Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Slow Cooker Fish Stew
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- #45326
Snapper or flounder in a white wine broth with tomatoes, mushrooms, and zucchini nails the balance between warming, hearty soup and light, veggie-based meal.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
2 tablespoons olive oil or melted butter
1 clove garlic, minced
1 small onion, sliced
1 green bell pepper, cut in 1-inch pieces
2 zucchini squash, sliced
1 can (15 ounce size) diced tomatoes, undrained
1/4 cup dry white wine
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pound red snapper or flounder, cut in 2" pieces
directions
Combine all the ingredients in the crock pot adding the fish last. Stir gently to just mix the fish in but not so much as to break it up too much.
Cover the crock pot and cook on high heat for 4-6 hours or until the fish is flaky. Adjust seasoning as needed before serving.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
199 calories, 6 grams fat, 9 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
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reviews & comments
March 22, 2017
I was surprised that the picture showed a lot of liquid but the recipe didn't call for for broth or tomato sauce. While I making it, I saw that this didn't have enough liquid. I added 1 cup of veggie broth, 3 tbsp tomato paste. 2 hrs later while it was cooking, I added another 2 cup of broth. I added 1 potato, diced and chopped parsley. I served over rice.
The crock pot creates steam as it cooks which increases the volume of liquid quite a bit. If your stew didn't get very "brothy" it may be due to your crock pot losing steam through a loose fitting lid. The white wine and undrained tomatoes were enough initial liquid when we made it.
October 21, 2005
A surprisingly tasty dish! We were skeptical about cooking fish in the crockpot for 6 hours. We expected something fishy and mushy to be the end result. It was anything but that! The fish (we used Tilapia) stayed somewhat firm and the flavor was not fishy at all. The combination of all the vegetables gave it great texture. If you don't want to use wine you can substitute broth. We cooked it on High for 4 hours then turned it to Low for about 3 more hours and it came out nicely done (we weren't ready to eat after 4 hours!)