Googie’s Kitchen presents Slow Cooked Fish Molee

Slow Cooked Fish Molee

Last week I went to the recipe books I have stored underneath my kitchen shelves. I was looking for inspiration for meal ideas. As a busy mum of one small boy I occasionally need to kick start my brain into thinking of new ideas for dinner. Yes, even I struggle for dinner ideas too. We have regular favourites but, for those of you that don’t know, I love trying new recipes.

So when I found this Fish Molee in a slow cooker recipe book I immediately wrote it on our weekly menu. My husband, Howard and his friends visited Mexico a few years ago now. While they were there they ate a Chocolate Chicken Molee. Howard told me it was nice. Then he proceeded to do his impression of his Dad. Whenever my husband’s father eats out he always says, ‘it was ok but I wouldn’t have it again though’. It has become a bit of a running joke in our family.

When I found this dish I was very pleased as I’m always on the hunt for delicious fish dishes too. I have adapted the recipe I found to suit our families tastes but all three of us enjoyed this dinner. My son loves prawns so I knew it would be a meal he would really enjoy. As well as finding inspiration I found a new favourite dish too.

Serves 4

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  • Sharp knife
  • Chopping board
  • Slow cooker
  • Teaspoon
  • Stirring Spoon


  • Cod x 500g
  • Tiger prawns x 150g
  • Onion x 1
  • Garlic x 1 big clove
  • Tinned tomatoes x 2 400g tins
  • Butternut squash x 1 small
  • Courgette x 2
  • Yellow pepper x 1
  • Chickpeas x 1 400g tin (optional)
  • Ground ginger x 1 tsp
  • Ground turmeric x 2 tsp
  • Mild or hot chilli powder x 1 tsp
  • Mustard seeds x 1 tsp
  • Ground coriander x 1 tsp
  • Vegetable or chicken stock x 300mls
  • Salt and pepper to taste
  • Spinach, kale or green beans x 4 large handfuls


  • Peel and chop the onion and garlic.
  • Now peel the courgette and slice it thinly.
  • Remove the core from the pepper and slice then chop it.
  • Now peel the butternut squash and remove the seeds.
  • Drain the chickpeas, if using them, and wash them thoroughly in cold water.
  • Add all of these ingredients to the slow cooker.
  • Also add in the ground ginger, ground turmeric, mild or hot chilli powder, mustard seeds and the chicken or vegetable stock.
  • Turn the cooker on low for eight hours or on high for four hours.
  • Thirty minutes or so before the end of the cooking process, cut the cod into chunks and add it along with the prawns into the cooker.
  • Then add the kale, spinach or green beans.
  • Finally serve with quinoa or rice and enjoy.
Slow Cooked Fish Molee with Quinoa

Slow Cooked Fish Molee is a delicious dinner that my husband, son and I really enjoyed. When I cooked this dish I used raw tiger prawns and I cooked them in the slow cooker. The prawns turned pink quite quickly so are OK to put into the slow cooker. We are still alive, with no stomach aches, to tell the tale. Although if you prefer to use cooked then please do. It’s just my son loves watching the prawns turn pink. However, you decide to eat this dish, as always, enjoy.

Have you eaten a Molee before and if so, did you enjoy it. Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx