SEAFOOD STEW RECIPE for winners*
by Chef Buck
This classic seafood stew combines mixed seafood with a flavourful base of onions, celery, garlic, and fresh herbs, all simmered together in a rich tomato and wine broth. Chef Buck's straightforward approach makes this elegant dish accessible to home cooks of all levels. This slow cooker adaptation maintains the authentic flavours whilst reducing active cooking time, making it perfect for a stress-free dinner. The result is a comforting, restaurant-quality stew suitable for winners and non-winners alike
Watch: SEAFOOD STEW RECIPE for winners*
Original recipe video — click to play
Original method: 45 minutes on stovetop
Ingredients
Aromatics & Base
- 15 ml Olive oil
For sautéing vegetables on stovetop before slow cooker
- 1 medium Onion, chopped
- 120 g Celery, sliced
- 1 whole Hot pepper, finely chopped
- 4 cloves Garlic cloves, finely chopped
Added after onion and celery have started softening
- 30 g Tomato paste
Caramelise with vegetables before slow cooking
Liquids & Seasonings
- 240 ml White wine
Used to deglaze pan on stovetop; alcohol reduces during initial sauté
- 1 whole Bay leaf
Remove before serving
- 15 ml Dried oregano
- 5 ml Dried thyme
- 5 ml Dried basil
- 3 ml Red pepper flakes(optional)
Add if you prefer extra heat
- 390 g Diced tomatoes (tinned)
- 240 ml Chicken stock
Any quality broth works; fish or vegetable stock also suitable
- 1 ÂĽ litre Water
Reduced from 2 cups (original) to account for slow cooker moisture retention. Substitute 240 ml clam juice for one portion if desired for deeper seafood flavour.
Seafood & Finishing
- 450 g Mixed seafood, prepared (shelled/deveined as needed)
Add in final 20–30 minutes on High or final 45 minutes on Low to prevent overcooking
Can include prawns, mussels, clams, squid, firm white fish or any combination
- 30 ml Lemon juice
Stir in during final 10 minutes for freshness
- to taste Salt and black pepper
Season throughout cooking and adjust at the end
Method
- 1
Heat olive oil in a large frying pan over medium heat. Add the chopped onion, sliced celery, and hot pepper. Cook for 1 minute to give them a head start.
~1 min - 2
Add the finely chopped garlic and a pinch of salt. Continue cooking until the onion begins to soften, about 3–4 minutes.
~4 mins - 3
Stir in the tomato paste. Using the back of a spoon, spread it around the bottom of the pan and let it cook for 1–2 minutes. It's fine if the paste sticks slightly to the pan.
~2 minsTip: This caramelisation builds deeper flavour
- 4
Pour in the white wine and stir well, scraping up any browned bits from the bottom of the pan (deglazing). This will lift the caramelised flavours into the liquid.
~1 min - 5
Add the bay leaf, dried oregano, dried thyme, dried basil, and red pepper flakes (if using). Stir and let the mixture simmer on the stovetop for 5 minutes to concentrate the flavours and reduce the wine slightly.
~5 mins - 6
Add the tinned diced tomatoes, chicken stock, and water (or with clam juice substitution if preferred). Stir well.
~2 mins - 7
Transfer the entire contents of the frying pan to your slow cooker. Stir gently to combine. Cover and cook on Low for 5–5.5 hours, or on High for 2.5–3 hours.
~5 hrs 30 minsTip: At this point, you've achieved the base broth with excellent depth of flavour
- 8
If cooking on Low, switch to High setting. If already on High, keep it there. Add the prepared mixed seafood, stirring gently to distribute evenly throughout the stew.
~1 min - 9
Cover and continue cooking for a further 20–30 minutes on High (or 45 minutes on Low if you prefer), until the seafood is cooked through but not rubbery. Prawns and firm fish should be opaque; mussels and clams should have opened.
~25 minsTip: Check at 20 minutes—seafood cooks quickly
- 10
Stir in the lemon juice during the final 10 minutes of cooking. Taste and adjust seasoning with salt and black pepper as needed.
~1 min - 11
Remove the bay leaf before serving. Ladle the stew into bowls and serve whilst hot.
~5 minsTip: Serve with crusty bread, a simple salad, or over rice
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. You can sauté the aromatic base on the stovetop (steps 1–5) up to 24 hours ahead, then refrigerate it. Transfer it to your slow cooker when you're ready to cook. However, always add the seafood during the final 20–30 minutes of cooking on High, never in advance, to prevent overcooking
Comments
No comments yet — be the first to share your experience!