1 onion, finely chopped
1 red pepper, cored, deseeded and diced
2 garlic cloves, finely chopped
400 g (13 oz) can chopped tomatoes
150 ml (4 pint) dry white wine or fish stock
large pinch of saffron threads
2 thyme sprigs
1 tablespoon olive oil
400 g (13 oz) pack frozen seafood (prawns, mussels, squid), thawed
300 g (10 oz) dried tagliatelle
salt and pepper
chopped parsley, to serve


1.Preheat the slow cooker if necessary. Put the onion, red pepper, garlic and tomatoes into the slow cooker pot, then add the wine or stock, saffron, thyme, oil and a little salt and pepper.
2.Cover with the lid and cook on low for 5-7 hours. Rinse the seafood with cold water, drain and then stir into the slow cooker pot. Replace the lid and cook on high for 30 minutes or until piping hot.
3.When almost ready to serve, cook the tagliatelle in a large saucepan of lightly salted boiling water according to the packet instructions until just tender.
4. Drain and toss with chopped parsley. Spoon into shallow bowls and top with the seafood sauce.
5.FOR BAKED SALMON WITH PESTO, omit the seafood and drain a 400 g (13 oz) can red salmon, remove the skin and bones and break the fish into large flakes.
6. Put the onion, red pepper and garlic into the slow cooker pot.
7.Heat the tomatoes and wine or stock in a small saucepan or the microwave, then add to the pot with 2 teaspoons pesto and the oil, omitting the saffron and thyme. Mix in the salmon and continue as above.

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