Slow Cook Fish Stew With Chorizo
- Ready In:
- 4hrs 45mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 226.79 g red potatoes, cut into large dice
- 118.29 ml chopped onion
- 113.39 g chorizo sausage, sliced in half the long way and then cut into 1/4-inch slices
- 4 medium garlic cloves, minced (about 4 tsp.)
- 226.79 g bottle clam juice
- 1 large roma tomato
- 59.14 ml dry white wine
- 340.19 g boneless skinless cod or 340.19 g other white fish
- 113.39 g medium shrimp, peeled and deveined
- 2.46 ml kosher salt
- 2.46 ml black pepper
directions
- 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.
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