There is something mighty comforting about a meal that asks so little of you and still turns out full of flavor. Using frozen whole smelt in the slow cooker is an old-fashioned practical sort of supper, the kind of thing a sensible Midwestern cook appreciates on a busy day. These little fish cook up tender and savory with just a few pantry staples, making a humble bag from the freezer into a warm meal that feels like it has been tended all afternoon.
Serve this smelt with hot cooked rice, buttered egg noodles, or a pile of mashed potatoes to catch the juices. A side of green beans, simple coleslaw, or sliced tomatoes fits nicely alongside, and a wedge of lemon on the plate brightens everything up. If you like a little bread at the table, crusty rolls or skillet cornbread make a fine match too.
4-Ingredient Slow Cooker Smelt
Servings: 4
Ingredients
1 bag (about 2 pounds) frozen whole smelt
1 medium onion, thinly sliced
1 cup tomato sauce
2 tablespoons lemon juice
Directions
1. Spread the frozen whole smelt evenly in the bottom of the slow cooker.
2. Scatter the sliced onion over the fish, then pour the tomato sauce and lemon juice across the top as evenly as you can.
3. Cover and cook on low for 4 to 5 hours, or until the smelt are fully cooked and very tender.
4. Carefully lift the smelt out with a wide spoon, serve with the onions and juices over the top, and add your favorite side dishes.
Variations & Tips
Make it brighter: If you enjoy a fresher finish, squeeze a little extra lemon juice over the smelt just before serving. That small touch wakes up the rich flavor of the fish and sauce.
Add a little heat: A pinch of red pepper flakes or a few dashes of hot sauce can be added with the tomato sauce if your family likes a warmer, spicier supper.
Handle gently: Smelt are delicate once cooked, so use a spoon instead of tongs when serving. That will help keep the fish in better shape on the plate.
Check for doneness: Slow cookers can vary from one kitchen to another, so begin checking at the 4-hour mark. The fish should be opaque and tender, and the onions should be soft.
Serve it country-style: For a hearty old-fashioned meal, spoon the smelt and sauce over mashed potatoes or thick slices of toasted bread. It is an easy way to stretch the dish and make sure none of those good juices go to waste.