Slow Cooker Seafood Stew

I learned about this slow cooker seafood stew recipe from my youngest son. He made it and he said it reminds him of my fish soup. Both recipes are tomato based dishes and he said that this was so good. My husband loves this kind of stew so I decided to make it. This recipe asks for a pound of seafood. My son used cod and prawns while I used salmon, rockfish and large shrimp.

The crushed tomatoes, along with the spices and herbs are cooked in the slow cooker for 3 hours. The boiled potatoes and the seafood are then added and cooked further for another 30 minutes. This stew came out flavorful and tasty. The added potatoes made this stew hearty and filling. My son loved this stew so much, he made it again this week.

Slow Cooker Seafood Stew

Liza Agbanlog

4.67 from 3 votes

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Prep Time 20 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 50 minutes mins

Course Main Course

Servings 6 servings

Calories 147 kcal

Ingredients

  

1x2x3x

• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• ½ cup white wine
• 2 cloves garlic ,grated or minced
• 1 small onion ,diced
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried cilantro , or 1 tbsp chopped fresh cilantro
• ½ tsp celery salt
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp red pepper flakes
• Pinch of cayenne pepper
• 1 lb baby potatoes , scrubbed and cut in halves or quarters, depending on the size
• 1 lb seafood , I used salmon, rockfish and large shrimp

Instructions

 

• Combine the tomatoes, broth, wine, garlic, onion, thyme, basil, cilantro, celery salt, salt, pepper, red pepper flakes and a pinch of cayenne pepper into the slow cooker. Cover and cook on high for 3 hours or on low for 6 hours.
• Meanwhile, place the cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 10 to 15 minutes, or until you can easily poke through them with a fork. Drain and set aside.
• Prepare the seafood: cut the fish into bite-size pieces, and peel and devein the shrimp. Season the fish and shrimp with salt and pepper. Set aside in the fridge.
• After 3 or 6 hours, add the potatoes, fish and shrimp into the slow cooker. Cover and cook on high for 30 minutes or until the seafood is cooked.

Notes

Recipe source: slowcookergourmet.net

Nutrition

Calories: 147kcalCarbohydrates: 28gProtein: 5gSodium: 1437mgPotassium: 811mgFiber: 4gSugar: 8gVitamin A: 645IUVitamin C: 29.3mgCalcium: 90mgIron: 2.9mg

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