Fisherman's Wharf Seafood Stew

Come home to this slow cooked seafood stew dinner - a hearty and flavorful surprise!

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Prep Time 35 min
Total Time 8 hr 50 min
Servings 6

Ingredients

2: tablespoons olive or vegetable oil

1: cup sliced leek (white and light green portion)

2: cloves garlic, finely chopped

1: cup sliced baby-cut carrots (1/4 inch thick)

3: cups sliced, quartered roma (plum) tomatoes (6 large)

1/2: cup chopped green bell pepper

1/2: teaspoon fennel seed

1: dried bay leaf

1: cup dry white wine or water

1: bottle (8 ounces) clam juice

1: pound cod (1 inch thick), cut into 1-inch pieces

1/2: pound uncooked peeled deveined medium shrimp

1: teaspoon sugar

1: teaspoon dried basil leaves

1/2: teaspoon salt

1/4: teaspoon red pepper sauce

2: tablespoons chopped fresh parsley

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Directions

1 Mix oil, leek and garlic in 3 1/2- to 4-quart slow cooker. Add carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice; stir.
2 Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.
3 About 20 minutes before serving, gently stir in cod, shrimp, sugar, basil, salt and pepper sauce. Cover and cook on high heat setting 15 to 20 minutes or until fish flakes easily with fork. Remove bay leaf. Stir in parsley.

EXPERT TIPS

Expert Tips

The easiest way to remove sand from a leek is to first cut the leek lengthwise, almost to the root end. Then, hold the leek under cool running water while fanning the leaves, so the water can wash out the sand.

For those who prefer fish stew with a little more spice, pass a bottle or two of your favorite hot green or red pepper sauce at the table.

Got questions? Our experts have the answers. Ask Betty now.