Labadie Recipe Database

Name Seafood Stew Number of People 8 List of Ingredients 2 cups chopped onions 2 medium stalks celery, finely chopped (1 cup) 5 garlic cloves, minced 28 oz. can diced tomatoes, undrained 8 oz. bottle clam juice 6 oz. can tomato paste 1/2 cups dry white wine or water 1 T red wine vinegar 1 T olive or vegetable oil 2 1/2 tsp. dried Italian seasoning 1/4 tsp. sugar 1/4 tsp. 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 6 1/2 oz. can chopped clams with juice, undrained 6 oz. can crabmeat, drained 1/4 cups chopped, fresh parsley Description 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 30 to 45 minutes longer or until fish flakes easily with fork. Just before serving, remove and discard bay leaf.  Stir in parsley. Time 20 minutes prep + 5 hours cook Difficulty (1-5) 1 Notes Per serving:  215 calories, 4 g fat (1 g saturated), 125 mg cholesterol, 610 mg sodium, 15 g carbohydrates, 3 g dietary fiber, 5 g sugar, 30 g protein Image