Crock Pot Seafood Medley
Dive into a bowl of comforting coastal flavors with this Crock Pot Seafood Medley, a slow-cooked symphony of shrimp, sea scallops, and tender white fish in a rich, aromatic tomato and wine-based broth. Perfect for seafood lovers, this recipe combines simplicity and sophistication, letting your slow cooker do all the heavy lifting while enhancing the natural sweetness of the seafood. With a subtle infusion of garlic, herbs, and a splash of dry white wine, this dish offers a hearty yet elegant dining experience. Serve it with crusty bread to soak up the flavorful broth, and garnish with fresh parsley for a bright, vibrant finish. Whether you’re planning a weeknight meal or a cozy dinner party, this gluten-free and protein-packed recipe is a showstopper for any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Raw shrimp, peeled and deveined
- 0.5 lb Sea scallops
- 1 lb Firm white fish (e.g., cod, halibut), cut into 2-inch cubes
- 1 cup Low-sodium chicken broth
- 1 can Diced tomatoes (14.5-oz can)
- 2 tbsp Tomato paste
- 4 cloves Garlic, minced
- 1 Yellow onion, finely chopped
- 2 Celery stalks, thinly sliced
- 0.5 cup Dry white wine
- 1 tbsp Olive oil
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 1 Bay leaf
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Fresh parsley, chopped, for garnish
- 1 loaf Crusty bread, for serving (optional)
Instructions
In a large skillet over medium heat, warm the olive oil. Add the chopped onion and celery, and sauté for 3-4 minutes until softened.
Add the minced garlic, and cook for another 1 minute until fragrant. Transfer the cooked vegetables to the crock pot.
Pour the chicken broth, diced tomatoes (with juice), tomato paste, and white wine into the crock pot. Stir to combine.
Add the dried oregano, dried thyme, bay leaf, salt, and pepper to the crock pot. Mix well.
Cover the crock pot and cook on LOW for 3 hours to allow the flavors to meld together.
After 3 hours, add the cubed white fish, scallops, and shrimp to the crock pot. Gently stir to ensure the seafood is submerged in the liquid.
Cover and continue cooking on LOW for another 1 hour, or until the seafood is cooked through and tender.
Remove the bay leaf from the crock pot and taste the broth. Adjust seasoning with additional salt and pepper, if needed.
Serve the seafood medley hot, garnished with fresh parsley. Pair with crusty bread for dipping, if desired.
Nutrition Facts
Calories |
2494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1145 mg | 382% | |
| Sodium | 7027 mg | 306% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 22.1 g | ||
| Protein | 279.6 g | 559% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 713 mg | 55% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4867 mg | 104% | |
*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.
