Stew might not be the first thing to come to mind when you think about seafood, but the truth is there are plenty of great seafood stews out there. Our slow cooker recipe for halibut stew is great served right from your slow cooker or heated up for lunch or dinner a few day’s later. Chances are this recipe will yield enough for leftovers, so enjoy!
Yields: 6 servings | Serving size: 1 cup | Calories: 148 | Previous Points: 3 | Points Plus: 3 | Total Fat: 2 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 26 mg | Sodium: 296 mg | Carbohydrates: 12 g | Dietary fiber: 2 g | Sugars: 4 g | Protein: 18 g
- 1 red bell pepper, diced
- 1 small yellow onion, coarsely chopped
- 2 carrots, thinly sliced
- 1 large potato, peeled, cut into 1” pieces
- 1 1/2 cups chicken broth, fat free, low sodium (optional vegetable broth)
- Juice from 1 lime
- 2 cloves garlic
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 1 teaspoon chili powder
- 1/4 cup freshly chopped cilantro
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1 pound halibut fillets, rinsed and cut into bite size pieces (or, your favorite white fish as an option)
Add all the above ingredients to the slow-cooker, except halibut. Cover and cook on low 8 to 9 hours. The last 30 minutes of cooking time add thawed halibut pieces. Garnish with additional cilantro if desired.
Recommend 4-6 quart slow-cooker.
You might also like our compilation of 73 Healthy Slow Cooker Recipes.
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