Creamy Slow Cooker Pollack with Fennel and Pastis Tips, FAQ & printable recipe

Tips for success

To enhance the presentation, garnish the finished dish with the reserved green fronds from the fennel bulb. These add a vibrant pop of color and a fresh, herbaceous note that contrasts beautifully with the rich, creamy sauce.

If you prefer a thicker sauce, you can carefully remove the fish once cooked and whisk in a small amount of heavy cream or a teaspoon of cornstarch dissolved in water, heating until the sauce reaches your desired consistency before returning the fish.

The base of fennel and onion can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. When you are ready to cook, simply layer the cold vegetables and the fresh fish into the slow cooker, add the liquids, and start the cooking process. This time-saving strategy makes the recipe ideal for busy weeknights when you want a gourmet meal without spending significant time in the kitchen during the evening hours.

Variations

• Herb-infused version: Add a tablespoon of fresh chopped tarragon or chives during the last fifteen minutes of cooking. These herbs complement the anise notes of the fennel and pastis, adding a fresh, aromatic dimension to the finished dish.
• Citrus zest variation: Stir in a teaspoon of freshly grated lemon zest just before serving. The bright, acidic oils from the lemon zest provide a vibrant contrast to the creamy, rich sauce, enhancing the overall flavor profile of the white fish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 2 days.

Reheat

Reheat gently in a saucepan over low heat until warmed through, or use a microwave on low power to prevent the fish from drying out.

Store any leftovers in an airtight container in the refrigerator for no more than two days. Because this dish contains cream and fish, it is highly perishable and should be cooled to room temperature within two hours of cooking before being refrigerated.

When reheating, handle the fish very gently to prevent it from breaking apart, as the texture becomes more delicate after storage. Do not attempt to store this dish at room temperature for extended periods to ensure food safety.

The vegetables can be pre-sliced and stored in the refrigerator, but the fish should be added just before cooking to maintain its freshness and quality.

Assemble the cold ingredients directly into the slow cooker vessel if it is removable, or keep the ingredients prepped in separate containers until the moment you are ready to begin. This approach ensures the best texture and flavor profile while significantly reducing the active preparation time required on the day of cooking.

Serving ideas

Serve this dish in shallow bowls to showcase the beautiful, creamy sauce and the tender flakes of fish. It pairs exceptionally well with a side of crusty bread, which is perfect for mopping up every drop of the pastis-infused cream.

For a more substantial meal, consider serving the fish alongside steamed baby potatoes or a light, crisp green salad dressed with a simple vinaigrette to balance the richness of the cream sauce and provide a refreshing contrast.

Consider the temperature of the plates when serving, as a warm plate will help maintain the delicate texture of the fish and the consistency of the sauce for longer. If desired, offer a small side of lemon wedges to provide a bright, acidic note that can be squeezed over the fish just before eating. This addition highlights the natural sweetness of the fennel and cuts through the creaminess of the sauce for a well-rounded and harmonious dining experience.

Frequently asked questions

Recipe card

Creamy Slow Cooker Pollack with Fennel and Pastis

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

• 1 1/2 lb pollack fillets
• 2 cups fennel, thinly sliced
• 1 cup yellow onion, thinly sliced
• 1 tsp fennel seeds
• 3/4 cup heavy cream
• 2 tbsp pastis

Instructions

1. Place the pollack fillets in the bottom of the slow cooker, ensuring they are arranged in a single layer. Scatter the thinly sliced fennel and yellow onion evenly over the fish to create a flavorful aromatic base that will infuse the fish as it cooks.
2. Sprinkle the fennel seeds over the top of the fish and vegetables. In a small glass measuring cup, combine the heavy cream and pastis, stirring gently to incorporate. Pour this mixture carefully over the contents of the slow cooker to ensure the fish is lightly coated.
3. Cover and cook on low for approximately two hours until the fish is opaque and flakes easily with a fork, reaching an internal temperature of 145°F (63°C). Serve immediately, ensuring any leftovers are cooled within two hours before refrigeration.

Contains: fish, milk, sulfites

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

8 g

Fat

16 g

Fiber

2 g

Sugar

3 g

Sodium

250 mg

Automatic estimate from the ingredient list, not laboratory-verified.