Crock-Pot Fishermen’s Stew



1 Pound Fresh Halibut Steaks, Cut into 1 Inch Pieces
1 1/2 Pounds Fresh Shrimp, Peeled and Deveined
2 Pounds Mussels or Clams, Cleaned and Debearded
1 Pound Can Tomatoes, With Liquid
1 Cup Tomato Sauce
1/2 Cup Vegetable Broth
1 Onion, Chopped
4 Cloves Garlic, Minced
1 Tablespoon Oregano
1 Teaspoon Basil
1 Teaspoon Salt
1/2 Teaspoon Black Pepper


  1. Place all ingredients except for the seafood in the crock and stir.
  2. Cook on high 2 – 4 hours.
  3. Add mussels or clams and cook for another hour on high.
  4. Add shrimp and halibut and cook for another hour to three hours on high, making sure that shrimp is pink and fish is opaque white.
  5. Mussel shells should be open.
  6. Serve with broth in bowls.
  7. Any mussels that do not open should be tossed out.