Slow Cooker Sausage and Seafood Ragout
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 313 |
| pro | 22 g |
| total fat | 20 g |
| sat. fat | 7 g |
| carb | 11 g |
| fibre | 2 g |
| chol | 63 mg |
| sodium | 781 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 23% |
| vit A | 11% |
| vit C | 27% |
| folate | 11% |
-
1 tbsp (15 mL) extra-virgin olive oil
1 lb (500 g) chorizo or mild Italian sausages, cut into chunks
1 onion, diced
2 cloves garlic, minced
1/2 cup (125 mL) diced celery
1/2 tsp (2 mL) dried thyme
1 small eggplant, cut into 1-inch (2.5 cm) cubes
1 can (28 oz/796 mL) diced tomatoes
3/4 cup (175 mL) dry white wine
1/4 cup (50 mL) tomato paste
1 tbsp (15 mL) sweet paprika
2 lb (1 kg) mussels
12 oz (375 g) catfish or grouper fillets
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In large skillet, heat oil over medium-high heat; brown sausages, in batches. Transfer to slow cooker.
Drain fat from skillet. Add onion, garlic, celery and thyme; fry, stirring often, until softened, about 5 minutes. Add to slow cooker. Add eggplant, tomatoes, wine, tomato paste and paprika to slow cooker. Cover and cook on low for 6 hours or until eggplant is tender.
Meanwhile, scrub mussels; trim off any beards. Discard any that do not close when tapped. Cut fish into 2-inch (5 cm) pieces. Add mussels and fish to slow cooker, pushing into liquid. Cover and cook on high until mussels open, about 20 minutes. Discard any that do not open. Sprinkle with parsley.
Drain fat from skillet. Add onion, garlic, celery and thyme; fry, stirring often, until softened, about 5 minutes. Add to slow cooker. Add eggplant, tomatoes, wine, tomato paste and paprika to slow cooker. Cover and cook on low for 6 hours or until eggplant is tender.
Meanwhile, scrub mussels; trim off any beards. Discard any that do not close when tapped. Cut fish into 2-inch (5 cm) pieces. Add mussels and fish to slow cooker, pushing into liquid. Cover and cook on high until mussels open, about 20 minutes. Discard any that do not open. Sprinkle with parsley.
Source
Canadian Living Magazine: December 2006
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