"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

8.5.15

Slow Cooker Seafood Pot-au-Feu #French Fridays with Dorie

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Slow Cooker Seafood Pot-au-Feu-simplelivingeating.com


Our last fish recipe with French Fridays with Dorie, most are breathing a sigh of relief... but I am sad. The fish dishes we made together are some of my favorites. 
I really have come to the realization that you might  have to grow up eating fish to like it... which is so sad to me, because it is tasty, low calorie, and high in nutrition. I can't seem to convince people to eat more of it. 


Slow Cooker Seafood Pot-au-Feu-simplelivingeating.com

Of course, I made this in a slow cooker. I wouldn't want to disappoint my fellow Dorista's that I know take bets on if I will convert the week's recipe into a crockpot dish or not. 


Slow Cooker Seafood Pot-au-Feu-simplelivingeating.com

I don't make these fish dishes in a slow cooker just out of laziness. I hope to show people that fish can be easy to cook, and even if you live in an area that doesn't sell fresh fish, frozen fish can be tasty...

...which brings me to this recipe, which was not very tasty in it's original form. Even with pesto I found it flat. The little bit of ginger, just didn't do enough to add any complexity to the broth. 

Our past French Friday's seafood soups had pastis, and fish broth, to give them umph. I like subtle flavors, but I just found this soup to be monotone until I added red pepper flakes, and saffron. I really think if it had cooked in white wine, the flavor would have been even better. My family and I enjoyed it, but we will return to our liquor laden fish stews in the future.




Slow Cooker Seafood Pot-au-Feu



by Diane Balch
Prep Time: 20 minutes
Cook Time: 6 to 8 hours on low
Keywords: slow-cooker soup/stew gluten-free fish seafood French

Ingredients (6 to 8 servings)

  • 3 large potatoes peeled and chopped into 1/2 inch cubes
  • 3 carrots chopped
  • 1 leek chopped
  • 4 scallions chopped
  • 10 ounces of frozen boneless salmon
  • 1 pound of bay scallops frozen
  • 10 ounces mixed frozen seafood
  • 8 ounces of sugar snaps strings removed
  • 4 ounces mushrooms chopped
  • 4 cups of chicken broth
  • 1/2 teaspoon minced ginger
  • 2 teaspoons of salt and pepper
  • 1 teaspoon of lemon zest
  • 1/4 teaspoon of red pepper flakes
  • 2 pinches of saffron
  • 1 bay leaf
  • garnish: store bought or homemade pesto

Instructions:

1) Peel and chop potatoes. Put them in the microwave on high for 3 minutes before putting them in the slow cooker.
2) Layer the slow cooker with potatoes on bottom, then: carrots, leeks, scallions, salmon, bay scallops, mixed seafood.
3) Whisk together: chicken broth, ginger, salt, pepper, lemon zest, red pepper flakes, bay leaf and saffron. Pour over seafood.
4) Cook on low for 6 to 8 hours or until potatoes and vegetables are soft.
Garnish with pesto. Serve with crusty buttered bread.


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Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 


23 comments:

  1. I am impressed that you got this to work as a crockpot dish. I liked its lightness, freshness and overall loveliness.

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    1. I've made a lot of seafood dishes in the crockpot, they come out terrific. You just have to make sure you put the fish on top and don't over cook it.

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  2. Of course you made this in a crockpot... It IS what we expect and would be disappointed if you didn't :-)
    I enjoyed this - although I did through in a few extra ingredients and changed the proportions on others.

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    1. I agree this recipe needed tweaking.

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  3. Too cute---I would be shocked if you didn't make an easier version. Sorry you had to boost the flavor---mine was tasty except for salmon was definitely bland. Hard to believe there's only one more recipe!

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  4. Slow cooked, betcha that resulting broth tasted amazing!

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  5. Am happy you didn't change your MO with this recipe. Thanks to you, I've learned that a slow cooker can be a real asset for a single person. Plus, this winter I gave my large crockpot to my caterer friend (she was thrilled) and bought another which is smaller and a perfect size for me. Highmarks to you for showing that there's very little that can't work. Interesting (but good to know) that you didn't find this recipe tasty enough. It's off-season now and no salmon or mussels (worth buying) in sight. And those spring veggies, not yet.

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    1. I'm so glad that you appreciate the wonders of the slow cooker. The number of sizing available now is really terrific. Yes, perfect for a single person or a large group... especially great for busy people.

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  6. I am surprised that this came out so well in a crock pot! It really looks lovely! How did you do the mussels?
    I added some white wine to mine because I also thought it flat, and needed some umph. My seafood dept. had wonderful fresh salmon, scallops and mussels, making this a wonderfully delicious dish! Perfect for spring! Happy Weekend, Diane!

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    Replies
    1. The mussels were precooked part of a seafood mix. If I was using fresh mussels I would put them in a few minutes before serving.

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  7. I love your slow cooker adaptations! I'm always looking for more ways to use my slow cooker, so thank you for sharing this one. I actually liked this broth (I've been into "plain" lately), but am sure your liquor-laden version is delicious as well!

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  8. I sure hope your crockpot never breaks. Kidding, of course. Your seafood pot au feu looks delicious. I liked the cooking
    method but not the flavors.

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    Replies
    1. Oh I want it to break. I have my eye on a high end one with all the neat features.

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  9. I did not grow up on fish but I do love it now. Salmon is our go to fish at home. I have enjoyed the fish recipes that I have cooked with Dorie. I am a little finicky about some seafood. Can't believe only one recipe left.

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  10. I love that you use the slow cooker! I don't have the cajones to do it the first time I make these recipes, but I know that being able to put it in the slow cooker figures largely in whether or not I'll make it again. :) So, thank you, Diane! You know, I'm one of the weirdos about fish, sort of. I grew up eating it, but don't make it at home anywhere near as often as I should. It's only been making the Dorie recipes that has forced me to do so (and I've enjoyed it quite a bit!). I need to reinstate my at least one fish dish per week rule as you're right about the benefits.

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    1. Yeah, more fish, more fish... more slow cooker recipes!!! Good to hear from you.

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  11. Diane, I would never have thought to prepare this Seafood-Pot-au-Feu in a slowcooker but you certainly dd a marvelous job with this recipe, showcasing each and every ingredient - sounds like your adaptations of this recipe were enjoyed by all.
    Hope you had a nice Mother´s Day!
    Andrea

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  12. You never disappoint! I'm not sure your theory is correct. I didn't grow up eating fish (well awful fish that came frozen in a rectangular box), yet I love eating fish now. I actually liked the flavors in the recipe, but I used flavorful fish stock that I had leftover from an earlier FFWD dish. I keep feeling inspired by your slow cooker adaptations, though I have yet to try one.

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    1. It does seem that a few Dorista's warmed to fish as adult, but people who try different cuisines and become "foodies" are out of the ordinary. I wish I had used flavorful fish stock it would have made a world of difference.

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  13. What a great recipe for the Slow Cooker, this will be awesome! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday this week.
    Come Back Soon!
    Miz Helen

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  14. I love a good slow cooker meal! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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  15. It's wonderful that you were able to make this recipe in a slow cooker, Diane! Your Seafood Pot au Feu looks so delicious - really elegant as well! Thank you for sharing it with us at the Hearth and Soul hop. Pinned and will tweet!

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    1. Thanks April,
      I find that frozen seafood works well in a slow cooker.

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