The Great American Slow Cooker Book (80 page)

1
Cover the slow cooker and heat on high while you prepare the fish.

2
Tear off two lengths of aluminum foil, each three times as long as the length of your slow cooker. Set them on top of each other on your counter. Place the fish fillets in the center of the foil, then top them with the squash, tomatoes, wine, salt, pepper, and thyme sprigs. Fold the ends over the fillets and other ingredients, making a packet, taking care to crimp the central seam closed as well as to fold and even crush the ends to seal the whole thing tightly.

3
Set the packet in the slow cooker. Cover and cook on high for 1½ hours in a small slow cooker, 1 hour 45 minutes in a medium one, or 2 hours in a large model.

4
Transfer the packet to a serving platter; cool for 10 minutes. Open the packet and discard the thyme sprigs before dishing up individual servings onto plates.

TESTERS’ NOTES

•
Cooking fish fillets in packets is one of the best methods to be sure they don’t dry out over the long haul. The packet should be well crimped to seal in every drop, creating a steam chamber to poach the fish.

•
If you have concerns about placing fish and other food items directly on foil, you can top a piece with a similarly sized piece of parchment paper, thereby putting a layer between the food and the foil.

•
If possible, choose a mild fish such as snapper or flounder, fillets that won’t compete with the aromatic but delicate sauce.

Serve It Up!
Lifting the packet from the slow cooker can be a chore because the juices inside are hot; should the packet open, you can get scalded. Use a large spatula; put any children or pets out of the room. Open the packet on your counter to transfer the fillets to individual plates. Serve the fish and sauce right on top of mashed potatoes, garnished with olive oil rather than butter.

1
Cover the cooker and set it to high to heat while you prepare the fish fillets.

2
Tear off two lengths of aluminum foil, each three times as long as the length of your slow cooker. Set them on top of each other on your counter. Set the fish fillets in the center of the foil; top with the bell pepper, shallots, peanuts, coconut, lime juice, soy sauce, and cilantro. Fold the ends over the fillets and other ingredients, making a packet, taking care to crimp the central seam closed as well as to fold and even crush the ends to seal tightly.

3
Set the packet in the crock, cover, and cook on high for 1½ hours in a small slow cooker, 1 hour 45 minutes in a medium cooker, or 2 hours in a large cooker. Transfer the packet to a serving platter; cool for 10 minutes. Open the packet and discard the cilantro sprigs before dishing up individual servings onto plates.

TESTERS’ NOTES

•
Because the packet is sealed, there’s no real way to know when the fillets are done. Never fear: they will be, given the amount of steam created inside.

•
For a little spicy heat, add some red pepper flakes to the mix or sprinkle the cooked fillets with a little
sambal oelek
.

•
If possible, choose fillets with a more assertive flavor such as tilapia or catfish.

Serve It Up!
Although the flavors skew Asian, you might want to serve these fillets over steamed or skillet-wilted spinach—or even over steamed broccoli florets. For more flavor, toss either of these green vegetables with finely grated lemon zest and coarse salt.

1
Mix the tomatoes, broth, shallot, butter, fennel seeds, salt, pepper, and cinnamon stick in the slow cooker. Cover and cook on high for 2 hours, or until fragrant and bubbling.

2
Stir the sauce well to incorporate the butter. Slip the fish fillets into the sauce. Cover and continue cooking for 30 to 40 additional minutes, or until the fish is firm and opaque. Remove the cinnamon stick before serving.

TESTERS’ NOTES

•
Although thicker fillets take longer to cook, they’re still done fairly quickly. If you like the fish a little less dry, a little more velvety, consider removing the fillets after at most 30 minutes, maybe even 25 minutes.

•
Butter, cinnamon, and tomatoes are an excellent, Old World trio—a savory indulgence in this easy sauce.

•
Although the fillets needn’t be submerged, they shouldn’t be sitting on top of the sauce. Make little wells with a spoon, then settle the fish into those indentations, spooning a little of the sauce over them. Or you can simply slide them into the sauce, thinner end first.

INGREDIENTS EXPLAINED
Thick white-fleshed fish fillets include cod, scrod, haddock, grouper, sturgeon, sea bass, black cod (or sable), pollock, and halibut. Almost all are sold skinned. If not, ask the fishmonger to take the skin off for you.

ALL-AMERICAN KNOW-HOW
Many thicker white-fleshed fish fillets won’t flake when done in the same way that, say, tilapia will. Although these fillets will certainly be done by the timings given here (barring some maladjustment in your cooker), there is one tried-and-true method for testing them: take a metal skewer or cake tester, insert it into the center of the thickest part of a fillet, and hold it there for 5 seconds. Remove it and touch it to your lips. It should be warm, not cool or even room temperature.

Serve It Up!
These fillets—and particularly this sauce—are terrific served over
homemade croutons
.

1
Stir the peppers, tomatoes, scallion, lime juice, capers, oregano, garlic, and salt in the slow
cooker. Cover and cook on high for 2 hours, or until the sauce is bubbling.

2
Slip the fillets into the sauce. Cover and continue cooking on high for 30 to 40 minutes, or until the fish is opaque and firm.

TESTERS’ NOTES

•
Once you slip the fillets into the sauce, spoon just a bit of it over them so they’ll cook more evenly and become infused with that flavor throughout.

Serve It Up!
This sauce is so aromatic, it needs a sweet side dish for balance. We recommend serving the fillets and sauce over creamy polenta.