Slow cooker fish

It seems like every day is busier than the last at the moment. That, coupled with the way winter has hit with a vengeance, made getting the slow cooker out seem like a good idea. And so that's exactly what I did yesterday.

I've never done fish in a slow cooker before. It has always seemed like a bit of a waste given you can cook it up in next to no time on a bbq, in a fry pan or in a steamer. But I really felt like stew, and didn't want to spend a mountain of time checking or stirring dinner. The result was just perfect for a freezing night, took very little effort, and was pretty healthy compared to some comfort food.

We had flathead in the freezer, so that's what went in the cooker. I reckon one of the stronger tasting, firmer fish like barramundi or even swordfish would come up a treat.

Fish and capsicum stew


750g fish fillets, cubed
1 leek, thinly sliced
2 capsicum, seeded and sliced
1 tin tomatoes, crushed
300 ml fish stock
1 tspn ground turmeric
1 tspn ground cumin
1/4 preserved lemon, finely chopped
2 tbspn cornflour

Method

Place everything apart from the cornflour in the slow cooker and turn on to high for around 2 hours, or until fish is cooked. Remove some of the liquid and mic with cornflour to form a paste. Stir through stew, and continue cooking until mixture boils and thickens. Serve with brown rice.

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