Slow-Cooker Sunday: Paxos Fish Stew

I may be a vegetarian but I’m the only one in the house who is, and because I’m a good wife/mother and like to give a balanced diet, the ‘boys’ regularly have fish (it’s also easier for me to prepare and cook than meat).

We were invited to try out the September recipe for the Sunvil Supper Club, which was Paxos Fish Stew. I saw this as an easy recipe to prepare, and have adapted it slightly for use in our family and with a slow cooker.

Ingredients:

• 30ml olive oil
• 2 medium onions, peeled and diced
• 2 garlic cloves, chopped or pressed
• 4 lengths of celery (we left these out as none of us like them)
• 4 large tomatoes, skin removed (I have to use tinned because The Boy has an intolerance to raw tomatoes, I believe it’s something in the heating process which destroys the enzymes which cause the reaction)
• 1tbsp paprika
• 2 bay leaves
• 300g potatoes, peeled and chopped
• 100ml red wine (left out as a child was eating it)
• 200ml vegetable stock
• Salt and pepper to taste
• Small bunch of chopped parsley
• 2 fillets of white fish (traditionally grey mullet or sea bream)
• Prawns, clams or other sea-food may also be added (not added)

1. In a heavy saucepan heat the olive oil gently before adding the onion, garlic and chopped celery. Saute these until they have softened.
2. Once soft, add the chopped skinless tomatoes, paprika, bay leaves and the chopped potatoes. Combine with the onion mixture and pour the vegetable stock and wine into the pan. Ensure that all the potatoes are covered by the liquid, adding a little extra water if necessary. Allow to cook on a medium heat for 10 minutes, or until the potatoes are cooked through. Remove the bay leaves, taste the stew and season. (I did this step in the slow cooker, using half the amount of liquid and cooking it on high for an hour).
3. Chop the fish fillets into 2 inch sections and add to the stew. Turn the heat down to low (or medium on the slow cooker) and allow the fish to cook until it is opaque all the way through beginning to flake for around eight minutes (approximately three-quarters of an hour in the slow cooker. If adding other seafood, add it at the same time as the fish to ensure it is cooked thoroughly).
4. Serve with crusty bread and a fresh salad.

Paxos is part of the Greek coastline and is home to a number of different fish and seaafoods.

Both The Boy and Mr. TBaM really like this stew. It's not something that I'd normally cook for them, but both are big fans of fish and really enjoyed it. We enjoy trying out recipes from different countries and cultures, but tend to get stuck in a rut. The Sunvil Supper Club features a recipe each month on its website to celebrate a dish that is linked to a particular destination. I look forward to seeing the recipe for October

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I was sent a voucher to purchase the items to make this recipe.