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large opaque cooked cod chunks with small potato cubes, diced fennel and tomatoes in a thick red tomato broth in a plain bowl, with no shrimp, bread or garnish
Melissa Hart

Crockpot Fish Stew

The slow cooker builds the tomato, fennel and potato base while the cod waits in the refrigerator for its short final cook. Fish cannot spend the whole afternoon on the same schedule as a root vegetable. Cut it into large chunks and lower them gently into the hot liquid. Stirring hard at the end breaks the fish apart before it reaches the bowl, so check one thick piece with a thermometer and lift each serving out carefully.
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Prep Time 20 minutes
Cook Time 5 hours 45 minutes
Total Time 6 hours 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lb cod fillet cut into 2-inch chunks and kept refrigerated
  • 3/4 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 small fennel bulb stalks removed and bulb finely diced
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1 can 14.5 oz diced tomatoes with juices
  • 2 cups low-sodium vegetable broth
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Method
 

  1. Combine potatoes, fennel, onion, garlic, tomatoes, broth, oil, oregano, salt and pepper in a 6-quart slow cooker. Cover and cook on low for 5 hours until the potato cubes are fully tender.
  2. Turn the cooker to high, replace the lid and heat for 10 minutes. Pat the cold cod chunks dry.
  3. Nestle cod into the hot liquid in one layer and cover. Cook on high for 20 to 30 minutes, starting checks at 20 minutes, until the thickest fish piece reaches 145°F and flakes gently.
  4. Stir lemon juice into the broth with as little movement of the fish as possible.
  5. Divide fish among 4 bowls with a slotted spoon, then ladle the vegetables and thick tomato broth around it and serve immediately.