200 g (7 oz) passata
200 g (7 oz) spinach, rinsed and drained
175 g (6 oz) tomatoes, roughly chopped
50 g (2 oz) chorizo, skinned and diced
4 skinless cod steaks, 150 g (5 oz) each
85 g (34 oz) green olives stuffed with hot pimento
small handful of basil leaves, plus extra to garnish
salt and pepper


1.Preheat the slow cooker if necessary. Spoon the passata the over the base of the slow cooker pot, then arrange spinach, tomatoes and chorizo in an even layer on top.
2.Season to taste and place the fish steaks on top in a single layer, then season again.
3.Place the olives and basil in a food processor and blitz until finely chopped, or chop with a knife.
4.Spread the mixture over the cod steaks, then cover and cook on low for 4 hours until the fish is bright white and flakes easily when pressed in the centre with a small knife. Serve garnished with extra basil.
5.FOR HERB-TOPPED COD, mix 15 g (2 oz) finely chopped parsley and 15 g (2 oz) finely chopped basil with 2 teaspoon crushed cumin seeds and the grated rind of 1 lemon
6.Follow the recipe above, using this herb mixture to spread over the cod steaks before cooking instead of the olives and basil.

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