This is a first for me, cooking fish in the slow cooker and I am pleased to report it worked exceptionally well. I was inspired by Mediocre Mum who last week did Chorizo, new potato and haddock and I took up the challenge to see if I could create one of our favourite recipes without having to slave over a hot stove all afternoon.
It worked and here is your slow cooker recipe for the best fish stew recipe I know
Italian Fish stew
Ingredients 2tbsps olive oil 100g smoked pancetta or diced lardons 3 cloves of gralic crushed 1 tsp chilli powder (more if you like a kick) 1 tin of chopped tomatoes 200g white fish – I added two pieces of salmon to my stew as well, I removed the scaly skin first though
1 bag of frozen mixed seafood
1 x 200g pack of jumbo prawns
200ml white wine
2tbsps fresh torn basil leaves
salt and pepper to season
I had about 200g of fresh home grown tomatoes from the garden which I threw in too
Defrost any frozen fish before starting this recipe
Heat 1 tbsp of oil in a frying pan and fry off the pancetta to colour, add the chopped garlic to soften. Add the tin of chopped tomatoes and chilli powder and heat through for a few minutes before adding to the slow cooker set on low.
Heat the remaining oil in the frying pan and fry the fish off for about 1 minute on each side. Add to the slow cooker.
Pour in the white wine, add the defrosted seafood and prawns, add most of the basil holding back a little for decoration and season well. I added my home grown tomatoes chopped up too
Cook for 2 hours on high setting or 4 hours on low
Serve in bowls with a basil leaf with crusty bread to accompany and mop up
Tips
Not over spicy, in fact next time I might add a bit more to it as I like a kick to my fish stew
This is my recipe for this week’s Slow Cooker Sunday run by the lovely Mediocre Mum – click on the badge below to be tele-transported over to a fabulous weekly collection of recipes
