Slow Cooker Sausage and Seafood Ragout

By ctozzi

Ingredients

• 1 1tbsp tbsp(15 mL) (15 mL) extra-virgin olive oil
• 1 lb (500 g) chorizo or mild Italian sausages , cut into chunks1 1lb (500 g) lb (500 g)chorizo or mild Italian sausagemild Italian sausages, cut into chunks
• 1 onion , diced1 1oniononions, diced
• 2 cloves garlic , minced2 2cloves garlic, minced
• 1/2 cup diced celery 1/2 1/2cup cup(125 mL) (125 mL) diced celery
• 1/2 tsp dried thyme 1/2 1/2tsp tsp(2 mL) (2 mL) dried thyme
• 1 small eggplant , cut into 1-inch (2.5 cm) cubes1 1small smalleggplant, cut into 1-inch (2.5 cm) cubes
• 1 can (28 0z/796 mL) diced tomatoes 1 1can (28 0z/796 mL) can (28 0z/796 mL)diced tomatoes
• 3/4 cup dry white wine 3/4 3/4cup cup(175 mL) (175 mL) dry white wine
• 1/4 cup tomato paste 1/4 1/4cup cup(50 mL) (50 mL) tomato paste
• 1 tbsp sweet paprika 1 1tbsp tbsp(15 mL) (15 mL) sweet paprika
• 2 lb mussels 2 2lb lb(907 g) (907 g) musselmussels
• 12 oz (375 g) catfish or grouper fillets 12 12oz (375 g) oz (375 g)catfish or grouper fillets
• 2 tbsp chopped fresh parsley 2 2tbsp tbsp(25 mL) (25 mL) chopped fresh parsley

Details

Servings 10
Preparation time 20mins
Cooking time 26mins

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.