Ingredients
Method
1.
Pour olive oil into 4.5-litre (18-cup) slow cooker; layer onion, capsicum and potato in cooker, seasoning between each layer. Add wine and the water. Cook vegetable mixture, covered, on high, 3½ hours.
2.
Add fish to cooker, season; spoon vegetable mixture over fish. Cook, covered, on high, 30 minutes.
3.
Serve drizzled with extra oil.
You can use any firm white fish you like; choose large pieces. We used a mixture of angel and monk fish.
Note