Ingredients
- 1 tbsp. olive oil
- 2 onions, halved and thinly sliced
- 2 celery stalks, finely chopped
- large bunch flat-leaf parsley, leaves and stalks separated
- 2-3 tsp paprika
- 200 g roasted red peppers, drained weight, thickly sliced
- 400 g can chopped tomatoes with garlic
- 400 g white fish fillet, cut into very large chunks
- few fresh mussels (optional)
Directions
- Leave this stew to infuse for longer. Whizz the parsley stalks, half the leaves, oil and seasoning in a food processor. Add this to the onions, celery, paprika, peppers and tomatoes in the slow cooker pot. Cook on Low for 8-10 hours. Nestle the mussels in the sauce and scatter the fish on top. Re-cover and cook on High for 30 mins-1 hour. Discard any unopened mussels, stir the fish into the sauce then serve.
- Heat the oil in a pan, then add the onions, celery and a little salt. Cover, then gently fry until soft, about 10 mins. Put the parsley stalks, half the leaves, oil and seasoning into a food processor and whizz to a paste. Add this and the paprika to the softened onions, frying for a few mins. Tip in the peppers and tomatoes with a splash of water, then simmer for 10 mins until the sauce has reduced.
- Lay the fish and mussels on top of the sauce, put a lid on, then simmer for 5 mins until the fish is just flaking and the mussels have opened – discard any that stay shut. Gently stir the seafood into the sauce, season, then serve in bowls.