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Prep Time: 35 Minutes Cook Time: 600 Minutes |
Ready In: 635 Minutes Servings: 6 |
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This is a great chunky stew that is made in the crock-pot. Slightly adapted from a Pillsbury recipe. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
3 cloves garlic, minced |
1 cup sliced fresh baby carrots |
3 cups sliced quartered plum tomatoes |
1/2 cup chopped green bell pepper |
1/2 teaspoon fennel seed |
1 bay leaf |
1 cup dry white wine |
1 (8 ounce) bottle clam juice |
1 lb cod fish fillet, cut into 1 inch pieces |
1/2 lb shelled deveined uncooked medium shrimp |
1 teaspoon sugar |
1 teaspoon dried basil |
salt and pepper |
hot sauce |
2 tablespoons chopped fresh parsley |
Directions:
1. In a 4-quart crock pot, add the oil, onion, and garlic; stir to mix well.
2. Add in the carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine, and clam juice; stir to mix.
3. Cover and cook on LOW for 8-9 hours.
4. 20 minutes before ready to serve, add the cod, shrimp, sugar, basil, salt, pepper, and hot sauce; stir to mix.
5. Cook on HIGH for 15-20 minutes or until fish flakes.
6. Take out bay leaf and add parsley; stir and serve.
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