Seafood Stew Crock Pot
Dive into the comforting flavors of the ocean with this hearty Seafood Stew Crock Pot recipe, a perfect blend of tender fish, succulent shrimp, and briny clams simmered to perfection in a rich tomato and seafood stock base. This slow-cooked masterpiece features aromatic vegetables, a splash of dry white wine, and warming spices like thyme and red pepper flakes, creating a broth that’s irresistibly flavorful. With just 20 minutes of prep, your crock pot does all the work, infusing the stew with depth and ensuring the seafood remains tender and juicy. Serve this irresistible stew garnished with fresh parsley, accompanied by lemon wedges, and optionally paired with crusty bread or rice for a comforting and satisfying meal. Ideal for seafood lovers and busy home cooks, this recipe is a surefire way to bring the taste of the coast to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, diced
- 28 ounces crushed tomatoes
- 4 cups fish stock or seafood stock
- 1 cup dry white wine
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 pound firm white fish fillets (such as cod or halibut), cut into 2-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 pound clams in shells, rinsed
- 0.25 cup fresh parsley, chopped
- 4 wedges lemon wedges for serving
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion, minced garlic, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.
Transfer the sautéed vegetables to the crock pot.
Add the crushed tomatoes, fish stock, white wine, bay leaves, thyme, red pepper flakes, salt, and black pepper to the crock pot. Stir to combine.
Cover and cook on low for 3 hours to allow the flavors to meld together.
After 3 hours, add the fish fillets, shrimp, and clams to the crock pot. Gently stir to ensure the seafood is submerged in the broth.
Cover and cook on low for an additional 1 hour, or until the seafood is fully cooked, the fish flakes easily, and the clams have opened.
Discard any clams that do not open during cooking.
Taste and adjust seasoning as needed with additional salt or pepper.
Serve the seafood stew hot, garnished with fresh parsley and accompanied by lemon wedges. Optionally, enjoy with crusty bread or over rice for a more filling meal.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.3 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 224 mg | 17% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1611 mg | 34% | |
*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.
