Slow-Cooker Seafood Stew

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.

Prep Time

20

Minutes

Total Time

5:05

Hrs:Mins

Makes

8

(1

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
  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.
Makes 8 (1 1/3-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
When purchasing a dry white wine for this recipe, select a Sauvignon Blanc, also called Fum├ę Blanc, a Pinot Gris or Pinot Grigio, or a Chardonnay.
Serving Suggestion
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.

Nutrition Information:

1 Serving (1 1/3 Cups)
  • Calories 215
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 125mg;
  • Sodium 610mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 30g;
Percent Daily Value*:
    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.