I've been trying to find new, easy ways to cook fish, so the slow cooker naturally comes to mind. Readers, this is my new favorite easy-to-do fish dish. I love the mix of seasonings -- garam masala, paprika, cayenne pepper for heat and saffron for mellow.
Your kitchen will smell like a combo North African, Italian and Spanish restaurant. Your husband, who is supposed to be eating more fish and watching his cholesterol, will tell you this stew is merely OK. But you won't care. He's wrong and besides that means easy leftover lunches for you.
Slow Cooker Mediterranean Fish Stew
Adapted from America's Test Kitchen's Healthy Slow Cooker Revolution
2 onions, chopped fine
2 tablespoons tomato paste
4 garlic cloves, minced
2 teaspoons garam masala
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
2 teaspoons olive oil
2 (13-15 ounces each) cans artichoke hearts, with artichokes cut in half length-wise so that juice runs out; then pat with paper towels or clean dish towel so they are less wet
2 cups chicken broth (I prefer reduced sodium)
1 (14.5 ounce) can diced tomatoes, drained (I prefer no salt added)
1/4 cup dry white wine
Pinch of saffron
1 1/2 pounds cod fillets, 1 to 1 1/2 inches thick, cut into 2-inch pieces
1/2 cup pitted kalamata olives, chopped coarse
Salt and pepper
2 tablespoons fresh parsley, minced (optional)
Microwave onions, tomato paste, garam masala, paprika, cayenne and olive oil, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
Add in rest of ingredients in list, down to and including the saffron. Cover and cook on low for 4-6 hours or on high for 3-5 hours.
When time is up on the slow cooker, your kitchen will smell amazing. Add in fish and olives and cook on high until cod falls apart when gently prodded with a fork -- about 30-35 minutes.
Season with salt and pepper to taste. Sprinkle with parsley and serve.