Seafood Stew Crock Pot Recipes

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.

Steps:

• In a large skillet heat the olive oil over medium heat. Add onions and celery and cook stirring for 5 minutes or until vegetables are tender.
• Add garlic, oregano, peppercorns and cook stirring for another minute.
• Stir in tomato paste and flour and cook another minute.
• Add vegetable broth (or chicken broth), tomatoes and tomato juice and bring to a boil. Continue to cook for about 3-5 more minutes. Remove from heat and transfer mixture to crock pot.
• Add chicken and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
• Stir in shrimp, clams, peppers, and parsley. Cover and cook on high for 30 minutes.
• Meanwhile in a baggie combine chili powder and cayenne. Add scallops and toss to coat.
• In a skillet over medium heat melt butter and add scallops and cook, stirring for 3-5 minutes or until scallops are opaque.
• Add scallops to crock pot, stirring in well.
• Spoon soup in bowls and serve with hot pepper sauce if desired. I thought this was spicy enough without the Tabasco sauce - but my son added a lot to his serving.

Steps:

• Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
• Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
• Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

Steps:

• Place all ingredients except seafood in crock pot. Cook on low for 6 to 8 hours.
• About 30 minutes before serving, add seafood. Turn crock pot on high and stir gently once or twice.
• Serve with sourdough bread.
• Water can be added to thin the stew, but I leave it thick.
• Special notes:
• We doubled the recipe to feed about 6-7 adults + 1 child.
• We used a 5-6 quart Crockpot and it was very full.
• We used 1lb of bagged frozen shrimp, thawed. (Costco)
• 1lb. bagged frozen scallops, thawed. (Costco)
• I can't remember what fish we used, a hearty one that will hold up.
• We bought our mussels at price chopper because Costco only sells them in 4lb bags.
• We omitted the clams
• Cooking note: the seafood cooled down the sauce significantly when added at the end. I remember it took quite a bit longer than 30 minutes to cook the seafood and we even ended up turning it up, so I would allow more time and put it in earlier.