Slow-Cooker Seafood Stew
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Updated Jul 19, 2011
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.
Slow-Cooker Seafood Stew
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- Prep Time 20 min
- Total 5 hr 5 min
- Servings 8
- Ingredients 18
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
Instructions
-
Step1In 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.
-
Step2Cover; cook on High setting for 4 hours.
-
Step3Stir 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.
-
Step4Just before serving, remove and discard bay leaf. Stir in parsley.
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
1Recipe Tips
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