There is something mighty comforting about a simple fish supper that asks almost nothing of the cook, and this 5-ingredient slow cooker smelt is just that kind of meal. Using frozen whole smelt lets you keep an economical package on hand and turn it into a savory, tender dish with pantry staples, the sort of practical cooking that has long been appreciated in Midwestern kitchens where waste was never tolerated and a good crock pot could carry supper along while the day’s work got done.
This smelt is especially good served over hot buttered rice, mashed potatoes, or egg noodles to catch the flavorful juices. A side of green beans, stewed tomatoes, or a crisp cabbage slaw balances the richness nicely, and a slice of hearty bread on the table is never out of place for mopping up the sauce.
5-Ingredient Slow Cooker Smelt
Servings: 4
Ingredients
2 pounds frozen whole smelt
1 medium onion, thinly sliced
1 can (14.5 ounces) diced tomatoes, undrained
2 tablespoons Worcestershire sauce
1 teaspoon salt
Directions
1. Lightly coat the inside of your slow cooker with cooking spray or a little oil if desired for easier cleanup, then spread the frozen whole smelt evenly across the bottom.
2. Scatter the sliced onion over the fish, then pour the diced tomatoes with their juice over the top. Drizzle in the Worcestershire sauce and sprinkle with the salt.
3. Cover and cook on LOW for 4 to 5 hours, or until the smelt are fully cooked through and very tender. Try not to stir too much, since whole smelt are delicate and can break apart.
4. Carefully lift out portions with a wide spoon, making sure each serving gets some of the onions and tomatoes. Spoon the juices over the top and serve hot.
Variations & Tips
Add a little tang: If you like a brighter flavor, stir in a tablespoon of lemon juice right before serving. That little bit of acidity wakes up the tomatoes and gives the fish a fresher finish.
Try a heartier version: A pinch of black pepper and a clove or two of minced garlic fit naturally here if you do not mind stepping beyond five ingredients. Those additions make the dish taste a bit fuller and more supper-table worthy on a cold evening.
Handle gently: Whole smelt cook down quite tender in the crock pot, so use a wide spoon or spatula to remove them. If some break apart, do not fret one bit; spooned over rice or potatoes, it still tastes just as good.
Know your smelt: If your frozen whole smelt are cleaned, you can cook them as written. If they are not cleaned, be sure to prepare them properly before eating, according to the package guidance and your family’s preference.
Make the sauce work for you: Since this recipe makes a light, savory broth as it cooks, it is especially suited to serving over starches that can soak it up. If you want a slightly thicker finish, uncover the cooker for the last 20 to 30 minutes if your model runs hot enough to reduce the liquid a touch.