Ready Time: 4 hrs 30 mins

Preparation Time: 25 mins

Cooking Time: 4 hrs 5 mins

Serves: 4-6

Julian Vasseur
Founder / Head Chef 
The Pop Up Cooking School

"Julian grew up in the French countryside of Alsace, attending one of France’s best culinary schools and worked for many years in Switzerland, before venturing internationally to USA and Australia, cooking for many fine restaurants and as a private chef. In recent years, he has realised his passion for teaching cooking. He recognises the importance of sustaining a healthy lifestyle and environment by cooking at home, which is becoming a lost tradition in today’s food scene."





  1. 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.
  2. Add the onions, capsicum and celery and cook for 5 minutes or until the vegetables start to soften.
  3. Add the fish stock, tomatoes, thyme, bay leaves, Worcestershire sauce, salt, chilli flakes and bring up to the boil.
  4. 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.
  5. Add the seafood and cook for 30 minutes more of until the seafood is cooked through.