Slow-Cooker Curried Fish & Butternut Squash Stew

Hi. Barb here.

MusseledOutFrontcoverWe’ve had one of our trademark beautiful falls in New England this year, but the last few days, a nor’easter has been lashing at us. That’s put me in mind of this delicious recipe that my husband Bill Carito developed for Musseled Out, the next book in the Maine Clambake Mystery series.

This slow-cooker stew is delightful, mixing so many great fall flavors. The base can cook all day with the fish and kale added an hour before serving.

 

 

Ingredients

2 Tablespoons olive oil
3 ounces pancetta, diced
½ pound kielbasa, cut into half-inch rounds
2 medium onions, sliced
1-2 red peppers, quartered and cut into thick slices
3-4 fat cloves garlic, chopped
2 Tablespoons curry powder
½ teaspoon cayenne
1 Tablespoon lemon juice
1 Tablespoon kosher salt
1 Tablespoon brown sugar
1½ Tablespoon fresh ginger, grated
2 cups dried chickpeas, soaked overnight
1 pound butternut squash, cut into large pieces
1 small to medium head cauliflower, cut into florets
3-4 cups diced tomatoes or 1 28 oz. can with juices
4 cups vegetable broth
1½ pound fish such as pollock or cod, cut into thick pieces
8-10 ounces chopped kale
1 13.5-ounce can coconut milk

Instructions

Slow Cooker Curried Fish and Butternut Squash SoupHeat oil in pan on medium heat. Add pancetta and lightly brown, about four to five minutes. Add kielbasa rounds and lightly brown, about three minutes.

Add onion, peppers, and garlic and soften, about three minutes. Stir in curry powder, cayenne, lemon juice, salt, brown sugar, and ginger. Deglaze pan with a 1/2 cup of broth, if necessary, and scrape everything into slow cooker.

Add soaked chickpeas, squash, cauliflower, tomatoes, and vegetable broth.

Cook on low for seven hours. Add fish and kale and cook another forty-five minutes. Add coconut milk, adjust seasonings and cook fifteen minutes to meld flavors. Serve with crusty bread.

Enjoy!

About Barbara Ross

Barbara Ross is the author of the Maine Clambake Mysteries: Clammed Up, Boiled Over, Musseled Out, Fogged Inn and Iced Under. The sixth book, Stowed Away, will be published in December, 2017. You can visit her website at http://www.maineclambakemysteries.com.
This entry was posted in Barb's Posts and tagged , , , . Bookmark the permalink.

6 Responses to Slow-Cooker Curried Fish & Butternut Squash Stew

  1. Gram says:

    Looks wonderful. I will try this sometime within the next 3-4 months of winter. 🙂

    Like

  2. I have to try this one! Printed out and pinned to my fridge.

    Like

  3. Looks great! Shared on Twitter & FB. Have a great weekend. 🙂

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s