Best 5 Crock Pot Fish Stew Rice Recipes

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Tantalize your taste buds with a delightful journey into the realm of flavors with our Crock-Pot Fish Stew and Rice recipes. Embark on a culinary adventure that blends the richness of the sea with the comforting warmth of aromatic rice. Discover a symphony of flavors as tender fish fillets, succulent shrimp, and an array of vegetables dance harmoniously in a savory broth, infused with a medley of herbs and spices. Let your senses awaken to the vibrant colors and enticing aromas that fill your kitchen as you create this delectable dish in your trusty Crock-Pot. Indulge in a hearty and satisfying meal that nourishes the body and soul, perfect for cozy dinners or casual gatherings. Prepare to be captivated by the diverse flavors and textures that make these Crock-Pot Fish Stew and Rice recipes truly exceptional.

Let's cook with our recipes!

SLOW-COOKER CHICKEN-RICE STEW



Slow-Cooker Chicken-Rice Stew image

Provided by Food Network Kitchen

Time 7h30m

Yield 4 servings

Number Of Ingredients 12

4 skinless, boneless chicken thighs (about 1 1/4 pounds)
1 teaspoon toasted sesame oil
6 thin slices fresh ginger, plus 1 teaspoon finely grated
Kosher salt and freshly ground pepper
2/3 cup jasmine rice
4 cups low-sodium chicken broth
3 tablespoons vegetable oil
10 cloves garlic, finely chopped
1 head bok choy, stems thinly sliced, leaves chopped
1 tablespoon fish sauce
3 scallions, thinly sliced
Soy sauce and hot sauce, for topping Lime wedges, for serving

Steps:

  • Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices.
  • Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes.
  • Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges.

Nutrition Facts : Calories 450, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 632 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Protein 37 grams, Sugar 2 grams

PORTUGUESE FISH STEW (CALDEIRADA)



Portuguese Fish Stew (Caldeirada) image

Here's a simple recipe for Portuguese Fish Stew (aka Caldeirada) that can be made with fish or shellfish in a fragrant yet simple, saffron broth, studded with potatoes. Rustic and light, this summer stew can be made in just 30 minutes! Serve with Rice or Crusty Bread!

Provided by Sylvia Fountaine

Categories     Fish

Time 30m

Yield 4

Number Of Ingredients 17

3 tablespoons olive oil
1 onion, diced
4 garlic cloves, rough chopped
2 tomatoes, diced
1/4 cup white wine
4 cups chicken stock (or fish stock, or use half clam juice)
2 teaspoons fish sauce ( skip if using fish stock/clam juice)
large pinch saffron, crumbled
1/8 teaspoon ground clove (or allspice)- optional see notes
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1-2 tablespoons fresh thyme (lemon thyme is nice)
1 lb potatoes, cut into 1-inch cubes (yukon, baby red or white) thin skins ok -but peel russets. Or sub cauliflower for a lower carb version.
---
1.5 lbs fish fillets- (boneless, skinless) wild cod, haddock, sea bass, salmon (or feel free to mix in or substitute shellfish- clams, mussels, shrimp, etc.) cut into 1 1/2-inch pieces.

Steps:

  • In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.
  • Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
  • Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme. Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
  • Add fish, bring to a simmer over medium heat, give a gentle stir ( don't over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.
  • Taste broth. Adjust salt, adding more if necessary.
  • Garnish with fresh torn Italian parsley leaves, lemon wedges, chili flakes and crusty bread.

Nutrition Facts : Calories 447 calories, Sugar 6.7 g, Sodium 305.6 mg, Fat 19 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 5.5 g, Protein 41.6 g, Cholesterol 86.7 mg

SLOW-COOKED FISH STEW



Slow-Cooked Fish Stew image

I love fish and chowder, so this stew is a favorite of mine. It's made without cream or whole milk for a healthier touch. To add richness and extra flavor, top servings with a little grated cheddar.-Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h55m

Yield 8 servings (3 quarts).

Number Of Ingredients 18

1 pound potatoes (about 2 medium), peeled and finely chopped
1 package (10 ounces) frozen corn, thawed
1-1/2 cups frozen lima beans, thawed
1 large onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
4 garlic cloves, minced
1 bay leaf
1 teaspoon lemon-pepper seasoning
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1-1/2 cups vegetable or chicken broth
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup white wine or additional vegetable broth
1 pound cod fillets, cut into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) fat-free evaporated milk

Steps:

  • In a 5-qt. slow cooker, combine the first 15 ingredients. Cook, covered, on low 6-8 hours or until potatoes are tender., Remove bay leaf. Stir in cod, tomatoes and milk; cook, covered, 30-35 minutes longer or until fish just begins to flake easily with a fork.

Nutrition Facts : Calories 186 calories, Fat 2g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 488mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

FISH STEW WITH RICE



Fish Stew With Rice image

Provided by Mark Bittman

Categories     brunch, dinner, lunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds small whiting, gutted, gilled and scaled
3 large carrots, sliced
1 large onion, chopped
2 sweet peppers, preferably Anaheim, chopped
1 mild dried chile
2 inches ginger, peeled and chopped
4 cloves garlic, chopped
1/2 cup short-grain rice
Salt and pepper
1/2 pound Italian or other fresh sausage, crumbled
Minced scallions for garnish
Cilantro or parsley for garnish

Steps:

  • In a large saucepan, cover the fish with 5 cups water, and bring to a boil. Turn off the heat, place the lid on and let sit for 20 minutes. Transfer the fish to a plate; when the fish is cool enough to handle, carefully remove the meat from the frames, and set aside; discard bones, head, fins, tail, etc. Strain the broth and return to the pot.
  • Add the remaining ingredients except the sausage and garnishes. Simmer gently, stirring occasionally, until the flavors are blended and carrots and rice are tender, about 15 minutes.
  • Add the reserved fish, along with the sausage, and cook another couple of minutes, or until the sausage is cooked through. Turn off the heat, taste and adjust seasoning, and let rest for a few minutes, or eat piping hot, with the garnishes.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 10 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 972 milligrams, Sugar 7 grams, TransFat 0 grams

SLOW-COOKER SEAFOOD STEW



Slow-Cooker Seafood Stew image

Ladle out big bowlfuls of his hearty soup, packed with fresh fish and shrimp, plus easy canned crab and clams and a bounty of vegetables.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h5m

Yield 8

Number Of Ingredients 18

2 cups chopped onions
2 medium stalks celery, finely chopped (1 cup)
5 garlic cloves, minced
1 (28-oz.) can diced tomatoes, undrained
1 (8-oz.) bottle clam juice
1 (6-oz.) can tomato paste
1/2 cup dry white wine or water
1 tablespoon red wine vinegar
1 tablespoon olive or vegetable oil
2 1/2 teaspoons dried Italian seasoning
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 lb. firm-fleshed white fish, cut into 1-inch pieces
3/4 lb. shelled deveined uncooked medium shrimp, tails removed
1 (6 1/2-oz.) can chopped clams with juice, undrained
1 (6-oz.) can crabmeat, drained
1/4 cup chopped fresh parsley

Steps:

  • In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
  • Cover; cook on High setting for 4 hours.
  • Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
  • Just before serving, remove and discard bay leaf. Stir in parsley.

Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 125 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 610 mg, Sugar 5 g

Tips:

  • Use firm-fleshed fish such as cod, haddock, or salmon for best results.
  • If you're using frozen fish, thaw it completely before cooking.
  • Don't overcrowd the slow cooker. If you have too much fish, it won't cook evenly.
  • Add vegetables that have a long cooking time, such as carrots and potatoes, to the bottom of the slow cooker.
  • Add delicate vegetables, such as spinach and peas, towards the end of cooking.
  • Season the stew to taste with salt, pepper, and other desired herbs and spices.
  • Serve the stew over rice, noodles, or mashed potatoes.

Conclusion:

Crock-Pot fish stew is a delicious and easy-to-make meal that's perfect for a busy weeknight. With just a few simple ingredients, you can create a flavorful and nutritious stew that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this Crock-Pot fish stew recipe a try. You won't be disappointed!

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