Slow-cooking fish in crockpot?

Answered on September 12, 2014
Created June 10, 2013 at 3:46 PM

Hi all. I used a crockpot for the first time recently, just to cook vegetables. I was really pleased with the results. The vegetables were much more flavoursome and retained more moisture compared to when I cook them in an oven.

I was thinking about using the crockpot to cook fish. However it seems counter-intuitive to leave fish cooking for that long... I usually cook it in an oven on a medium-high temperature for less than ten minutes.

From a health perspective, which method is better for cooking fish? If it is preferable to slow-cook fish, then for how long should I cook it and at what temperature (high/low)?

Thanks in advance.



on June 10, 2013
at 05:20 PM

I honestly wouldn't bother to slow cook fish. It is the ultimate fast food - a quick sear and it is done, usually. Slow cookers are ace for dissolving gristly bits of sinew and cartilage into gelatine and for making tough muscle meats tender. But fish - I can't imagine what would happen to a lovely Dover Sole cooked for 6 hours!!!

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on June 11, 2013
at 03:42 AM

Try this in the crockpot and see what happens.


The fish is supposed to disintegrate. You start off chopping it up fine, cook it soft along with the tomatoes, then pur??e the whole works to the consistency of thick gravy. I haven't ever made it myself but I've had it in restaurants. It's very hearty.

I make thick cioppinos with crushed tomatoes in a crockpot, using a lot of sausage and tough razor clams. It takes about 6-8 hours to get the clams tender.



on June 10, 2013
at 05:35 PM

You could cook everything in your slow cooker then put the fish in for the last part, just until it's done. You'd have fish paste if you put the fish in for 6 hr : )

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