Hands-on Time15 MinsTotal Time4 Hours 40 Mins
Yield: Serves 4 (serving size: 1 fillet, 1/4 cup jam)
Mellow, slightly sweet, and devoid of the overt fishy flavor that’s polarizing for so many, cod is a widely favored fish that’s perfect for pairing with a show-stopping sauce or topping like this tomato-balsamic jam. Diced pancetta provides a salty counterpart to the sweet onion, tomatoes, vinegar, and honey and gives the jam complexity. Garnish with fresh thyme sprigs, if desired. tip Typically, fully covering the slow cooker during cooking is necessary since the lid locks in moisture and keeps the food from drying out. However, when making the jam, letting the moisture out by only partially covering the cooker is what gives the mixture its thick, syrup-like consistency.
Ingredients
- 3 ounces diced pancetta (about 1/2 cup diced)
- 1 cup chopped sweet onion (from 1 onion)
- 1pint cherry tomatoes, halved
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 4(6-ounce) skinless cod fillets
- 1/4 cup fresh flat-leaf parsley leaves (optional)
Nutritional Information
- Calories 243
- Fat 8g
- Satfat 4g
- Unsatfat 3g
- Protein 30g
- Carbohydrate 11g
- Fiber 1g
- Sugars 8g
- Added sugars 4g
- Sodium 470mg
- Calcium 3% DV
- Potassium 18% DV
- Calories 243
- Fat 8g
- Satfat 4g
- Unsatfat 3g
- Protein 30g
- Carbohydrate 11g
- Fiber 1g
- Sugars 8g
- Added sugars 4g
- Sodium 470mg
- Calcium 3% DV
- Potassium 18% DV
How to Make It
Step 1
Cook the pancetta in a nonstick skillet over medium, stirring occasionally, until crisp, about 5 minutes. Transfer the pancetta and drippings to a 5-quart slow cooker. Add the onion, tomatoes, vinegar, and honey, stirring to combine. Partially cover, and cook on HIGH until the mixture is syrupy and jam-like, about 4 hours.
Step 2
Stir together the thyme and black pepper in a small bowl. Sprinkle over the cod fillets. Place the fish on the tomato mixture in the slow cooker; cover completely, and cook on LOW until the fish flakes easily with a fork, about 25 minutes. Serve the cod with the tomato jam; sprinkle with the parsley, if desired.
Chef’s Notes
Typically, fully covering the slow cooker during cooking is necessary since the lid locks in moisture and keeps the food from drying out. However, when making the jam, letting the moisture out by only partially covering the cooker is what gives the mixture its thick, syrup-like consistency.
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