Seafood Crockpot Recipe: Garlic Butter Shrimp and Cod Stew
Seafood crockpot recipes can go wrong fast, because fish and shrimp turn rubbery after long cooking. This slow cooker seafood stew solves that: the tomato and garlic base cooks for hours, and the cod and shrimp go in at the very end.
Seafood Crockpot Recipe: Garlic Butter Shrimp and Cod Stew
Course: Main CourseDifficulty: Easy6
servings20
minutes4
hoursA tomato, garlic and herb broth simmers for hours. Cod and shrimp are added at the end so they cook gently and stay tender.
Ingredients
1 can (28 oz) crushed tomatoes
1 cup low-sodium chicken or seafood broth
1/2 cup dry white wine or extra broth
1 medium yellow onion, diced
1 fennel bulb, thinly sliced (optional)
4 cloves garlic, minced
2 stalks celery, diced
2 Tbsp tomato paste
1 tsp dried oregano
1 tsp smoked paprika
2 bay leaves
1 tsp kosher salt
1/4 tsp red pepper flakes
1 lb skinless cod fillets, cut in 2-inch chunks
1 lb large raw shrimp, peeled and deveined
2 Tbsp butter
2 Tbsp fresh parsley, chopped
1 lemon
Directions
- Combine the tomatoes, broth, wine, onion, fennel, garlic, celery and tomato paste in the slow cooker.
- Add the oregano, paprika, bay leaves, salt and red pepper flakes. Stir well.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours, until the vegetables are soft.
- Remove the bay leaves. Taste the broth and add salt if needed.
- Turn the slow cooker to HIGH. Gently stir in the cod chunks and cook for 10 minutes, covered.
- Add the shrimp and butter, stirring gently. Cover and cook another 10 to 15 minutes.
- The seafood is done when the shrimp are pink and curled and the cod flakes easily and is opaque, reaching 145°F.
- Do not leave it longer. Shrimp turn rubbery within about 30 minutes.
- Squeeze in the juice of half the lemon and sprinkle with parsley.
- Ladle into bowls with lemon wedges and crusty bread.
Notes
- Use any firm white fish, such as halibut, haddock or tilapia. Mussels or clams can be added in the last 15 minutes until the shells open. The broth keeps 3 days in the fridge on its own. Add fresh seafood only when you reheat.
Why the seafood goes in last
Fish and shellfish cook in minutes, not hours. A slow cooker is gentle, but even on LOW, eight hours turns shrimp into pencil erasers. So the pot is used for what it does well: building a deep, flavorful broth from tomato, garlic and herbs. It looks like a dinner from a seafood restaurant, though you only spend about twenty minutes of hands-on time.
Once the base is ready, you turn the heat up and cook the fish for twenty minutes. The hot broth cooks everything through evenly, and the shrimp and cod stay soft. You get a slow-cooked flavor with fresh-cooked texture. The broth can be made ahead and held on LOW, which makes this a good dish for guests.
Ingredient notes
Cod: thick fillets hold together better than thin ones. Frozen cod is fine if you thaw it completely and pat it dry. Cut the fish into even chunks so it cooks at the same pace as the shrimp.
Shrimp: buy large raw shrimp, 21 to 25 count. Peeled and deveined saves time. Cooked shrimp go in for only the last 5 minutes.
Crushed tomatoes: a good brand makes a big difference to the broth. Look for ones with no added sugar. A can of fire-roasted tomatoes gives a smoky note, so try those if you like.
White wine: it adds acidity and depth. Use a dry wine you would drink, or replace it with broth and a splash of lemon.
Fennel: it adds a faint anise flavor that goes well with seafood. Skip it if you do not like licorice notes.
Tips for tender, never rubbery seafood
Thaw seafood fully: frozen shrimp or fish in the pot will cool the broth and cook unevenly. Thaw in the fridge overnight. The fish pieces should be dry on the surface, which keeps the broth from getting watery.
Keep the lid on: heat is lost every time you lift it. Check the seafood only at the end of the suggested time. Stir gently when adding the seafood, since cod breaks apart easily once it starts to cook.
Do not cook the seafood all day, the most common mistake: it will overcook and ruin the stew. Add the fish in the final 25 minutes only.
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Swaps and variations
Use salmon, scallops or crab meat for variety, added at the end. For heat, increase the red pepper flakes or add a spoon of harissa. For a creamy version, stir in a half cup of coconut milk with the fish. A splash of pernod or a pinch of saffron in the broth gives a Mediterranean flavor.
Do not use already cooked fish fillets or imitation crab for the whole cook. They fall apart or toughen and turn the stew muddy. Only add them in the last five minutes.
What to serve with it
Serve in wide bowls with thick slices of toasted garlic bread to dip into the broth. A green salad with lemon dressing balances the rich stew. Set out lemon wedges and extra red pepper flakes at the table. A glass of dry white wine, the same type used in the broth, goes with it well.
Storing and reheating
Seafood is best eaten fresh. Store leftovers for no more than 2 days in the fridge, and reheat gently on the stove just until warm, since extra heat will toughen the fish. Do not microwave on full power, which will make the shrimp rubbery.
The broth alone can be frozen for up to 3 months, which is a handy way to make a second batch. Thaw it, bring it to a simmer and add fresh seafood.
Seafood Crockpot Recipe: Garlic Butter Shrimp and Cod Stew at a glance
- Prep time: 20 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 18, led by (28 oz) crushed tomatoes, low-sodium chicken or seafood broth, dry white wine or extra broth, yellow onion
Tips for Seafood Crockpot Recipe: Garlic Butter Shrimp and Cod Stew
Use any firm white fish, such as halibut, haddock or tilapia. Mussels or clams can be added in the last 15 minutes until the shells open. The broth keeps 3 days in the fridge on its own. Add fresh seafood only when you reheat.
Seafood Crockpot Recipe: Garlic Butter Shrimp and Cod Stew FAQ
How long does Seafood Crockpot Recipe: Garlic Butter Shrimp and Cod Stew take?
Seafood Crockpot Recipe: Garlic Butter Shrimp and Cod Stew takes 4 hours of cooking after 20 minutes of prep.
How many people does Seafood Crockpot Recipe: Garlic Butter Shrimp and Cod Stew serve?
This recipe makes 6 servings.
What do I need to make Seafood Crockpot Recipe: Garlic Butter Shrimp and Cod Stew?
18 ingredients, led by (28 oz) crushed tomatoes, low-sodium chicken or seafood broth, dry white wine or extra broth, yellow onion. Amounts are in the recipe card above.
