Best 3 Seafood Stew Crock Pot Recipes
Indulge in a delightful culinary journey with our diverse collection of seafood stew recipes. From the classic New England Clam Chowder, a creamy and flavorful delight, to the aromatic Cioppino, a San Francisco specialty teeming with seafood and vibrant flavors, our recipes cater to every palate. Embark on a taste adventure with our hearty bouillabaisse, a traditional French seafood stew, or immerse yourself in the comforting embrace of our Portuguese Caldeirada, a seafood extravaganza simmered in a rich tomato broth. Whichever recipe you choose, you're guaranteed a seafood stew experience that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
SLOW-COOKER SEAFOOD STEW
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
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
SEAFOOD STEW (CROCK POT)
This is very good, hearty and low cal/low fat! I made this when I wanted to use what I had on hand -- all the seafood and chicken was in the freezer and the cans of tomatoes (which I always have on hand) in the pantry plus some celery and peppers from the fridge - and dinner was on its way! I made a few changes to the original recipe from The Healthy Slow Cooker based on what I had on hand and spiced it up a bit. I used 1 can of tomatoes w/ green chiles (but the original recipe calls for 19 oz of canned tomatoes) and some tomato juice I wanted to use up. The recipe below is how I made the recipe - but this recipe is very adaptable to personal tastes or what is on hand.
Provided by ellie_
Categories Stew
Time 5h
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- In a large skillet heat the olive oil over medium heat. Add onions and celery and cook stirring for 5 minutes or until vegetables are tender.
- Add garlic, oregano, peppercorns and cook stirring for another minute.
- Stir in tomato paste and flour and cook another minute.
- Add vegetable broth (or chicken broth), tomatoes and tomato juice and bring to a boil. Continue to cook for about 3-5 more minutes. Remove from heat and transfer mixture to crock pot.
- Add chicken and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
- Stir in shrimp, clams, peppers, and parsley. Cover and cook on high for 30 minutes.
- Meanwhile in a baggie combine chili powder and cayenne. Add scallops and toss to coat.
- In a skillet over medium heat melt butter and add scallops and cook, stirring for 3-5 minutes or until scallops are opaque.
- Add scallops to crock pot, stirring in well.
- Spoon soup in bowls and serve with hot pepper sauce if desired. I thought this was spicy enough without the Tabasco sauce - but my son added a lot to his serving.
Nutrition Facts : Calories 295.6, Fat 12.3, SaturatedFat 3.8, Cholesterol 117.2, Sodium 921.2, Carbohydrate 15, Fiber 2.6, Sugar 5, Protein 31.1
CROCK POT CIOPPINO (FISHERMAN'S STEW)
Make and share this Crock Pot Cioppino (Fisherman's Stew) recipe from Food.com.
Provided by Ann 3
Categories Stew
Time 7h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Place all ingredients except seafood in crock pot. Cook on low for 6 to 8 hours.
- About 30 minutes before serving, add seafood. Turn crock pot on high and stir gently once or twice.
- Serve with sourdough bread.
- Water can be added to thin the stew, but I leave it thick.
- Special notes:
- We doubled the recipe to feed about 6-7 adults + 1 child.
- We used a 5-6 quart Crockpot and it was very full.
- We used 1lb of bagged frozen shrimp, thawed. (Costco)
- 1lb. bagged frozen scallops, thawed. (Costco)
- I can't remember what fish we used, a hearty one that will hold up.
- We bought our mussels at price chopper because Costco only sells them in 4lb bags.
- We omitted the clams
- Cooking note: the seafood cooled down the sauce significantly when added at the end. I remember it took quite a bit longer than 30 minutes to cook the seafood and we even ended up turning it up, so I would allow more time and put it in earlier.
Nutrition Facts : Calories 425.4, Fat 20.8, SaturatedFat 3, Cholesterol 77.8, Sodium 869.1, Carbohydrate 22, Fiber 4.9, Sugar 10.7, Protein 28.9
Tips:
- Fresh seafood is best for this stew. If using frozen seafood, thaw it completely before cooking.
- Sear the seafood before adding it to the slow cooker. This will help to lock in the flavor and prevent it from becoming overcooked.
- Use a variety of vegetables in your stew. This will add flavor and texture.
- Add some herbs and spices to your stew for extra flavor. Some good options include thyme, rosemary, paprika, and chili powder.
- Serve the stew with crusty bread or rice.
Conclusion:
Seafood stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover seafood. With a few simple ingredients and a slow cooker, you can create a flavorful and satisfying stew that the whole family will enjoy.
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