Slow Cooker Seafood Stew Recipe 455

SLOW-COOKED FISH STEW

I love fish and chowder, so this stew is a favorite of mine. It's made without cream or whole milk for a healthier touch. To add richness and extra flavor, top servings with a little grated cheddar.-Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories Dinner Lunch

Time 6h55m

Yield 8 servings (3 quarts).

Number Of Ingredients 18

Slow-Cooked Fish Stew image

Steps:

In a 5-qt. slow cooker, combine the first 15 ingredients. Cook, covered, on low 6-8 hours or until potatoes are tender., Remove bay leaf. Stir in cod, tomatoes and milk; cook, covered, 30-35 minutes longer or until fish just begins to flake easily with a fork.

Nutrition Facts : Calories 186 calories, Fat 2g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 488mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

Ingredients

1 pound potatoes (about 2 medium), peeled and finely chopped
1 package (10 ounces) frozen corn, thawed
1-1/2 cups frozen lima beans, thawed
1 large onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
4 garlic cloves, minced
1 bay leaf
1 teaspoon lemon-pepper seasoning
1 teaspoon dried parsley flakes
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1-1/2 cups vegetable or chicken broth
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup white wine or additional vegetable broth
1 pound cod fillets, cut into 1-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) fat-free evaporated milk

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h5m

Yield 8

Number Of Ingredients 18

Slow-Cooker Seafood Stew image

Steps:

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.
Cover; cook on High setting for 4 hours.
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.
Just before serving, remove and discard bay leaf. Stir in parsley.

Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 125 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 610 mg, Sugar 5 g

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

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In 3 1/2 to 4-quart slow cooker, combine oil, leek and garlic; mix well. Top with carrots, tomatoes, bell pepper, fennel seed, bay leaf, wine and clam juice. Stir to combine.
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Slow Cooker Seafood Stew Recipe 455

SLOW-COOKED FISH STEW

I love fish and chowder, so this stew is a favorite of mine. It's made without cream or whole milk for a healthier touch. To add richness and extra flavor, top servings with a little grated cheddar.-Jane McMillan, Dania Beach, Florida

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.

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