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Introduction
The Mediterranean Fish Stew, known as 'Cacciucco' in Italy or 'Bouillabaisse' in France, has been a coastal staple for centuries. Traditionally, fishermen would use the unsold catch of the day to create this humble yet flavorful dish. Our crockpot version pays homage to this rich history while offering a convenient, modern twist. Perfect for busy households, this recipe allows you to enjoy the complex flavors of the Mediterranean without spending hours in the kitchen. As the stew simmers, your home will be filled with the enticing aromas of the sea, transporting you to a sun-drenched coastal village with each spoonful.
Ingredients
• 1 1/2 pounds firm white fish (such as cod, halibut, or sea bass), cut into 1-inch chunks
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium zucchini, sliced into 1/4-inch half-moons
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 can (14.5 oz) diced tomatoes, preferably San Marzano
• 1 can (8 oz) tomato sauce
• 1 cup low-sodium fish or vegetable broth
• 1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh flat-leaf parsley, chopped
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving
Step 1:
In the slow cooker, combine diced onion, minced garlic, sliced zucchini, diced red and yellow bell peppers, diced tomatoes, tomato sauce, fish or vegetable broth, white wine, olive oil, lemon juice, dried oregano, dried thyme, bay leaf, and red pepper flakes.
Step 2:
Stir the ingredients gently to combine. Season with salt and freshly ground black pepper to taste.
Step 3:
Cover and cook on low heat for 3 hours and 30 minutes.
Step 4:
After 3 hours and 30 minutes, add the fish chunks to the slow cooker, gently pushing them into the liquid to ensure they're fully submerged.
Step 5:
Continue cooking for an additional 30 minutes, or until the fish is opaque and flakes easily with a fork.
Step 6:
Once the fish is cooked, remove the bay leaf. Taste and adjust seasoning if necessary.
Step 7:
Stir in the torn basil leaves and chopped parsley just before serving.
Q: Can I use frozen fish for this recipe?
A: Yes, you can use frozen fish. Thaw it completely before adding to the slow cooker to ensure even cooking.
Q: Is it possible to make this recipe on the stovetop?
A: Yes, simmer the vegetables and broth for about 20 minutes, then add the fish and cook for an additional 10 minutes or until done.
Q: Can I add shellfish to this stew?
A: Absolutely! Add shrimp, mussels, or clams during the last 15-20 minutes of cooking until they're just cooked through.
• For a sustainable option, choose MSC-certified white fish.
• You can substitute the white wine with additional broth if preferred.
• For a spicier stew, increase the amount of red pepper flakes.
• Fresh herbs can be substituted with dried (use 1 teaspoon dried for every tablespoon of fresh).
• This recipe is naturally gluten-free and dairy-free.
• Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
Ladle the stew into bowls and serve hot with lemon wedges on the side for squeezing over the top. Crusty bread makes an excellent accompaniment for soaking up the flavorful broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, being careful not to overcook the fish.
Prep all ingredients before starting. Add the fish during the last 30 minutes of cooking to prevent it from becoming overcooked and tough.
- Use firm white fish that won't fall apart during cooking
- Don't lift the slow cooker lid too often, as this releases heat and extends cooking time
- For best flavor, use fresh herbs and good quality canned tomatoes
For a richer stew, add 1/2 cup of pitted Kalamata olives or 1 tablespoon of capers. For a vegetarian version, substitute the fish with 2 cans of drained and rinsed cannellini beans.
Pair with a crisp white wine like Albariño or Vermentino. A simple green salad with a lemon vinaigrette makes a great side dish.
Best in summer when fresh vegetables are abundant, but can be enjoyed year-round
Contains fish. May contain traces of sulfites from the wine. Always check individual ingredients for allergens.
