Slow Cooker_ The Best Cookbook Ever - Diane Phillips [62]
cover and cook on low for 6 hours. Add the fish and clams to the slow-cooker insert, spooning some of the sauce over the fish and pushing the clams under the sauce.
cover and cook for an additional 45 to 50 minutes, until the clams have opened and the fish is cooked through and opaque. Discard any clams that haven’t opened.
sprinkle the parsley over the stew and serve immediately.
serves 6–8
Poached Miso Salmon
Gorgeous pink salmon glazed with miso and flavored with ginger and a bit of honey is a simple dish to serve for dinner on a bed of stir-fried Napa cabbage or vegetables. Halibut or sea bass make equally delicious substitutions if salmon is not available.
3 pounds salmon fillets
3 tablespoons white Miso
3 tablespoons honey
¼ cup rice wine (mirin) or dry sherry
2 teaspoons freshly grated ginger
place the salmon in the insert of a 5- to 7-quart slow cooker.
combine the miso, honey, rice wine, and ginger in a mixing bowl and stir.
pour the sauce over the salmon in the slow cooker. Cover and cook on high for 1½ hours, until the salmon is cooked through and registers 165°F on an instant-read thermometer inserted in the center of a thick fillet.
carefully remove the salmon from the slow-cooker insert with a large spatula. Remove the skin from the underside of the salmon (if necessary) and arrange the salmon on a serving platter.
strain the sauce through a fine-mesh sieve into a saucepan. Boil the sauce, reduce it to a syrupy consistency, and serve with the salmon.
serves 8
Poached Salmon Provenç
The herby aroma of the poaching liquid in this dish is intoxicating, and the gorgeously pink salmon covered with tomatoes is a sight to behold when you remove the cover of your slow cooker. The salmon is perfectly cooked, moist, flavorful, and tender, and the pan sauce makes a delicious accompaniment.
3 pounds salmon fillets
½ cup dry white wine or vermouth
4 cloves garlic, peeled
1½ teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh tarragon
½ cup olive oil
One 28- to 32-ounce can plum tomatoes, drained
½ cup heavy cream
Salt and freshly ground black pepper
place the salmon in the insert of a 5- to 7-quart slow cooker and pour in the white wine.
put the garlic, rosemary, thyme, tarragon, oil, and tomatoes in a food processor and process until smooth. Spoon the mixture over the salmon in the slow-cooker insert.
cover and cook on high for 1½ to 2 hours, until the fish is cooked through.
transfer the salmon from the slow-cooker insert to a serving platter and remove the skin. transfer the sauce to a saucepan and bring to a boil, reducing the sauce by about ¼ cup. Add the heavy cream and stir to combine. Season with the salt and pepper.
serve the salmon and top with some of the sauce.
serves 6
Olive Oil–Poached Tuna
Once you taste this tuna, you will never go back to the grocery store’s tuna shelf again. Slow-poaching in olive oil makes the tuna succulent, like a duck confit. After making this once, you may want to experiment by adding red pepper flakes, lemon zest, or garlic to add flavor to the oil. The tuna will keep in the refrigerator for about one week, and it’s delicious in Niçoise salad, pasta sauces, and tuna noodle casserole.
3 pounds tuna fillets
Olive oil to cover (about 3 cups)
1 teaspoon coarse sea salt
place the tuna in the insert of a 5- to 7-quart slow cooker and pour the oil over the tuna. The oil should cover the tuna, and depending on the shape of your slow cooker, you may need to add a bit more oil. Add the salt to the slow-cooker insert.
cover and cook on low for 3 to 4 hours, until the tuna is cooked through and is white. Remove the tuna from the oil and cool completely before using.
serves 6
Sea Bass Tagine
Nothing could be easier than this simple, flavorful dish. I call sea bass the no-brainer of fish,