Cod and Shrimp Crockpot

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16 May 16
Patty
Savory

User Rating: 4 / 5 Vote 7

Cod and shrimp crockpot stew recipe or fish stew, cod and shrimp are cooked to the minute and presented like a stew with a creamy sauce and vegetables, a recipe for entertaining, delicious!

This dish is made to look like a stew but in reality all the ingredients are cooked to the minute. Cod and shrimp are briefly seared and the vegetables are cooked separately. It is a very refined dish, the sauce is delicious.

Here I made this recipe with the fish I had in the house, which was cod. Cod has a rather mild flavor and it was marvelous with the creamy sauce.

You could substitute cod by monkfish or hake or even a mix of both. You can also use any seafood you like if you are hosting a large party.

4 servings
Easy
1 h 00

Recipe :

Ingredients:

Fish:

14 oz. (400 g.) cod loin, boneless and skinned, cut in about 8 chunks

12 large raw shrimp, peeled and deveined

Butter

Salt and pepper

Vegetables:

1 green cabbage

8 green asparagus

1 tomato, peeled, seeded, cut in small cubes

1 clove garlic, crushed

2 tbsp. chopped parsley, separated

Optional: small potatoes, leek, carrots, etc.

1/3 cup (75 ml) fish or vegetable stock, hot

1 tsp corn starch

1 cup (240 ml) heavy cream

Salt and pepper to the taste

Olive oil

Prepare the vegetables:

Into a crockpot, heat some olive oil on medium high

Cut the cabbage in 4, core it, then cut each quarter in half, try to get 8 slices of about 1 inch thick, if the slices are thicker, halve them or they won't cook in time, add into the crockpot together with the crushed garlic

Make a thin slurry by stirring the corn starch into the hot stock, pour into the crockpot and cover with a lid

After about 5 minutes, turn over the cabbage slices, add the asparagus cut in about 4 pieces, keep the spears for later use, add the tomato cubes, cover the crockpot and cook away for 5 more minutes

With a slotted spoon, remove the vegetables from the crockpot and set aside

Remove about 1/3 of the stock and set aside for later use, add the asparagus spears into this stock just to soften them

Reduce the remaining stock to 2/3 to thicken it a bit, then add the heavy cream to the stock, give it a boil, reduce the heat and let cook gently for about 5 more minutes (if your sauce were too thick at this point, just add 1 or 2 tbsp. of heavy cream)

Sprinkle salt and pepper to taste, add half the parsley, stir well and set aside into a gravy boat

Cook the cod and shrimp:

Into a pan, melt a chunk of butter on medium high until bubbly and golden

Add the cod, sear for about 1 minute on each side, take out of the pan and set aside

Into the same pan, add the shrimp and sear quickly on both sides just until they become red

Reduce the heat to medium/low and put the cod back into the pan and cook for 1 more minute

Sprinkle with salt and pepper to taste

Assembly:

Into the crockpot, re-heat the vegetables into the leftover stock for 1 minute

Add the cod and shrimp, distribute the asparagus spears

Drizzle with some of the sauce and sprinkle with the remaining parsley

Serve with the sauce into a sauce boat

Note:

To save time and avoid forgetting anything, when I make this kind of recipe, I prepare all the ingredients of all the preparations. I wash, peel, cut my vegs and set them aside into bowls, I prepare my fish stock, I check my fish for bones, I have all the ingredients and seasonings ready on my counter before starting the recipe. Then, I only need to follow the instructions.

Enjoy!

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