Crock Pot Fish Stew Rice Recipes

PORTUGUESE FISH STEW (CALDEIRADA)

Portuguese Fish Stew (Caldeirada) image

Here's a simple recipe for Portuguese Fish Stew (aka Caldeirada) that can be made with fish or shellfish in a fragrant yet simple, saffron broth, studded with potatoes. Rustic and light, this summer stew can be made in just 30 minutes! Serve with Rice or Crusty Bread!

Provided by Sylvia Fountaine

Categories Fish

Time 30m

Yield 4

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
1 onion, diced
4 garlic cloves, rough chopped
2 tomatoes, diced
1/4 cup white wine
4 cups chicken stock (or fish stock, or use half clam juice)
2 teaspoons fish sauce ( skip if using fish stock/clam juice)
large pinch saffron, crumbled
1/8 teaspoon ground clove (or allspice)- optional see notes
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1-2 tablespoons fresh thyme (lemon thyme is nice)
1 lb potatoes, cut into 1-inch cubes (yukon, baby red or white) thin skins ok -but peel russets. Or sub cauliflower for a lower carb version.
---
1.5 lbs fish fillets- (boneless, skinless) wild cod, haddock, sea bass, salmon (or feel free to mix in or substitute shellfish- clams, mussels, shrimp, etc.) cut into 1 1/2-inch pieces.

Steps:

In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.
Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme. Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
Add fish, bring to a simmer over medium heat, give a gentle stir ( don't over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.
Taste broth. Adjust salt, adding more if necessary.
Garnish with fresh torn Italian parsley leaves, lemon wedges, chili flakes and crusty bread.

Nutrition Facts : Calories 447 calories, Sugar 6.7 g, Sodium 305.6 mg, Fat 19 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 5.5 g, Protein 41.6 g, Cholesterol 86.7 mg

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

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

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