Carp soup with herbs. Carp in a slow cooker How to cook carp in a slow cooker with potatoes

Servings: 5
Cooking time: 40 minutes

Recipe Description

You can cook carp in a slow cooker in different ways. Our website has excellent recipes for baked and fried fish (read the recipe), as well as casseroles and fish pies.

So, if you couldn’t resist while walking through the market and bought fresh fish, this article is for you!
There were several carps on my table today.

Its meat is perfectly digestible and is a source of protein and calcium.

The carp must be scaled, the entrails and gills removed, and washed thoroughly with water.
Then there are several options: fry in pieces, bake or boil the fish soup.

I cut the carp into pieces and fried it in a frying pan, and decided to cook a light fish soup from the heads and tails.

My youngest son is only 3.5 years old and he absolutely refuses to eat fish. Mainly because he comes across small bones. In this case, he immediately spits everything out.

Did you know that carp can live more than 33 years? A thirty-year-old carp reaches 18 kilograms and 90 centimeters in length.

To cook carp in a slow cooker you need:

Fish – 500 grams;
Potatoes – 1 kg;
Carrot;
Bulb;
Bay leaf;
Garlic – 1-2 cloves;
Parsley;
Salt - to taste.

Cooking step by step:

A whole fish is suitable for fish soup, or you can use heads and tails, they will also produce a good fat. Place the washed carp pieces into the multicooker bowl.

Finely chop the onions and carrots.
Some housewives add the onion whole, and after cooking, remove it from the broth. Do it at your discretion. Pour into the slow cooker.

Peel the potatoes and cut into cubes. Its quantity depends on how thick you want your ear to be. I put a lot of potatoes, the children will eat them.
Pour out the potatoes and add 1-1.5 liters of water.
Salt and pepper to taste, add bay leaf.

Close the multicooker.
There are several cooking options: in the “Stew” mode for 1 hour or “Baking” for 30-40 minutes. If you choose the first option, pour boiling water over the food, because in the “Stewing” program the dish is cooked at a low temperature and will boil for a very long time.
5-10 minutes before the end of cooking, add chopped parsley and garlic.

Carp is an inexpensive river fish with good taste, from which you can prepare a wide variety of dishes. In this article we have collected recipes for cooking carp in a slow cooker.

For carp according to the Chinese recipe, we will prepare a special sauce based on tomato paste and rice vinegar with the addition of onions and ginger. We will simply fry the fish itself and serve it with this aromatic gravy. According to a Chinese recipe, carp in a slow cooker is made from the following components:

carp carcasses – 1.5 kg;
tomato paste – 6 tbsp;
sugar – 3 tbsp;
rice vinegar - 2 tbsp;
leek - 1 stalk;
grated ginger root - 3 tsp;
sesame oil – 1 tsp;
pine nuts – 100 g;
corn starch - 1 tbsp;
flour – 2 tbsp;
sunflower oil for frying;
salt.

Let's cook carp in a slow cooker step by step:

We clean the carp carcass or carcasses from scales, separate the heads and remove the fillet from the backbone. Then, placing the carcass halves skin side down, we make oblique cuts with a knife to make 1x1 cm squares.
Pour flour into a plate. Rub the fillet with salt, roll in flour and put in vegetable oil, which we first heat in a multicooker in the “Frying” program.
Fry all the pieces of carp in oil in a slow cooker until cooked and transfer to a paper napkin to remove excess fat. Using a napkin, transfer the fish to a dish and begin preparing the sauce.
In 6 tbsp. Add 100 ml of warm water to the tomato paste. Add rice vinegar, sugar and salt.
Fry the leek, finely chopped, with grated ginger in the oil that is left in the slow cooker after the fish. After 2-3 minutes, pour in the tomato sauce. Dissolve starch in 1 tbsp. water, when the tomato in the bowl begins to boil, pour in the starch in a thin stream. Let the mixture thicken and add sesame oil to it.
Before serving, generously pour sweet and sour sauce over the fish and sprinkle with pine nuts.

Carp with sour cream and honey filling in a slow cooker

It is very convenient to bake carp in a slow cooker. Following this recipe, we will rub the fish with garlic and put a lot of greens in each carcass, which will help to obtain an indescribably appetizing aroma. And we will bake the carp in a slow cooker under a gentle sour cream filling. Let's look at the ingredients we need for this dish:

carp carcasses – 2 pcs.;
garlic – 4 cloves;
dill and parsley – 1 bunch;
lemon – 0.5 pcs.;
honey – 0.5 tbsp;
salt - to taste;
sour cream – 4 tbsp;
mayonnaise – 1 tbsp;
egg yolk – 1 pc.;
black pepper - to taste.

Let's make baked carp with sour cream filling in a slow cooker step by step:

Let's clean the carp carcasses from scales, separate the heads, tails, fins, and take out the insides. 2 cloves of garlic, chopped, mixed with the juice of half a lemon and salt. Grate the fish carcasses, put dill and parsley inside each one.
Lightly grease the multi-cooker bowl and place the carps on the bottom. Let's make a filling using sour cream, mayonnaise, 2 cloves of garlic, honey, yolk, salt and pepper.
Pour it on top of the carp, turn on the multicooker in the “Baking” mode and cook the fish for 45 minutes.

Carp with mushrooms and herbs in a slow cooker

Italian herbs seasoning will help you prepare aromatic baked carp in a slow cooker, while mushrooms and sour cream will make the dish juicy and tender. This recipe will require the following components:

carp carcasses – 2 pcs.;
sour cream – 3 tbsp;
champignons – 250 g;
lemon – 0.5 pcs.;
onion – 1 pc.;
Italian herbs seasoning - to taste;
vegetable oil – 2 tbsp;
salt - to taste.

We will prepare baked carp in a slow cooker according to the following instructions:

Let's take fish carcasses, clean them, gut them, cut off the heads and fins.
Squeeze the juice from the lemon and sprinkle the carp on all sides, leave for 10 minutes. then rub with salt and Italian herbs seasoning.
Peel the onions and mushrooms and chop them coarsely. In hot vegetable oil, or in a frying pan, fry the mushrooms and onions until tender, then add sour cream and simmer for another 10 minutes.
When the fish filling has cooled, stuff the carp. Rub them with sour cream and place them in a greased multi-cooker bowl.
Set the “Baking” program and cook the carp in a slow cooker for 40-45 minutes.

Carp with vegetables and cheese in a slow cooker

Baked carp is often prepared with a variety of vegetables. For the recipe, we took zucchini, tomatoes and onions, and so that the casserole had a beautiful and tasty crust, we sprinkled it with grated cheese. Here are the ingredients we used in this recipe:

carp – 1 piece;
tomatoes – 2 pcs.;
zucchini – 100 g;
onion – 1 pc.;
cheese – 100 g;
greens - to taste;
olive oil – 1 tbsp;
salt pepper.

Let's cook carp with vegetables in a slow cooker like this:

To make a pillow for fish from vegetables, they need to be washed, peeled and cut into rings and slices of approximately the same thickness. The greens need to be washed and chopped.
Now let's clean the fish, remove the head, entrails, fins, and tail. If the carp fits completely into the slow cooker, you can leave the head.
Stuff the belly of the fish with herbs and rub the carcass with salt and pepper.
Pour some oil into the bottom of the multicooker and place the zucchini slices on it. Then we lay out the onion half rings, add some salt, and place the fish on the onion.
Using a knife, make cuts across the carp and insert tomato slices into them.
Set the “Baking” mode and cook the carp in the slow cooker for 40 minutes. Then sprinkle with grated cheese and bake for another 10 minutes.

Carp in a slow cooker with wine and cognac

Alcohol is often a useful ingredient in cooking. Firstly, it introduces interesting notes of aroma, and secondly, it helps to better reveal the tastes of other products. Our recipe for carp baked in a slow cooker uses the following:

large carp – 1 pc.;
tomato – 1 pc.;
lemon – 0.5 pcs.;
onion – 1 pc.;
dill – 1 bunch;
white wine – 50 ml;
cognac – 3 tbsp;
tarragon - 1 tsp;
olive oil – 3 tbsp;
salt pepper.

We bake carp in a slow cooker this way:

We clean, wash and gut the fish carcass. If you want to bake it with the head on, remove the gills.
Rub the carp with salt, pepper, and some seasonings to suit your taste, if desired.
Chop the onion, lemon, and tomato into slices, chop the dill, and put this filling into the fish belly. We also put tarragon there.
Mix cognac, olive oil and wine. Place the fish on foil, pour the sauce over it, wrap it and put it in the slow cooker.
In the “Baking” program, bake the carp in a slow cooker for 1-1.5 hours.

Carp stewed in beer in a slow cooker

Let's look at how to cook carp stewed in beer in a slow cooker step by step:

We clean the fish from scales, heads, fins and entrails; if the carcass is large, we divide it into several large pieces. Let's find an enamel bowl, rub the fish with salt and spices, pour vinegar on it and put it in the refrigerator for half an hour.
Turn on the “Baking” program and put a piece of butter in the multicooker pan. It will melt and warm up, after which we put the carp in the slow cooker.
Grate or crumble the stale bread. Pour dark beer over the fish, sprinkle bread crumbs, raisins, lemon zest and herbs on top of the carp. Cook the dish for 40-50 minutes.

Braised carp in Romanian style in a slow cooker

Let's cook Romanian carp in a slow cooker in this way:

We clean the carp from scales and giblets, cut out the fins and heads, and divide the fish into medium-sized pieces. Rub with salt, pepper, roll in flour and fry in a multicooker in vegetable oil on all sides, setting the “Frying” program.
Empty the bowl and pour oil into it again. Sauté the onion until done. Mix the tomato paste with wine, add salt, and pour the sauce into the onion.
Place the carp in the slow cooker, throw a bay leaf and lemon slices on top. In the “Stew” mode, cook the fish for 30 minutes. Romanian carp is usually served cold.

Carp in a slow cooker. Video

Carp is a common fish that many people eat, as carp can be used to prepare a huge number of delicious dishes.

Today we will look at the intricacies of cooking carp in a slow cooker, and also offer the best recipes for carp in a slow cooker.

The carp “comes” from China, where it was artificially bred from rocks. That is, such a fish did not exist in nature; carp was brought to Europe from China in the 18th century. Today, carp live in rivers and ponds around the world (not found only in South America). There are several types of carp: mirror, scaly, naked, framed.

— Carp baked in foil

The fish is soaked in aromatic filling and gets a rich taste. This carp recipe is perfect for the holiday table.

Ingredients

Carp - 1 piece
Onion - 150 gr
Carrots -150 gr
Sour cream -2 tbsp
Dill - to taste
Garlic - 2 cloves
Ground black pepper

Preparation

Wash the carp, clean it, dry it with a paper towel.

Salt the carp inside and out and set aside for a few minutes. Let's prepare the filling. Squeeze two cloves of garlic through a garlic press.

Cut the onion into half rings.

Three carrots on a medium grater.

Heat the multicooker bowl on the “Baking” mode for 8 minutes, add vegetable oil, onions, carrots, and garlic. Fry the onion until the onion is transparent, with the lid closed, stirring regularly

Meanwhile, finely chop some dill.

In a separate bowl, mix sour cream and dill.

Add fried vegetables to the sauce.

Mix the carp filling thoroughly. Salt and pepper.

Place the filling inside the fish.

If the sauce is liquid enough, you can coat the outside of the fish. My sour cream was thick, so everything went inside the carp.

Spread the foil in several layers and lay out the fish.

We carefully pack the carp in foil and place it in the multicooker bowl.

Set the “Baking” mode for 40 minutes. At the end of the program, the carp baked in foil in a slow cooker is ready.

Bon appetit!

The following recipe for carp in a slow cooker is with the addition of wine, thanks to which the fish becomes even more tender and aromatic.

— Carp stewed in wine

This dish is suitable for both everyday and holiday dinners.

Ingredients

Carp - 1 piece
Red wine – 200 ml
Potatoes - 500 gr
Onions - 1-2 pcs
Garlic - clove
Salt, pepper to taste
Vegetable oil - 2 tablespoons
Greenery

Preparation

Wash the fish, peel it, cut it into small pieces, rub it with salt and spices, roll in flour and fry until golden brown in the “Baking” mode (preheat the multicooker bowl for 8 minutes and pour in vegetable oil). Carp in a slow cooker will fry for approximately 15 minutes on each side.

Attention! The exact cooking time depends on the power and modes of your multicooker model.

Finely chop the onion, chop the garlic, add to the carp, pour in a little water and wine, salt and pepper, close the lid and continue cooking the carp in the slow cooker on the “Stew” mode for another 30 minutes.

Bon appetit!

We offer you an alternative option for cooking carp in a slow cooker in the following video:

When buying fresh fish at the market, I always ask the seller to clean it. To be honest, I don’t really like gutting bream, carp and other river fish.

Lubricate the bottom of the multicooker bowl with vegetable oil, lay out the onions cut into rings - this will be a vegetable cushion for our carp.

We cut off the head of the fish, gut it, wash the carcass thoroughly, and wipe it dry inside with napkins. To prepare stuffed carp in a slow cooker, put a carrot in its belly.

Place the carp on the onion in a slow cooker, salt, pepper, sprinkle with fish spices and dill (I used dried, but fresh will be even better).

Gently pour sour cream over the carp (I use thick sour cream so that it doesn’t spread too much when cooking).

Close the multicooker lid, turn on the “Baking” mode, cooking time is 45 minutes.

While the baked carp was cooking in the slow cooker, you could do whatever you wanted - prepare a side dish or a vegetable salad, or you could just lie down and relax. By the way, when the fish is baked, you can put a steamer bowl and prepare a side dish, for example, steamed potatoes. You will have two dishes ready in one time!

The scents are incomparable! Place the finished carp on a dish, you can open a bottle of your favorite white wine and enjoy dinner! By the way, you can stuff this fish with mushrooms, fresh herbs, apple or bell pepper. In my case, carp stuffed with carrots and baked in a slow cooker turned out juicy, soft and very tasty. The carrots gave a pleasant sweetness, and the spices gave a wonderful aroma. Bon appetit!

With the advent of multicookers in the everyday life of housewives, their lives have become easier, and the range of dishes they prepare has increased. So everyone’s favorite mirror carp can be prepared using this kitchen unit in several ways.

A multicooker will help make the process of cooking carp easier.

A universal pan, first of all, will reduce the participation of the housewife to a minimum. She just needs to add all the necessary ingredients and follow the instructions, then close the lid, select a program or set her own cooking parameters.

Then all you have to do is wait for the cooking time to end and enjoy the result. Recipes for steamed, stewed, baked or fried carp in a slow cooker do not require pre-processing in the oven or on the stove.

Also, in addition to the main function, all these devices from well-known manufacturers, for example, Redmond, are able to continue to maintain the temperature of the dish after cooking and turn on automatically in the mode selected by the user.

Using it at home, you can achieve the creation of balanced fish dishes that, without the use of a baking sleeve, will retain the taste and aroma of all ingredients.

At the same time, there are also disadvantages to such a device. If you select a frying or baking program, even if multi-sided heating is available, the ingredients will still come into contact with the inner walls of the appliance. Thus, food often burns, which can ruin the taste of the entire dish.

The multicooker preserves all the beneficial substances contained in the products

Cooking recipes

Even the largest household pressure cookers are not impressive in size, so you won’t be able to bake a mirror carcass or a whole carp. The fish awaits preliminary step-by-step processing.

Cutting

Mirror carp is attractive because it is easy to clean from scales; with other individuals of this family you will have to tinker - their outer covering is large and hard. If a large carp is to be prepared, then you can use a regular grater. The side intended for cutting thin plastics should be applied with slight pressure in the direction from the tail to the head. At this time, the fish lies on the table; you don’t need to hold it, which is very convenient.

Now, in the opposite direction from the gills to the rear fin, you need to make a deep incision, pull out the giblets and remove the remains of the internal organs. Rinse the carcass under running cold water from the outside and in the vacated abdominal cavity.

Since the carp baked in a slow cooker or steamed is planned only in pieces, you need to remove the head. This could have been done earlier, but only after the scales had been removed. To do this, using a sharp and thin knife, you need to make a deep cut on one side and on the other, at an angle under the respiratory organs of the fish, with great effort to free it from the spine. There is no need to throw it away, it will go to the ear.

To begin with, the fish is separated and cut into pieces.

Then the fins are removed and the skin is removed if you do not want to use it. A shallow cut is made along the entire length of the ridge, which is also made on the sides in front of the tail. The skin can be easily and quickly removed from the rear fin to the head.

Now, taking care to leave the spine and ribs below the knife blade, use a knife to separate the top fillet. All the bones will remain on the bottom of the carcass, which is also easy to cut off from the fish, leaving only the flesh on the table. Then you can cut it into pieces or leave it in one piece.

Main components

All cyprinids are characterized by an unpleasant taste and aroma, which is common to all river inhabitants. It can be easily eliminated by using spices during the cooking process.

So, using lemon solves several problems at the same time:

elimination of unpleasant odor;
softening of small bones.

It is also useful to include onions in the list of products, because any fish goes well with sautéed onions.

You can add greens and herbs, but not everyone likes them. So, if the inhabitants of the house like their presence, then the dish will turn out even tastier and more aromatic.

Spices are added to the dish as desired

Salt and ground black pepper are always used. If seafood doesn’t need to be salted, then river animals definitely need to be salted.

A simple and delicious fish dish recipe that anyone can prepare.

Ingredients:

Carp – 1 kg.
Lemon – 0.05 kg.
Onion – 200 g.
Fresh or frozen dill – 0.05 kg.
Vegetable oil 20 g.
Salt and seasonings, ground black pepper - to taste.

Onion half rings should be mixed with finely chopped herbs. Coat the fish with spices, lemon juice, and combine with vegetables. Pour oil into the bottom of the multicooker bowl and place the ingredients. Close the lid and select the baking function and set the time to at least 30 minutes. Further, it may be necessary to increase the duration, it all depends on the power of the equipment and the heating method.

Carp pieces must be smeared with lemon juice

When serving the finished dish, you can decorate it with olives. Round boiled potatoes are perfect as a side dish.

Carp stewed with vegetables in a slow cooker

A bright, tasty, aromatic and satisfying dish that is quickly prepared is the dream of any housewife. It will allow you to feed the whole family a complete lunch or dinner.

Required:

Fresh fish – 1.5-2 kg.
Tomatoes – 300 g.
Green beans – 300 g.
Onion – 200 g.
Sour cream or mayonnaise – 100 g.
Lemon juice – 3 tablespoons.
Salt – 10 g.
Seasoning for fish – 10 g.
Provençal herbs – 5 g.

Cut all ingredients into large cubes. Mix with seasonings, sauce and lemon juice. Grease the pressure cooker bowl with oil, place the semi-finished product and add such an amount of water that will cover the contents by 2/3. Close the lid of the pan and cook on the stewing program for 40 minutes.

Carp is stewed with tomatoes and beans

If you are afraid that the tomatoes will lose their shape, then you can not add them right away. Under the pressure that is created inside the bowl and without stirring the ingredients several times during the process, all products retain their attractive appearance.

Serve on individual plates or on a common platter, as convenient. Decorate with bright and fresh herbs, olives and lemon slices.

For the recipe for cooking carp in a slow cooker, see below: