Gluten Free Moroccan Black Bream Salad with Slowcooked Carrots

I love my slowcooker! Really, there's not much better than dumping in a load of ingredients, turning a dial, walking away and returning hours later to beautifully cooked, flavorful food. I'll admit, before I became a mom, I never really used my slowcooker, but now? I don't think a week goes by without at least one of our dinners being made in the slowcooker. (Here's a list of all the slowcooker recipes on Anyonita-Nibbles.)

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Now, fish doesn't take long to cook outside of a slowcooker,but adding it to the carrots and broth the last 30 minutes of cooking means you'll have perfectly cooked fish that's full of flavor. Leaving the skin on the fish also helps to preserve all its nutrients and keeps the flesh together while cooking. Black bream is a less than popular fish available in the UK, but is insanely tasty and inexpensive. If you can't get black bream where you are, substituting it for mackerel, sea bass or any other fish in the bream family would be just as
                   

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 Ingredients: 

For the salad
1/2 tsp ground cumin
1/2 tsp ground cloves
1 tsp ground coriander
1 tsp saffron threads
1 cup frozen peas
1 onion, diced
1 lemon
1 tbsp fennel seeds
2 garlic cloves
2 carrots, sliced
2 fillets black bream
2 tbsp olive oil
300 ml fish stock
gluten free couscous
salt and pepper

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All right, let's cook:
Heat the oil in a saucepan and add the onions, garlic, carrots and fennel and cook over a medium heat for about 5 minutes. Stir in the spices, salt and pepper. and cook for a further two minutes.

Add the stock and bring to the boil. Transfer the contents of the saucepan to a slowcooker and cover. Cook on low for 4 to 6 hours until the carrots are tender.

When the carrots are tender, place one fillet  of bream skin side down onto of the carrots. Add the slices of lemon and place the remaining fillet sin side up on top of the lemon slices. Recover and cook on low for a further hour to 90 minutes or until the flesh flakes easily.

Prepare the couscous andd the peas. Serve on the couscous with the carrots and peas on top of the bream and the cooking liquid drizzled over.