Fisherman Seafood Stew (Slow Cooker)

Fish and seafood are high-protein, low-fat food that provides a range of health benefits. Also, they are high in omega-3 fatty acids, or the “good” fats.

Fisherman Seafood Stew (Slow Cooker)

Total Time: 4 hours, 30 minutes

Serving Size: 8

Calories per serving: 227.73

Fat per serving: 3.77g 6%

Saturated fat per serving: 0.74g 4%

Carbs per serving: 19.33g 6%

Protein per serving: 28.49g 57%

Fiber per serving: 3.05g 12%

Sugar per serving: 7.12g

Sodium per serving: 781.68mg 33%


  • 3/4 lb halibut fish
  • 2 lbs mussels
  • 1/2 lb lobster (shell removed, but keep the shell)
  • 1/2 lb squid tube
  • 3/4 lb sea scallops
  • 6 carrots (chopped)
  • 1 can (11 oz) diced tomatoes
  • 2 bell pepper (chopped)
  • 1 onion (chopped)
  • 8 cloves garlic (minced)
  • 1/2 cup vegetable broth (fat-free)
  • 4 oz green chile
  • 1/4 cup cider syrup
  • 1 whole lime
  • 2 tsp honey
  • 1 tsp cumin
  • Tabasco (to taste, optional)
  • sea salt to taste
  • cilantro (chopped, for garnish)


  1. Place bell pepper, onion, carrots, garlic, green chille, tomatoes, cider syrup, lime, vegetable broth, honey, cumin and Tabasco sauce (except cilantro) in a 5 or 6 quart Slow Cooker.
  2. Mix well to unit all ingredients. Turn heat to HIGH and cook for 3 to 3 1/2 hours.
  3. In a deep bowl, place all seafood and generously season with salt.
  4. Add the seafood in a Slow Cooker with vegetables and mix well so the seafood is totally covered with the broth.
  5. Cook on HIGH for approximately 30 minutes. When done, remove the lid and let sit for 30 minutes.
  6. Sprinkle with chopped cilantro on top and serve warm.
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