Sunday, June 23, 2013

Seafood Stew Crockpot Recipe

Seafood Stew Crockpot Recipe

Ingredients needed:

* 2 tablespoons of olive oil
* 1 onion, finely chopped
* 2 celery stalks, finely chopped
* Salt and freshly ground black pepper
* 1 tablespoon of dried oregano
* 1 fennel bulb, trimmed and roughly chopped
* 1 lb. cleaned squid, sliced into 1/2 inch rings
* 1 1/2 cups of dry white wine
* 2 lemons, zest peeled into strips using a vegetable peeler
* 1 tablespoon of tomato paste
* 2 cups of hot fish stock
* 2 1/4 lb. of mussels, scrubbed and debearded
* 9 oz. raw shelled king prawns
* 12 oz. sea bass filet (or other white fish such as haddock), skinned and cut into chunky pieces
* Few sprigs of flat-leaf parsley, finely chopped

Preparation steps:

* Heat the oil in a large pan over medium heat, add the onion and celery, and cook for about 5 minutes until soft. Season with salt and pepper, then stir in the oregano and fennel and cook for 5 more minutes.
* Add the squid and cook over low heat for a few minutes, stirring occasionally, then stir in the wine, and bring to a boil for 5 minutes. Stir in the strips of lemon zest and tomato paste, season well and then add the canned tomatoes and stock. Transfer everything into the crockpot, cover and cook on high for 3 1/2 hours.
* For the last 10 minutes of cooking, add the mussels, prawns, and sea bass, cover, and cook until the mussels have opened (discard any that do not open) and the fish is opaque and cooked through. Taste and season as needed. Ladle into warmed bowls and serve with rice and a sprinkling of parsley.

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