No image available
Member recipe

Fish Stew With Pancetta

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 4

Delicious and easy. Suitable for a supper party. Great cooked in your slow cooker.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 tbsp olive oil
  • 100 g smoked pancetta
  • 3-5 garlic cloves
  • 1tsp chilling flakes
  • 1x 400g can chopped tomatoes
  • 300g swordfish fillets
  • 400g mixed frozen seafood
  • 200ml white wine
  • Grated zest of lemon
  • 2 tbsp chopped parsley
  • Salt and fresh pepper
  • Crusty bread

Method

    1. Heat half the oil in frying pan over med. heat and fry the pancetta and garlic for about two minutes to soften. Stir in the chilling flakes and chopped tomatoes and heat 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 a minute on both sides. Add the contents to the slow cooker.
    3. Pour the wine into the hot pan, simmer for a couple of minutes, the add to slow cooker. season well. And cook for 4hrs on high, or 8 hrs on low
    4. For the last half hour of cooking add the frozen shell fish.
    5. Finally, mix together the lemon zest and the parsley and sprinkle over the served stew. Serve with crusty bread.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.