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Slow-Cooker Seafood Stew

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Slow-Cooker Seafood Stew
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  • Prep 20 min
  • Total 5 hr 5 min
  • Servings 8
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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.
By Betty Crocker Kitchens
Updated Jul 19, 2011

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    When purchasing a dry white wine for this recipe, select a Sauvignon Blanc, also called Fumé Blanc, a Pinot Gris or Pinot Grigio, or a Chardonnay.
  • tip 2
    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

215 Calories, 4g Total Fat, 30g Protein, 15g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
215
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
125mg
42%
Sodium
610mg
25%
Total Carbohydrate
15g
5%
Dietary Fiber
3g
12%
Sugars
5g
Protein
30g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
30%
30%
Calcium
12%
12%
Iron
52%
52%
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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