Pike stewed in a slow cooker

How to deliciously cook pike in a slow cooker

Pike occupies a special place among the most popular types of fish in Russian cuisine.
The meat of this fish is lean due to its active lifestyle; if it is properly cooked, then the dish turns out incredibly tasty and delicate. Skillful preparation of pike will reveal all its taste and special aromas. Pike is not only a tasty fish, but also healthy. Its meat is used in dietary and therapeutic nutrition. Pike meat contains vitamins and minerals: iron, manganese, zinc, iodine, fluorine, chromium, molybdenum. Pike dishes have a positive effect on the digestive and cardiovascular systems of the body, and also strengthen the immune system, break down fats and proteins.

You can prepare a huge number of delicious dishes from pike: fish soup, aspic, fish soup, cutlets, zrazy, rolls. Pike meat is boiled, fried, stewed, steamed, baked and pickled. Stuffed pike is considered the most wonderful dish for a holiday table; there are many recipes for its preparation. Pike meat is combined with vegetables, cereals, and mushrooms. By adding spices and herbs to the pike, your dish will be filled with the most beautiful aroma.

Stuffed pike with vegetables in a slow cooker

  • 1 piece of pike;
  • 2 onions;
  • 2 potatoes;
  • 1 carrot;
  • 70 grams of lard;
  • 80 grams of mushrooms;
  • 30 grams of butter;
  • half a lemon;
  • 200 grams of white bread;
  • 3 cloves of garlic;
  • parsley;
  • salt pepper.


  1. We clean the pike and carefully remove the skin. The skin of the pike is easy to remove without scalding with boiling water. We leave the head, fins and tail. Season the fish skin thoroughly with salt and pepper, especially on the inside, sprinkle a little lemon juice and fold it in half so that it does not dry out.
  2. To prepare the filling, you need to grind the fish meat, and then add pepper and lemon juice to it.
  3. Soak the bread in milk and chop the potatoes finely. We add these ingredients to the pike meat.
  4. The lard must be twisted in a meat grinder; we also send it to the minced meat. We also add parsley, butter, one egg and lemon juice to the minced meat. Mix everything together well.
  5. We fill the skin of the pike with this filling and sew the fish in the direction from the tail to the head.
  6. We grease the bowl of our multicooker and place a vegetable base on its bottom: onions and carrots cut into rings. We put our stuffed pike in the slow cooker and turn on the “baking” mode for an hour.
  7. The multicooker signal will notify you when the dish is ready.

Cooking pike in a slow cooker

Fish is one of the most delicious freshwater inhabitants. Many people do not want to cook it because of the distinct smell and taste of mud. The ability to properly cook pike is important to obtain a delicious dish.

The recipe for pike in a slow cooker is very simple. It is better to choose several medium-sized individuals so as not to cut them into pieces. The fish will retain its nutrients, become juicy and aromatic.

Recipe No. 1

What you will need to cook pike in a slow cooker:

  • fish – 1 kg;
  • onion – 2 pcs.;
  • flour - 3 tbsp. l.;
  • water – 250 ml;
  • salt to taste;
  • seasonings

How to cook step by step:

  1. The product is cleaned of scales, entrails, and black film. Rinse.
  2. Heads, tails, fins are cut off.
  3. The flour is mixed with salt and seasonings.
  4. Carcasses or pieces are rolled in a flour mixture and rubbed from the inside.
  5. The Redmond multicooker is turned on to the “stew” mode, a little oil is poured in and the seafood is fried until golden on both sides.
  6. The carcasses are laid out on plates. Onions, cut into half rings, are fried until transparent.
  7. They lay out seafood. The remaining flour mixture is poured with water and stirred until smooth.
  8. Pour over the fish and simmer for 30 minutes. Delicious fish is ready.

TIP: If there is a lot of fish, prepare it for future use - roll each piece in spices and store it in the freezer.

Let's learn how to cook stewed pike in a slow cooker. This easy dish can be served for lunch.

Grocery list:

Pike soup recipe

  • fish fillet – 900 gr.;
  • onion – 2 pcs.;
  • potatoes – 6 cl.;
  • sour cream – 4 tbsp. l.;
  • lemon – 1 pc.;
  • mayonnaise – 3 tbsp. l.;
  • seasonings of your choice;
  • apple cider vinegar – 4 tbsp. l.

Technology for cooking pike in a slow cooker:

  1. The carcass is cut into small pieces, sprinkled with vinegar and left for 15 minutes.
  2. The fillet is salted and sprinkled with seasonings.
  3. Potatoes are cut into slices, onions are cut into thin half rings.
  4. Coat the multicooker bowl with vegetable oil, lay a layer of potatoes, slices and onions on top.
  5. Prepare the filling: mix mayonnaise with sour cream and pour into a bowl.
  6. Bake for 60 minutes.

IMPORTANT: If children will eat the dish, it is better to use lemon juice instead of vinegar.

Pike is a well-known river fish. By following the cooking rules, you can get a wonderful, tender dish. The advantage of pike is that it has little fat. Fish can be baked in foil, steamed, stewed, fried, made into stews and cutlets. Pike in a slow cooker turns out incredibly tasty and tender.

When there is a lot of fish, you can cook canned pike in a slow cooker. The meat has a delicate taste.


  • seafood – 1.5 kg;
  • granulated sugar – 1 tbsp. l.;
  • citric acid – 1 tsp;
  • oil – 3 tbsp. l.;
  • hops-suneli – 1 tsp;
  • salt;
  • laurel – 2 pcs.;
  • strong tea – 50 ml;
  • peppercorns.

How to cook:

  1. The pike is washed, the entrails are removed, cut into 3 cm pieces, and placed in a bowl.
  2. Add salt and stir. Cover with film and let stand in the refrigerator for 24 hours.
  3. Pour some oil into the bowl. Lay the seafood in layers, sprinkling each with seasonings.
  4. Add salt, sugar and lemon to the brew. Pouring fish.
  5. The top layer is poured with a small amount of oil.
  6. Cover with a lid and simmer for 45 minutes.

Canned food can be stored in reserve. Tomato paste is added during cooking. The finished fish is placed in sterilized jars and covered with lids.


The recipe is extremely simple, but the result is amazing. The fish literally melts in your mouth. Home and guests will enjoy the preservation.

Recipe No. 4

Steamed pike in a slow cooker is quite easy to prepare.


  • fish – 1 kg;
  • onion – 1 head;
  • bell pepper – 2 pcs.;
  • carrots – 1 pc.;
  • salt;
  • spices as desired;
  • lemon – 1 piece.


  1. The seafood is cleaned, washed and cut into pieces.
  2. Salt, pepper, add seasonings and leave for 35 minutes.
  3. Vegetables are chopped. The onion is cut into half rings, the carrots into thin strips, and the pepper is chopped into bars.
  4. Pour 2 multi-cups of water into the bowl. Place the container for steaming.
  5. Seafood is placed in it and lemon juice is poured over it.
  6. Place all the vegetables on top and add salt.
  7. They cook for half an hour.

The recipe with photos can be found on the Internet. The dish is tasty, tender, and does not need a side dish.

From the article you learned how to cook pike in a slow cooker. There are a lot of recipes, and you are sure to find your favorite among them. Fish can be stewed with tomatoes, zucchini, rice, even mushrooms. You can stuff it, make cutlets, cook aromatic fish soup.

Recipe No. 5

Fish soup prepared from fresh catch over a fire is incomparable to anything else. But you can also prepare a delicious rich soup at home.

Grocery list:

  • pike meat – 500 gr.;
  • heads – 500 g;
  • potatoes - 6 tubers;
  • onion – 2 heads;
  • laurel;
  • sunflower oil;
  • dill;
  • salt;
  • allspice.


  1. Remove the eyes and gills to rid the broth of bitterness.
  2. The fish is placed in a pan and 4 liters of water are poured, onions and bay are added.
  3. Set the “quenching” program for 1 hour.
  4. 15 minutes after boiling, the broth is filtered, the heads are removed, and the meat is immersed in water.
  5. Potatoes are cut into cubes. Place in the bowl half an hour before the end.

The most delicious pike soup exudes an incredible aroma

Recipe with photo No. 6

Pike cutlets are very tender, melting in your mouth. Children will appreciate them.

What you will need:

  • seafood – 1 kg;
  • bun – 2 pieces;
  • milk – 100 ml;
  • garlic – 5 teeth;
  • butter – 1 tbsp. l.;
  • eggs – 2 pcs.;
  • salt;
  • ground pepper;
  • breadcrumbs.


  1. The pike is filleted, the bones are removed and passed through a meat grinder.
  2. The onion is finely chopped, the bread is soaked in milk and added to the minced meat.
  3. Garlic is crushed through a garlic press. Mix all products.
  4. Break the eggs, pour in the melted fat, add salt, pepper and knead the mixture.
  5. Form cutlets, roll in breading and fry in a small amount of oil on both sides. The multicooker is turned on to the “baking” program.

If you have lard, you can add it by first cutting it into small cubes or passing it through a meat grinder. It will give the dish lightness and unique taste.

Pike in sour cream


  • fish – 600 gr.;
  • hard cheese – 100 gr.;
  • sour cream – 150 gr.;
  • lemon – 1 piece;
  • dill;
  • onions – 2 pcs.;
  • salt;
  • spices.

Step by step steps:

  1. The onion is cut into half rings, the greens are chopped.
  2. The fish is filleted, sprinkled with juice and salted.
  3. Grate the cheese on a coarse grater, add it to the sour cream and mix.
  4. Place a layer of onion with dill in the bowl, then chopped fillet.
  5. Place lemon slices on top.
  6. Everything is covered with sauce.
  7. Cook for 35 minutes on the “baking” program.

Great with potatoes and vegetables.

Source: https://intellifishing.ru/kuhnya/prigotovlenie-shchuki-multivarke

Baked pike with potatoes in a slow cooker

  • 800 g pike fillet;
  • 4 tbsp. apple cider vinegar;
  • 3 pieces of potatoes;
  • 4 tbsp. sour cream;
  • 2 onions;
  • 3 tbsp. mayonnaise;
  • half a lemon;
  • spices for fish.
  1. Remove the bones and backbone from the fish and cut into pieces. Brush the pike fillets with vinegar and leave for 10 minutes.
  2. Season the fish fillet with salt and pepper.
  3. Cut the potatoes into slices, onions into half rings. Potatoes can also be salted and peppered.
  4. Pour vegetable oil into the multicooker bowl and first add potatoes to the bottom, then pieces of fish, the next layer will be onions, sprinkle everything with fish spices on top, then sour cream and mayonnaise.
  5. Turn on the multicooker in the “baking” mode for an hour.

Pike in a slow cooker with potatoes

An easy to prepare and delicious dish that can be quickly made for lunch. As a side dish, you can use not only potatoes, but also lentils, beans or rice. What ingredients are needed to cook pike in a slow cooker:

  • pike fillet – 800 g;
  • potatoes – 4 pcs;
  • onions – 2 pcs;
  • sour cream – 3 tbsp. l.;
  • lemon – 1 piece;
  • spices “For fish” - to taste;
  • apple cider vinegar – 3 tbsp. l.;
  • mayonnaise – 3 tbsp. l.

It’s very easy to cook delicious pike in a slow cooker:

  1. Cut the fish into small portions.
  2. Sprinkle the meat with vinegar and leave for 5-10 minutes to marinate slightly. If you are preparing fish for children, it is better to replace the vinegar with lemon juice.
  3. Mix salt, pepper and spices and coat the fillet.
  4. Peel the potatoes, cut into slices 5-8 mm thick and season with a mixture of spices.
  5. Cut the onion into thin half rings.
  6. Grease the multicooker bowl with sunflower oil, place a layer of potatoes, pike, and onions on the bottom.
  7. Mix sour cream with mayonnaise and pour the mixture into a bowl.
  8. Set the “Baking” program for 60 minutes and cook the pike in the multicooker until the signal.


Pike soup in a slow cooker

  • 0.5 kg small pikes or heads;
  • 0.5 kg pike fillet;
  • 6 pcs. potatoes;
  • 3 bows;
  • 3 tbsp. vegetable oil;
  • onion and parsley;
  • ginger, nutmeg;
  • salt pepper.
  1. We clean the fish and remove the gills and eyes from the head. Fill the pike with water (approximately 35 liters) and add dill, bay leaf, peeled onion and ginger. Turn on the multicooker to the “quenching” mode for one hour.
  2. When our fish soup boils, you need to boil it for 10 minutes, put the fish in to separate the meat from the bones, and put it back into the multicooker bowl for the remaining time.
  3. Cut the potatoes into slices and fry them in a frying pan with onions.
  4. Strain the fish broth, season the fish soup with pepper and nutmeg and leave for a while to let the soup brew.
  5. The fish soup is served with sour cream and herbs.

Recipe 6. Pike soup in a slow cooker


  • half a kilogram of pike heads;
  • salt;
  • two onions;
  • black pepper;
  • five potatoes;
  • allspice peas;
  • sunflower oil;
  • Bay leaf;
  • fresh greens.

Cooking method

1. Remove the gills and eyes from the heads. This is done so that the ear does not taste bitter. We rinse the pike heads under the tap.

2. Place them in a multicooker pan and fill with three liters of purified water. We also put the whole peeled onion and two bay leaves here.

3. Turn on the “Quenching” program for an hour.

4. Cook the fish soup for about ten minutes from the moment it boils. Then we take out the heads and strain the broth. Pour it into the slow cooker again and add pieces of pike fillet.

5. Peel the potatoes and chop them coarsely. If we use small young potatoes, simply wash them with a stiff brush.

6. Place the potatoes in the broth, add allspice and cook for another half hour. At the end of the program, season the fish soup with freshly ground pepper and let it brew in the “Warming” mode for another quarter of an hour.

Pike cutlets in a slow cooker

  • 1 kg pike;
  • 150 g loaf;
  • 100 g milk;
  • 2 eggs;
  • 3 tbsp. butter;
  • greenery;
  • 4 tbsp. vegetable oil;
  • breadcrumbs;
  • 3 cloves of garlic;
  • pepper, salt.
  1. We clean the pike and cut it into pieces, which we pass through a meat grinder. We also grind the loaf, pre-soaked in milk, garlic, onions and herbs in a meat grinder.
  2. Add eggs, salt, pepper and melted butter to the minced meat. Let the minced meat sit.
  3. We make cutlets from the minced meat, roll them in breadcrumbs and fry them in the “baking” mode in a slow cooker on both sides until golden brown.
  4. Leave the cutlets for 20 minutes in the slow cooker in the “Stew” mode.
  5. Pike cutlets are served with vegetables, boiled or fried potatoes, rice or pasta. Can be used for cutlets and sauces.

More such recipes on our website:

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How to cook delicious pike at home The usefulness of fish was established in ancient times, and pike, of course, is also a fish. Pike is classified as a type of fish with a minimum amount of fat, it can.

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Recipe 7. Pike cutlets in a slow cooker


  • kg pike;
  • breadcrumbs;
  • two slices of white bread;
  • salt;
  • 100 ml milk;
  • black pepper;
  • four cloves of garlic;
  • sunflower oil;
  • 30 g butter;
  • two eggs.

Cooking method

1. We clean the pike from scales, cut off the head and tail. We gut and fillet the carcass. Rinse under running water.

2. Pass the resulting fillet through a meat grinder or grind it in a blender.

3. Chop the peeled onion very finely.

4. Add white bread soaked in milk, garlic, eggs, onions and melted butter to the minced meat. Salt, pepper and mix thoroughly, beating lightly. Let the minced meat sit for ten minutes.

5. Form cutlets, bread them in breadcrumbs and fry them in a slow cooker, activating the “Baking” mode. Serve the finished cutlets with a salad of fresh vegetables.

Pike in a slow cooker: recipe and photo

Pike is a very tasty and tender fish.

You can prepare many delicious and healthy dishes from it.

However, housewives do not really like to cook with pike, and all because it has a rather specific smell of mud.

We will tell you how to get rid of it, and we have also collected for you the best recipes for pike dishes.

Pike in a slow cooker with cheese sauce

To prevent the fish from turning out dry and lean? It is recommended to simmer it in sauce . is best suited . To prepare this dish we will need:

  • 1 kg of fresh pike;
  • 100 grams of sour cream, the higher the fat content the better;
  • 100 grams of hard cheese;
  • 1 small lemon;
  • 1 onion;
  • Herbs, spices and salt as preferred.

First of all, we clean the fish from scales and entrails and rinse it . We remove the peel from the onion and chop it, preferably into rings. We cut the pike into pieces of about 100 grams and mix with lemon juice, onion, spices and salt, after which we leave to marinate for about an hour . During this time, the meat will become soft and soaked in spices. Grate the cheese on a coarse grater and mix with sour cream . Place the pieces in the slow cooker along with the onions . sour cream and cheese sauce

Reference! If there is not enough liquid, you can add a little water, but it is important not to overdo it - otherwise you will end up with milk soup with pike, and this is a completely different dish.

Close the multicooker and set it or mode for half an hour . This time is enough for the pike to become tender and saturated with the aroma of seasonings. Turn off the multicooker and leave to stand for another 20 minutes in a closed bowl. Next, take out the prepared portioned pieces with sauce and serve with any side dish. It is better to eat while the dish is hot and the sauce has not hardened. Bon appetit!

Recipes for pike in REDMOND multicookers

Triple ear


  • Potatoes – 300 g
  • Pike perch (fillet) – 150 g
  • Sterlet (fillet) – 150 g
  • Pike (fillet) – 150 g
  • Carrots – 100 g
  • Leek – 100 g
  • Fish broth – 2 l
  • Crayfish oil – 50 ml
  • Vodka – 50 ml
  • Salt, pepper, bay leaf

Cooking procedure

Wash the fish, dry it and cut into large cubes. Cut the potatoes into cubes, onions into strips, carrots into slices. Pour broth into the multicooker bowl, add vegetables, salt, pepper, bay leaf. Close the lid. Set the SOUP
, cooking time 1 hour.
Press the “Start” button.
20 minutes before the end of cooking, place the fish in the broth and add crayfish oil. Cook until the end of the program. Pour vodka into the prepared fish soup and remove the bay leaf.

We prepared this dish in the REDMOND RMC-M800S


Gefilte fish with vegetables


  • Pike (fresh) – 2 kg
  • Onions – 300 g
  • Beetroot – 200 g
  • Baby carrots – 200 g
  • Chicken egg – 100 g / 2 pcs.
  • Matzo flour – 100 g
  • Water – 1.5 l
  • Ground black pepper, allspice, bay leaf, salt

Cooking procedure

Clean the fish from scales, cut off the fins and tail, remove the eyes and gills. Rinse the fish, separate the fillets from the skin and bones. Pass fillet with onions (200 g) through a meat grinder. Add eggs, flour, salt, pepper to the minced meat and mix until smooth. Form the minced meat into round cutlets. Cut the beets and carrots into thin slices, and the onion into rings. Place the fish head and bones into the multicooker bowl, add salt, allspice, bay leaf, vegetables, and add water. Close the lid. Install the SUP

, cooking time
30 minutes
Press the “Start”
. Cook until the end of the program.

Remove vegetables from the prepared broth and strain. Pour the broth into the multicooker bowl. Close the lid. Install the PASTA

, cooking time
10 minutes
Click "Start"
After the beep, open the lid and place the cutlets in the bowl. Close the lid and press “Start”
. Cook until the end of the program. Remove the finished cutlets with a slotted spoon. Serve along with vegetables from the broth.

We prepared this dish in the REDMOND RMC-M170


Fish ham with squid


  • Tilapia (fillet) – 600 g
  • Pike perch (fillet) – 480 g
  • Pike (fillet) – 450 g
  • Squid (cleaned) – 370 g
  • Capers – 100 g
  • Semolina – 15 g
  • Salt, spices

Cooking procedure

Wash the fish and squid, pass through a meat grinder, add salt, spices, semolina, capers to the minced meat, mix until smooth.

Place one lid with the curved edge up inside the ham maker on the clamps so that the ingredients can completely fill the remaining volume of the body. Place a baking bag inside the body. Fill the bag evenly and tightly with minced meat and tie at the edges. Install the ham maker lid. Place the product on its side in the multicooker bowl.

Fill the multicooker bowl with water so that it covers the body of the ham pan. Install the SUP

, cooking time
1 hour 30 minutes
. Cook until the end of the program.

We prepared this dish in the REDMOND RHM-M02

and multicooker
REDMOND SkyCoocker M92S

Recipe ingredients

To cook pike in sweet and sour sauce, you will need:

  • 750g pike
  • 2 tsp concentrated tomato paste
  • 2 tsp sweet chili sauce
  • 130g onions
  • 7 basil leaves
  • 50g butter
  • 50ml water
  • 2 pinches of salt
  • 8 black peppercorns

To prepare the pike, we used a multi-cooker-pressure cooker Brand 6051 with a power of 1000 W and a bowl capacity of 5 liters.

Step-by-step recipe with photos

Pike is not an acquired taste. I like to cook this fish, we love it, so I often experiment. Today on the menu is pike in a slow cooker, stewed in tomato sauce with onions. It turned out very tasty, just what you need with potatoes!

And to cook pike in a slow cooker, take pike, onion, vegetable oil, tomato paste, salt, water, black peppercorns, allspice peas. Peel the onion and cut into half rings. Pour vegetable oil into a multicooker saucepan (frying program), fry the onion until transparent.

While the onion is frying, clean the pike, gut it, wash it, cut it into pieces about 3 cm thick, and remove the gills from the head. If you want, you don't have to use the head. Place the chopped pike in a multicooker saucepan. Salt the fish.

Continue frying for another 7-10 minutes.

Then pour in hot water with diluted tomato paste, add a little more salt if necessary, add black and allspice peas.

Close the lid and simmer the pike in tomato sauce (stew program) for 30 minutes.

The pike in the slow cooker is ready. This fish is good both hot and cold.

Pike is one of the most common river fish . Despite the fact that many consider it a low-grade fish, the meat of this river predator, when properly cooked, turns out to be tender and pleasant to the taste. The advantage of pike is that it has virtually no fat , which makes it possible to prepare delicious dietary dishes. Pike is fried, fish soup is boiled, baked in foil in the oven, but if you stew it in a slow cooker, you get something extraordinarily tasty . How to do this with a minimum of effort?

Read also: Dough for manti made from rye flour

Pike with potatoes in a slow cooker

As with any fish, potatoes are the best choice . Usually they are cooked separately, and if they are baked together, they use an oven for this, but this can also be done in a slow cooker , resulting in a dish that is no worse than one cooked in the oven. In order to make pike with potatoes, you need to take:

  • 0.8 kg of fresh fish;
  • 50 ml. apple cider vinegar;
  • 4 large potatoes;
  • 1 small lemon;
  • 100 grams of sour cream and 30 grams of mayonnaise;
  • 1-2 onions;
  • 25 ml vegetable oil;
  • Spices and salt according to taste preferences.

We clean the fish from scales, giblets and, if possible, from bones. Cut it into pieces , pour vinegar, lemon juice, put onion and spices cut into rings and then leave to marinate for half an hour . Next, peel the potatoes. Turn on the multicooker to the “Stew” mode and pour oil into the bottom . After the oil has heated up, put potatoes cut into small pieces, fish with marinade on top, cream and mayonnaise as the last layer . You can sprinkle with spices again and add herbs if desired. After 40 minutes, turn off the multicooker. The dish is ready and waiting to be served.

Pike in a slow cooker in sour cream

  • 2-2.5 kilogram fish
  • one lemon and two medium onions
  • 200 grams of cheese, grated
  • 250 g sour cream (small jar)
  • salt-spices-pepper to taste

Recipe for pike in sour cream for a slow cooker:

Wash and cook the fish (clean the scales, remove the entrails, cut into pieces). Rub the pieces with salt and sprinkle with lemon juice.

Mix grated cheese with sour cream. Chop the onion, wash and chop the greens.

Place in the multicooker bowl in the following order: onions, herbs, pieces of fish, chopped lemon slices (literally 2-3 is enough), a mixture of sour cream and cheese.

Bake in the “baking” or “soup” mode for about 30 minutes.

Read also: Plates turned upside down

Pike in a slow cooker

Today on our kitchen table is the heroine of Russian fairy tales and sayings. Who doesn’t remember from childhood “At the behest of the pike, At my will.” This “crocodile” of European and North American rivers and lakes has long been known in cooking. And in England, in the middle of the 20th century, pike was considered the most delicious and expensive fish. In some countries, to this day, pike dishes are considered a delicacy. Suffice it to say that in France, half of the country's pond farms are dedicated to pike farming.

Pike meat with a fat content of 2-3% is considered dietary. Many people are put off by pikes because they are bony. But there are two ways to get around this problem: in large pikes, the bones are easier to remove; in small pikes, an appropriate heat treatment regime is selected to soften the bones. And the third method, making minced pike meat by grinding it through a meat grinder, and further making various types of cutlets, stuffed pike and even pike sausages from this minced meat! Note that stuffed pike is considered a classic dish of Jewish cuisine.

The largest pike of our time are called muskies and are found in North American reservoirs. Their weight reaches forty-five kilograms. The largest pike officially registered in Russia weighed thirty-four kilograms. Much smaller pikes landed on our table,

and we will not make minced meat from them, but will try to cook pike with vegetables in a slow cooker.

Cooking process:

No oil, in any form, is involved in this recipe. This significantly improves the dietary properties of our pike dish.

Wash the tomatoes and puree them with a blender along with the peel.

We clean the onions and carrots and, just in case, wash them.

Cut the onion into quarter rings, grate the carrots on a coarse grater. We gut the pike, wash and cut into portions. Place a layer of onions in the multicooker bowl, then a layer of carrots, on which we place pieces of pike. Salt and add spices. Fill the contents of the bowl with pureed tomatoes. We turn on the “Baking” mode for 40-50 minutes and wait impatiently, increasingly feeling the aroma of pike with vegetables cooking in the slow cooker. I served baked (or stewed, as you like) pike with a side dish of mashed potatoes and vegetable marinade from the slow cooker. It should be noted that the combination turned out simply magnificent! Nothing burned in the slow cooker, so there was enough sauce.

And for a festive serving, you can serve a dish of pike with vegetables as shown in the main photo.

We thank Svetlana Kislovskaya for the photo recipe on how to cook pike in a slow cooker.

Good recipes site wishes everyone a bon appetit!

How to cook pike in a slow cooker?


  • Pike – 2 kg
  • Flour – 100 g
  • Onions – 2 pcs.
  • Water – 1 tbsp.
  • Salt and spices - to taste
  • Vegetable oil


  1. Clean the pike from scales, remove the entrails and rinse thoroughly. Cut off the tail, head and fins.
  2. In a separate bowl, mix salt, spices and flour. Roll the prepared pike carcass in the prepared mixture, do not forget to grate it inside.
  3. Pour a little vegetable oil into the multicooker bowl and place the pike. Set the “Fish” or “Stew” mode for 30 minutes.
  4. While the fish is cooking, peel and chop the onion into half rings. Fry it in vegetable oil. Pour water into the remaining flour mixture and stir well.
  5. Pour this mixture over the finished pike, add the onion, close the lid and turn on the “Stew” mode. Cook for another 15 – 20 minutes.
  6. Serve the pike along with vegetables or mashed potatoes.

Pike in a slow cooker, classic


  • Flour.
  • One and a half kilograms of pike.
  • Two onions.
  • Spices.
  • Water.

Cooking pike in a slow cooker

The beginning of cooking does not change; the fish must be cleaned, the entrails removed and washed. Don't forget to cut off the head and fins.

Combine a glass of flour and spices (including salt and pepper). Dip the fish in flour (if it is large, then cut it into pieces) and place it in the multicooker bowl. You must first pour oil into the bottom.

Select the “milk porridge” program and fry the pike in the Redmond multicooker on both sides. If there is no such program, use the “quenching” function. After the fish in oil, fry the onion cut into half rings, add the fish, pour a glass of water and, selecting the “stew” program, bring the dish to “condition”.

The result is a delicate taste and delicious aroma. You can serve the fish with potatoes or rice, vegetables or other side dishes that come to mind.

Did you know:

To get rid of the river mud smell, the fish is kept in salty brine, such as cucumber brine. Or add dry white wine.

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