Welcome back to Slow Cooker Sunday, we seem to be picking up more momentum and had a brilliant turn out last week. I’m guessing it may have something to do with the weather cooling down. Perfect time of year to dig out your slow cookers!
Chorizo, new potato & haddock (Pollack) one pot
I had some Pollack to use up in the freezer. Pollack is part of the Cod family but a more sustainable alternative. Pollack is not that dissimilar to Haddock and Cod and I often use it whenever a recipe calls for white fish.
A lot of people don’t think of doing fish in a slow cooker, however, I’ve had a lot of success with it. Although the cooking times for fish are a lot shorter. Depending on the recipe I tend to add the fish towards the end of the cooking time as it just needs to be steamed in essence, as you will see below.
If you work full time or are out all day, and if you’re like me and don’t have a slow cooker with a timer, you may consider getting a separate timer for the mains plug and set it to come on mid afternoon. But don’t forget to turn the plug on before you leave the house!
I wasn’t convinced by this recipe at first but it was rather nice.
Takes 3-4 hours
Cooking Temp: High
Difficulty: Dead easy
- 50g Chorizo Sausage, peeled if you can be bothered and thinly sliced
- 450g of sliced new potatoes
- 4TBSP dry sherry
- 2 skinless fillets of white fish
- Salt and Pepper
- Handful of cherry tomatoes cut into halves
- Olive Oil
- Crusty Bread
1) Put the potatoes and the Chorizo in the slow cooker. Toss with 3 TBSP of sherry. Cover and cook on high for 2-3 hours.
2) Season the fish with salt and pepper, add the tomatoes to the potatoes and stir, then place the fish on top, splash with the last TBSP of sherry and sprinkle with parsley. Cover and cook for another 30 minutes.
3) Drizzle with olive oil and serve with some crusty bread.
Now it’s your turn. What have you been slow cooking this week?