Slow Cook Fish Stew With Chorizo Food

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NADIYA HUSSAIN'S CHORIZO FISH STEW WITH GARLIC BREAD



Nadiya Hussain's Chorizo Fish Stew with Garlic Bread image

Nadiya Hussain's comforting recipe for Chorizo Fish Stew is a flavour-packed and fail-safe recipe perfect for weekend family meals. With delicious homemade garlic bread for dipping, you know you've got a winner.

Provided by Nadiya Hussain

Categories     Dinner, Main Course

Time 2h30m

Number Of Ingredients 1

Chorizo, Fish

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



Slow Cook Fish Stew With Chorizo image

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.

Provided by Abby Falck

Categories     Stew

Time 4h45m

Yield 2-3 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 630.7, Fat 24, SaturatedFat 8.5, Cholesterol 195.7, Sodium 2135.9, Carbohydrate 40.3, Fiber 3.8, Sugar 8.2, Protein 56

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