Ingredients:

4 cod loins about 150g each

1 red onion, thinly sliced

3 garlic cloves

1 tbsp olive oil

1 tsp dried oregano

1/2 fennel bulb, thinly sliced

1 tbsp tomato paste

1 x 400g / 14 oz can plum tomatoes

12 black olives

1/2 cup water

Directions:

1. Fry the onion, fennel and oregano oil for 5 minutes on a low heat until the onion goes translucent.

2. Add the garlic and fry for a further minute.

3. Add the tomato paste, tinned tomatoes, water and olives and bring to the boil.

4. Transfer to the Slow cooker and cook on low for about 5 hours.

5. Place the cod pieces in the tomato sauce and spoon the sauce over the top of the cod. Allow the cod to cook on a low for about 20 - 30 minutes, until the cod if cooked through and flakes with a fork.

Bon Appetit!