Crock Pot Fish Stew Rice
Dive into the comforting flavors of this Crock Pot Fish Stew Rice, a hearty yet light seafood dish perfect for any occasion. This slow-cooked recipe combines tender white fish fillets and succulent shrimp with a medley of sautéed vegetables like carrots, celery, and red bell pepper, all simmered in a savory tomato-based broth infused with paprika and a hint of cayenne for subtle spice. The dish comes together effortlessly in your crock pot, allowing the flavors to meld beautifully over hours of cooking. Serve this warm, aromatic stew over a bed of fluffy white rice and garnish with fresh parsley for a meal that's as visually stunning as it is delicious. Perfect for seafood lovers, this gluten-free recipe is easy to make, packed with protein, and brimming with wholesome ingredients.
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Recipe Information
Ingredients
- 1 pound White fish fillets (cod, tilapia, or haddock)
- 0.5 pound Shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 medium Yellow onion (diced)
- 2 stalks Celery (sliced)
- 2 large Carrots (peeled and sliced)
- 1 large Red bell pepper (diced)
- 14.5 ounces Canned diced tomatoes (with juice)
- 3 cups Fish or vegetable stock
- 2 tablespoons Tomato paste
- 1 leaf Bay leaf
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 cups Cooked white rice (to serve)
Instructions
Cut the white fish fillets into bite-sized pieces and set them aside in the refrigerator.
In a skillet over medium heat, warm the olive oil. Add the minced garlic, diced onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened.
Transfer the sautéed vegetables to the crock pot. Add the diced red bell pepper, canned diced tomatoes (with juice), fish or vegetable stock, and tomato paste.
Stir in the bay leaf, paprika, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
Cover the crock pot with its lid and cook the stew on LOW for 3 hours.
After 3 hours, carefully stir in the pieces of white fish and shrimp. Cover the crock pot again and continue cooking on LOW for 1 additional hour, or until the fish and shrimp are cooked through and tender.
Discard the bay leaf. Taste and adjust seasonings with more salt or pepper if needed.
Serve the fish stew hot over a bowl of cooked white rice. Sprinkle chopped fresh parsley on top for garnish.
Enjoy your Crock Pot Fish Stew Rice!
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 5405 mg | 235% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 33.8 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 32.8 mcg | 164% | |
| Calcium | 497 mg | 38% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4757 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
