Seafood Stew Recipe

Serving Size: 6
Total Time: 8 hours 15 minutes

📝 Ingredients:

• 8 oz cremini mushrooms, halved
• 6 oz boneless, skinless haddock fillet (cut into 1-inch pieces)
• 8 oz boneless, skinless salmon fillet (cut into 1-inch pieces)
• 8 oz mussels, cleaned and debearded
• 6 cups chicken stock
• 3 Roma tomatoes, peeled and chopped
• 1 celeriac bulb, cubed
• 1 fennel bulb, chopped
• 2 celery stalks, chopped
• 4 carrots, chopped
• 1 lemon, juiced and zested
• 1 tbsp flour
• 8 oz cooked shrimp
• 2 tbsp chopped dill
• Salt and pepper to taste

---

👨‍🍳 Instructions:

1. Place the mushrooms, tomatoes, celeriac, fennel, celery, carrots, salt, and pepper in your slow cooker. Add 5 cups of the chicken stock.
2. Cover and cook on Low for 7½ hours.
3. In a small bowl, whisk together the lemon juice, flour, and remaining chicken stock. Stir the mixture into the slow cooker.
4. Add the haddock, salmon, and mussels. Set the slow cooker to High and cook for 30 more minutes, or until the fish is cooked and mussels have opened.
5. Top with shrimp, chopped dill, and lemon zest just before serving.
6. Taste and adjust seasoning if needed. Serve hot and enjoy!