Slow-Cooked Fisherman's Wharf Seafood Stew

Vegetables and spices simmer in clam juice and wine before shrimp and cod finish this seafaring stew.

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  • prep time 35 min
  • total time 9 hr 55 min
  • ingredients 17
  • servings 6
 

Ingredients

2
tablespoons olive oil
1
cup sliced leek (white and light green portion)
2
garlic cloves, chopped
1
cup sliced fresh baby carrots (1/4 inch thick)
3
cups sliced quartered Italian plum tomatoes (6 large)
1/2
cup chopped green bell pepper
1/2
teaspoon fennel seed
1
bay leaf
1
cup dry white wine or water
1
(8-oz.) bottle clam juice
1
lb. cod (1 inch thick), cut into 1-inch pieces
1/2
lb. shelled deveined uncooked medium shrimp
1
teaspoon sugar
1
teaspoon dried basil leaves
1/2
teaspoon salt
1/4
teaspoon hot pepper sauce
2
tablespoons chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine.
  • 2 Cover; cook on low setting for 8 to 9 hours.
  • 3 About 20 minutes before serving, add cod, shrimp, sugar, basil, salt and hot pepper sauce; stir gently to mix. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf; stir in parsley.
  • 1 In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine.
  • 2 Cover; cook on low setting for 8 to 9 hours.
  • 3 About 20 minutes before serving, add cod, shrimp, sugar, basil, salt and hot pepper sauce; stir gently to mix. Increase heat setting to high; cover and cook an additional 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf; stir in parsley.

EXPERT TIPS

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Expert Tips

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
180
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
95mg
95%;
Sodium
430mg
430%;
Total Carbohydrate
10g
10%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
96%;
Vitamin C
30%;
Calcium
6%;
Iron
12%;
Exchanges:
1/2 Starch; 1 Vegetable; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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