Slow Cooker Fish Recipes

Steps:

• You can cook this fish chowder on high for about 4 hours, or you can cook it on low for about 6 to 8 hours. Whichever you choose, preheat a covered slow cooker to that setting while you are preparing the rest of the ingredients. Use a paper towel to wipe down the sides and the bottom of the cooker with oil to prevent sticking.
• Cut the fish into bite sized pieces, then place them in the slow cooker along with the potatoes, carrots, celery and onion (include any additional seafood you want to use
• Add the parsley, rosemary, salt and white pepper as recommended or to taste. Gently mix them in with the fish.
• Add the hot sauce to taste, along with the diced tomatoes, white wine and clam juice.
• Stir gently again to mix blend them. Cover the cooker and cook on high for 4 about hours or on low for about 8 hours.
• About an hour before your fish chowder is finished cooking, blend together the heavy cream, melted butter and the flour. Make sure it is mixed well. Gently stir it into the chowder and continue to cook for another hour.

Steps:

• In a 5-qt. slow cooker, combine the first 15 ingredients. Cook, covered, on low 6-8 hours or until potatoes are tender., Remove bay leaf. Stir in cod, tomatoes and milk; cook, covered, 30-35 minutes longer or until fish just begins to flake easily with a fork.

Steps:

• You can use as much fish as you need (and will fit in your crockpot), about 6 ounces per serving. I like to make a whole 1 lb fillet for my needs, but have also made individual portions.
• Place a fillet on one half of a large piece of aluminum foil.
• Season the fillet as you like - my favorite right now is fresh bay leaves with thin slices of lemon and a splash of white wine. The seasonings are just suggestions, use your imagination.
• Fold over the foil, fold up the edges and seal well. This keeps the juices inside, eliminating the need to clean up. If it does leak, clean up is still easy.
• Place in slow cooker. You can stack the packages. I can get three into my 5 quart cooker.
• Cook on Low for 3 hours. (O'Dea says 2 to 3 hours, my schedule has always had the fillets cook for 3 hours).
• Remove from cooker and open carefully, there may be steam coming out.

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.