Slow Cooker Mediteranean Fish Stew

Peeled, sliced, and diced one red onion.

Removed the top from a red pepper, took out the core and stalk, and diced it into half centimeter pieces.

Peeled, sliced, and diced one courgette and one carrot.

Picked a small handful of fresh oregano and a small handful of thyme from the garden.

Added the diced onion, red pepper, courgette, and carrot into the slow cooker pot.

Poured in 400 mL of chicken stock.

Poured a tin of tomatoes into the pot, then added stock to the tin to get rid of the juice around the outside before pouring the rest in.

Added a handful and a half of green beans into the pot.

Seasoned with salt and pepper to taste.

Added a little bit of tamari for extra flavor.

Placed the lid on the slow cooker and set it to low for about 5 to 6 hours, or high for 2 to 3 hours if in a hurry.

After 6 hours, boiled rice separately.

Removed the skin from the salmon, then chopped it into small cubes.

Added the salmon to the slow cooker pot and cooked for about 30 minutes until the flesh flakes easily.

Tasted the stew to check the flavors and texture.

Equipment Needed

Spice Level:

Dietary