Crock Pot Fish Stew & Rice - cooking recipe

Ingredients

2 small potatoes (quartered and thinly sliced)
1 large carrot (quartered and sliced)
1/4 head cabbage (cut to bite size)
1/2 large onion (coarsely diced)
2 large fish fillets (cut to bite size)
1 tablespoon minced garlic paste
1 tablespoon dried basil
1 tablespoon turmeric
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1/4 teaspoon powdered coriander
1 (15 1/2 ounce) can diced tomatoes (with sauce)
2 tablespoons tomato paste
2 cups chicken stock or 2 cups bouillon
1 teaspoon cornstarch
cooked rice
fresh parsley

Preparation

Place potatoes on the bottom of crock pot.
Add carrot, cabbage, onion, fish, garlic, basil, thyme, cayenne, coriander, tomatoes, tomato paste, and stock.
Cover and cook on low for 7 - 8 hours.
One-half hour prior to serving stir in corn starch until reach desired consistency.
Serve over rice and garnish with fresh parsley.