Hi. Barb here.

We’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

Heat 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!