Fisherman’s Supper

Name: Fisherman’s Supper
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: salt and freshly ground black pepper; 700 g/1 lb 9 oz mixed fish, such as cod, hake, halibut, porgy or red mullet, on the bones and cut into large chunks; 125 ml/4 fl oz/½ cup dry white wine; a pinch of dried chilli flakes (optional); 1 recipe quantity Anchovy Croûtes, to serve (optional); a large pinch of saffron threads; 200 g/7 oz fresh or defrosted, frozen squid rings; 4 garlic cloves, crushed; 1 fennel bulb, thinly sliced with the fronds reserved; 12 new potatoes, scrubbed and halved or quartered if large, or 400 g/14 oz tinned chickpeas, drained and rinsed; 800 g/1 lb 12 oz/scant 3 cups tinned chopped tomatoes; 2 tbsp olive oil; 150 g/5½ oz cooking chorizo, skinned and sliced

Preparation info

Serves
4

Difficulty
Medium
Ready in
40 min

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Cooking squid either has to be lightning fast, or slow and gentle, making squid an ideal candidate for cooking in a slow cooker. With chorizo, saffron and chilli flakes, this recipe is inspired by numerous seafood stews along the Iberian coast.

Ingredients

2 tbsp olive oil
150 g/5½ oz cooking chorizo, skinned and sliced</

Europe
Spain
Fish course
Pescatarian
Mediterranean

Method

Heat 1 tablespoon of the oil in a large frying pan over a high heat. Reduce the heat to medium, add the chorizo and fry, stirring, for 1–2 minutes until it gives off its fat and starts to crisp. Use a slotted spoon to transfer the chorizo to the slow cooker.

Heat the remaining oil in the pan