Hearty Fisherman’s Stew

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Serves 6

Cooking Time 4 to 5 hours on Low or 3 to 4 hours on High  

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: To make a slow-cooker fish stew with tender and moist cod and shrimp, a full-flavored broth, spicy chorizo, and hearty potatoes, the key was to allow the stew to simmer and build flavor, then add the fish and shrimp at the end and poach them gently just until they were done. For the broth, we started with white wine, clam juice, and diced tomatoes. We simmered onion, garlic, chorizo, and chunks of red potatoes in the broth until the potatoes were tender and the broth was richly flavored. Then we added the seafood and gently cooked it in the flavorful broth for 30 minutes. All the stew needed was a sprinkle of fresh parsley to finish. Serve with Paprika Mayonnaise. See the sidebar that follows the recipe.

1	pound red potatoes, cut into ½-inch pieces
1	cup chopped onion
8	ounces chorizo sausage, cut into ¼-inch pieces
4	teaspoons minced garlic
2	(8-ounce) bottles clam juice
1	(14.5-ounce) can diced tomatoes, drained
¼	cup dry white wine
1½	pounds skinless cod fillets
8	ounces large shrimp (26 to 30 per pound), peeled and deveined
	Salt and pepper
2	tablespoons minced fresh parsley

1. Microwave potatoes, onions, chorizo, and garlic in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker. Stir in clam juice, tomatoes, and wine. Cover and cook until flavors meld and potatoes are tender, 4 to 5 hours on low or 3 to 4 hours on high.

2. Cut cod into 2- to 3-inch pieces. Season cod and shrimp with salt and pepper and gently stir into stew. Cover and cook on high until shrimp are opaque throughout and cod flakes apart when gently prodded with paring knife, about 30 minutes. Sprinkle with parsley and season with salt and pepper to taste. Serve.