Slow Cook Fish Stew With Chorizo

• 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

1. 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.
2. 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.
3. 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.
4. 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.

red potatoes, onion, chorizo sausage, garlic, clam juice, roma tomato, white wine, cod, shrimp, kosher salt, black pepper

Taken from www.food.com/recipe/slow-cook-fish-stew-with-chorizo-514494 (may not work)