Hearty Crockpot Fish Stew

When you think of stew the first thing that might come to mind is a stew with meat. But fish and seafood stews are also great one-pot dishes for weeknights or family dinners. This fish stew with a Mediterranean touch is easy to make in the slow cooker. Unlike cooking meat in the slow cooker, which can take all day to become tender, fish fillet requires a shorter cooking time. This stew can be ready in a little over three hours. 

Catfish is the first choice for fish for the stew, as its dense and firm-textured flesh and is generally less flaky than other whitefish. But you can also use catfish, haddock, or flounder. Using white fish fillet with a mild taste lets the other ingredients develop their full flavor: garlic, onion, bell pepper, zucchini, tomatoes, basil, oregano, and white wine. Yellow zucchini or summer squash adds extra color to the dish. Sliced mushrooms, if you choose to use them, add extra protein to the dish and give the stew additional depth. 

The stew is cooked on a high setting and it’s ready when the liquids have visibly thickened and the vegetables and the fish are tender to the point of falling apart. Check after 3 hours, you might find that it’s done. After that, check more frequently, every 30 minutes, to prevent the dish from cooking dry and scorching. 

Serve this fish stew with rice, orzo, bulgur, or try it with roasted potatoes. To make it really easy on yourself, you can also eat it with bread to mop up the delicious sauce. Another option is to serve it with biscuits or crackers and a tossed salad for a delicious family meal.

Store leftovers in the fridge right away for up to two days. When reheating the stew, do it gently, ideally in the oven at 275 F. Place leftovers in an ovenproof dish with a lid, or cover with foil and place it in the oven until reheated through. Reheating the stew in the microwave will result in overcooking.