This may sound like penance, but it is actually very tasty. It’s my take on another Sara Lewis slow-cooker recipe from The Complete Slow-Cooker.  Tonight I’m using ordinary cod fillet, not smoked.


  • 1 400g tin cannellini beans
  • 4 spring onions
  • 2 cod/smoked cod fillets
  • 1 lime or lemon (zest and juice)
  • 300ml fish stock
  • 1 teaspoon of wholegrain mustard
  • 4 tbsp reduced fat creme fraiche
  • a handful of watercress or rocket

Sprinkle the drained cannellini beans and spring onions in the bottom of the slow-cooker. Lay the fish over the bean and onion mixture and cover with the zest and juice of the lemon or lime.

Add a teaspoon of mustard to boiling fish stock, and pour around the fish.

Leave to cook on low for 1 1/2 to 2 hours.

Remove the fish with a slotted spoon and pour off most of the cooking liquid. Add the creme fraiche and mash into the beans.

Serve with watercress and brown rice.