Mediterranean Seafood Stew - Cuisinart CSSC-400C Instruction And Recipe Booklet

Veal Stew with Mushrooms
& Artichokes
Makes about 8 cups (2 L)
½ cup (125 ml) all-purpose fl our
¾ teaspoon (3.75 ml) kosher salt
¾ teaspoon (3.75 ml) freshly ground
pepper
2 pounds (1 kg) veal stew meat,
cut into 1-inch (2.5 cm) cubes
6 teaspoons (30 ml) good quality
olive oil, divided
½ cup (125 ml) dry sherry
¾ pound (375 g) button
mushrooms, sliced
1 cup (250 ml) onion, peeled and
chopped (about 1 large)
¾ cup (175 ml) sliced celery
Mix the fl our, salt and pepper in a pie plate or other fl at bowl. Lightly dust veal cubes
with seasoned fl our, shaking off excess.
Heat 2 teaspoons (10 ml) of oil in a Cuisinart
high heat. In 2 batches, brown veal on all sides. Transfer browned veal to the ceramic
®
pot of the Cuisinart Slow Cooker. After each batch, deglaze pan by adding ¼ cup
(50 ml) sherry to the hot skillet, scraping up any brown bits; add to the ceramic pot.
When all meat is browned, add 1 teaspoon (5 ml) oil; brown mushrooms in
2 batches and add to pot.
Place onion, celery, tomatoes, chicken stock, shallot, garlic, and coriander in the Slow
Cooker with veal and mushrooms; stir. Place the parsley sprigs on top of the veal
mixture. Tuck the bay leaf into the centre. Cover and cook on Low Setting for 5 hours
using the Timer function; the Slow Cooker will automatically switch to Warm. At this
point, the stew can wait on Warm until you are ready to fi nish
cooking.
One hour before serving, remove parsley sprigs and bay leaf; discard. Stir in
artichokes; cover and slow cook on Low for 1 hour. Garnish with chopped fresh
parsley to serve.
Nutritional information per 1-cup (250 ml) serving:
Calories 285 (31% from fat) • carb. 18g • pro. 28g • fat 10g • sat. fat 2g
• chol. 85mg • sod. 421mg • calc. 71mg • fi ber 6g
½ can (14 ounces [397 g]) diced
tomatoes, drained
½ cup (125 ml) chicken stock
1 shallot, peeled and minced
1 clove garlic, peeled and minced
¾ teaspoon (3.75 ml) ground
coriander
1 celery stalk, trimmed, cut into
½-inch (1.25 ml) pieces
5 whole sprigs of parsley with stems
1 bay leaf
1 package frozen artichokes,
thawed
¼ cup (50 ml) chopped fresh parsley
® 12-inch (30 cm) skillet over medium-
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Mediterranean Seafood Stew

Makes 4 servings
¼ pound (125 g) small new potatoes,
skin on, whole
2 cloves garlic, peeled and minced
1 large onion, peeled, cut into
quarters, with root ends intact
(to hold it together)
1 tablespoon (15 ml)
extra virgin olive oil
1 can (14 ounces [397 g]) diced
tomatoes, juices drained
½ can (6 ounces [170 g]) salt-free
tomato paste
½ cup (125 ml) clam juice or
fi sh stock
½ cup (125 ml) dry white wine
or vermouth
½ teaspoon (2 ml) saffron
½ teaspoon (2 ml) dried basil
Place potatoes, garlic, onion and olive oil in ceramic pot of the Cuisinart
Cooker; stir gently to combine. Add tomatoes, tomato paste, clam juice, wine,
saffron and dried basil. Place bay leaf, fennel seeds, peppercorns and parsley sprigs in
a 5 x 5-inch (12.7 x 12.7 cm) square of cheesecloth (or coffee fi lter) and tie securely
with kitchen twine. Add to pot.
Cover and cook for 7 hours using the Timer function. Slow Cooker will
automatically switch to Warm. At this point the sauce can rest on Warm until one
hour before serving. Raise heat to High, then add fennel slices; cook another 30 to
40 minutes. Add mussels, shrimp, scallops and fi sh. Continue to cook about 10 to
15 minutes, or until mussels are open, shrimp are pink, scallops and fi sh are opaque.
Garnish with chopped parsley and orange zest. Serve directly from the pot.
Ladle stew into warm soup bowls. Serve with crusty bread on the side.
Nutritional information per serving:
Calories 407 (16% from fat) • carb. 32g • pro. 48g • fat 7g • sat. fat 1g
• chol. 187mg • sod. 582mg • calc. 155mg • fi ber 5g
¼ cup (50 ml) chopped parsley leaves
grated zest of one orange
1 bay leaf
¼ teaspoon (1 ml) fennel seeds
¼ teaspoon (1 ml) peppercorns
3 whole sprigs of fresh parsley
(stems and leaves)
½ small fennel bulb (4 ounces
[115 g]), top off, cut into ½"
(1.25 cm) slices
10 mussels, scrubbed and debearded
if necessary
8 jumbo shrimp, peeled, deveined,
left whole with tail on
6 sea scallops, cut in half
horizontally
½ pound (250 g) white fi sh, such as
scrod, cut into 2-inch (5 cm) pieces
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® Slow