Fish Stew With Pancetta

Directions

1. 1
   Heat half the oil in frying pan over med. heat and fry the pancetta and garlic for about two minutes to soften. Stir in the chilling flakes and chopped tomatoes and heat for about 3 minutes.
2. 2
   Transfer to the slow cooker.
3. 3
   Heat the remaining oil over a high heat in the frying pan,season the swordfish and cook for about a minute on both sides.
4. 4
   Add the contents to the slow cooker.
5. 5
   Pour the wine into the hot pan, simmer for a couple of minutes, the add to slow cooker. season well. And cook for 4hrs on high, or 8 hrs on low
6. 6
   For the last half hour of cooking add the frozen shell fish.
7. 7
   Finally, mix together the lemon zest and the parsley and sprinkle over the served stew.
8. 8
   Serve with crusty bread.