1-1/2  lbs fish fillets
salt and pepper
1 medium onion, chopped
4 tbsp chopped parsley
1 tbsp oil
2 tsp grated lemon rind
2 tsp grated orange rind
orange and lemon slices

Method

Butter the crock pot and place the fish fillets in it. Season to taste with salt and pepper.
Saute the onion and the chopped parsley in the oil until the onion is transparent. Sprinkle over the fish with the grated rinds.
Cover and cook on the low setting for 1-1/2 hours. Serve garnished with orange and lemon slices.

1/4 lb salt pork or bacon, cut into small cubes
1 onion,chopped
2 medium potatoes, peeled and diced
1/2 tsp salt
1/8 tsp pepper
3 cups water
2 (7oz) cans minced clams
or 1 pint fresh shucked clams, cut up
2 cups light cream or evaporated milk
paprika to taste

Method

Saute pork with onion in a skillet or in Crockpot with browning unit. Combine sauteed pork, onion, potatoes, salt, pepper and water in Crockpot. Cover and cook on low 5-7 hours. Turn control to high. Add clams and cream. Cover and cook on high for 15 minutes. Sprinkle with paprika. Makes 6-7 servings

1 lb Salmon
2/3 cup white wine
1'2 cup water
1 bay leaf
3 tbsp chopped celery leaves
1 small onion, chopped
1 tsp salt
1 tbsp lemon juice
4 slices lemon
1/4 cup butter
1/4 cup lemon juice
1 shallot, chopped
3 tbsp minced parsley
1/4 tsp salt
1/4 tsp black pepper

Method

Lay the salmon in the Crockpot. Pour over the wine and water. Add the bay leaf, celery leaves, onion, salt and lemon juice. Place the lemon slices on top.Cover and cook on low for 2 hours. Melt the butter with the lemon juice, shallot, parsley, salt and pepper. When the fish is cooked, strain and place on a serving dish. Pour the hot parsley butter over the fish and serve immediately.

2 lbs firm fish steaks
juice of 1/2 a lemon
1/2 tsp Turmeric
2 tsp salt
1 tbsp olive oil
2 onions, finely chopped
1 clove garlic, crushed ( use more if you like, I do)
pinch of ground ginger
2 tsp curry powder
3/4 cup of stock or water
2 tsp vinegar
sour cream or evaporated milk

Method.

Wash Fish, rub with lemon juice and sprinkle with salt and turmeric. Set aside while preparing curry sauce. Heat oil in frying pan, add onions, garlic and ginger and fry until golden brown. Add curry powder and fry for a minute or two, stirring all the time. Add stock and vinegar and bring to the boil. Place fish in your Crockpot and spoon sauce over fish. Cover and cook on low setting for one and a half hours or until fish flakes easily with a fork. Just before serving check seasoning, adding more salt & lemon juice if needed, and stir in a spoonful of sour cream or evaporated milk if wished. Serve with boiled rice and lemon wedges and chutney.

1 lb - 1 1/2 lb. fish (use any combo of the following: flounder, ocean perch, pike, rainbow trout, haddock or halibut)
1/2 c Onion; chopped
1/2 c Celery; chopped
1/2 c Pared carrots; chopped
1/4 c Parsley; snipped
1 teaspoon Leaf rosemary
1 can (16 oz.) whole tomatoes; mashed
1/2 cup Dry white wine
1 Bottle (8 oz.) clam juice
1 teaspoon Salt
3 tablespoons Flour
3 tablespoons Butter or marg. melted
1/3 cup Light cream (half-n-half)

Method

Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, butter and cream in CROCK-POT; stir well. Cover and cook on LOW setting for 7-8 hours. (On HIGH setting for 3-4 hours.) One hour before serving, combine flour, butter and cream Stir into fish mixture. Continue to cook until mixture is slightly thickened.
Double recipe for 5-qt. Crockpot

2 tablespoons butter or Margarine
4 teaspoons flour
1 1/2 cups half-n-half
1/4 cup grated parmesan cheese
1 package crab(real or imatation)
6 ozs cooked fettucini (Just this side aldente)
1 tablespoon fresh parsley,chopped
1 small onion,finely chopped
1 teaspoon finely chopped garlic

Method

Preheat heat CROCK-POT on high setting for about 20minutes. Meanwhile in a small sauce pan melt butter or Marg and stir in flour. Gradually add half and half stir until thickened. Add to CROCK-POT and add Parmesan,and stir till smooth.Fold in crab.fold in cooked Fettucini and add the rest of the ingrdients. cook till preferred doneness,(no set time on this one )
 Hint: Put top on so condensed steam doesnt form..( Tilt it )

1/2 lb. Keilbasa per person
1/2 lb. Raw shrimp in shell per person
3 Red bliss potatoes per person
1 Ear of corn per person
2 Lemons
Cayenne pepper
Cloves(To Taste)
Garlic(To Taste)
Bay leaves
Old Bay Seasoning
Black pepper
Tabasco
OPTIONAL:
2 Small onions per person
1 Carrot cut into 4ths per person
1-2 crabs per person

Method

Add all ingredients to CROCK-POT except shrimp, corn and crabs. Cover with water.Season water with salt and your choice of above flavorings along with the juice of two lemons or 2 tablespoons of vinegar.Cook on high setting. When potatoes and carrots are almost tender, add corn and crabs. Bring to a boil, thenadd shrimp.Cook a few minutes until shrimp are just done - they will be pink in color.Drain and pour into a basket or onto platters. Have cocktail sauce and Dijon mustard at hand.This is a crowd pleaser! You may have to use 2 Crockpots for this or reduce ingredients.

2x 7 oz. cans water-packed tuna -- drained
1 & 1/2 cups cooked macaroni
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1x 4 oz. can sliced mushrooms -- drained
1 x10 oz. pkg. frozen cauliflower -- partially    thawed
1/2 cup chicken broth

Method.

Combine all ingredients in lightly greased
Crock-Pot; stir well.Cover and cook on Low setting for 7 to 9 hours or on High setting for 3 to 4 hours.

3 lbs Frozen or fresh white fish fillets, thaw, rinse, dry
6 tablespoons Butter or margarine
3 tablespoons Flour
1 1/2 teaspoons Salt
1/2 tablespoon Dry mustard
1/4 tablespoon Nutmeg
1 1/4 cups Milk
1 1/2 teaspoons Lemon juice
1 cup Cheddar cheese, shredded

Method

Melt butter in saucepan on medium heat. Add flour, salt, mustard and nutmeg, stirring to blend. Gradually add milk, stirring constantly until thickened. Add lemon juice and cheese. Stir until cheese is melted. Place fish into slow cooker, spooning sauce over fish to cover. Cover and cook on HIGH 1 to 1-1/2 hours or until fish flakes. Reduce heat to LOW for serving.
This recipe goes great with Parmasan or Scalloped potatoes 

1/2 lb shrimp ( peeled,deveined )
1/2 lb scallops
a couple handfuls ( maybe 10 pieces ) green mussels
2 jars Ragu garlic parmesean sauce
1/4 cup Marsala wine
1 tsp minced garlic
1 small can mushrooms ( stems and pieces-optional )

Method

Cook on low all day, serve over cooked linguine pasta.

2 c Tomato Juice
6 oz Tomato Paste
14 oz Chunk Style Tuna, Drained & Rinsed
2 tb Dried Onion Flakes
2 tb Dried Vegetable Flakes
Garlic Powder
4 md Green Bell Peppers, Tops Removed, Cored & Seeded

Method.

Mix the tomato juice and the tomato paste. Set 1/3 of the mixture aside. Mix the remaining tomato mixture with all the other ingredients except the peppers. Fill the peppers equally with the mixture. Place in the CrockPot. Pour the reserved tomato mixture over. Cover. Cook on low for 8 to 9 hours.Serve hot.