Recipe by Julian Vasseur. This recipe is made with the 7 litre Flavour Maker Slow Cooker ® with EasySear Pan. Sear first then slow cook for optimum flavour and convenience.
Ingredients
2 tbsp vegetable oil
3/4 cup plain flour
2 onions, chopped
1 green capsicum, chopped
1 clove garlic, chopped
1.5 litre fish stock
600g ripe tomatoes, diced
1 tsp dried thyme
2 bay leaves
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp chilli flakes
2 blue swimmer crabs, cleaned and split
500g green prawns, peeled and deveined
24 scallops
350g blue eye cod, chopped
Hot cooked rice
1/4 bunch spring onions, chopped for garnish
1/4 bunch flat leaf parsley, for garnish
Method
For best results, use the Flavour Maker ® by Breville
Place the EasySear pan from the slow cooker onto a medium heat, add the oil, then add the flour and cook stirring for 3 minutes or until the mixture starts to darken
Add the onions, capsicum and celery and cook for 5 minutes or until the vegetables start to soften
Add the fish stock, tomatoes, thyme, bay leaves, Worcestershire sauce, salt, chilli flakes and bring up to the boil
Using a tea towel carefully place the EasySear pan back into the slow cooker base and place on the high setting and cook for 3 hours
Add the seafood and cook for 30 minutes more or until the seafood is cooked through
