Fish Stew With Pancetta
This rustic seafood stew comes together with a medley of flavors - smoky pancetta, tender swordfish, mixed seafood, and a savory tomato base infused with aromatic garlic and chili flakes. A splash of white wine adds depth, while a sprinkle of fresh lemon zest and parsley brightens up the dish. Serve this hearty stew with crusty bread to soak up all the delicious juices. It's a comforting and satisfying meal that's perfect for any occasion.
— Constant Cookbook
Ingredients
- 4 tbsp olive oil
- 100 g smoked pancetta
- 3-5 garlic cloves
- 1tsp chilling flakes
- 1x 400g can chopped tomatoes
- 300g swordfish fillets
- 400g mixed frozen seafood
- 200ml white wine
- Grated zest of lemon
- 2 tbsp chopped parsley
- Salt and fresh pepper
- Crusty bread
Instructions
- Heat half the oil in frying pan over med. heat and fry the pancetta and garlic for about two minutes to soften. Stir in the chilling flakes and chopped tomatoes and heat for about 3 minutes. Transfer to the slow cooker.
- Heat the remaining oil over a high heat in the frying pan,season the swordfish and cook for about a minute on both sides. Add the contents to the slow cooker.
- Pour the wine into the hot pan, simmer for a couple of minutes, the add to slow cooker. season well. And cook for 4hrs on high, or 8 hrs on low
- For the last half hour of cooking add the frozen shell fish.
- Finally, mix together the lemon zest and the parsley and sprinkle over the served stew. Serve with crusty bread.
Yield
Serves 4
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