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!
Table of Contents
Easy Seafood Soup Recipe
When it comes to comfort food, a hearty soup or stew always does the trick. You just can’t beat a warm bowl of flavorful soup. We love this seafood stew, as well as my hearty vegetable soup, corn chowder and crockpot jambalaya.
Don’t you just love how easy and delicious slow cooker meals can be? They are great for busy weeknights and long weekends. This slow cooker seafood stew is a delicate, rich stew that is easy to prep and is a healthy dinner option.
The great thing about this slow cooker seafood stew recipe is that you can use fresh or frozen shellfish, just like in my recipe for shrimp scampi. That way no matter where you live you can enjoy a delicious seafood recipe. Also, I like to use fresh vegetables whenever I can and they are perfect in this slow cooker stew. Easy, healthy and super tasty!
Why This Recipe Works
- Easy slow cooker dinner. This seafood soup recipe will convert you to a slow cooker lover if you aren’t already. All of the ingredients cook in just one pot, giving this dish the true meaning of an easy dump-and-go meal!
- Healthy. All of the ingredients are fresh, low in fat and pack a punch of nutrients and protein. This is a healthy soup recipe you can feel great about eating!
- Hearty and comforting. Each bite is filled to the brim with chunky potatoes, shrimp, scallops and a flavorful and savory broth. This stew is the epitome of comfort food!
Stew Ingredients
The great thing about stew recipes is that you can modify the ingredients to your likes and needs. This seafood soup is hearty and healthy with all the great fresh vegetables and seafood. A good loaf of crusty French bread is what you need for soaking up all that amazing broth!
Find the full printable recipe with specific measurements below.
- Seafood: I recommended using any two pounds of seafood you would like for this seafood stew recipe. I used large deveined shrimp and large scallops You could also use lobster, crab, crawfish, mussels, clams or white fish like cod or halibut.
- Broth and tomatoes: The base of this stew is made with a savory vegetable broth mixed with crushed tomatoes and tomato paste.
- Vegetables: Diced yellow potatoes, a few cloves of minced garlic and chopped onion add aromatics and texture.
- Seasonings: Lots of dried seasonings are the key for giving this seafood stew the perfect flavor! I like to use a mix of dried thyme, basil, oregano, celery salt, crushed red pepper flakes, cayenne and salt and pepper.
- Fresh parsley: Right before serving, sprinkle some freshly chopped parsley on top for the perfect finishing touch!
Substitutions and Variations
As mentioned above, feel free to use your favorite type of fish when making this seafood soup. You can also add in other veggies such as carrots or peppers, or even mix in some fresh spinach or kale to wilt at the very end of cooking.
Make it a bit spicier with a little more red pepper flakes, cayenne, a dash of hot sauce or some cajun seasoning like my chicken, sausage and shrimp gumbo recipe. Or add in a bay leaf for more flavor or a squeeze of fresh lemon juice for a small punch of citrus for brightness.
How to Make Seafood Stew
Only 15 minutes needed to prepare this recipe for seafood stew! Then the soup will cook low and slow all day until you’re ready to enjoy dinner. An easy dump-and-go meal at it’s finest!
- Add tomatoes, broth and spices to slow cooker. Add all the ingredients (minus the fish) in the bottom of your crockpot.
- Cook the soup. Cover with lid and cook until the potatoes are fork tender, about 2-3 hours on high or 4-6 hours on low.
- Add seafood. Mix in the thawed seafood and cook on high for an additional 30-60 minutes, or until the fish is fully cooked.
- Serve and enjoy! Add fresh parsley on top if desired and serve with hot French bread!
5 star review
What a delicious way to use seafood!! It’s packed with so much flavor and the shrimp goes so well with the tomato flavor. Definitely making again!
Kristyn
Expert Tips
- Shrimp shells. I leave the shells on the shrimp during the cooking process because that’s where a lot of the flavor comes from. Just make sure to remove the shells and tails before eating.
- Broth. Using veggie broth will make the seafood flavor more subtle, however you can also use seafood stock for a bolder taste.
- Low and slow. Although you can cook the stew on high heat in your crockpot, I recommend using the low setting if you have the time. The longer the soup simmers, the more flavor it will have. The fish will also stay super tender this way.
- Serving suggestion. A side of Red Lobster cheddar biscuits goes perfect with this stew!
Recipe FAQs
Yes, you can make this seafood soup recipe on the stove. I like to sauté the onions and garlic in a little bit of olive oil or butter first and then add the remaining ingredients. Simmer for about 30 minutes.
A few others names it goes by is fish soup, shellfish stew, Cioppino, bourride, brodetto, cacciucco, zarzuela and gumbo.
We love to serve this stew with a loaf of artisan bread, a French baguette or homemade dinner rolls. You can also serve the soup over cooked white rice to make it even heartier.
Although it does taste best the day of preparing, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Just make sure not to overheat the stew when warming back up so the fish doesn’t get too chewy!
Love seafood? You’ll also love my sheet pan salmon, shrimp skewers and lemon baked fish. My ceviche and recipe for bang bang shrimp are some our favorite recipes with shrimp!
More Slow Cooker Soups
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Slow Cooker Seafood Stew
Video
Ingredients
- 1 (28-ounce) can crushed tomatoes
- 1 Tablespoon tomato paste
- 3 cups vegetable broth
- 3 clove garlic , minced
- 1 pound yellow potatoes , cut into bitesized pieces
- ½ cup chopped white onion
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon celery salt
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon cayenne pepper
- Salt , to taste
- Ground black pepper , to taste
- 2 pounds seafood (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
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Crockpot, Crockpot, Crockpot, Dairy-Free, Dinner, Gluten-Free, Nut-Free, One Pot, One Pot, Soups, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I have made this stew more than twenty times. We love it more and more each time. Leftovers are even better.
I’m so happy to hear you have loved it! Thank you so much for your comment and review Mary.
First time I made this it was delicious but presented more like a soup than a stew (to me, anyway). Second time I made it I cut back the broth to 2-1/2 cups. Also added 4 or 5 roughly chopped rinsed anchovy filets in the beginning — adds great taste but no one knows there are anchovies in it until after they praised it.
I’m so glad you enjoyed it! Thanks for your comment. :)
Can you freeze the stew
Hi Lisa! I haven’t tried freezing it before but I think it should work just fine! :)
Hi Jamielyn!
I am not sure what I did wrong. The shrimp were bought fresh and after cooking in the crockpot for about an hour they were sort of mushy. I guess they were still edible but with that mushy texture I tossed out 2 lbs of shrimp. Sorry, but I was a little disappointed. The 1lb of scallops I put in were fine. Not sure I’ll make this again. Thanks
Loved it!
This stew is amazing! My family devours it each time i make it!
I was looking for a recipe to make for my husband ( he LOVES seafood), and this was perfect!
I made this for dinner tonight. Flavorful with just a little punch from the crushed peppers and cayenne. I had some fresh spinach in the frig so, decided to wilt that in at the very end to add some greens. It was great. Thanks for the recipe. It will be going in my go to list for cold winter night dinners.
I’m so glad you liked it! The spinach sounds like the perfect addition.
Sounds delicious. Can I add fish like cod?
Sure!
I made this recipe for my daughter and she loved it.
This recipe is light but fulfilling.
Flavor is delightful and reminds me of a dish that my mom made for us as children.
You have the calories listed but not the quantity of the serving. How big is a serving ? And can I use old bay spice instead? If so how much?
There are about 6 servings in this recipe! I’ve never used old bay spice, but it’s definitely worth a try! Try a little bit and then add more to taste. :)
Can fish be used in this? I have some cod and I would like to know if that work work with this recipe.
I think cod would work great in this recipe! :)
Hello Katie,
Thanks for this and absolutely loved it! Doubled the recipe for the ALL-CLAD Slow Cooker. Changed it up a bit and added 1.5lbs of fresh wild shrimp and 3lbs of wahoo.
The deep flavor and spice level was perfect for cold winter day.
I’m so glad you loved it! Thanks for your comment Wayne. :)
Hi! This looks amazing. I have a couple of questions about the shrimp? Are deveined shrimp available with the shells and tails still on? It looks like your shells have been removed in the picture so I’m wondering if you devein and take the shells off after cooking? This is probably a no brainer for people but I’m confused. I really can’t wait to make this though. Thank you.
For slow cooker seafood stew I have a 2 pound bag of frozen shrimp, scallops, clams, and squid. Can I use this for the seafood and if so, does the inclusion of the squid change at all the time needed to cook the seafood?
Would red peppers be good in this recipe – looking for another veggie to add….or are carrots a better option?
I think carrots would be better, but either would taste great! :)
Hi, thanks for sharing! Do you know the total calories per serving (1 cup?)? Thanks!
Hi Jumi! I’m sorry, I don’t know the calories for this recipe.
Hi, do you think this would be good with some little ears of corn on the cob in it? Perhaps putting them in the crockpot too?
Yes, definitely! Probably for the last hour, or so!
Hell. I am unable to have potatoes what do you think would be a good low carb substitute?
Sweet potatoes, carrots, or rutabaga would be great substitutes!
RADISHES OR TURNIPS
I have never made seafood stew in a slow cooker so I’m looking forward to giving this a try!
This looks delicious! I need it in my life.
Paige