Italian Fish Stew with Pancetta and Garlic

This simple recipe for slow-cooked Italian fish stew with pancetta and garlic is packed with delicious flavours, making it a wonderfully comforting dish that is easy to prepare and will please a crowd.

The Complete Slow Cooker Cookbook
By

Introduction

This is a really delicious way to eat squid, that economical and often overlooked seafood. If you are lucky enough to have a fish shop near you, buy a fresh large squid and ask the fishmonger to clean it for you. Don’t skimp on the crusty bread to mop up the delicious juices.

Serves 4
Easy
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min

Ingredients

4 tbsp olive oil
100g smoked pancetta, diced
3 garlic cloves, crushed
1 tsp chilli flakes
1 x 400g can chopped tomatoes
300g swordfish fillets
200ml white wine
450g squid tubes, cut into rings
Grated zest of 1 lemon
2 tbsp finely chopped flat leafed parsley
Salt and freshly ground black pepper
Crusty bread, to serve

Essential kit

You will need: a slow cooker.

Instructions

1. Heat half the oil in a frying pan over a medium heat and fry the pancetta and garlic for about 2 minutes, to soften. Stir in the chilli flakes and chopped tomatoes and heat through for about 3 minutes. Transfer to the slow cooker.

2. Heat the remaining oil over a high heat in the frying pan, season the swordfish and cook for about 1 minute on each side. Add to the contents of the slow cooker.

3. Pour the wine into the hot pan, simmer for a couple of minutes, then add to the slow cooker. Finally, add the squid and season well. Cook for 4 hours on the high setting or 8 hours on low.

4. To finish, mix together the lemon zest and parsley and sprinkle over the stew. Serve in shallow bowls or on deep plates with crusty bread.

See more recipes »

More Slow Cooker Recipes

See more recipes »

More Fish Recipes

See more recipes »

More Recipes from The Complete Slow Cooker Cookbook