Slow cooker Mediterranean fish stew uses just a handful of ingredients yet delivers big flavor. This light, healthy soup is low-carb, paleo, and Whole30 compatible. Instant Pot instructions are included below.
Table of Contents
Ingredients For Mediterranean Fish Stew
- Fish (1 pound, cut into 1-inch pieces)
- Bell pepper (1, diced)
- Onion (1/2 cup, diced)
- Garlic (1 clove, minced)
- Diced tomatoes (15 ounces)
- Broth (2 cups low-sodium chicken broth)
- Seasonings: Italian seasoning (1 tbsp), salt (1 tsp, or to taste), pepper (1/2 tsp)
How To Make Fish Stew In The Crock-Pot
Slow Cooker
- Add all ingredients to the slow cooker and stir to combine.
- Cook on HIGH for 2–3 hours or on LOW for 4–6 hours, until vegetables are tender and flavors meld. Add the fish toward the end so it doesn’t overcook.
Instant Pot
- Select Sauté on the Instant Pot. Heat a small amount of oil, then sauté the onion and bell pepper 3–5 minutes until softened. Add garlic and cook an additional minute. Turn off Sauté.
- Pour in the broth and deglaze the pot, scraping any browned bits from the bottom with a wooden spoon.
- Stir in the diced tomatoes, Italian seasoning, salt, and pepper.
- Close the lid and set the valve to sealing. Cook on HIGH pressure for 7 minutes, then perform a quick release.
- Add the fish, select Sauté again, and cook 7–10 minutes or until the fish flakes easily and is cooked through.
What Type Of Fish To Use
You can use most firm, flaky fish in this stew. White fish such as cod works well and is shown in the photos. Salmon is also a good option and pairs nicely with tomatoes. Regardless of the fish you choose, it cooks quickly, so add it near the end of cooking to avoid overcooking.
Frozen or Fresh Fish
Frozen fish can be used, but you may need to extend the cooking time slightly. Both slow cookers and Instant Pots are safe for cooking frozen fish, but check that the internal temperature and texture indicate the fish is fully cooked before serving.
How To Serve This Fish Stew
This Italian-style fish stew is delicious on its own. To keep it low-carb or Whole30-friendly, serve over cauliflower rice, mashed cauliflower, spaghetti squash, or zoodles. For non-restricted diets, serve over white or brown rice, or pasta. It also works well in lettuce wraps for a lighter option.
Storing Leftover Fish Stew
Store leftovers in an airtight container in the refrigerator for 3–4 days. Freezing is not recommended — the delicate texture of cooked fish often deteriorates after freezing and reheating.
FAQs & Tips
- Do not leave this stew on the WARM setting for extended periods. The fish will continue to cook and can become mushy or tough.
- Add extra vegetables to customize the stew—zucchini, eggplant, or mushrooms are good choices.
- The seasoning is intentionally simple: Italian seasoning, salt, and pepper. Substitute other dried herbs if desired.
- This recipe was tested in a 3.5-quart slow cooker; adjust quantities or cook time for larger or smaller pots.
Seafood Recipes
Seafood Cioppino
Italian Salmon
Salmon with Lemon & Dill
Crawfish Boil
Slow Cooker Mediterranean Fish Stew
This slow cooker Mediterranean fish stew uses few ingredients but is full of flavor. It’s light, healthy, low-carb, paleo, and Whole30 compatible. Instant Pot instructions are included.
- Author: Shannon Epstein
- Prep Time: 10 mins
- Cook Time: 2 hours 30 mins
- Total Time: 2 hours 10 mins
- Yield: 4 servings
Ingredients
- 1 pound fish, cut into 1-inch pieces
- 1 bell pepper, diced
- 1/2 cup onion, diced
- 1 garlic clove, minced
- 2 cups low-sodium chicken broth
- 15 ounces diced tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (or more to taste)
- 1/2 teaspoon pepper
Instructions
Slow Cooker
- Add all ingredients to the slow cooker and stir to combine.
- Cook on HIGH 2–3 hours or LOW 4–6 hours. Add fish near the end to prevent overcooking.
Instant Pot
- Select Sauté. Heat oil, sauté onion and bell pepper 3–5 minutes until softened. Add garlic 1 minute. Turn off Sauté.
- Pour in broth and deglaze the pot, scraping any browned bits from the bottom.
- Stir in diced tomatoes, Italian seasoning, salt, and pepper.
- Close lid, seal valve, and cook on HIGH pressure for 7 minutes. Quick release when done.
- Add fish, select Sauté, and cook 7–10 minutes until fish is cooked through.
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