Description
This One-Pot Slow Cooker Seafood Stew is packed with tender shrimp, flaky white fish, baby potatoes, and a tomato-garlic broth that’s rich and comforting. An easy, elegant crockpot meal perfect for seafood lovers.
Ingredients
1/2 lb large shrimp, peeled and deveined
1/2 lb white fish (like cod or halibut), cut into chunks
8 baby potatoes, halved
1 small onion, diced
2 cloves garlic, minced
1 (14 oz) can diced tomatoes
1/2 cup dry white wine (or broth)
2 cups seafood stock or chicken broth
1/2 tsp smoked paprika
1/2 tsp dried thyme
Salt and pepper to taste
1 tbsp olive oil
1 tbsp lemon juice
2 tbsp chopped fresh parsley for garnish
Optional: red pepper flakes for heat
Instructions
1. Add potatoes, onion, garlic, tomatoes, wine, broth, paprika, thyme, salt, and pepper to the slow cooker.
2. Drizzle in olive oil and stir gently to combine.
3. Cover and cook on LOW for 5–6 hours, or until potatoes are tender.
4. Add white fish and shrimp in the final 30 minutes of cooking.
5. Continue cooking until fish is opaque and shrimp are pink and cooked through.
6. Stir in lemon juice and adjust seasoning to taste.
7. Ladle into bowls and garnish with fresh parsley and optional chili flakes.
8. Serve hot with crusty bread or over rice.
Notes
Use firm white fish to avoid breakage during cooking.
Swap wine for broth to keep it alcohol-free.
Leftovers reheat well but best enjoyed fresh to keep seafood texture ideal.