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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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If you're looking for a great seafood recipe to create in your slow cooker, this classic fish stew is just the ticket. It's full to the brim with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. Ingredients:
1 can (28 ounces) diced tomatoes, undrained |
2 medium onions, chopped |
3 celery ribs, chopped |
1 bottle (8 ounces) clam juice |
1 can (6 ounces) tomato paste |
1/2 cup white wine or vegetable broth |
5 garlic cloves, minced |
1 tablespoon red wine vinegar |
1 tablespoon olive oil |
1 to 2 teaspoons italian seasoning |
1/2 teaspoon sugar |
1 bay leaf |
1 pound haddock fillets, cut into 1-inch pieces |
1 pound uncooked small shrimp, peeled and deveined |
1 can (6 ounces) lump crabmeat, drained |
1 can (6 ounces) chopped clams |
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes |
Directions:
1. In a 4- or 5-qt. slow cooker, combine the first twelve ingredients. Cover and cook on low for 4-5 hours. Stir in the haddock, shrimp, crabmeat and clams. Cover and cook 30 minutes longer or until fish flakes easily with a fork and shrimp turn pink. Stir in parsley. Discard bay leaf. Yield: 8 servings (2-1/2 quarts).
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