Ingredients
1 1/2 lbs white fish fillets (like cod, halibut, or haddock), cut into chunks
1 small onion, thinly sliced
3 cloves garlic, minced
1 (14.5 oz) can crushed tomatoes
1 cup fish stock or vegetable broth
1/2 cup dry white wine (or more broth)
1/2 cup pitted Kalamata olives
1 tsp dried oregano
1/2 tsp smoked paprika
1/4 tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 tbsp olive oil
Fresh parsley and basil, for garnish
Crusty bread or rice, for serving (optional)
Instructions
1. Add onion, garlic, crushed tomatoes, broth, wine, olives, oregano, paprika, red pepper flakes, and olive oil to the slow cooker.
2. Stir to combine and season with salt and pepper.
3. Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours.
4. Add fish chunks during the last 25–30 minutes of cooking.
5. Gently stir once halfway through to ensure even cooking.
6. Once fish is opaque and flakes easily, taste and adjust seasoning.
7. Serve hot with fresh parsley and basil. Pair with crusty bread or rice if desired.
Notes
Use a firm white fish so it doesn’t fall apart in the stew.
Add a handful of baby spinach in the final 10 minutes for extra greens.
For a brinier flavor, add a teaspoon of capers along with the olives.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Stew, Seafood
- Method: Slow Cooker
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg
Keywords: mediterranean fish stew, slow cooker seafood, tomato olive fish stew, healthy crockpot recipe