Directions:
Place all ingredients in a slow cooker.
Fill the slow cooker with water until it nearly reaches the top.
Gently stir the mixture to combine the ingredients.
Set the slow cooker to a low heat setting and cover with a lid.
Allow the remedy to simmer and infuse for 4-6 hours, or until the flavors meld.
After the desired infusion time, strain the mixture using a fine-mesh sieve or cheesecloth to remove solids.
I don’t fry pollock, but I bake it. Just brush the fish with mustard: it’s incredibly tasty
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When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!
