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Slow-Cooked Fisherman's Wharf Seafood Stew

Slow-Cooked Fisherman's Wharf Seafood Stew
  • Prep 35 min
  • Total 9 hr 55 min
  • Ingredients 17
  • Servings 6
Vegetables and spices simmer in clam juice and wine before shrimp and cod finish this seafaring stew.
Updated March 3, 2005

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
180
Calories from Fat
55
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
95mg
32%
Sodium
430mg
18%
Total Carbohydrate
10g
3%
Dietary Fiber
2g
8%
Sugars
5g
Protein
22g
% Daily Value*:
Vitamin A
96%
96%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
12%
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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