A delicious seafood recipe cooked in a tomato-based broth with potatoes. This slow cooker seafood stew is comforting and is an easy-to-make dinner idea!
Prep Time: 15 minutesminutes
Cook Time: 3 hourshours30 minutesminutes
Total Time: 3 hourshours45 minutesminutes
Servings: 6
Ingredients
1(28-ounce) cancrushed tomatoes
1Tablespoontomato paste
3cupsvegetable broth
3clovegarlic, minced
1poundyellow potatoes, cut into bitesized pieces
½cupchopped white onion
1teaspoondried thyme
1teaspoondried basil
1teaspoondried oregano
½teaspooncelery salt
¼teaspooncrushed red pepper flakes
⅛teaspooncayenne pepper
Salt, to taste
Ground black pepper, to taste
2poundsseafood(I used 1 pound large shrimp and 1 pound scallops), defrosted if frozen
Chopped fresh parsley, for topping
Instructions
In a crockpot, stir together tomatoes, tomato paste, broth, garlic, potatoes, onion, thyme, basil, oregano, celery salt, red pepper flakes, cayenne pepper, salt, and pepper.
Cover and cook on high 2 to 3 hours or low 4 to 6 hours, or until potatoes are tender.
Add seafood to crockpot and return to high heat. Cook 30 to 60 minutes, or until seafood is fully cooked.
Top with parsley. Serve hot with crusty bread.
Notes
Broth: To kick up the seafood flavor, use seafood stock in place of the broth.Seafood: You can mix up the seafood with your favorite white fish, crab meat, or crawfish. Storage: This soup is best eaten the first day, but leftovers will keep in an airtight container up to 2 days.