Slow cooker fish stew

This is a really simple dish to throw together. If you want to make it a little more special use 1/2 a pint of white wine in place of 1/2 a pint of the stock. I would generally do that (I don’t have an issue with giving kids food made with wine)- I just didn’t have a bottle open tonight!

It’s supposed to be quite a wet dish so don’t expect the sauce to thicken much- just serve with a big chuck of bread to soak it all up with!


2 large carrots

1 large onion

3 sticks of celery

1 leek

3 cloves of garlic

1 red pepper

2 tablespoons of parsley

1 tablespoon of mint (fresh is better than dried but I didn’t have any!)

1 lemon

Black pepper

1 tin of chopped tomatoes

2 pints of fish stock or vegetable stock (the best quality you can get!)

Around 750g white fish (frozen works just as well as fresh)- I’m using frozen Basa fillets as they’re cheap!

Roughly 100g spinach

I had my helper peel my carrots!

Peel and chop the carrots, slice the celery and leek, dice the onion, cut the pepper into chunks and finely chop the garlic

Throw it all into the slow cooker and mix

Roughly chop the parsley, finely grate the lemon rind and squeeze all the juice then add to the slow cooker

Add the mint and plenty of black pepper

Throw in the chopped tomatoes and pour the stock over everything 

Put your fish on top (it should break down into smaller chunks by itself during the cooking

Put the lid on and cook on high for 4-5 hours

Around 10mins before serving stir in the spinach and let it wilt

Beautiful served with crusty bread to mop up the sauce!

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