Seafood Stew with Sausage

1/2 pound thick cod fillet
1/2 pound swordfish fillet
1/2 pound bay scallops
2 juice oranges, washed
1/4 pound
Pancetta or bacon, diced
1 medium onion, diced
1 carrot, sliced
1 celery rib, sliced
3 garlic cloves, minced
1/2 pound
Luganega or other fresh pork sausage, eliminated versus casings if required
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup
Dry white wine
3 cups Seafood Stock or store-bought stock
3 tablespoons chopped fresh basil or 1 teaspoon dried
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme or 1/2 teaspoon dried
1 bay leaf
Salt and freshly ground black pepper to taste

1. Rinse fish and pat dry with paper towels. Remove and discard any pores and skin or bones.
Slice fish into 1-inch cubes. Refrigerate fish and scallops until prepared to seek the services of, tightly
Coated with plastic wrap. Grate off zest, and then squeeze oranges for juice. Preset
Apart.
2. Cook pancetta in a large skillet previously mentioned medium-higher warm for 4 to 5 minutes, or until
Browned. Remove pancetta in opposition to the pan with a slotted spoon, and go it to theslow cooker. Discard all still 2 tablespoons grease.
3. Add onion, carrot, celery, garlic, and luganega to the skillet. Cook, stirring
Usually, for 3 minutes, or until onion is translucent. Scrape mixture into the sluggish
Cooker.
4. Add tomatoes, orange zest, orange juice, wine, stock, basil, parsley, thyme, and bay
Leaf to the slow cooker, and stir perfectly. Cook on Small for 6 to 8 several hours or on large for 3
To 4 several hours, or until veggies are gentle.
5. If cooking on Small, boost the heat to large. add fish, and cook for 30 to 50 minutes,
Or until fish is cooked in the course of and flakes simply. Remove and discard bay leaf, time
To taste with salt and pepper, and serve warm.