Slow cooker Mediterranean fish stew only uses a few ingredients but it’s packed with flavor. This light & healthy soup is low-carb, paleo, and Whole30 compatible. Instructions to make this fish stew in the Instant Pot are also included.
Ingredients For Mediterranean Fish Stew
- Fish
- Bell Pepper
- Onion
- Garlic
- Diced Tomatoes
- Broth
- Seasonings: Italian seasoning, salt, pepper
How To Make Fish Stew In The Crock-Pot
- Add all the ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Turn on the pressure cooker and select sauté. Once hot add oil to the pot. Add the onion & bell pepper and cook 3-5 minutes or until veggies are soft. Add the garlic and cook an additional minute. Turn off the Instant Pot.
- Pour in broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in the diced tomatoes, Italian seasoning, salt, and pepper.
- Close lid and seal valve. Select high pressure and set time for 7 minutes. When cook time is completed, quick release the pressure.
- Add the fish. Turn the pressure cooker to sauté and the fish. Cook 7-10 minutes or until fish is cooked to your liking.
What Type Of Fish To Use
Technically you can use your preferred fish with in this fish stew recipe. I like to use a white fish like cod which is what you see in the pics. Salmon is another fish that cooks wells with tomatoes in the slow cooker. The fish won’t take long to cook in the slow cooker regardless of which type you use. This entire dish is done in a couple of hours.
Frozen or Fresh Fish
Can you use frozen fish in this stew recipe? Yes. You may need to cook the stew a little longer but it’s safe to use frozen fish with the slow cooker and Instant Pot.
How To Serve This Fish Stew
I usually eat this Italian fish stew as-is with nothing else but that’s just me. You can serve this stew over cauliflower rice, mashed cauliflower, spaghetti squash, over zoodles, or even in lettuce wraps to keep this low-carb, paleo, or whole30. If you’re not following one of those particular lifestyles, then other serving suggestions include over white or brown rice or pasta.
Storing Leftover Fish Stew
Store leftover slow cooker fish stew in an air-tight container in the refrigerator for 3-4 days. I don’t recommend freezing any leftover soup. Personally I find that this isn’t a good stew to freeze. The fish is too delicate & doesn’t do well when it’s thawed and reheated.
FAQs & Tips
- This is not a recipe that can sit on the WARM setting. The fish will continue to cook and either turn to mush or become very tough.
- Get creative and add more vegetables.
- I kept the seasonings for this fish stew simple and only used Italian seasoning, salt, and pepper. If you don’t have Italian seasoning, you can use another dried herb.
- I used my 3.5-quart slow cooker for this recipe.
Seafood Recipes
Seafood Cioppino
Italian Salmon
Salmon with Lemon & Dill
Crawfish Boil
Slow Cooker Mediterranean Fish Stew
This slow cooker Mediterranean fish stew only uses a few ingredients but it’s packed with flavor. This light & healthy soup is low-carb, paleo, and Whole30 compatible. Instructions to make this fish stew in the Instant Pot are also included.
- Prep Time: 10 mins
- Cook Time: 2 hours 30 mins
- Total Time: 2 hours 10 mins
- Yield: 4 servings 1x
Ingredients
- 1 pound fish, cut into 1-inch pieces
- 1 bell pepper, diced
- 1/2 cup onion, diced
- 1 garlic clove, minced
- 2 cups low-sodium chicken broth
- 15 ounces diced tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (or more)
- 1/2 teaspoon pepper
Instructions
- Add all the ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Turn on the pressure cooker and select sauté. Once hot add oil to the pot. Add the onion & bell pepper and cook 3-5 minutes or until veggies are soft. Add the garlic and cook an additional minute. Turn off the Instant Pot.
- Pour in broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in the diced tomatoes, Italian seasoning, salt, and pepper.
- Close lid and seal valve. Select high pressure and set time for 7 minutes. When cook time is completed, quick release the pressure.
- Add the fish. Turn the pressure cooker to sauté and the fish. Cook 7-10 minutes or until fish is cooked to your liking.
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29 thoughts on “Slow Cooker Mediterranean Fish Stew + VIDEO”
Can I use some pepperoni pepper in addition to the rest of the ingredients ?
Absolutely! Fantastic idea!
Can I add shrimp and/or salmon to this recipe to make it more of a seafood stew?
Absolutely. Fantastic idea!!
I used sofrito, cioppino and red onions, broccoli and added jalapeno peppers at the end. I also toasted some tortilla bread for dipping. This recipe was very easy to follow and tweak. This is a great snow day meal.
My third batch of this stew is on and smells so good! For me, I add another TB of Italian seasoning and a heaping TB of minced garlic and serve topped with parmesan- oh so good! Thank you Shannon- this recipe is a keeper!
Thanks for the recipes.
This looks perfect for winter days!
question: what kind of fish would be appropriate here? It feels that if I go with Tilapia the cooking time would be different from say Cod
Thank you for the recipe! I am excited to try it. If doubling the recipe, should I increase the cooking time? And by how much? I should say that I am not only doubling the recipe but I also added two heads of broccoli. Thanks again!
Nope, the cook time should remain the same. I love the addition of broccoli! Enjoy:-)
Hi!
I just discovered your youtube channel, and the type of recipes you make are exactly what I look for, I noticed that you don’t post anymore, and hope to see more videos from you soon!
Easy to make and delicious. Thanks for the recipe! I used thyme and thought it was perfect. Not to overpowering but still flavorful. I’d recommend letting the base cook without the fish for a few hours until the veggies are slightly tender. Add the fish for the last 45 mins or so, or else you might overcook the fish. Also, not sure if it’s mentioned above but the fish should be cooked to an internal temp of 145 F.
VERY IMPORTANT NOTE! Put the fish in the slow cooker at the END (about half hour or 45 minutes), NOT AT THE BEGINNING along with all other ingredients or you’ll have a horrible mush mess of fish in your beautiful stew and all the work will be for not! Recipe author should note this very important point.
That’s not true. You clearly overcooked the fish.
Can the fish be frozen?
Yes. I made this with frozen tilapia and surprisingly it didn’t turn to mush. No change to the recipe, just add the fish in frozen.
Thanks for the suggestions!
What other vegetables would you add to the dish?debbiebeatty09745@icloud.com
Zucchini, green beans, and asparagus would be at the top of my list!
I added zucchini and carrots
What kind of broth chicken beef vegetables
For this I would use vegetable or low-sodium chicken.
I’ve made this but I find the Rosemarie overpowering and I’m not keen on it. Can anyone suggest any alternative herbs? As I’m not much of a field day I wouldn’t know where to start!
Not much of a foodie** ?
What about Old Bay Seasoning on the fish?
I think that sounds fantastic. Old bay would be a great addition!
Hi, this looks great! Do you think I could add fresh shrimp to this dish?
Absolutely that sounds fantastic!