Slow Cooker_ The Best Cookbook Ever - Diane Phillips [64]
serves 6
Sole Pizzaiola
Simple, spicy, and delicate are all words that describe this dish. Ordinarily I wouldn’t cook sole in the slow cooker because it’s too thin and might disintegrate, but if it is rolled up, it cooks evenly and absorbs the garlic and oregano–flavored tomato sauce. Serve this over orzo to soak up the sauce.
PIZZAIOLA SAUCE
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 teaspoons dried oregano
2 teaspoons dried basil
Pinch red pepper flakes
3 cloves garlic, minced
One 28- to 32-ounce cans crushed plum tomatoes, with their juice
1½ teaspoons salt
½ teaspoon freshly ground black pepper
½ cup olive oil
1 tablespoon Old Bay seasoning
2 pounds sole fillets
½ cup finely shredded mozzarella
½ cup freshly grated Parmigiano-Reggiano cheese
½ cup finely chopped fresh Italian parsley
heat the oil in a small saucepan over medium-high heat. Add the onion, oregano, basil, red pepper flakes, and garlic and sauté until the onion is softened, about 3 minutes.
add the tomatoes, salt, and pepper and stir to combine. Transfer to the insert of a 5- to 7-quart slow cooker.
cover and cook on low for 4 hours.
mix together the oil and seasoning in a shallow dish. Dip each fillet in the oil mixture and roll up from the narrow end.
place the rolled fillets in the slow cooker, wedging the pieces to fit. Spoon the sauce over each roll and sprinkle evenly with the cheese. Cover and cook on low for 35 to 45 minutes, until the fish is cooked through and flakes easily with a fork.
sprinkle the parsley over the fish and serve immediately.
serves 6–8
Miso-Glazed Cod
When Nobu Matsuhisa introduced this simple dish to New York City, everyone was raving about the delicious sweet, salty, and rich fish. Although the cod at Nobu is a bit different, the slow cooker poaches the cod in miso-flavored broth. You can then reduce the poaching liquid to a caramelized glaze and pour it over the top of the fish. Five- star restaurant food is only a few hours away!
½ cup white miso paste
¼ cup rice wine (mirin)
¼ firmly packed light brown sugar
1 teaspoon rice vinegar
1 ½ cups water
2 pounds black cod (if unavailable, use fresh cod, halibut, sea bass, or salmon)
6 green onions, finely chopped, using the white and tender green parts
¼ cup toasted sesame seeds for garnish
combine the miso, rice wine, sugar, rice vinegar, and water in the insert of a 5- to 7-quart slow cooker.
cover and cook on low for 4 hours. Add the cod, spooning the sauce over the top. Cover and cook for an additional 30 to 45 minutes.
remove the cod from the slow-cooker insert and cover with aluminum foil to keep warm. Pour the sauce in a saucepan. Bring to a boil and reduce by half until it begins to look syrupy, about 15 to 20 minutes. Add the green onions to the sauce.
serve each piece of cod in a pool of the sauce, and sprinkle each serving with sesame seeds. Serve any additional sauce on the side.
serves 6
Poached Salmon Cakes in White Wine Butter Sauce
If you have leftover salmon or other fish, this is a terrific recycled dinner. Salmon, mixed with marinated artichokes, bread crumbs, and cheese, is formed into cakes and poached in a white wine and garlic-butter sauce that can be spooned over the cakes when serving.
WHITE WINE BUTTER SAUCE
½ cup (1 stick) unsalted butter
1 teaspoon Old Bay seasoning
2 cloves garlic, sliced
2 ½ cups white wine or vermouth
SALMON CAKES
4 cups cooked salmon, flaked
One 6-ounce jar marinated artichoke hearts, drained and coarsely chopped
1 cup fresh bread crumbs
½ cup freshly grated Parmigiano-Reggiano cheese
1 large egg, beaten
½ teaspoon freshly ground black pepper
put all the sauce ingredients in the insert of a 5- to 7-quart slow cooker and stir to combine. Cover and cook on low for 4 hours.
put all the salmon cake ingredients in a large mixing bowl and stir to combine. Form the mixture into 2-inch cakes. Place the cakes in the simmering sauce and spoon