Serves 6
140 min
Slow-Cooker Fish Stew with Fingerling Potatoes and Aioli
Recipe GLPR86221828a54505
A warm, comforting seafood stew featuring tender white fish, potatoes, and aromatic vegetables slow-cooked to perfection. Served with creamy aioli and crispy garlic crostini for a complete Mediterranean-inspired meal.
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Ingredients
3 tablespoons olive oil
1 pound (500 g) fingerling or Yukon Gold potatoes, cut into 1/2-inch pieces
1 small fennel bulb, trimmed, cored and thinly sliced crosswise
1 leek, white and pale green parts, halved lengthwise and thinly sliced crosswise
1 large ripe tomato, halved, seeded and finely chopped
1/2 yellow onion, finely chopped
1 carrot, peeled and finely diced
Kosher salt to taste
Freshly ground pepper to taste
2 cups (16 fl. oz./500 ml) fish stock
1 cup (8 fl. oz./250 ml) dry white wine
3 garlic cloves, minced (2 for the stew, 1 for the crostini)
1 large bay leaf
2 pounds (1 kg) skinned firm white fish fillets such as halibut, mahi-mahi or cod, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
1 baguette, sliced on the bias into 1/2-inch thick slices
2 tablespoons olive oil (for brushing crostini)
Directions
Heat 3 tablespoons of olive oil in a large, heavy skillet over medium heat. Add the chopped potatoes, sliced fennel, sliced leek, chopped tomato, onion, and diced carrot. Season with 1 teaspoon of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Pour in the fish stock and white wine, then add the 2 minced garlic cloves and bay leaf. Stir well to combine.
Transfer the entire mixture from the skillet to a slow cooker. Cover and cook on the low setting for 2 hours, until all vegetables are tender.
While the stew cooks, prepare the crostini: Preheat the oven to 425°F (220°C). Brush both sides of the baguette slices with 2 tablespoons of olive oil and arrange in a single layer on a rimmed baking sheet. Toast, turning once halfway through, until golden brown on both sides, about 7 minutes total. Remove from the oven and while still warm, rub one side of each crostini with the remaining minced garlic clove. Set aside.
After the 2-hour cooking time, carefully add the fish pieces to the slow cooker, stirring gently to coat them with the cooking liquid. Cover and continue cooking on the low setting until the fish is opaque throughout and flakes easily when tested with a fork, about 10 minutes. (Fish is safely cooked when it reaches an internal temperature of 145°F/63°C or when it becomes opaque and separates easily.)
Using a slotted spoon, carefully transfer the cooked fish and vegetables to a shallow serving bowl. Cover to keep warm. Pour the remaining cooking liquid through a fine-mesh sieve into a saucepan, pressing gently on any solids. Return any vegetables that remain in the sieve to the serving bowl, and discard the bay leaf.
Whisk the aioli (prepared separately, see note) into the strained cooking liquid, then place the saucepan over medium heat. Bring to a gentle simmer and cook, whisking constantly, until warmed through, about 5 minutes. Do not boil.
Pour the hot aioli-infused liquid over the fish and vegetables in the serving bowl. Garnish with the chopped fresh parsley and serve immediately, accompanied by the garlic crostini on the side.
Note: To prepare the aioli, whisk together 1 egg yolk, 1 tablespoon of fresh lemon juice, 1/2 teaspoon of Dijon mustard, and a pinch of salt in a food processor. With the motor running, slowly add 1/2 cup of canola oil in a thin stream until the mixture emulsifies. Continue to slowly add the remaining 1/2 cup of canola oil and 2 tablespoons of olive oil, processing until thick and creamy. Refrigerate until serving. Aioli can be stored in an airtight container in the refrigerator for up to 1 week.
