This makes a perfect light midweek meal or a hearty winter lunch. It is warming, nutritious and leaves very little washing up! What’s not to love? ❤️
You will need:
- 300g mixed smoked fish (I used a fish pie mix)
- 300g potatoes peeled and chopped into small chunks
- 200g sweetcorn
- 1 onion, peeled and chopped
- 1 fennel bulb chopped, (with the outers leaves and base removed)
- 2 tsp cayenne pepper (plus a little extra for garnish)
- 250ml soy cream (I used Alpro)
- 1 glass of white wine
- Juice of 1 lemon
- Salt and pepper for seasoning
- Dairy free fish stock cube, dissolved in 200ml water
- Bunch of fresh parsley
- 2 tbsp cornflour
- Spray oil
Let’s Cook it!
- Heat a frying pan with some of the spray oil and fry the onions and potato chunks for around 5 minutes until they are starting to soften.
- Add the potatoes to the slow cooker, along with the rest of the ingredients (apart from the parsley, fish, lemon and cornflour)
- Give everything a really good stir.
- Put the lid on the slow cooker and cook on low for 4 hours.
- After the 4 hours is up, mix the cornflour with a little cold water to make a thick paste.
- Stir into the slow cooker to thicken the sauce.
- Add the fish.
- Replace the lid, turn the cooker to high and leave to cook for 45 mins/1 hour
- When ready to serve add the lemon juice and the chopped parsley and stir.
- Serve with warm crusty bread and an extra sprinkle of cayenne pepper.