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!
The 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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Michael Luby says
March 4, 2019 at 7:27 amI did a slight variation on this: I did not use the cayanne (I find it flavorless and just pure heat, better to add more red pepper flakes). I used flounder instead of crab legs (didn’t want to deal with shells). If you use flonder or anything like this, I recommend not slicing it too small, it disintegrates anyway.
One last thing, I thing the nutritional info is inaccurate. It lists 1789 mg of sodium (75% of the daily allowance). I think 1789 mgs is for the entire dish (.5 tsp of saly and .5 tsp of celery salt), not each serving.
Carolyn says
January 27, 2019 at 4:37 pmWow, this is great and easy! Next time I’m going to leave out the potatoes and put in a cup of uncooked rice. I used a pound of shrimp and a pound of cod, delicious! Thanks for a great recipe!
Ryan M says
December 24, 2018 at 7:13 pmMade this for dinner for Christmas eve. The stew was amazing. Everyone wanted your recipe. I’ve shared to all of my friends and family.
Putting in the slow cooker for for 6 hours and then 1 hour on the stove top on high heat to make sure the potatoes were cooked through.
Esquire says
November 4, 2018 at 5:52 amMaking this, this morning because I’m impatient. Following your base recipe pretty much but adding shrimp, crab, calamari, mussels and octopus. I’m not one to really follow a recipe step for step but I’m sure the end result will be nothing but amazing. Thanks for the help.
Jennifer says
November 4, 2018 at 8:40 amBe sure to let me know how it turns out for you!
Mari says
February 4, 2018 at 2:35 pmHi. 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!
Jennifer says
February 4, 2018 at 9:15 pmHi 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.
John A Schroyer says
January 6, 2018 at 10:39 amJennifer,
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
Jennifer says
January 8, 2018 at 9:44 amI 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!
Dominique says
December 5, 2017 at 11:56 amDo I have to use wine?
Jennifer says
December 5, 2017 at 10:57 pmNope! You can sub out broth instead.
Kelly says
December 1, 2017 at 11:44 amHi 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
Jennifer says
December 1, 2017 at 9:24 pmHi Kelly! I would just increase all ingredients in equal proportions. Maybe use a larger slow cooker and double the entire recipe?