Slow Cook Fish Stew With Chorizo - cooking recipe

Ingredients

1/2 lb red potatoes, cut into large dice
1/2 cup chopped onion
4 ounces chorizo sausage, sliced in half the long way and then cut into 1/4-inch slices
4 medium garlic cloves, minced (about 4 tsp.)
1 (8 ounce) bottle clam juice
1 large roma tomato
1/4 cup dry white wine
12 ounces boneless skinless cod or 12 ounces other white fish
4 ounces medium shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Preparation

Poke the tomato with a fork and microwave on high in 15 second intervals until the peel rubs off easily (30-45 seconds). Peel, core, and dice the tomato.
Combine potatoes, onion, chorizo and garlic in a microwave-safe bowl and microwave on high until onion is softened, about 5 minutes. Pour mixture into slow cooker.
Add clam juice, tomato, and wine to slow cooker and cook until potatoes are tender, about 4 hours on low or 2 1/2 hours on high.
Cut fish into 2-inch pieces. Add fish, shrimp, salt and pepper to slow cooker and continue to cook until fish flakes apart and shrimp are completely opaque, 20-30 minutes.