Breton Slow Cooker Seafood Stew Tips, FAQ & printable recipe

Tips for success

To add a touch of color and brightness, you can stir in some fresh chopped herbs like parsley or chives right before serving.

The vibrant green contrast looks beautiful against the creamy white sauce and enhances the overall presentation of the dish without overpowering the delicate flavors of the seafood.

If you find the sauce is too thin after the cooking time is complete, you can gently remove the seafood with a slotted spoon and set it aside.

Then, increase the heat or whisk in a small amount of cornstarch slurry to the remaining liquid in the slow cooker to thicken it to your desired consistency.

Variations

• Spicy Seafood Twist: Add a teaspoon of red pepper flakes or a dash of cayenne pepper to the cream and cider mixture for a subtle, warming heat that complements the sweetness of the seafood.
• Herbed Breton Stew: Incorporate a tablespoon of fresh thyme leaves or a teaspoon of dried herbs de Provence when adding the vegetables to introduce a classic French aromatic profile to the dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Freezer

Freeze in a sealed container for up to 1 month; thaw in the refrigerator overnight.

Reheat

Reheat gently on the stovetop over low heat until warmed through, being careful not to boil.

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to airtight containers.

Properly stored in the refrigerator, the stew will remain safe and flavorful for up to two days. For longer storage, the stew can be frozen, though the texture of the cream may change slightly upon thawing.

You can prepare the vegetables and portion the seafood ahead of time, storing them in the refrigerator until you are ready to assemble the stew.

However, do not combine the liquid and ingredients until just before you are ready to start the cooking process to ensure the freshest possible final result.

Serving ideas

Serve this stew hot in wide, shallow bowls to showcase the beautiful colors of the seafood and vegetables. It pairs exceptionally well with a side of crusty artisan bread or a simple baguette, which is perfect for mopping up the rich, creamy sauce at the bottom of the bowl.

For a complete meal, consider serving the stew alongside a crisp green salad tossed with a light vinaigrette. The acidity of the greens provides a nice contrast to the richness of the creamy fish stew, creating a balanced dining experience that highlights the fresh, subtle flavors of the seafood.

Frequently asked questions

Recipe card

Breton Slow Cooker Seafood Stew

Prep 10 minCook 3 hTotal 3 h 10 minServes 4

Ingredients

• 1 lb cod fillets, cut into large chunks
• 1 lb seafood cocktail mix (shrimp, mussels, squid)
• 2 stalks leeks, thinly sliced
• 2 medium carrots, diced
• 1 cube fish stock cube
• 1/2 cup heavy cream
• 1/2 cup dry hard cider

Instructions

1. Place the cod chunks and the seafood cocktail mix into the bottom of the slow cooker. Ensure they are spread out in an even layer to promote consistent cooking throughout the process.
2. Scatter the sliced leeks and diced carrots over the seafood. Take the fish stock cube and crumble it evenly over the top of the vegetables to ensure the flavors distribute during the cooking cycle.
3. Whisk the heavy cream and cider together in a measuring cup, then pour the mixture over the contents of the slow cooker. Cover and cook on low for 3 hours. Ensure the fish and shellfish reach 145°F (63°C) before serving.

Contains: fish, milk, mollusks, crustaceans, sulfites

Estimated nutrition per serving

Calories

380

Protein

32.5 g

Carbohydrates

14 g

Fat

21 g

Fiber

2.5 g

Sugar

6 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.