Mellow, slightly sweet and devoid of the overt fishy flavor that's polarizing for so many, this slow-cooker cod is perfect for pairing with a show-stopping sauce like this tomato-balsamic jam. Diced pancetta provides a salty counterpart to the sweet onion, tomatoes, vinegar and honey and gives the jam complexity. Garnish with fresh thyme sprigs, if desired.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary

active:
15 mins
total:
4 hrs 40 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pancetta in a nonstick skillet over medium, stirring occasionally, until crisp, about 5 minutes. Transfer the pancetta and drippings to a 5-quart slow cooker. Add the onion, tomatoes, vinegar, and honey, stirring to combine. Partially cover, and cook on HIGH until the mixture is syrupy and jam-like, about 4 hours.

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  • Stir together the thyme and black pepper in a small bowl. Sprinkle over the cod fillets. Place the fish on the tomato mixture in the slow cooker; cover completely, and cook on LOW until the fish flakes easily with a fork, about 25 minutes. Serve the cod with the tomato jam; sprinkle with the parsley, if desired.

Nutrition Facts

243 calories; protein 30g 60% DV; carbohydrates 11g 4% DV; dietary fiber 1g 4% DV; sugars 8g; fat 8g 12% DV; saturated fat 4g 20% DV; sodium 470mg 19% DV; added sugar 4g.
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