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Fish & seafood
Slow Cooker Fish with Tomatoes and Olives
Tender pink salmon braised with tomatoes, olives, and a creamy sour cream sauce, perfect for a hearty and satisfying lunch.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Sauté the onion and garlic in preheated oil using the 'Fry' mode; after 2 minutes, add the tomatoes and cook for another 2 minutes.
2
Next, place the fish pieces and olives into the multicooker bowl, season with salt and pepper, and pour 80 ml of water over the top.
3
Cook on the 'Stew' mode for 50 minutes or 'Multicook / Custom Recipe at 110°C' for 40 minutes.
4
Once cooking is complete, add the sour cream, stir well, and let sit with the lid closed for 5 minutes.
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