Cod & zoodles in the slow cooker? Of course! This summertime stew recipe is light and healthy being both whole30 and paleo compliant.
I know a lot of people put their slow cookers away during the summer but not me. It’s been 90 degrees all week in Los Angeles so the last thing I want to do is stand outside and grill or slave over a hot stove. I also know a stew is probably the last thing recipe you’d expect out of me during the summer but this fish stew is so light that I think it’s the perfect summertime recipe.
This recipe came together rather quick. I wasn’t quite sure what to make and I had Sizzlefish sablefish, diced tomatoes and a zucchini. Voila. This could be called ‘cumin’ cod & zoodles stew because cumin is the main spice. Cumin is the probably the spice that I use the most in my cooking. It goes in so many different cuisines!
Never heard of sablefish? It’s also known as black cod. I didn’t know that until last year by the way. The recipe is correct with 1 diced bell pepper. I used red so you might have a hard time seeing it against the diced tomatoes. Also my onions were frozen hence the glowing look.
- 1 lb Sizzlefish sablefish (or another white fish)
- 28 ounces diced tomatoes
- ¼ cup low-sodium broth
- 1 bell pepper, diced
- 1 zucchini, made into zoodles
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 tsp cumin
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp red pepper flakes
- Add 2 tsp cumin all ingredients except fish into the slow cooker.
- Stir to mix well. Season fish with remaining 1 tsp cumin.
- Add fish to the slow cooker. You can scoop some of the liquid on top if you want.
- Cook High 1-2 or Low 2-4.
I’ve had this stew hot, luke-warm and even served cold. While its alright cold, it’s definitely better warm in my opinion. This works well with a lot of different types of fish. Don’t like cod? Use salmon! You’ll know it’s done when the fish flakes easily. To make this less of a stew and more of a plated meal, use 15 ounces of diced tomatoes rather than 28 ounces.
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