Slow Cooker Red Wine Fish Stew for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For a more complex flavor profile, consider adding a small bay leaf or a sprig of fresh thyme during the cooking process. These herbs infuse the wine sauce with a subtle earthiness that pairs exceptionally well with both the mushrooms and the white fish.

Remember to remove any woody stems or whole leaves before serving. Adjusting the seasoning with a touch of kosher salt and freshly cracked black pepper just before serving can also help to elevate the overall taste of the finished dish.

When serving, consider pairing this stew with crusty bread or a simple side of steamed potatoes to soak up the delicious red wine sauce. The acidity of the wine works best when balanced with a starch that can absorb the liquid.

If leftovers are expected, store them in an airtight container as soon as they reach room temperature. When reheating, do so gently over low heat to avoid overcooking the delicate fish, ensuring that the texture remains as pleasant as it was when freshly prepared.

Variations

• Herb-Infused Stew: Add a sprig of fresh thyme or a bay leaf to the slow cooker during the cooking process. These herbs provide a bright, aromatic contrast to the rich red wine sauce and earthy mushrooms.
• Vegetable-Forward Version: Increase the amount of mushrooms and add sliced carrots to the stew. The carrots add a natural sweetness that balances the acidity of the wine and adds more texture to the dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

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

Store any leftovers in an airtight container in the refrigerator for up to two days. Because fish is highly perishable, it is important to cool the stew quickly and get it into the fridge within two hours of cooking.

Avoid leaving it out at room temperature for extended periods. When ready to enjoy again, reheat the stew gently on the stovetop over low heat, stirring occasionally, until it is heated through. Do not boil the stew, as this will cause the fish to break apart.

This dish is best enjoyed fresh, but the ingredients can be prepped in advance to save time. Peel the onions and clean the mushrooms the day before, storing them in the refrigerator until you are ready to assemble the stew.

While the stew itself can be reheated, the texture of the fish is best when cooked just before serving. For the most efficient process, have all components ready in the fridge so that assembly takes only seconds when it is time to start the slow cooker.

Serving ideas

Serve the stew in shallow bowls to showcase the beautiful red wine sauce and the vibrant colors of the mushrooms and onions. A piece of crusty sourdough bread is an excellent accompaniment, perfect for mopping up every last drop of the rich, flavorful liquid. If desired, a light garnish of chopped fresh parsley can add a pop of color and a fresh, herbal note that contrasts nicely with the deeper, more savory flavors of the red wine and the tender white fish.

The stew is hearty enough to stand alone as a main course, but it can also be served over a bed of creamy polenta or mashed potatoes for a more substantial meal. Ensure that the bowls are warmed slightly before serving to keep the stew at an ideal temperature for as long as possible. Because the sauce is quite flavorful, it pairs well with a simple side salad dressed with a light vinaigrette, which provides a refreshing contrast to the richness of the wine-based stew.

Frequently asked questions

Recipe card

Slow Cooker Red Wine Fish Stew for an Easy Weeknight Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 2 lb white fish fillets, cut into chunks
• 8 oz whole mushrooms
• 1 cup pearl onions, peeled
• 2 tbsp all-purpose flour
• 1 cup red wine

Instructions

1. Place the white fish chunks into the bottom of the slow cooker. Add the whole mushrooms and pearl onions on top of the fish in an even layer.
2. Dust the all-purpose flour over the vegetables and fish. Pour the red wine over the entire mixture to create the base of the sauce.
3. Cover the slow cooker and cook on low for 4 hours. Once done, ensure the fish reaches an internal temperature of 145°F (63°C). Let the stew rest for 5 minutes before serving.

Contains: fish, gluten, sulfites

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

12 g

Fat

8 g

Fiber

2 g

Sugar

4 g

Sodium

450 mg

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