Slow-Cooked Fisherman's Wharf Seafood Stew

(6)
  1 reviews
  • 35|min prep time
  • 9|hr|55|min total time
  • 17 ingredients
  • 6 servings

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

Directions

  1. 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. 2 Cover; cook on low setting for 8 to 9 hours.
  3. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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