Tuesday, April 19, 2011

Crock Pot Fish Provencal for Two

HE SAID: Good.
SHE SAID: Good sauce, needs more wine and better fish.

Before.  Forgot to take an "after" shot.
This dish tasted great...but we need a break from tomato sauce.  We had some crushed tomatoes leftover from the weekend before, so we decided to make this dish.  As mentioned before, the closest market to our house doesn't have the greatest selection of fresh fish...often times we end up buying "previously frozen".  Sometimes that works out great and other times, it's just ok.

It was a busy and humid Sunday...we were running late on getting the fish into the crock pot which meant a late dinner.   We were both starving and ready to watch the movie "Blood Into Wine" that we forgot to take a photo of the finished dish!  By the way, if you're a Tool fan, the movie "Blood Into Wine" is a documentary on Maynard Keenan's vineyard...pretty interesting if you're a fan of Tool or a fan of wine.

We'll definitely make this again when we're ready for a tomato sauce dish again...and when we can get our hands on some firm fresh fish fillets.


Prep Time: 10-15 minutes
Cook Time: 3 hours on low
2 qt. crock pot

3-4 cod, snapper or another white firm fish fillets (depending on the size and how much you like to eat)
1 medium red onion, chopped
2 cloves garlic, minced
2 T. olive oil
1 1/2 c. crushed tomatoes, plus 1 T. Italian seasoning or 1 1/2 c. Italian style diced tomatoes
1 T. capers, drained
1 T. dried basil (use fresh if you can)
8 pimiento stuffed olives, slices
1 T. lemon juice
1 t. dried oregano, crushed
1/2 t. dried thyme, crushes (use fresh if you can)
1/2 c. white wine
salt and pepper to taste
angel hair pasta

Rinse fish and pat dry.  Place fish into crock pot.  Add dry ingredients first (except pasta), top off with wet ingredients (we gave it a stir).  Cover and cook for 3 hours on low or until fish is cooked (at least 2.5 hours).  We served this on angel hair pasta.

Enjoy...we sure did!

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