Crock Pot Fish Stew Food

SLOW-COOKED FISHERMAN'S WHARF SEAFOOD STEW

Slow-Cooked Fisherman's Wharf Seafood Stew image

Vegetables and spices simmer in clam juice and wine before shrimp and cod finish this seafaring stew.

Provided by Pillsbury Kitchens

Categories Entree

Time 9h55m

Yield 6

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 cup sliced leek (white and light green portion)
2 garlic cloves, chopped
1 cup sliced fresh baby carrots (1/4 inch thick)
3 cups sliced quartered Italian plum tomatoes (6 large)
1/2 cup chopped green bell pepper
1/2 teaspoon fennel seed
1 bay leaf
1 cup dry white wine or water
1 (8-oz.) bottle clam juice
1 lb. cod (1 inch thick), cut into 1-inch pieces
1/2 lb. shelled deveined uncooked medium shrimp
1 teaspoon sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
2 tablespoons chopped fresh parsley

Steps:

In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine.
Cover; cook on low setting for 8 to 9 hours.
About 20 minutes before serving, add cod, shrimp, sugar, basil, salt and hot pepper sauce; stir gently to mix. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf; stir in parsley.

Nutrition Facts : Calories 180, Carbohydrate 10 g, Cholesterol 95 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 430 mg, Sugar 5 g

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

Ingredients

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

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

SLOW-COOKER FISH CHOWDER

Slow-Cooker Fish Chowder image

A great, hearty fish chowder that's lower in fat. Perfect for a winter's day. This recipe is very versatile. I use low-sodium, homemade stock and I find there's enough salt from the bacon that no more is needed. You can change up the seafood, the vegetables, and the seasonings. I find seafood chowder difficult to reheat (a no-no at work!) so I would make this when I have company coming who can finish it in 1 or 2 days.

Provided by KathrynG

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 4h30m

Yield 9

Number Of Ingredients 14

Ingredients

4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
6 cups chicken stock
1 cup fresh corn kernels
2 large potatoes, diced
3 stalks celery, diced
2 large carrots, diced
ground black pepper to taste
½ teaspoon red pepper flakes, or to taste
1 cup scallops
1 cup uncooked medium shrimp, peeled and deveined
¼ pound halibut, cut into bite-size pieces
1 (12 ounce) can evaporated milk

Steps:

Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 27.9 g, Cholesterol 56.5 mg, Fat 6 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 2.6 g, Sodium 723.5 mg, Sugar 7.4 g

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

Ingredients

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

CROCK POT FISH STEW & RICE

Crock Pot Fish Stew & Rice image

Make and share this Crock Pot Fish Stew & Rice recipe from Food.com.

Provided by IOjaw

Categories Stew

Time 7h10m

Yield 6-7 serving(s)

Number Of Ingredients 17

Ingredients

2 small potatoes (quartered and thinly sliced)
1 large carrot (quartered and sliced)
1/4 head cabbage (cut to bite size)
1/2 large onion (coarsely diced)
2 large fish fillets (cut to bite size)
1 tablespoon minced garlic paste
1 tablespoon dried basil
1 tablespoon turmeric
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1/4 teaspoon powdered coriander
1 (15 1/2 ounce) can diced tomatoes (with sauce)
2 tablespoons tomato paste
2 cups chicken stock or 2 cups bouillon
1 teaspoon cornstarch
cooked rice
fresh parsley

Steps:

Place potatoes on the bottom of crock pot.
Add carrot, cabbage, onion, fish, garlic, basil, thyme, cayenne, coriander, tomatoes, tomato paste, and stock.
Cover and cook on low for 7 - 8 hours.
One-half hour prior to serving stir in corn starch until reach desired consistency.
Serve over rice and garnish with fresh parsley.

Nutrition Facts : Calories 198.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 43.6, Sodium 239, Carbohydrate 23.2, Fiber 4.4, Sugar 6.7, Protein 22.2