Slow Cooker Italian Seafood Stew Recipe

December 17, 2016

Slow Cooker Italian Seafood Stew Recipe

Eating seafood on Christmas Eve has been a tradition in my Italian family. It can be a complicated and time-consuming endeavor to serve the traditional multicourse Feast of the Seven fishes so I’ve simplified our meal with this seafood stew. It makes dinner incredibly easy (and leaves much more time for wrapping gifts!) Garlic bread and an arugula, orange and olive salad would be great accompaniments, with maybe some gelato and biscotti or Amaretti cookies for dessert.


  • Prep Time: 15 minutes
  • Cook Time: 4 hours, 30 minutes
  • Yield: Makes six servings


Slow Cooker


  • 1 can (28 ounces) whole tomatoes in juice, squeezed through fingers to break up
  • 1 bottle (8 ounces) clam juice
  • 2 cups sliced fennel
  • 2 large shallots, chopped (about 3/4 cup)
  • 3/4 cup dry white wine
  • 5 Tablespoons tomato paste
  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons chopped garlic
  • 2 teaspoons fennel seed
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 2 pounds mussels
  • 1 pound large shrimp, peeled with tails left intact
  • 1 pound mild white fish such as cod, sole or flounder, cut into chunks
  • 1/2 cup chopped Italian parsley
  • Extra virgin olive oil and crushed red pepper flakes for serving


  1. Combine all ingredients except seafood in a large, preferably oval slow cooker.
  2. Cover and cook on HIGH 2 hours or LOW 4 hours or until fennel is tender.
  3. If cooking on LOW set to HIGH and let mixture come to a boil.
  4. Add seafood and stir well. Cover and cook 30 to 40 minutes or until mussels open and fish and shrimp are cooked through. Discard any mussels that don’t open.
  5. Stir in parsley and season with salt and pepper to taste. Spoon into bowls. Drizzle extra virgin olive oil over servings and serve with crushed red pepper flakes.


Pretty much any non-oily fish would be great in this stew. Try it with clams and/or calamari which are 2 of my favorites!

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