Slow Cooker Seafood Stew
From frankieanne 16 years ago
- 300 minutes to make
- Serves 8
I used cod, but original recipe read "firm fleshed white fish" so you can pick your own! Cut from a magazine - sorry, I have no idea which one. I've had this for years.
Ingredients
- 1 cup chopped onion shopping list
- 1 cup chopped celery shopping list
- 5 cloves garlic, minced shopping list
- 1 - 28 oz. can diced tomatoes, undrained shopping list
- 1 - 8 oz. bottle clam juice shopping list
- 1 - 6 oz. can tomato paste shopping list
- 1/2 cup dry white wine or water shopping list
- 1 Tbs. red wine vinegar shopping list
- 1 Tbs. olive or vegetable oil shopping list
- 2-1/2 tsp. dried Italian seasoning shopping list
- 1/4 tsp. sugar shopping list
- 1/4 tsp. crushed red pepper flakes shopping list
- 1 bay leaf shopping list
- 1 lb. cod, cut into 1" pieces shopping list
- 3/4 lb. shelled and deveined medium shrimp, tails removed (uncooked) shopping list
- 1 - 6-1/2 oz. can chopped clams with juice, undrained shopping list
- 1 - 6 oz. can crabmeat, drained shopping list
- 1/4 cup chopped fresh parsley shopping list
How to make it
- In 5 to 6 quart slow cooker, combine the first 13 ingredients (from onions down to bay leaf ); mix well.
- Cover; cook on High setting for 4 hours.
- Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
- Just before serving, remove and discard bay leaf. Stir in parsley.
The Rating
Reviewed by 2 people-
I love seafood, I see it, I eat it. Great post.
notyourmomma
in South St. Petersburg loved it
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" It was excellent "