• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 2 cel­ery stalks, chopped
  • 500g/1lb 2oz skin­less bone­less firm fish fil­lets/cubed
  • 400g/14oz tinned chopped toma­toes
  • 500ml/2 cups chick­en or fish stock/broth
  • 1 tsp each dried mixed herbs & pa­pri­ka
  • 2 tb­sp toma­to puree/paste
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onion, gar­lic & cel­ery in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1-1½ hours or un­til the fish is cooked through. Sea­son and serve.
  3. If you don’t have pa­pri­ka you could add a lit­tle chilli in­stead.