Slow Cook Fish Stew With Chorizo

Submitted 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."

 

• Ready In: 4hrs 45mins
• Ingredients: 11
• Serves: 2-3

ingredients

• 1⁄2 lb red potatoes, cut into large dice
• 1⁄2 cup chopped onion
• 4 ounces chorizo sausage, sliced in half the long way and then cut into 1/4-inch slices
• 4 medium garlic cloves, minced (about 4 tsp.)
• 1 (8 ounce) bottle clam juice
• 1 large roma tomato
• 1⁄4 cup dry white wine
• 12 ounces boneless skinless cod or 12 ounces other white fish
• 4 ounces medium shrimp, peeled and deveined
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon black pepper

directions

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.