Braised Mackerel with Bok Choy and Canned Tomatoes in a Crockpot

Braised Mackerel with Bok Choy and Canned Tomatoes in a Crockpot
Chef Brainy
What Started it all:
Mackerel, Bok choy, canned tomatoes, crockpot

A comforting and flavorful dish that’s perfect for a cozy night in. This recipe combines the rich flavors of mackerel with the tender crunch of bok choy and the tanginess of canned tomatoes, all cooked to perfection in a crockpot.


  • 4 mackerel fillets (about 6 oz each)
  • 2 bunches of bok choy, cleaned and drained
  • 1 can of diced tomatoes (14.5 oz)
  • 2 tbsp of olive oil
  • 1 tsp of dried thyme
  • Salt and pepper to taste
  • 1/4 cup of chicken broth (optional)


  1. Season the mackerel fillets with salt, pepper, and thyme. Set aside.
  2. In the crockpot, add the olive oil, diced tomatoes, and chicken broth (if using). Stir to combine.
  3. Add the bok choy to the crockpot, arranging it in a single layer. You may need to do this in batches depending on the size of your crockpot.
  4. Place the mackerel fillets on top of the bok choy, making sure they're not overlapping.
  5. Cook on low for 4-5 hours or high for 2-3 hours.
  6. Check the mackerel for doneness by flaking it with a fork. It should be tender and flake easily.
  7. Serve the mackerel with the bok choy and tomatoes, spooning some of the juices over the top.

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