Ingredients
| 1 Tbsp | Butter |
| 1 Tbsp | Olive oil |
| 1 | Onion |
| 2 cloves | Garlic |
| 1 | Carrot |
| 1 | Celery stalk |
| 1 tsp | Fresh rosemary |
| 1 can | Lentils, approx 400g, rinsed |
| 3 | Kumara |
| 1 kg | Monkfish fillet (Main) |
| 1 cup | Cream |
| 1 Ltr | White wine |
| 1 bunch | Silverbeet, sliced |
| 4 servings | Steamed rice |
| 4 Tbsp | Toasted coconut |
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Directions
- Turn the slow cooker on to low. Add the butter and olive oil.
- Finely dice the onion, garlic, carrot, celery and rosemary. Add to the slow cooker along with the lentils.
- Peel the kumara. Halve and slice. Slice the fish into large pieces and add both to the slow cooker with the wine and the cream. Season.
- Cook for at least 4 hours.
- About 15 minutes before serving, add the sliced silverbeet. Put the lid back on and cook until the silverbeet is soft.
- Serve with steamed rice and toasted coconut.
