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.
Cooking Tips
To get the best flavor from your slow cooker seafood stew, don’t skip the sauté step if your slow cooker has that option. Sautéing the onions and garlic before adding them to the pot enhances their sweetness and depth. If you want a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce when you add the tomatoes. Also, make sure your seafood is fresh or properly thawed if using frozen. Add delicate seafood like shrimp near the end of cooking to prevent it from becoming rubbery.
Ingredient Notes
Feel free to mix and match the seafood based on what you enjoy or have on hand. Shellfish like mussels or clams can add a lovely briny flavor, while fish like tilapia or haddock can work well too. For a healthier twist, consider using low-sodium broth instead of water for cooking the potatoes. If you prefer a creamier stew, a splash of heavy cream or coconut milk added at the end can elevate the dish. Always taste and adjust the seasoning before serving to ensure the flavors are balanced.
Frequently Asked Questions
What types of seafood work best in this stew?
You can use any seafood you love or have on hand. Cod, salmon, prawns, and rockfish are great choices, but shellfish like mussels or clams can add a nice briny touch too.
Can I make this stew ahead of time?
Absolutely, you can prepare the stew ahead of time and store it in the fridge. Just make sure to add delicate seafood like shrimp closer to serving time to keep it tender.
How should I store leftovers?
Let the stew cool down before transferring it to an airtight container. It can be stored in the fridge for up to three days or frozen for a month.
What can I serve with this seafood stew?
This stew pairs perfectly with crusty bread or a fresh side salad. You could also serve it over rice or with some garlic bread for a heartier meal.
What are some common mistakes to avoid?
One common mistake is overcooking the seafood, which can make it rubbery. Add delicate seafood towards the end of cooking and make sure to sauté your onions and garlic for better flavor.
Slow Cooker Seafood Stew
Ingredients
- 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
Nutrition
This stew is wonderful! We made with shrimp and salmon. And it freezes beautifully. We just had round 2, pulled from the freezer, yesterday.
Hi Michelle,
Glad you were able to try this recipe and had success with it. Take care and thanks for writing!
For diabetics, substitute whole barleycorn instead of spuds.