Slow-Cooked Fisherman's Wharf Seafood Stew

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

  • 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
  • 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.
  • 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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