Slow Cooker Vegetable Fish Stew Recipe2022-04-06
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
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This information is per serving.
Saturated Fat2.1 g
Trans Fat0 g
Slow cooker vegetable fish stew recipe. Cod 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!
How to Prepare Vegetable Fish Stew in a Pressure Cooker
Ingredients: 4 tablespoons (60 ml) extra-virgin olive oil, divided, 1 medium Yellow 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, kosher salt and peppercorns, to taste, a pinch of crushed red pepper flakes, 2 pounds (960 g) boneless and skinless cod fillets, 2 tablespoons (30 ml) freshly squeezed lemon juice, fresh parsley, green onions
Instructions: Heat 2 tablespoons (30 ml) of olive oil in an electric pressure cooker turned to the sauté mode. Add sliced yellow 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, and potatoes, then season with salt, black pepper, and 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 sauté mode on. Add 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 (30 ml) of olive oil, fresh parsley, and chopped green onions. Serve immediately.
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Slow Cooker Vegetable Fish Stew Recipe
- 4 tablespoons extra-virgin olive oil, divided
- 1 yellow 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
- 1 large carrot, peeled and sliced
- 1/2 pound (240 g) potatoes, peeled and diced
- kosher salt and black peppercorns, to taste
- pinch of crushed red pepper flakes
- 2 pounds (960 g) boneless and skinless cod, roughly chopped
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- chopped green onions
- 2½ cups (625 ml) water
In a 6-quart (6 L) slow cooker, combine all ingredients, except fish, lemon juice, parsley, green onions, and 2 tablespoons of olive oil. Mix well.
Cover the pot and cook on low-heat setting for 6 hours, adding cod during the last 20 minutes of cooking.
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.