Slow Cook Fish Stew With Chorizo Recipes

COD & CHORIZO STEW

Steps:

• Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
• Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

SLOW-COOKER SEAFOOD STEW

Steps:

• In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
• Cover; cook on High setting for 4 hours.
• Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
• Just before serving, remove and discard bay leaf. Stir in parsley.

SLOW-COOKED FISH STEW

Steps:

• In a 5-qt. slow cooker, combine the first 15 ingredients. Cook, covered, on low 6-8 hours or until potatoes are tender., Remove bay leaf. Stir in cod, tomatoes and milk; cook, covered, 30-35 minutes longer or until fish just begins to flake easily with a fork.

NADIYA HUSSAIN'S CHORIZO FISH STEW WITH GARLIC BREAD

Steps:

• Start by making the garlic bread. Put the flour, yeast, sugar and salt into a bowl. Add the butter and rub it in. Make a well in the centre and add the water, then bring the dough together and knead for 10 minutes, until it is smooth and stretchy. Put it back into the bowl, cover and leave to prove for 1 hour, or until the dough has doubled in size. Have ready a roasting tray, lightly greased and with semolina sprinkled over the base. Knock the dough back in the bowl, then tip out on to a floured surface. Divide it into golfball-size pieces and put them on the tray, leaving small gaps in between to give the dough room to grow. Cover and leave to prove until doubled in size. Now on to the stew. Put the oil into a pan over a medium heat, and when it's hot add the chorizo and cook until some of the spices have been released. Add the mustard seeds and allow them to sizzle. Then add the garlic and cook until golden. Add the chopped tomatoes, salt, tomato purée, chilli powder and vinegar, and cook on a medium heat for 10 minutes. Preheat the oven to 160°C/fan 140°C and bake the garlic bread for 30-35 minutes. Now add your white fish to the stew and cook for a few minutes with the lid on. Then take off the lid, add the water and leave to simmer on the lowest heat. Take the stew off the heat and mix in the salmon and parsley. Put the lid on the pan to keep it hot. Meanwhile melt the butter and add the garlic, parsley and rock salt. As soon the rolls come out of the oven, brush all the butter on top of the hot rolls. Serve the stew with the hot garlicky bread.

SLOW COOK FISH STEW WITH CHORIZO

Steps:

• Poke the tomato with a fork and microwave on high in 15 second intervals until the peel rubs off easily (30-45 seconds). Peel, core, and dice the tomato.
• Combine potatoes, onion, chorizo and garlic in a microwave-safe bowl and microwave on high until onion is softened, about 5 minutes. Pour mixture into slow cooker.
• Add clam juice, tomato, and wine to slow cooker and cook until potatoes are tender, about 4 hours on low or 2 1/2 hours on high.
• Cut fish into 2-inch pieces. Add fish, shrimp, salt and pepper to slow cooker and continue to cook until fish flakes apart and shrimp are completely opaque, 20-30 minutes.

CHORIZO, NEW POTATO & HADDOCK ONE-POT

Steps:

• Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.
• Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil. Serve straight away with crusty bread.