Slow Cooker Sausage and Seafood Ragout

By OshawaBlackBear

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb chorizo sausage cut into chunks
• 1 onion diced
• 2 cloves garlic, minced
• 1/2 cup cup diced celery
• 1/2 tsp dried thyme
• 1 l small eggplant, cut into 1-inch cubes
• 1 can 28 0z can diced tomatoes
• 3/4 cup cup dry white wine
• 1/4 cup cup tomato paste
• 1 tbsp sweet paprika
• 2 lb mussels
• 12 catfish or grouper fillets
• 2 tbsp chopped fresh parsley

Preparation

Step 1

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.