There is something mighty satisfying about a supper that asks almost nothing of you and still turns out soft, savory, and comforting enough to hush a hungry table. This slow cooker sole is the kind of practical little recipe country cooks appreciate, especially on busy days when supper needs to take care of itself. Using a solid frozen block of sole fillets may sound plain, but with just a few pantry ingredients it cooks into a tender, spoonable fish dinner with a gentle homestyle feel.
Serve this over hot mashed potatoes, buttered egg noodles, or a scoop of white rice to catch every bit of the broth. A side of green beans, sweet peas, or simple glazed carrots fits right in, and a pan of warm rolls or thick slices of bread is always welcome for sopping up the bowl.
4-Ingredient Slow Cooker Sole
Servings: 4
Ingredients
1 solid frozen block sole fillets, about 2 pounds
1 can condensed cream of mushroom soup, 10 1/2 ounces
1 packet dry onion soup mix, 1 ounce
1/2 cup water
Directions
1. Lightly coat the inside of the slow cooker crock with a little cooking spray or oil if you like easier cleanup, then place the solid frozen block of sole fillets flat in the bottom.
2. In a small bowl, stir together the condensed cream of mushroom soup, dry onion soup mix, and water until mostly smooth.
3. Pour the soup mixture evenly over the frozen fish block, covering as much of the top as you can.
4. Cover and cook on LOW for 3 to 4 hours, or until the fish flakes easily with a fork and the sauce is hot all the way through. Try not to overcook, since sole is delicate.
5. Gently break the fish into large pieces, spoon some sauce over the top, and serve hot in shallow bowls with mashed potatoes, noodles, or rice.
Variations & Tips
Use a different condensed soup: Cream of celery or cream of chicken can stand in for cream of mushroom if that is what you have in the pantry. Each one gives the dish a slightly different old-fashioned supper table flavor.
Watch the cooking time: Slow cookers can vary quite a bit, and fish does not need much time. Start checking at the 3-hour mark on LOW so the sole stays tender instead of turning mushy.
Add a little freshness at the table: A sprinkle of chopped parsley, a crack of black pepper, or a squeeze of lemon right before serving can brighten the mild fish and creamy sauce without changing the easy spirit of the recipe.
Keep the pieces large: When the fish is done, break it apart gently with a spoon instead of stirring hard. Bigger pieces make for a prettier serving and help the delicate sole hold together better in the sauce.