1 lb red potatoes cut in quarters (1/2in size bites)
1 large onion, chopped (this should equal about 1 cup)
1/2 lb Chorizo Sausage cut into 1/4in slices
4 teaspoons minced Garlic Cloves (I always add a little extra!)
16 oz clam stock (They sell it frozen in my market. You can also substitute 16oz clam juice, available near the canned tuna section.)
1 can diced tomatoes, drained.
1/4 cup dry white wine
1 1/2 lbs cod filets
1/2 lbs raw shrimp peeled and deveined (Make sure there are at least two shrimp for every guest you plan to serve.)
Salt and Pepper, to taste
Serve a dollop of Paprika Aiole on top:
1/2 cup Mayonnaise
Juice of Half a Lemon
1 teaspoon minced garlic (or more if you are me!)
1/2 teaspoon Paprika
Salt and Pepper to taste
Finish plating the dish with a pinch of minced fresh ParsleyPlease Note: One thing I notice about many of these Cooks Illustrated Slow Cooker Recipes is that they ask you to microwave portions of the meal before you put them in the slow cooker. I don’t microwave, ever. Instead, I have been settling for a quick sautée in a deep, large fry pan. Any dish that is going to cook for 3, 4, 5 (or more!) hours isn’t going to be ruined by sautéing instead of microwaving. (In my opinion, browning the Chorizo in a fry pan provides a crispier sear than microwaving anyway!)Method:
Simply sauté Chorizo Sausage until it starts to cook. Flip them over and allow them to start to brown on the other side. Add potatoes, onion, and garlic cloves. Sprinkle with some salt. (This will allow the vegetables to release water and aid in the cooking process.) Continue to sauté the mixture until the vegetable ingredients soften and the sausage has browning on the edges.
Transfer the mixture into your slow cooker. Pour in the clam stock, diced tomatoes and 1/4 cup dry white wine.
Set the slow cooker to 4-5 hours on high or 3-4 hours on low. Refrain yourself from lifting the lid and letting the heat escape.
In the last 30 minutes of cooking, add in the shrimp and cod. If you happen to have it simmering on low, turn it to high to cook the fish and shrimp. (Be sure to do this 30 minutes before you plan to serve your dinner so that the shrimp doesn’t come out rubbery.)
When you serve the soup, top with a dollop of the zippy lemon Paprika Aioli and a pinch of minced parsley. Serve the stew with hot corn muffins and a fresh green salad. (I made a simple Winter Kale Salad topped with marinated feta cheese and roasted, salted pumpkin seeds – YUM!)
Bob’s Red Mill Whole Grain Corn Muffins
Please note: I kind of feel like if you’re going to dirty up the kitchen you might as well make a double batch. If you can not finish them, I am sure you can always find a neighbor or friend who would happily take them off your hands.
For a Double Batch of Corn Muffins you will need:
3 cups Medium Grind Cornmeal
2 cup Whole Wheat Flour
2 Tbsp Baking Powder
4 Tbsp Cane Sugar
1 tsp Sea Salt
2 Egg lightly beaten
2 cup Milk
1/2 cup Vegetable Oil or melted butter
Preheat oven to 400degrees and prepare your muffin tins. (I like organic pam.)
Mix together the cornmeal, whole wheat flour, baking powder, sugar and salt in a large bowl.
Add the milk, egg and oil and blend until smooth. Be careful not to over mix.
Spoon batter into the muffin tins. Fill them about 3/4 full.
Bake for about 20 minutes for the standard size muffins. (Every oven is calibrated differently so check them at about 15 minutes to be sure.)
When done baking, the tops of the muffins should spring back when tapped.
These muffins are best hot, straight out of the oven with a pad of melting butter schmeared on them.