When most people think of slow cooking, their minds jump to beef stews or pulled pork. But seafood? It’s often overlooked in the world of long, gentle cooking. The truth is, certain seafood—when treated right—can become meltingly tender, deeply flavourful, and surprisingly luxurious after a low-and-slow cook.
These aren’t your standard grilled prawns or pan-fried fillets. These are bold, comforting, and unexpected seafood recipes that bring warmth and depth to your kitchen—especially when you want to try something new. Here are three slow-cooked seafood dishes you’ve probably never made, but absolutely should.
Basque-Style Cod with Peppers and Tomatoes
In the Basque region of northern Spain, seafood is often simmered in rich sauces made from peppers, tomatoes, and olive oil. This slow-cooked cod recipe takes inspiration from that tradition, gently poaching the fish in a sauce that becomes sweeter and deeper in flavour the longer it simmers.
The key here is patience. Cook the sauce low and slow for at least an hour to allow the flavours to meld, then nestle your cod into the pan and finish with a lid on for another 15–20 minutes. The result? Cod so soft it flakes under a spoon, soaked in a rich, paprika-scented tomato base.
Serve with crusty bread or over buttery mashed potatoes.
Slow-Braised Octopus with Red Wine and Garlic
Octopus has a reputation for being tricky—but when you cook it slowly, it rewards you with silky texture and surprisingly subtle flavour. This Mediterranean-style dish starts by simmering whole cleaned octopus in red wine, garlic, herbs, and a touch of vinegar.
Over the course of 1.5 to 2 hours, the octopus tenderises beautifully, soaking up all those bold, wine-rich notes. Once done, you can serve it sliced with a drizzle of olive oil and lemon, or pair it with soft polenta for a full meal that’s comforting and refined.
This is a dinner party stunner that takes time but very little hands-on effort.
Moroccan Fish Tagine with Preserved Lemon and Olives
Tagine isn’t just for lamb or chicken. This North African dish lends itself beautifully to seafood when cooked with the right balance of aromatics and slow heat. White fish like snapper or barramundi works well here, simmered with onions, garlic, cumin, paprika, saffron, preserved lemon, and green olives.
Traditionally cooked in a conical clay pot (but a Dutch oven works just fine), the fish absorbs all the spices while maintaining its delicate texture. The preserved lemon adds brightness, while the olives bring a briny punch that keeps the dish lively and balanced.
It’s a surprising, soul-warming meal you’ll find yourself craving again.
Great Seafood Starts with Great Ingredients
Slow-cooking seafood might sound unconventional, but with the right cuts and preparation, it opens up a world of flavour you may not have explored. The trick? Using seafood that’s fresh, well-sourced, and suited to slow heat.At Seafood Factory Outlet, we offer premium Australian seafood—from firm white fish to whole octopus—so you can experiment confidently and cook creatively. Whether you’re planning a weeknight comfort meal or a weekend culinary project, we’ve got everything you need to get started.
Visit us at 41 Clapham Rd, Regents Park NSW 2143, or browse our full range online at www.seafoodfactoryoutlet.com.au.
