Slow-Cooker Cod with Tomato-Balsamic Jam

Slow-Cooker Cod with Tomato-Balsamic Jam

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From: Everyday Slow Cooker

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 ounces diced pancetta (about ½ cup diced)
  • 1 cup chopped sweet onion (from 1 onion)
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon black pepper
  • 4 (6 ounce) skinless cod fillets
  • ¼ cup fresh flat-leaf parsley leaves (optional)


  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: 1 fillet, ¼ cup jam
  • Per serving: 243 calories; 8 g fat(4 g sat); 1 g fiber; 11 g carbohydrates; 30 g protein; 8 g sugars; 4 g added sugars; 470 mg sodium;
  • Carbohydrate Servings: ½

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