!

Preparing canned fish from river fish in a slow cooker is quite simple. Don't believe me? The method here is almost the same as for stewing. In general, for the first time we will need a small river fish - in our case, crucian carp. Half a kilo is enough.

The marinade, as a rule, is still traditional - made from onions, carrots and tomatoes.

In addition to fish, we will need the simplest products:

1. bulb onions;
2. carrot;
3. tomatoes;
4. vegetable oil.

Clean the crucian carp, removing the heads and entrails. If you are using fresh tomatoes, then you need to grind them in a blender, after removing the peel. After frying the onion and grated carrots (Baking mode), place the fish on top of the vegetables and pour in tomato paste.

Add salt and spices to taste - each chef has his own culinary secrets.

Close the lid and let it simmer for 4 hours. After the specified time, we get ready-made canned fish in a multicooker from river fish, which taste qualities will not yield to the same sprats. Well, you can store them for a long time - they will live to see any holiday.

Now that you know how to stew fish in a slow cooker, you will always be ready for an unexpected visit from important guests, and for the “testing” of your culinary abilities by friends and colleagues.

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