Slow Cooker Vegetable Fish Stew Recipe

2019-04-06
  • Yield : 4 soup bowls
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 6:00 h
  • Ready In : 6:10 h

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Nutritional Info

This information is per serving.

  • Calories

    220
  • Fat

    14.6 g
  • Saturated Fat

    2.1 g
  • Cholesterol

    3 mg
  • Sodium

    225 mg
  • Carbohydrate

    16.6 g
  • Fiber

    2.5 g
  • Sugars

    6.8 g
  • Protein

    3.4 g

Slow cooker vegetable fish stew recipe. Sea bass fillets with dry white wine and vegetables cooked in a slow cooker. Very delicious Mediterranean recipe. If you would like to make this recipe faster, use a pressure cooker instead. It takes only 20 minutes to make it! This delicious stew recipe adapted from https://www.bowlofdelicious.com/instant-pot-fish-stew/

How to Prepare Vegetable Fish Stew in a Pressure Cooker

makes4 servings

Ingredients: 4 tablespoons (60 ml) extra-virgin olive oil, divided, 1 medium red onion, peeled and thinly sliced, 4 garlic cloves, peeled and roughly chopped,  1/2 cup (125 ml) dry white wine, 8 oz (240 ml) seafood stock, 2½ cups (625 ml) water, 1/2 pound (240 g) potatoes, peeled and diced, 14 oz (420 ml) can diced tomatoes, undrained, kosher salt and freshly ground black pepper, to taste, pinch of crushed red pepper flakes, 2 pounds (960 g) boneless and skinless seabass fillets, roughly chopped, 2 tablespoons (30 ml) freshly squeezed lemon juice, 2 tablespoons (30 ml) chopped fresh dill

Instructions: Heat 2 tablespoons (30 ml) of olive oil in an electric pressure cooker turned to the saute mode. Add sliced red onion and cook, stirring occasionally, until browned and softened, for about 3 minutes. Stir in chopped garlic and continue cooking until fragrant.

Pour in the white wine scraping up any browned bits with a wooden spoon, until about half the wine has evaporated, for about 1 minute.

Stir in the clam juice, water, potatoes, tomatoes, then season with salt, black pepper, red pepper. Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.

Using the Quick Release method, bring pressure to normal. Carefully open the cooker and turn the saute mode on. Add cubed fish fillets and simmer for about 5 minutes, or until fish is just cooked and flakes apart easily.

Turn off the pressure cooker. Stir in lemon juice, remaining 2 tablespoons 930 ml) of olive oil, and chopped fresh dill. Serve immediately.

Are you looking for more delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes

Slow Cooker Vegetable Fish Stew Recipe

Ingredients

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 red onion, peeled and sliced
  • 4 garlic cloves, peeled and roughly chopped
  • 1/2 cup (125 ml) dry white wine
  • 8 oz (240 ml) clam juice
  • 2½ cups (625 ml) water
  • 1/2 pound (240 g) potatoes, peeled and diced
  • 14 oz (420 ml) can diced tomatoes, undrained
  • kosher salt and freshly ground black pepper, to taste
  • pinch of crushed red pepper flakes
  • 2 pounds (960 g) boneless and skinless seabass fillets, roughly chopped
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 2 tablespoons (30 ml) chopped fresh dill

Method

Step 1

In a 6-quart (6 L) slow cooker, combine all ingredients, except fish fillets, lemon juice, dill, and 2 tablespoons olive oil. Mix well.

Step 2

Cover the pot and cook on low-heat setting for 6 hours, adding fish fillets during the last 20 minutes of cooking.

Step 3

Turn off the slow cooker and open the lid. Stir in the remaining ingredients. Season with salt and black pepper if necessary. Ladle to soup bowls. Serve hot.

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