Italian Seafood Casserole
1 Tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
400g can chopped tomatoes
grated rind and juice of 1 lemon
450ml fish stock
1 Tbsp tomato puree
2 tsp caster sugar
500g pollack, haddock or hake, skinned and cut into large chunks
1 red pepper, halved, cored and diced
100g small pasta shells or macaroni
1 zucchini, finely diced
100g cooked, peeled prawns
salt and pepper
1. Heat the oil in a frying pan; add the onion and fry, stirring for 5 minutes until lightly browned. Add the garlic then the canned tomatoes, lemon rind and juice, stock, tomato puree, sugar, salt and pepper. Bring to boil stirring.
2. Place the fish in the slow cooker pot, add the pepper and pasta then cover with tomato sauce. Cover with lid and cook on low for 2-3 hours until the fish and pasta are tender.
3. Turn the cooker setting to high. Stir in the zucchini and prawns and cook for 20-30 minutes until piping hot.