Go Back
–+ servings
Slow cooker seafood stew in a bowl topped with aromatic fennel and a rich brown butter drizzle.

Slow Cooker Seafood Stew

Rebecca Blumer
A coastal-inspired seafood stew made simple in the slow cooker with a deep tomato-herb broth, tender fish, and a silky finish that feels like a gourmet bistro meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 320 kcal

Equipment

  • 5-quart slow cooker
  • Medium saucepan

Ingredients
 

  • 28 oz crushed tomatoes
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 2 cloves garlic
  • 1 small onion
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried cilantro
  • 1/2 tsp celery salt
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1 pinch cayenne pepper
  • 1 lb baby potatoes
  • 1 lb seafood

Instructions
 

Build the Tomato Herb Base

  • Add the crushed tomatoes, vegetable broth, white wine, garlic, onion, dried thyme, dried basil, dried cilantro, celery salt, salt, pepper, red pepper flakes, and cayenne to the slow cooker and stir well.
  • Cover and cook on high for 3 hours or on low for 6 hours until the base looks darker and the aroma is rich and cohesive.

Parboil the Potatoes for a Cleaner Broth

  • Place cut baby potatoes in a medium saucepan, cover with cold water by at least an inch, and add salt.
  • Bring to a boil, then simmer for 10 to 15 minutes until fork-tender. Drain well and set aside to prevent excess starch from clouding the stew.

Prep the Seafood the Smart Way

  • Cut the fish into bite-size pieces, peel and devein the shrimp, then season lightly with salt and pepper; keep chilled in the fridge until ready to add to the pot.

Final Cook, Tender Seafood Only

  • Stir the drained potatoes into the slow cooker first, then gently nestle in the fish and shrimp, submerged just enough without shredding.
  • Cover and cook on high for 30 minutes until the seafood turns opaque and tender, and the fish flakes with light pressure.

Notes

Safety Tip: Aim for an internal temperature of 145 degrees Fahrenheit for the seafood to ensure it remains moist and tender rather than chalky.
Storage Tip: Store leftovers in the refrigerator and reheat very gently over low heat; do not allow the broth to reach a hard boil to avoid toughening the seafood.
Pro Tip: Use a slow cooker of at least 5-quarts to ensure proper heat circulation and even cooking for the fish and shrimp.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 28gFat: 6gSaturated Fat: 1gCholesterol: 85mgSodium: 980mgPotassium: 650mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 35mgCalcium: 60mgIron: 3mg
Keyword cioppino, Crockpot, seafood stew, slow cooker seafood stew
Tried this recipe?Let us know how it was!