Galician Style Seafood Stew

  • Add a little olive oil to sauté pan and fry the potatoes and carrots over a medium heat for 5 minutes.
  • Turn down the heat and add the onion and garlic. Continue cooking until the onion is softened, season with a little salt.
  • Spoon into the removable Crockpot bowl.
  • Add the fish stock, saffron, oregano and lemon juice.
  • Cover with the lid and cook on high for 2-3 hours or low for 4-5 hours until the potatoes and carrots are tender.
  • Add the fish fillets, stir through and cook for a further 10 minutes.
  • Add the seafood cooking for a further 5-10 minutes until piping hot.
  • Sprinkle over the chopped parsley to serve, accompany with crusty bread.



  • 1 tbsp olive oil
  • 4 medium potatoes, peeled and diced approx. 2cm
  • 2 carrots, peeled and diced approx. 2cm
  •  2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 500ml fish stock
  • Good pinch of saffron
  • 1tsp oregano
  • 1 lemon, juiced
  • 500g white fish skinless fillets (eg cod, hake) cut into bite size pieces
  • 200g cooked mixed seafood (mussels, prawns, squid)

To serve – chopped parsley and crusty bread