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“In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips”
READY IN:
7hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the tortillas in the bottom of the insert of a 5-7 quart slow cooker.
  2. Heat the oil in a large skillet over med-high heat.
  3. Add the onion, garlic, jalapeno, bell peppers, cumin, and oregano and saute until the vegetables are softened, about 5 minutes.
  4. Deglaze the pan with the beer, scraping up any browned bits from the bottom of the skillet.
  5. Transfer the contents of the skillet to the slow cooker and stir to combine with the tortillas.
  6. Stir in the tomatoes and clam juice.
  7. Cover and cook on LOW for 4-5 hours.
  8. Stir in the fish, rice, and cilantro; cook for 1 hour, until the fish is cooked through.
  9. Season to taste with salt and pepper before serving.

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