Slow Cook Fish Stew With Chorizo

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READY IN: 4hrs 45mins
Recipe by Abby Falck

This is an intensely flavorful stew based on Cooks Illustrated's Hearty Fisherman's Stew. This recipe is scaled for a small (about 3 qt.) slow cooker. For a larger cooker, double the recipe.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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