We’d had a big lunch out so only needed a light dinner but don’t get the impression that it’s not a full meal as it was very filling. This was absolutely perfect. As usual, it was inspired by Sara Lewis the Slow Cooker Queen.
Time: 2-3 hours
- 25 g of butter
- 1 onion, finely chopped
- 300 g potatoes, peeled and cut into small cubes
- 70 g of pancetta
- 750ml fish stock
- 125g of frozen sweet corn
- 1 bay leaf
- 500g Haddock, skinned and cubed ( I found it easier to skin whilst partially frozen)
- 150ml double cream
- Salt and pepper
- Few pinches of dried parsley (garnish)
- Melt the butter in a pan and sauté the onions, potatoes and pancetta for 3-5 minutes, transfer to the slow cooker.
- Add the stock, frozen sweet corn and bay leaf. Cover and cook on high for 2-3 hours.
- 30 minutes before serving add the fish, place in a layer on top and slightly push under the surface.
- Prior to serving, break the fish up with a couple of forks. Add the cream, stir and allow to heat through.
- Ladle into large bowls, garnish with parsley and serve with crusty bread.
For more of our favourite slow cooker recipes click here.