Slow-Cooker Seafood Stew

Ladle out big bowlfuls of his hearty soup, packed with fresh fish and shrimp, plus easy canned crab and clams and a bounty of vegetables.

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  • prep time 20 min
  • total time 5 hr 5 min
  • ingredients 18
  • servings 8
 

Ingredients

2
cups chopped onions
2
medium stalks celery, finely chopped (1 cup)
5
garlic cloves, minced
1
(28-oz.) can diced tomatoes, undrained
1
(8-oz.) bottle clam juice
1
(6-oz.) can tomato paste
1/2
cup dry white wine or water
1
tablespoon red wine vinegar
1
tablespoon olive or vegetable oil
2 1/2
teaspoons dried Italian seasoning
1/4
teaspoon sugar
1/4
teaspoon crushed red pepper flakes
1
bay leaf
1
lb. firm-fleshed white fish, cut into 1-inch pieces
3/4
lb. shelled deveined uncooked medium shrimp, tails removed
1
(6 1/2-oz.) can chopped clams with juice, undrained
1
(6-oz.) can crabmeat, drained
1/4
cup chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
  • 2 Cover; cook on High setting for 4 hours.
  • 3 Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
  • 4 Just before serving, remove and discard bay leaf. Stir in parsley.
  • 1 In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
  • 2 Cover; cook on High setting for 4 hours.
  • 3 Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
  • 4 Just before serving, remove and discard bay leaf. Stir in parsley.

EXPERT TIPS

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Expert Tips

When purchasing a dry white wine for this recipe, select a Sauvignon Blanc, also called Fumé Blanc, a Pinot Gris or Pinot Grigio, or a Chardonnay.

Pass a basket of warm Cheesy Dill Crescents to complement the seafood stew. Separate an 8-oz. can of Pillsbury® Refrigerated Crescent Dinner Rolls into 8 triangles. Mix together 1 tablespoon softened butter, 2 tablespoons grated Parmesan cheese and 1 teaspoon dried dill weed. Brush the mixture over each triangle. Roll up triangles and bake as directed on the can.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
215
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
125mg
125%;
Sodium
610mg
610%;
Total Carbohydrate
15g
15%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
26%;
Vitamin C
30%;
Calcium
12%;
Iron
52%;
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.