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Slow-Cooker Seafood Stew

slow-cooker seafood stew Entree
Slow-Cooker Seafood Stew
  • Prep 20 min
  • Total 5 hr 5 min
  • Servings 8

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.

Updated July 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

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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.

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
215
Calories from Fat
35
% Daily Value
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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