If you’re looking for an easy to prepare and tasty seafood recipe for your crockpot or slow cooker, this is it. While the recipe calls for flounder, almost any white fish like halibut, tilapia, or swai can be substituted. This recipe is very kid friendly and is an easy way to get picky eaters to add some seafood to their menu. The vegetables help keep things healthy and kids love it. You can make a double batch for leftovers the next day. If your guests prefer something with a little more kick, try adding in bit of cayenne pepper or tabasco sauce. Sometimes I’ll add in Rocky Mountain Seasoning from the Spice House to give it a little more flavor. You can use white potatoes or red potatoes; if you substitute Yukon gold potatoes, they are a little denser and will take slightly longer to cook. If you don’t have baby carrots, diced regular carrots work just as well. If you happen to have a bay leaf or two on hand, adding one in will bring some flavor to the party. Just don’t forget to remove it before serving.
- 3-4 Flounder medium filets, diced
- 2 sticks celery, diced
- 3 cans cream of mushroom soup
- 3⁄4 cup baby carrots
- 1⁄2 cup white wine, optional
- 1⁄2 teaspoon old bay seasoning
- 1⁄2 teaspoon oregano
- salt & pepper to taste
- Dice the flounder into chunks about ½" to ¾" cubes.
- Peel and dice the potatoes. Dice the celery into ½" slices.
- Place all of the ingredients in the slow cooker. Mix to make sure everything is well blended and covered by the cream of mushroom soup. The mixture should be pretty goopy and thick; it will thin out as it cooks.
- Set the slow cooker on low and cook for 4-6 hours until carrots are fork tender.
