Slow cooker Mediterranean cod with tomato and red peppers
Prep time: 15 mins Total time: 
Slow cooker Mediterranean cod with tomato and red peppers
Prep time: 15 mins Total time: 
Anna Glover
Anna Glover
Ingredients
- 2 tsp olive oil
- 2 red peppers, sliced
- 2 garlic cloves, sliced
- 1 x 400g tin Taste the Difference cherry tomatoes
- 1 tsp sherry vinegar
- ½ x 28g pack basil, 2 sprigs, 2 tbsp chopped, and the rest to serve
- 2 tsp capers, rinsed and drained
- 50g pitted green olives, roughly chopped
- 1 x 250g pack skinless, boneless cod fillet, cut into 5cm pieces
- 50g ciabatta, torn into pieces
Step by step
Make the sauce up to 3 days in advance and chill, or freeze.
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Heat 1 teaspoon of oil in the slow cooker on fry, or in a frying pan, and fry the peppers for 10 minutes until soft. Add the garlic and fry for a minute before adding the tomatoes, sherry vinegar and basil sprigs. Bring to a bubble and cook in the slow cooker for 3 hours on low, until a sauce forms.
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Remove and discard the basil sprigs and stir in the capers and olives, then nestle in the cod and simmer for 30 minutes on low, until the fish is cooked and flaky. Meanwhile, whiz the bread and chopped basil in a small food processor and fry in the remaining teaspoon of oil in a nonstick frying pan until toasted, about 4-5 minutes. Season and scatter over the fish to serve. Serve with more basil leaves and some orzo on the side, if you like.
TipOVEN COOKING
Cook for 1½ hours at 140°C, fan 120°C, gas 1 to make the sauce, then for 30 minutes after adding the fish.
