SOLAR COOKER FISH STEW

This bright and herby stew is loosely modeled after the classic Italian seafood stew cioppino. For a taste closer to the real deal, add a half cup of white wine to the broth, but bear in mind some of the alcohol won’t evaporate out at the lower temperatures of a solar cooker.

1⁄2 cup finely chopped onion

1⁄2 cup finely chopped celery

1⁄2 cup finely chopped bell pepper 2 cloves garlic, minced

Salt and pepper, to taste 1 (14-ounce) can diced tomatoes 1 (8-ounce) can tomato sauce 2 cups vegetable stock

3-4 bay leaves 3-4 sprigs fresh thyme sprigs 1 pound cod fillet, cut into 1-inch cubes

1 pound shrimp, peeled and deveined

Instructions: Position your solar cooker in direct sunlight and place a covered cast-iron Dutch oven and oven thermometer on a small rack inside. Close the oven, and let the oven and pot heat until at least 175 degrees, about 45 minutes. When heated, add the onion, celery, bell pepper, garlic, salt and pepper, tomatoes, tomato sauce, vegetable stock, bay leaves and whole thyme sprigs to the pot. Stir to combine, cover the pot and close the cooker. Let the stew heat in the cooker until it reaches 175 degrees, which could take 2 hours or more depending on the weather. When the stew is hot, add the fish and shrimp, and stir to combine. Cover the pot, close the cooker, and allow it to heat until the fish is cooked through and the contents of the pot are at least 150 degrees, which should take about 1 hour. Remove the bay leaves and thyme sprigs before serving.

Makes 4 servings