Slow Cooker Seafood Recipes

Turkey and Shrimp Creole
Herbed Chicken and Shrimp
Seafood Stew
Seafood Gumbo
Fish Chowder
Lemon Dijon Fish
Salmon Chowder with Lime & Chilli Butter
Cod Alla Romana
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Tips for  Seafoods

  • Seafood should be added during the last hour of cooking time, or it will overcook and have a rubbery texture.
  • Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.

Tips & Interesting Information about Slow Cookers >

Slow Cooker Recipes > Seafood Recipes

Guide to Slow Cooking Fish & Seafood

Many people tend to overlook fish as a food to be prepared in a slow cooker. However, this method of preparation is great for seafood as it helps retain the fish’s natural, subtle flavour. Cut fish can be used in a variety of dishes including soups, pastas, stews, and casseroles. Meanwhile, whole fish can be easily steamed or poached in the slow cooker. Since fish cooks faster than meats, most dishes will only need two to five hours in the slow cooker to reach their optimum flavour. After the fish has finished cooking, it should not be left to warm in the slow cooker. This can dry it out. So, plan to serve your meal immediately when it finishes.

Types of Fish

There are many different kinds of fish, and how you prepare your meal depends up on the species you choose. Round fish, which includes cod, salmon, mackerel, and haddock, are generally the largest kinds of seafood. Consequently, they will usually be too large to cook whole in a slow cooker. Instead, you should look for slow cooker recipes that call for just fillet or steak cuts from these fish. Such cuts are available at most supermarkets. However, if you are starting with a whole fish, you will need to cut it yourself or take it to a professional fishmonger. Flat fish tend to be smaller than round fish. Species in this category include sole and plaice. Since flat fish are relatively inactive for most of their lives, their flesh is less muscular. Subsequently, you will discover a more delicate texture when cooking these fish varieties.

Slow Cooking Fish

Poaching Fish

Poaching is a great way to prepare virtually any type of fish. Simply place your fish in the slow cooker, cover with your liquid of choice, usually stock, wine, or water, and add some spices. Simple flavours like bay leaves and parsley work best for these dishes. Cooking time for poaching can be as short as 45 minutes, but this will vary depending on your cooking appliance and the type of fish you choose. Meanwhile, braising is a method well suited for flat fish. The delicate meat can be rolled prior to cooking, a technique which really enhances flavour.

Shellfish in a Slow Cooker

Shellfish can also be prepared using a slow cooker. However, these foods, with the exception of squid, do not benefit from a long cooking time. Therefore, they should be used in soups or stews and added near the end of heating. The most common shellfish for slow cooking is shrimp or prawn. These can be prepared either in their shells or after the shells have been removed. Some of the most popular recipes using shrimp and prawns are jambalaya and gumbo, two dishes with powerful flavours. Thai flavours are also popular in these slow cooked meals. Other varieties of shellfish, like mussels and clams, are great for stew recipes. They go great with a white wine or tomato based sauce.

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