The fresh flavours of the lime and coriander give a real lift to this rich and hearty stew. Whack it on in the morning and leave to infuse, ready to devour at the end of a long day.
If you don’t own a slow cooker, there are a number of guidelines you can work with to ensure this dish comes out just as well from the oven:
- Use about a third more stock than this recipe states.
- Change step 2 to pre-heating your oven to 163 degrees Celsius and cook your covered dish in the oven for 1 hour 50 minutes.
- Change step 4 to adding the fish to your dish and cooking for a further 15 minutes (at the same temperature), or until the fish is tender and cooked through. If the fish is not cooked at the end of the cooking time, add more time in 15-minute increments until the fish is thoroughly cooked through.