Slow cooker fish stew
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  • Ingredients 1 tsp. rapeseed oil 1 onion, sliced 2 roasted red peppers, from a jar, roughly diced 3 garlic cloves, finely sliced 1 tsp. grated fresh root ginger 1 tsp. sweet smoked paprika 1/4 tsp cayenne pepper 200 ml (7 fl oz (⅓ pint)) white wine 2 x 400 g tins chopped tomatoes 1/2 tsp caster sugar 2 fresh bay leaves Pinch saffron 500 g (1lb 2oz) clams 375 g (13oz) cod loin, cut into 3cm pieces 350 g (12oz) raw tiger prawns Juice 1 lime, plus extra wedges, to serve Small handful parsley leaves Crusty bread, to serve This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.



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