I’ve always loved seafood, but ever since coming home from our gulf coast beach vacation I can’t stop wishing we could just stop by the market and pick up the fresh catches of the day. But, since we are in Kansas and the ocean is nowhere in sight, I finally settled for the frozen seafood at the grocery store and managed to create a stew that’s totally summer worthy! It may not transport me back to the beach but at least it’s a healthy and delicious way to end a busy summer day at home!
MY LATEST VIDEOSThe guys actually surprised me with this one. I was a little nervous that although they usually are great sports and eat everything I make that they would not be super excited about this one. But… they both refilled their bowls!! And my girl who won’t touch any foods that are red? Well, I just scooped out seafood and potatoes and didn’t give her any broth and she literally gobbled it down.
You could use a lot of different seafood options here but I went with extra large shrimp, scallops and some crab legs. You will want around 2 pounds or so total. I was hoping for some Mahi Mahi but couldn’t find any the day I was at the store. Any hearty white fish would work well. It’s just such an easy and flexible meal I think we may just be having this favorite often this summer!
- 28 ounces crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup white wine
- 3 cloves minced garlic
- 1 pound dutch baby potatoes or other white/yellow baby potatoes (cut into bite sized pieces)
- 1/2 medium onion diced (about 1/2 cup)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried cilantro
- 1/2 teaspoon celery salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- pinch cayenne pepper
- 2 pounds seafood (I used scallops, extra large shrimp and crab legs)
- Add all ingredients except seafood to slow cooker
- Cover and cook on high for 2-3 hours or low for 4-6 until potatoes cooked through
- Add thawed seafood to slow cooker and return to high heat
- Cook for 30-60 minutes until seafood is fully cooked through
- Serve with warm crusty bread or as desired
Optional step: Before adding seafood, heat skillet over medium high heat and melt 2-3 tablespoons butter. Add scallops and shrimp and cook for 2-3 minutes on each side to brown. Add to slow cooker with crab and cook as directed. Or, you can do this all in your multi-cooker and not dirty up any extra pans.
Important note! You will need at least a 5 quart slow cooker for this recipe so that there will be enough room to add the seafood.
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Thanks for the recipe! Made this the other day and it was delicious. Since I’m in an Asian household, I had this with rice and the sauce just made the rice ten times better!
That’s great! I love the idea of rice, that would be a hit at our house for sure!
did you add the rice in the beginning or cook it separate and add when you added the seafood
Hi Ken! I’m not Duy, obviously, but I’d bet you could cook the rice separately and then just pour the soup over it. That’s what I do with my Spicy Gumbo recipe anyway!
Now I know what my dinner will be this weekend! So beautiful, easy and healthy! Thank you for this:-)
I could use another bowl myself 😉 I hope you enjoy and let me know what you think!!
I’ve made this for my family twice now and they love it. The second time I made it was rice and it was perfect. The rice also helps stretch it out for more servings. Thank you. Its now my signature dish!
Love the rice idea! How perfect!
The photo has an item in it that are not in the recipe.
Are you talking about the parsley?
Could I get a great substitute for the vegetable broth since I am allergic to carrots, my favorite veggie, which is in all canned vegetable broth?
Hi Lela,
I just looked up a recipe for homemade vegetable broth you can use as a seasoning or as a broth. Here is the information. Let me know how it turns out!
http://www.food.com/recipe/vegetable-seasoning-or-broth-mix-24613
do you recommend high or low cooking? what is better.
Hi Essie! In this recipe, it should’t make a different other that the amount of time you have available to cook it. It should turn out just the same either way.
By white wine do you mean alcohol or vinager?
alcohol 🙂
Any idea how may servings this makes and calories per serving? we are trying it RIGHT NOW
Hi Ada! It should be 4-6 servings. I don’t have nutrition info, but you could plug it in at myfitnesspal.com to get an estimate! I hope you enjoyed the stew!
Can you freeze leftovers of this recipe?
I’m not sure how well the seafood will freeze after being cooked. I think it might be tough upon reheating?
This was delicious! But this is the second time I make it and both times the potatoes have been undercooked 🙁 The second time I even cut up the potatoes into smaller pieces, but that did nothing to solve the problem. I think from now on I’m going to prepare this recipe on the stove, because the flavors are truly delicious.
Hi Joanna! Thanks for the awesome feedback! I can’t imagine why the potatoes are not getting fully cooked but you could always microwave them for a minute or two before adding to the slow cooker.
Could I cook all the ingredients a couple of days ahead and store in the fridge? Then on the day of, reheat liquid and add seafood?
Yes, that should work!
Hi there, if I wanted to make a bigger amount what extra ingredients would I add? I’m not sure this will be enough sauce for the amount of seafood to feed all my family
Hi Kelly! I would just increase all ingredients in equal proportions. Maybe use a larger slow cooker and double the entire recipe?
Do I have to use wine?
Nope! You can sub out broth instead.
Jennifer,
Planning on making this tomorrow for dinner. Noticed in the picture that the crab meat was already out of the claw. Do you do this before placing it in the crock pot or after it has cooked?
John
I believe I had used imitation crab meat, as that was all I could find at the time at our Kansas grocery store, but I think you could cook real crab meat in the claw and remove it while eating and it would be even better!
Hi. Do you put the seafood in the crockpot when it is frozen or thawed? Want to make this, but I’ve had trouble in the past using seafood in stews. Also, can you use Tilapia or salmon? Those are the only fish options at my local store 🙁 Thanks!
Hi Mari! You will want to thaw the seafood before adding to the slow cooker. I’m not sure salmon would be best with this stew, but tilapia may work! Just keep in mind it’s pretty delicate, so it will flake apart unlike the shrimp or scallops.