SEAFOOD STEW

Cook 2 chopped onions with 2 tbs of ghee in a pan over a low heat until softened .
Add 3 tbs of minced garlic .
Chop and deseed 1 yellow, 1 green and 1 red capsicum and add to the pan .
Peel and chop 500gm of ripe tomatoes and add these to the pan along with 1x 170gm tin of tomato paste .
Finally add 1 tsp of chopped chilli.
Stirring constantly , continue to cook for 5 minutes .
Now stir in the juice and grated rind of 1 lime .
Add 2 tbs of freshly chopped coriander and 1 bay leaf .
Pour in 500 ml of fish stock , slowly bring to the boil , stirring occasionally .
Place the mixture in the bowl of your slow cooker , cover and cook on a low heat for 6 hours .
Prepare your seafood ....
Place cubed  500 gm of skinned salmon fillets and add 500 gm of raw and deveined prawns along with 250 gm of sliced squid bodies into a bowl , season with salt and pepper , cover and refrigerate till the stew is ready .
Add the seafood to the stew , replace the lid and place the slow cooker on high for 30 minutes , or until tender and cooked through .
Remove the bay leaf and serve immediately .