Ingredients

Scale

1.5 lbs white fish (cod, haddock, halibut), cut into large chunks

1 can (28 oz) crushed tomatoes

1 small onion, finely diced

3–4 cloves garlic, minced

1 cup seafood or chicken broth

2 tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

½ tsp paprika

¼ tsp red pepper flakes (optional)

Salt and black pepper, to taste

Fresh parsley or basil for garnish

Lemon wedges for serving

Instructions

1. Add crushed tomatoes, onion, garlic, broth, olive oil, basil, oregano, paprika, red pepper flakes, salt, and pepper into the slow cooker. Stir well.

2. Cover and cook on LOW for 4 hours or HIGH for 2 hours.

3. Gently place the fish chunks on top of the sauce and spoon a little sauce over the fish.

4. Cover and cook on LOW for 20–30 minutes, or until the fish flakes easily with a fork.

5. Taste and adjust seasoning with extra salt, pepper, or lemon.

6. Serve warm with rice, pasta, potatoes, or crusty bread, and garnish with fresh parsley.

Notes

Use firm white fish so it doesn’t fall apart.

Stir gently after adding fish to keep chunks intact.

Add olives or capers for a Mediterranean twist.

Serve over couscous, mashed potatoes, or roasted veggies.

Leftovers reheat beautifully — just warm gently to avoid overcooking the fish.

Author: Mila Bryn
Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Category: Dinner
Method: Slow Cooker
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 245
Sugar: 6g
Sodium: 520mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 28g
Cholesterol: 55mg

Keywords: slow cooker fish recipe, tomato garlic fish, crockpot white fish, healthy seafood dinner