Poached Fish In Spicy Tomato Sauce

Ingredients

1 tbsp vegetable or olive oil
1 onion, finely chopped
2/3 cup passata (bottled, strained tomatoes)
1/3 cup boiling fish or vegetable stock
2 garlic cloves, crushed
1 small red chili, seeded and finely chopped
1 pinch of ground ginger
1 pinch of curry powder
1 pinch of ground cumin
1 pinch of ground turmeric
1 cardamom pod, seeds only
Juice of 1 lemon
salt, to taste
ground black pepper, to taste
2 lb mixed firm white fish fillets
2 tbsp cilantro, chopped
2 tbsp fresh parsley, chopped

Instructions

1. Heat the oil in a large frying pan. Add the onion and cook, gently, stirring, for 10 minutes until soft but not colored.
2. Transfer the onions to the slow cooker, then stir in the passata, stock, garlic, chili, ginger, curry powder, cumin, turmeric, cardamom, lemon juice, salt and pepper. Cover and cook on high for 1.5 hours, until the mixture is just simmering.
3. Add the fish to the slow cooker, cover, and continue cooking on low for 45 minutes to 1 hour, until the fish is tender. The flesh should flake easily.
4. Lift the fish on to warmed serving plates. Stir the cilantro and parsley into the sauce. Adjust salt and pepper, and lemon juice if needed. Spoon the sauce over the fish and serve immediately.