Sausage And Seafood Ragout Recipe

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Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 tablespoon olive oil
1 pound chorizo or mild Italian sausage, cut into chunks
1 onion, diced
2 cloves garlic, minced
1/2 cup diced celery
1/2 teaspoon dried thyme
1 small eggplant, cut into 1 inch cubes
1 can (28 oz size) diced tomatoes
3/4 cup dry white wine
1/4 cup tomato paste
1 tablespoon sweet paprika
2 pounds mussels
12 ounces catfish fillets, or use grouper
2 tablespoons chopped fresh parsley

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Directions:

In large skillet, heat oil over medium high heat; brown sausages, in batches. Transfer to slow cooker.

Drain fat from skillet. Add onion, garlic, celery and thyme; fry, stirring often, until softened, about 5 minutes. Add to slow cooker. Add eggplant, tomatoes, wine, tomato paste and paprika to slow cooker. Cover and cook on low for 6 hours or until eggplant is tender.

Meanwhile, scrub mussels; trim off any beards. Discard any that do not close when tapped. Cut fish into 2 inch pieces. Add mussels and fish to slow cooker, pushing into liquid. Cover and cook on high until mussels open, about 20 minutes. Discard any that do not open. Sprinkle with parsley.

This recipe from CDKitchen for Sausage And Seafood Ragout serves/makes 8

Recipe ID: 65167

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