Specifications

◆
29
Mediterranean Seafood Stew
◆
30
StewS & chiliS
¼ pound (125 g) small new potatoes,
skin on, whole
2 cloves garlic, peeled and minced
1 large onion, peeled, cut into
quarters, with root ends intact
(to hold it together)
1 tablespoon (15 ml) extra virgin
olive oil
1 can (14 ounces [397 g]) diced
tomatoes, juices drained
½ can (6 ounces [170 g]) salt-free
tomato paste
½ cup (125 ml) clam juice or
fish stock
½ cup (125 ml) dry white wine
or vermouth
½ teaspoon (2 ml) saffron
½ teaspoon (2 ml) dried basil
¼ cup (50 ml) chopped parsley leaves
grated zest of one orange
1 bay leaf
¼ teaspoon (1 ml) fennel seeds
¼ teaspoon (1 ml) peppercorns
3 whole sprigs of fresh parsley
(stems and leaves)
½ small fennel bulb (4 ounces
[115 g]), top off, cut into ½"
(1.25 cm) slices
10 mussels, scrubbed and debearded
if necessary
8 jumbo shrimp, peeled, deveined,
left whole with tail on
6 sea scallops, cut in half horizontally
½ pound (250 g) white fish, such as
scrod, cut into 2-inch (5 cm) pieces
Makes 4 servings
Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart
®
Slow
Cooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine,
saffron and dried basil. Place bay leaf, fennel seeds, peppercorns and parsley sprigs in
a 5 x 5-inch (12.7 x 12.7 cm) square of cheesecloth (or coffee filter) and tie securely
with kitchen twine. Add to pot.
Cover and press the On/Off button to turn the unit on. Set time for 2 hours and press
High. Once Slow Cooker switches to Warm set time for 3 hours and press Simmer.
Slow Cooker will automatically switch to Warm. At this point the sauce can rest on
Warm until one hour before serving. Raise heat to High, then add fennel slices; cook
another 30 to 40 minutes. Add mussels, shrimp, scallops and fish. Continue to cook
about 10 to 15 minutes, or until mussels are open, shrimp are pink, scallops and fish
are opaque. Garnish with chopped parsley and orange zest. Serve directly from the pot.
Ladle stew into warm soup bowls. Serve with crusty bread on the side.
Nutritional information per serving:
Calories 407 (16% from fat) • carb. 32g • pro. 48g • fat 7g • sat. fat 1g
• chol. 187mg • sod. 582mg • calc. 155mg • fiber 5g
Chicken Cacciatore
entrÉeS & SauceS
8 ounces (227 g) yellow onion,
peeled and cut vertically into
½-inch (1.25 cm) slices
1 red bell pepper, cored, seeded, cut
lengthwise into ½-inch
(1.25 cm) thick slices
1 yellow bell pepper, cored, seeded,
cut in ½-inch (1.25 cm) thick
slices lengthwise
3 cloves garlic, peeled
1 can (15 ounces [425 g]) diced
tomatoes, drained, juices discarded
2 tablespoons (30 ml) tomato paste
2 tablespoons (30 ml) white vermouth
or other dry white wine
1 teaspoon (5 ml) oregano
¾ teaspoon (3.75 ml) basil
1 teaspoon (5 ml) kosher salt
¼ teaspoon (1 ml) freshly ground
black pepper
2 pounds (1 kg) bone-in, skinless
chicken thighs
½ cup (125 ml) all-purpose flour
2 tablespoons (30 ml) extra virgin
olive oil
4 ounces (115 g) portobello
mushrooms, cut into ½-inch
(1.25 cm) thick slices
1 bay leaf
Makes 4 to 6 servings
Place the onions, peppers, garlic, drained tomatoes, tomato paste, vermouth,
oregano, basil, salt, and pepper in a large bowl. Toss gently to combine. Trim chicken
thighs of visible fat. Toss in flour to coat lightly – discard excess flour. Heat one
tablespoon (15 ml) olive oil in a 12-inch (30 cm) Cuisinart
®
nonstick skillet over
medium-high heat. Add half the chicken and cook over medium-high heat for 3
minutes on each side until brown. Transfer to a plate and repeat with the remain-
ing chicken. Add the remaining tablespoon (15 ml) olive oil and cook the portobello
mushrooms in a single layer until golden brown on each side, about 3 minutes per
side. Add the browned portobello mushrooms to the vegetable mixture .
Arrange half the chicken thighs in the ceramic pot of the Cuisinart
®
Slow Cooker.
Top with half the vegetable mixture. Repeat layers. Tuck bay leaf into the centre of
the mixture. Cover and press the On/Off button to turn the unit on. Set time to
8 hours and press Low; Slow Cooker will automatically switch to Warm setting.
Remove and discard bay leaf before serving.
Nutritional information per serving (based on 6 servings):
Calories 599 • (37% from fat) • carb. 25g • pro. 61g • fat 23g
• sat. fat 6g • chol. 204mg • sod. 571mg • calc. 93mg • fiber 5g