May 16, 2015
3 hrs 20 mins
230 g mixed smoked fish
120 g fresh perch
1/2 med onion
1 clove garlic
1/2 white part of a leek
1 small hot chili
1/4 tsp saffron threads
1/2 tsp paprika
1 cup chopped celery
400g can chopped tomatoes in juice
3/4 cup white wine
3/4 -1 cup vegetable stock (I used a cube)
1Cook the onion garlic and chili carrot chili leek and carrot in a splash of olive oil in a frypan until vege are soft but not brown. Add the paprika and cook slightly longer.
2Turn slow cooker on high.
3Dice the kumera and put it into slow cooker. Cook corn in husk in microwave for five minutes. Cut off kernels and add to cooker.
4Add the wine to frypan and stir through.
5Add to slow cooker with all remaining vege except for the fish.
6Cook on high for 2 1/2 hours.
7Check kumera for tenderness.
8Once the kumera and carrot is cooked through it is time to add the fish.
9Dice the fish into small bite size pieces. Cut mussels into thirds or quarters. Add all the fish and continue to cook on high until the raw fish is cooked through. About another 30 minutes.
10Top with chopped Italian parsley.
Submitted by Valerie Fitzsimons
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