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Slow-Cooker Fisherman's Stew

By Dan Zuccarello

Published on October 16, 2019

Time

5 to 7 hours on low or 3 to 5 hours on high

Yield

Serves 6 to 8

Slow cooker size

4 to 7 quarts

Slow-Cooker Fisherman's Stew

Ingredients

1 onion, chopped8 ounces chorizo sausage, cut into ¼-inch pieces4 garlic cloves, minced1 pound red potatoes, unpeeled, cut into ½-inch pieces2 (8-ounce) bottles clam juice 1 (14.5-ounce) can diced tomatoes, drained¼ cup dry white wine 1 ½ pounds skinless cod fillets, 1 to 1½ inches thick, cut into 2- to 3-inch pieces8 ounces large shrimp (26 to 30 per pound), peeled, deveined, and tails removedSalt and pepper 2 tablespoons minced fresh parsley

Before You Begin

Halibut and haddock are good substitutes for the cod. For a richer fish stew, serve with garlic aioli.

Instructions

  1. 1. Microwave onion, chorizo, and garlic in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in potatoes, clam juice, tomatoes, and wine. Cover and cook until flavors meld and potatoes are tender, 5 to 7 hours on low or 3 to 5 hours on high.
  2. Season cod and shrimp with salt and pepper and 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. Gently stir in parsley and season with salt and pepper to taste. Serve.
Slow-Cooker Fisherman's Stew
Photography by Keller + Keller. Styling by Catrine Kelty.

Slow-Cooker Fisherman's Stew

Headshot of Dan Zuccarello
By Dan Zuccarello
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Time

5 to 7 hours on low or 3 to 5 hours on high

Yield

Serves 6 to 8

Slow cooker size

4 to 7 quarts

Ingredients

1 onion, chopped
8 ounces chorizo sausage, cut into ¼-inch pieces
4 garlic cloves, minced
1 pound red potatoes, unpeeled, cut into ½-inch pieces
2 (8-ounce) bottles clam juice
1 (14.5-ounce) can diced tomatoes, drained
¼ cup dry white wine
1 ½ pounds skinless cod fillets, 1 to 1½ inches thick, cut into 2- to 3-inch pieces
8 ounces large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
Salt and pepper
2 tablespoons minced fresh parsley

Ingredients

1 onion, chopped
8 ounces chorizo sausage, cut into ¼-inch pieces
4 garlic cloves, minced
1 pound red potatoes, unpeeled, cut into ½-inch pieces
2 (8-ounce) bottles clam juice
1 (14.5-ounce) can diced tomatoes, drained
¼ cup dry white wine
1 ½ pounds skinless cod fillets, 1 to 1½ inches thick, cut into 2- to 3-inch pieces
8 ounces large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
Salt and pepper
2 tablespoons minced fresh parsley

Ingredients

1 onion, chopped
8 ounces chorizo sausage, cut into ¼-inch pieces
4 garlic cloves, minced
1 pound red potatoes, unpeeled, cut into ½-inch pieces
2 (8-ounce) bottles clam juice
1 (14.5-ounce) can diced tomatoes, drained
¼ cup dry white wine
1 ½ pounds skinless cod fillets, 1 to 1½ inches thick, cut into 2- to 3-inch pieces
8 ounces large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
Salt and pepper
2 tablespoons minced fresh parsley

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, poaching 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.

Before You Begin

Halibut and haddock are good substitutes for the cod. For a richer fish stew, serve with garlic aioli.

Instructions

  1. 1. Microwave onion, chorizo, and garlic in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in potatoes, clam juice, tomatoes, and wine. Cover and cook until flavors meld and potatoes are tender, 5 to 7 hours on low or 3 to 5 hours on high.
  2. Season cod and shrimp with salt and pepper and 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. Gently stir in parsley and season with salt and pepper to taste. Serve.

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