Slow-Cooked Fisherman's Wharf Seafood Stew

  • Prep 35 min
  • Total 9 hr 55 min
  • Ingredients 17
  • Servings 6
Slow-Cooked Fisherman's Wharf Seafood Stew

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

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
180
Calories from Fat
55
% Daily Value
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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