Place in the slow cooker (chopping into chunks as you go) the tomatoes, courgette and carrot. Add the tomato sauce along with a teaspoon each of garlic puree, coriander, thyme, salt and pepper. Stir well and leave to cook for 2 hours on low.

Add the white fish and as you add the fish cover it in salt, pepper and the rest of the garlic puree so that it is seasoned as it goes in. Cook for a further 1 hour on low or until the fish is ¾ cooked.

Drain the excess tomato sauce as it will be really runny now thanks to how watery white fish can be. I found that I emptied about 2 litres of excess runny water. Then add the coconut milk and stir it well.

Finish by adding the remaining seasoning, a little more salt and pepper and the red pepper. Cook for another 1 hour on low and then serve.