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. MORE+ LESS-

By Betty Crocker Kitchens

July 19, 2011

cups chopped onions

medium stalks celery, finely chopped (1 cup)

garlic cloves, minced

(28-oz.) can diced tomatoes, undrained

(8-oz.) bottle clam juice

(6-oz.) can tomato paste

1/2

cup dry white wine or water

tablespoon red wine vinegar

tablespoon olive or vegetable oil

2 1/2

teaspoons dried Italian seasoning

1/4

teaspoon sugar

1/4

teaspoon crushed red pepper flakes

bay leaf

lb. firm-fleshed white fish, cut into 1-inch pieces

3/4

lb. shelled deveined uncooked medium shrimp, tails removed

(6 1/2-oz.) can chopped clams with juice, undrained

(6-oz.) can crabmeat, drained

1/4

cup chopped fresh parsley

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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.

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.
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.