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Slow Cooker Seafood Stew

Slow Cooker Seafood Stew

Course Main Course
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 6 servings
Calories 147kcal
Author Liza Agbanlog


  • 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


  • 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.


Recipe source: slowcookergourmet.net


Calories: 147kcal | Carbohydrates: 28g | Protein: 5g | Sodium: 1437mg | Potassium: 811mg | Fiber: 4g | Sugar: 8g | Vitamin A: 645IU | Vitamin C: 29.3mg | Calcium: 90mg | Iron: 2.9mg