Ever since I got out my slow cooker from the deep ends of one of the kitchen cupboard, I became obsessed with it. I mean, what’s not to like? It’s easy, it requires hardly any effort and the dishes come out rich and full of flavour.
Couple of weeks ago we had few friends over and I made my 7 Hour Goulash and attempted my first Veggie Chilli which was a hit not just with vegetarians but meat eaters too (and I even took some for lunch the next day!). Over Christmas, I made this delicious Seafood Stew which was full of flavour and goodness and even now as I am writing this up I have something cooking up in my slow cooker (recipe comings soon!). So enough chatting below is the ingredient list to recreate this.
The below amounts make about 4-5 portions worth:
- 500g Mixed Pre-Cooked Seafood (whatever rocks your boat)
- 150g Cooked Chorizo cut into rings
- 300g Baby Potatoes, washed and halved
- 2 Peppers, cut into chunks
- 2 Celery Sticks, cut
- 1 Courgette, diced
- 1 Shallot, cut into rings
- 1 Carrot, cut into rings
- 3 Garlic Cloves, finely chopped
- 1.5 Tinned Tomatoes
- 4 TSBP Tomato Puree
- 500ml Vegetable Stock
- Chilli Flakes
- Olive Oil
- Slow Cooker
- Start by boiling a kettle to make up the Stock and to have a pan of boiling water. As I cooked it on high and only for 2 hours, potatoes needed to be parboiled. If you cook it on longer and low you can get away with throwing in raw potatoes.
- Heat up a pan and add some olive oil.
- Fry off Shallot, Garlic, Carrot, Courgette, Celery and Bell Pepper. Season Vegetables with Salt/Pepper, Tomato Puree and a pinch of Chilli Flakes. After a few minutes throw all Vegetables into Slow Cooker on High, cover with lid.
- Parboil potatoes for 10-15 minutes, definitely don’t need longer for baby potatoes. Rinse and them to the Slow Cooker.
- Pour in Tomatoes and Vegetable Stock, cover with a lid and leave it for 1.5 hours.
- After 1.5 hours, heat up a little bit of Olive Oil in the pan and fry off diced Chorizo for 3-4 minutes, throw in pre-Cooked Seafood and a drop or two of Sriracha. Mix well, heat through for another minute or two and add to the Slow Cooker. Mix through, cover with a lid and leave for another 30-40 minutes. Seafood will soak in the flavour from Chorizo and Sriracha and will be spicy all the way through.
- Wait for your timer/alarm to go BING! and serve up in deep bowls with a generous helping of Stew Liquid.
The result? Warm and spicy dish, yet still light and not stodgy. Perfect for Autumn and Winter and especially good for post Christmas diet, when you’ve had enough of feeling like a potoatoe. Best enjoyed with some Crusty Bread and a glass of chilled IPA to wash away the heat from Sriracha. Best part? Soaking up the stew with bread at the end.
What’s your favourite Seafood Recipe? Give me a shout if you are making this or have a different way of making similar dish.