Crock-Pot Fishermen’s Stew

I love seafood and we never have enough of it as far as I’m concerned.  I have been wanting to make something like a bouillabaisse for a long time now in the crock-pot but was a little nervous to try. I finally went for it adapting a recipe I found in the little cookbook that came with my mother’s old (err ancient?) Rival Crock-Pot. You can easily use other types of fish if you have them on hand. Traditional bouillabaisse from what I’ve read is very different than this recipe including such fish as monkfish and octopus, but as often happens the recipe was transformed many a time until it morphed into something more similar to the version I am sharing with you today. We served this with some crusty bread and salad.

Crock-Pot Fishermen’s Stew

Yield: 5 Servings

Crock-Pot Fishermen’s Stew


1 Pound Fresh Halibut Steaks, Cut into 1 Inch Pieces
1 1/2 Pounds Fresh Shrimp, Peeled and Deveined
2 Pounds Mussels or Clams, Cleaned and Debearded
1 Pound Can Tomatoes, With Liquid
1 Cup Tomato Sauce
1/2 Cup Vegetable Broth
1 Onion, Chopped
4 Cloves Garlic, Minced
1 Tablespoon Oregano
1 Teaspoon Basil
1 Teaspoon Salt
1/2 Teaspoon Black Pepper


  1. Place all ingredients except for the seafood in the crock and stir.
  2. Cook on high 2 - 4 hours.
  3. Add mussels or clams and cook for another hour on high.
  4. Add shrimp and halibut and cook for another hour to three hours on high, making sure that shrimp is pink and fish is opaque white.
  5. Mussel shells should be open.
  6. Serve with broth in bowls.
  7. Any mussels that do not open should be tossed out.


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