Slow Cooker Seafood Stew

Slow Cooker Seafood Stew

Slow Cooker Seafood Stew
My mother makes great seafood pasta where her secret ingredient is salsa. I have taken her recipe and modified it for the slow cooker with great success. Although this is a stew, this dish could also be served over linguine as a seafood pasta sauce.
    Servings
    4 people
    Cook Time
    LOW 4-5 hrs
    Meal Plan
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    Servings
    4 people
    Cook Time
    LOW 4-5 hrs
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1tablespoon olive oil
    • 1 onion, chopped
    • 5 garlic cloves, chopped
    • 1 (25-ounce) jar pasta sauce
    • 1/2cup salsa
    • 1/2cup red wine
    • 1/2cup roasted red peppers, chopped (I use from a jar)
    • 1/2teaspoon sea salt
    • 1/2teaspoon ground black pepper
    • 1pound large raw shrimp, peeled and deveined
    • 1/2pound bay scallops
    • 1/2pound salmon, skin removed and cut into bite-sized chunk
    • Zest of 1 lemon
    • 1/4cup fresh parsley, chopped
    Instructions
    1. Heat oil in a sauté pan over medium-high heat; add onions and sauté for 2 minutes until onions become translucent. Add in garlic and sauté another minute until the garlic is fragrant and soft.
    2. Combine the onion mixture, pasta sauce and the following 5 ingredients (through black pepper) in a large slow cooker.
    3. Cover and cook on LOW for 4-5 hours.
    4. In the last 30 minutes of cook time, turn heat to HIGH and add the shrimp and the following 4 ingredients (through parsley).
    Recipe Notes

    This stew begs for a baguette to sop up all the sauce, but it would be equally delicious as a pasta sauce served over a bed of linguine. Both ways pair well with a fresh garden or Caesar salad.

    If you like your stew/sauce spicy, make sure to use a hot salsa.

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