Easy Slow Cooker Cod Bourride with Creamy Aioli Tips, FAQ & printable recipe

Tips for success

To add a touch of brightness to the final dish, consider finishing the meal with a light squeeze of fresh lemon juice or a sprinkle of fresh, chopped parsley just before serving.

This acidity helps balance the richness of the aioli and highlights the delicate flavor of the cod. Ensure the herbs are added fresh to maintain their vibrant color and flavor profile.

If you find the sauce needs a bit more body, you can carefully whisk the juices in the slow cooker after the fish has been removed, taking care not to break the fish fillets.

This will create a more uniform, velvety consistency. Always handle the cooked fish with a wide spatula to prevent it from breaking apart when transferring it to serving bowls.

Variations

• Herb-Infused Cod: Add a tablespoon of fresh thyme or tarragon leaves when layering the vegetables to introduce a classic herbal note that pairs beautifully with the delicate flavor of the cod.
• Spicy Aioli Twist: Stir a teaspoon of red pepper flakes or a dash of hot sauce into the aioli before adding it to the slow cooker for a subtle, warming heat that complements the creamy sauce.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 2 days.

Reheat

Gently reheat in a saucepan over low heat or in a microwave-safe dish until warmed through, being careful not to overcook the fish.

Store any leftovers in an airtight container in the refrigerator. Ensure the fish is cooled to room temperature within two hours of cooking before placing it in the fridge.

Properly stored, the dish will remain at its best for up to two days. When storing, try to keep the fish pieces as intact as possible to ensure they reheat evenly later.

While this dish is best served immediately, you can prepare the vegetables and portion the fish ahead of time to streamline the cooking process.

Keep the prepared ingredients in separate containers in the refrigerator until you are ready to assemble them in the slow cooker. Do not add the aioli until you are ready to begin the cooking process to maintain its quality.

Serving ideas

Serve this cod bourride in shallow, wide bowls to showcase the beautiful colors of the fish and vegetables. A side of crusty, toasted baguette is excellent for soaking up the flavorful, creamy sauce created by the melting aioli. This makes for a complete and satisfying meal that is both elegant and simple to prepare.

For a more substantial presentation, consider serving the dish alongside a simple green salad dressed with a light vinaigrette. The freshness of the greens provides a nice contrast to the warm, creamy fish. Ensure the bowls are warmed slightly before serving to keep the dish at an optimal temperature for a longer period during the meal.

Frequently asked questions

Recipe card

Easy Slow Cooker Cod Bourride with Creamy Aioli

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

• 1.5 lb cod fillets
• 2 cups sliced leeks
• 1 cup sliced celery
• 1/2 cup creamy aioli, store-bought or made ahead

Instructions

1. Place the fresh cod fillets into the bottom of the slow cooker in an even layer. Ensure the fish is cleaned and prepared properly before adding it to the cooker.
2. Scatter the sliced leeks over the cod fillets. Follow this by scattering the sliced celery over the leeks. Finally, drop spoonfuls of the creamy aioli across the top of the vegetables.
3. Cover the slow cooker and cook on low for 2 hours. The fish is done when it reaches an internal temperature of 145°F (63°C) and the aioli reaches 160°F (71°C). Serve immediately while warm.

Contains: fish, eggs, celery

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

8 g

Fat

16 g

Fiber

2 g

Sugar

2 g

Sodium

450 mg

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